Gone Fishin’, Foragin’ and Huntin’


Anton Sucksdorff

“You think you know your pomegranate arils?,” a promotional postcard from a Produce Marketing Association convention vendor teased.

Well, no. (Turns out arils are the good part of the fruit: I always mistakenly called them seeds.) So I’m now headed to the PMA convention in New Orleans to advance my plant education: Stay tuned to my Twitter feed if you want to keep up with what I’m learning.

Immediately after the convention, I’m embedding with the Cook It Raw gang, which means the blog may look sparser-than-usual again next week. Again, I hope you’ll turn to Twitter. And to learn more about the event, don’t miss my feature in Monday’s paper.

Alright, I’m off to eat arils and hang out with gun-toting chefs. See you soon.

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