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UPDATE: Joe Cicala Weighs In On the Horse Meat Controversy

Posted by Jason Sheehan on February 21st, 2013

Thoughts on horse: I want to have it on our menu due to its Abruzzese cultural significance however I don’t want to be the 1st chef to do it

~@Joe_Cicala

Bring it on, chef. I’ll be the first one in line at Le Virtu to try it.

Update: A response from chef Joe Cicala, bending to the will of @marcvetri who told him not to be scared. Vetri wants to put horse on his menu (but hasn’t said yet whether or not he will, so who’s scared now?) and Peter McAndrews is planning on serving horse at Monsu in the spring.

Peer pressure’s a bitch. Fine. @IanBrendle, find me a horse!


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    This entry was posted on Thursday, February 21st, 2013 at 1:59 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    • Gale S.

      I think that since so many of our Philadelphia great chefs already share in collaborations with dinners or themes, that they should share one horse and divvy up the cuts, doing a special multi-course tasting. THAT way, no one will be going out on a limb, and they’ll ALL receive the publicity that it will bring. HUZZAH, chefs!

    • bobby

      they dont want to put horse on their menu ‘due to its cultural significance’. they want to put it on their menu due to it’s appearance all over the news……

    • JA

      Jason, why don’t you work your way up the food chain and start with cockroaches and rats? You could be original for once and write a story from the bottom up!

      • Jason Sheehan

        I’ve eaten field mice and crickets. That good enough for you?
        Or were you just trying to be clever?

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