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Neck-Up Meats

Americans are finally beginning to appreciate the luscious meat found in the neck, cheeks, and heads of animals. Of all the trends, this one had the most prominence at the festival. Fabio Viviani served a Chianti-braised pork cheek. Jeff Weiss of Jeninni Kitchen and Wine Bar shared an outrageously tender smoked lamb-neck shawarma. Chef Ray Garcia woke up the hungover crowd with his pig's head chilaquiles. In the end, y'all, meat is meat!

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