We are gathered here today to pay our last respects to Bossy the Cow, who led a happy life of grazing before giving it all up to become Naturally Raised Beef Filet Mignon with Cippolini-Potato Puree and Local Carrots.
Yes, we have a new dining trend here: entree as eulogy.
At least that's what I take away from a press release trumpeting chef Mark Knipp's work at Easton's Peacock Restaurant.
"For the past few months," the release reads, "Chef Knipp has been creating menus that express his approach towards food which is based upon the fact that 'since living things have given their lives to us without choice, the essence of those lives must be respected and presented with grace.'"
I'm not sure that will make Bossy or PETA feel any better. But how can carnivores lose with a chef feeling that extra pressure to get the most out of every dearly departed protein?
Knipp came to Peacock, located at the Inn at 202 Dover, in January from Wheatleigh in Lenox, Mass., where he was executive sous chef. He worked previously as a chef de partie at The Inn at Little Washington.
Here's a little more about Knipp from the press release:
"It is his goal to be known for maintaining the integrity of seasonal offerings, and to bolster the appreciation of the area's local farmers and fishermen, and the collective spirit of the Easton Restaurant Community.
"Chef Knipp menus are driven by the bounty of the season and local ingredients figure prominently on his new Spring menu which features dishes such as Candy-striped Beet Salad with Whipped Chevre, Heart of Palm & Candied Pecans; Natural Raised Beef Filet Mignon with Cippiolini Potato Puree & Local Carrots, Cremini & Baby French Horn Mushrooms; Angolotti of Foragers' Fêtes with Favas, Morels, Ramps, Asparagus, Sundried Tomato & Sheep's Milk Cheese; Strawberry Rhubarb Jalousie with Candied Blood Orange."
Photo courtesy of Inn at 202 Dover, final resting place for many a selfless entree