The Daily Meal caught up with the famed Texas chef on a number of occasions this year. At theBarbados Food & Wine and Rum Festival Love opened up about his affinity of working with game meats, the secrets behind making the perfect burger, and his restaurant expansion plans.
Later in the year we tossed Love some questions about tips for whole animal cooking, the key elements of Southern cuisine, and got the scoop on his Fort Worth taqueria while attending the Atlanta Food & Wine Festival.
"I’ve never worked with zebra, and I haven’t worked with a lion’s breast. I’d like to work with another part of that animal." — Tim Love on working working with exotic meats.