Wall Street Journal features Chef Marc Collins

Game meats are having a moment - but this moment will far outlast the holidays. While most of us are accustomed to turkey on the table around Thanksgiving and Christmas, the popularity of creatively preparing a bit more exotic game is on the rise. Here at Circa 1886 in Charleston, Executive Chef Marc Collins has served his signature antelope dish for over a decade. A healthy option, antelope has far fewer calories and less fat than its red-meat rival, beef. Its flavor, often described as mild and slightly sweet. Chef Collins switches up his menu with the seasons, but antelope is a mainstay - it's preparation being the only difference from menu to menu. This summer's fun and intriguing Antelope Schnitzel warmed up many diners to the idea of a wild game dinner. Chef's latest and greatest fall fixing introduces antelope with familiar flavors: brown butter sweet potato hash, haricot verts, wild mushrooms and a sweet banyuls glacé. It's already a fan-favorite. The Wall Street Journal's Alina Dizik recently caught up with Chef Collins to chat all-things antelope. Thank you, Alina, for the fantastic feature. If you find yourself with a hankering for antelope, join us for dinner! Visit our website, peek at the menu and make a reservation. Coverage from the Wall Street Journal, November 8, 2012, Page D2, "The Chef Recommends the Kangaroo Tonight"

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