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Teriyaki Sweetbreads with David Bazirgan | Secret Sauce | Sponsored

May 5, 2016

The preparation of sweetbreads requires versatility—precisely why teriyaki, a melange of both sweet and sour profiles, is up to the task.

For Chef David Bazirgan of San Francisco’s Dirty Habit, teriyaki sets the stage for a full roster of flavors surrounding a centerpiece of crispy offal; bright pineapple, toasty cashew, and the soft heat of Thai bird chili and scallion.