In Key Ingredient chef Jason Vincent of Nightwood is challenged with duck tongues, which he says are “gross,” no way around it. When used in Asian cuisines they’re fried, which is what Vincent wound up doing after cold smoking them and braising them. Then he went nuts, making a hoagie with the tongues plus goat cheese, house-made fish sauce, fermented foie gras, a duck-fat-poached egg, black beans, corn, melon, plum, tomato, honey and pollen reduction, fried lemon slices, chile vinaigrette, arugula, and cilantro. “I figure one of these is going to cover up the flavor of the duck tongues,” he joked. Next up is B.K. Park of Arami, working with chufa, a plant used in Spain to make horchata.