Walk into Wild Fork, the chain frozen meat and seafood store in Glendale (635 W. Silver Spring Dr.), and you could easily be overwhelmed by the sheer novelty of the abundant vacuum-sealed provisions. Kangaroo? Ostrich? Alligator? We walked the aisles with chefs Kurt Fogle and Joe McCormick to learn how the pros shop these unique cuts.
With $100, the owners of the newly revived Dairyland restaurant turned their eye for burgers and chicken sandwiches on wilder game. Here’s what they bought – and what they didn’t.
The Winners
“What do you think this costs?” McCormick said, holding up a whole branzino at $7.98. “And how much do they charge in a restaurant for it? $38 at least.”
That’s the gist of what impressed the chefs about Wild Fork: tons of cuts at competitive prices.
Alligator Tenderloin
1 LB | $20…