While in Toronto as part of my Experience Wheatlessness tour, chef David Chrystian of the Victor restaurant in the Le Germain Hotel prepared a meal specifically crafted to fit the Wheat Belly lifestyle. In particular, the chef focused on the elegant preparation of organ meats. Chef Chrystian was a Top Chef Canada
contestant on Food Network in 2012.
Many people’s notions of organ meats end at liver and onions, or unappetizing presentations of other offal. Chef David Chrystian’s elegant and wonderfully presented dishes were therefore a true delight to see and to eat.
Here are two of his dishes (among the six he prepared for us!):
Roasted Bone Marrow and Orgaganic Rib Eye with arepas, salsa verde and kidney beans
The combination of flavors and the mix of textures were heavenly.
Buttermilk fried Sweetbreads with sauerkraut, hot sauce and sweet potato
Sour, spicy, and smooth sweetness made wonderful accompaniments to the slightly crunchy sweetbreads.
Butter Chicken Liver with tomato and cardamom chutney and almond naan
My favorite, the pate-textured chicken liver blended perfectly with the tomato and chutney.
Primitive humans feasted on the organs of animals. Not only would it be silly and wasteful to not consume them, various organ meats provide nutrients essential to human life, such as iodine from the thyroid glands, omega-3 fatty acids from the brain, carnitine from the heart, and vitamin C and phospholipids from the liver.
It was therefore a genuine and eye-opening experience for Chef Chrystian to show us just how delicious and beautiful a meal of organ meats can be.