Source: Atlas Obscura
Every fall, hundreds of chefs from all around the country head to Bentonville, Arkansas, to take part in a heated competition. They baste, emulsify, marinate, and flambé. They make everything from bratwurst to lollipops.
But they all have something in common: They’re cooking with squirrel.Over the past decade, Bentonville has become a hotspot for “high South” cuisine, which is characterized by local ingredients combined in unusual ways and tends to come at a relatively high price point. “To keep us somewhat grounded, I wanted to show the public that … we also still have the ability to cook squirrel,” says Joe Wilson, who…
The post World Champion Squirrel Cook-Off appeared first on FeedBox.