While not ice cream, Chris Cosentino's bay leaf panna cotta is awesome. I would love to see more savory desserts on menus. Sure there may be some overzealous chefs overreaching their experiments, I don't see why chefs can't experiment with, and we can't experience, new flavors. Chefs, never stop exploring and showing us new techniques and flavors.
White meat or dark meat? I have to go with dark meat just for the heavier game flavor and the ability to stand up to reheating for leftovers. My favorite use of left over dark meat is to saute fresh aromatics like diced celery, carrots and onions. To the pan I'll add large diced pieces of bread dumplings (spaetzle would also work) and cook until the veggies are soft, the add the shredded turkey, heat through, then add turkey gravy to the mix and again heat through. I always make plenty of stuffing to have for leftovers so I'll cut a nice thick slice of stuffing, microwave for a minute on a plate then serve the turkey mixture poured on top. YUM! Put a little cranberry sauce on the side and you're in leftover heaven.
Hmmm, how about a turkey and foie gras terrine with truffle sauce? D'Artagnan a little help.
Winner: CEFORRESTER
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Dark of course. If it has to be white, it has to have gravy....
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