At an early springtime charity event last year, many of New York’s best chefs showed their culinary talent. Suckling pig was served with wild mushrooms and pickled ramps. Lamb confit was dished up with minted pea purée and preserved citrus. Attendees ate braised beef cheeks with parsnip purée and chicory sauce.
Dan Barber, executive chef and co-owner of Blue Hill, handed out turnips.
They had been picked that morning. Barber had simply peeled them and sprinkled them with salt,