Food
Technique: How Ori Menashe Makes Bottarga When He's Low on Roe
January 20, 2015
Leave it to a chef who makes more than 60 varieties of charcuterie and his own yeast cultures to also freestyle his own bottarga. When Ori Menashe of Bestia gets his hands on grey mullet roe to make bottarga, he can barely keep it around at his Los Angeles restaurant. “When it’s in season, I tell my fish person to save all of...