Garden of eatin’: Vegetables provide fertile ground for creative chefs, mixologists

Garden of eatin’: Vegetables provide fertile ground for creative chefs, mixologists

Afew years ago, many young chefs were into the gadgetry of molecular gastronomy. Next charcuterie was hot. Then they became infatuated with the simplicity of seasonal produce.

“I’m seeing a bunch of chefs who are interested in cooking from the garden,” says Jeremy Fox, executive chef of Ubuntu in Napa, Calif. “We have a bunch of nonvegetarian cooks who are thinking the same ways about vegetables as they would about meat.”

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