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Foraged Flavor
This week at FDL we travelled to New York to meet with Tama Wong and Eddy Leroux - a foraging duo who recently released the book Foraged Flavor.
Eddy is the head chef at Daniel Boulud's famous Daniel restaurant in New York and Tama is a keen forager who knows an awful lot about the wild herbs, flowers, plants and funghi that grow in the meadow near her home.
They met after Tama decided to take Eddy a plant when she dined at Daniel and ever since then the pair have worked together with Eddy creating some wonderful dishes from Tama's foraged ingredients. The interview with Tama and Eddy is a look at how the relationship formed, how they approach the working relationship now and why foraging now has such a huge interest from around the world.
"Fine Dining is Changing"
At least these were the words spoken this week when FDL sat down with the Italian born chef Christian Puglisi for an exclusive video interview.
The chef, who grew up in Denmark and now runs Relæ in Copenhagen, is seen as one of the rising stars of fine dining. FDL spoke with him about his kitchen philosophy, got some cooking tips direct from the master and discovered that Puglisi thinks that fine dining is changing - find out why in this telling interview.
There was also a top picture gallery of some of Puglisi's dishes from the food photographer Per-Anders Jorgensen.
Some Truly Sweet Facts
There's a number of sweet teeth at FDL HQ and this week we decided to overindulgence on sugar with a delightful A-Z.
26 sugar based facts you probably don't know - from where sugar originated to how gum was formed - this is a great list of top sugar facts - knowing so much about sugar almost justifies having that extra slice of cake.
In the Blog
We had the news of Ferran Adria and his brother Albert's planned Mexican restaurant in Barcelona, a designer waffle maker and 6 ripe tomato recipes.
