Tristan Chef Turns Young Son Into Professional Forest Forager

chef_nateAlthough he’s not credited on the menu, a two-year old had a hand in creating a dish which last night premiered at Tristan.

Alex, executive chef Nate Whiting’s son, helped gather the pine branches for pine-smoked dayboat sea scallops, served on a charred pine wood plank with celery root puree and smoked grapes.

“He’s very meticulous, like me and his mama,” Whiting says of his efforts to coax Alex into picking up more than one branch at a time. Continue reading