世界各地的厨师正在使用觅食的食材为菜单增添令人兴奋,新鲜和环保的风味。通过从野外寻找草药,水果和根,它们可以制作新鲜,美味的菜肴。他们还倡导可持续实践,土著农产品和冒险感。最终,这些觅食厨师使食客独特的体验更接近自然。
全球粮食系统趋向于工业化和饮食均质化。结果,几乎没有限制可用的成分。当印度芒果在冬季中旬在纽约杂货店时,消费者很容易失去与食物种植的地方的联系。
Foraging, by contrast, can spark a deeply personal connection with the earth. “It was only until I started looking for my own food…that I had started to understand that everything in nature was cyclical, everything interrelated,” says Ava Chin, in her memoir,Eating Wildly。
觅食成分的厨师正在改变餐馆的运作方式。善变,时间敏感的野生成分需要额外的创造力和护理。“无论是什么安排,专注于觅食都为餐厅厨房带来了新的采购和计划元素,”写詹姆斯·比尔德基金会(James Beard Foundation)的杰西卡·费里(Jessica Ferri)和艾莉森·托兹(Alison Tozzi Liu)。一些餐馆甚至雇用专业的觅食者或采购公司。这使觅食专业quite competitive。
w88优德老虎机平台食品坦克(Food Tank)兴奋地强调了来自世界各地的21位厨师,他们通过提供觅食的食材来庆祝本地和季节性景观。
1. Darina Allen,,,,Ballymaloe,,,,Ireland
艾伦问题sa warning要萌芽的觅食者:“当心;一旦觅食凹槽,它就会完全上瘾。”她鼓励学生寻找自己并为自己准备食物,这项任务使附近的软木海岸线变得更容易,到处都是海蔬菜,贝类和海藻。在夏季,周围的田野容纳野生叶,草药和花朵,秋天将蘑菇带到Ballymaloe。即使是花园周围的墙壁也会生产Pennyworth和菠萝杂草,也可以添加一顿饭。
2. Alex Atala,,,,O.M., 巴西
Atala’s São Paolo restaurant is dedicated to Brazilian and Amazonian cultural heritage. His familiar dishes with Brazilian twists push boundaries. His fettucine and prawns, for example, uses thinly sliced and lightly fried hearts of palm instead of pasta. Atala hopes that he will be able to impact traditional crops and local growers on a grand scale. His研究所,一个将人们与食物和自然更紧密联系的组织正在努力。在其他项目中,Atá学院创建了一个新的食品标签,Retratos Do Gosto(Total of Taste),以支持巴西的小型生产商。
3. Karlos Baca,,,,本地美食的味道,美国科罗拉多州
巴卡(Baca)是一位厨师和激进主义者,创造了菜肴,突出了土著食材,并从美国原住民的传统中汲取灵感。BACA的大部分成分都来自他在烹饪的任何地方。他甚至放弃白面粉,糖和乳制品,以更靠近其遗产的成分。例如,蓝色玉米面,地瓜,麋鹿,野生蘑菇和chokecherries是他菜单上的熟悉物品。BACA是第一个说觅食不仅仅是一种趋势。对于美洲原住民,他says,“这就是我们永远存在的方式。”
4. Dan Barber,,,,蓝山石头谷仓,纽约,美国
理发师著名的纽约餐厅以其使用精美的农产品而闻名。理发师与之合作expert seed growers并广泛旅行以找到它。他甚至创办了自己的种子公司7第7行,以确保他能够获得最好的产品。理发师还在蓝山石谷仓(Blue Hill Stone Barns)上搜索附近的80英亩农田的树林中,以获取坚果和草药。理发师的厨师不仅为食材觅食,而且他的鹅也是如此。理发师没有将谷物饲养到鹅去鹅去鹅肥大,而是允许鹅觅食无花果,橡子和羽扇豆灌木种子。
5.雷琳·布朗,,,,Kungkas Can Cook, 澳大利亚
Brown founded the catering company and shop Kungkas Can Cook in January 2000. She has been a well-loved purveyor of Australian bushfood-inspired bites ever since. Brown is Aboriginal and many of her flavors come from her nomadic upbringing. For her business, she sources 100 percent of her bush foods from local women foragers. Brown’s menus vary based on the foraged products that come in, riding rhythms of the land and seasons. Wattleseed pancakes and camel burger with lemon myrtle tzatziki are two of the菜单商店的物品是布朗将熟悉食品与觅食曲折混合的风格的特征。
6.克里斯·伊拉斯mus,,,,Foliage,南非
Foliage’s menu follows a field-to-fork ethos rooted in wild foods from the forests and hedgerows of South Africa’s Western Cape. Inspired by his time working at Noma in Copenhagen, Erasmus opened Foliage to experiment with foraging and preservation methods. Menu items such as passionfruit parfait with lactic berries, rose petals and kombucha sparkle with foraged ingredients and varied techniques.
7。帕特里克·汉密尔顿,,,,Sonoma County Mushroom Association Wild Mushroom Camp, California, U.S.
汉密尔顿可能以他的昵称而闻名mycochef。他的蘑菇觅食超过40年,他俩都煮蘑菇,并将其介绍给群众。在汉密尔顿的散步中,觅食者可以学会识别牛肝菌,金木质,染料的蘑菇等。他是位于旧金山的社区Foragesf的积极教育者,并且是一位狂热的专栏作家。蘑菇是觅食最危险的食物之一,但汉密尔顿证明,任何人都可以安全地找到它们,并具有幽默感。
8。钟关,韩国Baekyangsa寺
夸恩(Kwan)是Zen Buddhist Nun Nun的生活和烹饪,距首尔169英里。她的食物完全是纯素食主义者,并不能被渴望像吃的那样享受。为了开发口味,多年来,夸恩工艺品,例如gochujang(发酵辣椒酱),酱油和泡菜。她还从寺庙花园及其融合的森林中收获了每种食材。
9. Eddy Leroux,,,,Restaurant Daniel,纽约,美国
丹尼尔(Daniel)餐厅的厨师De Cuisine厨师Leroux与Forager合作Tama Matsuoka Wong找到野生芽,叶子,茎和花瓣。他们的伙伴关系始于黄在餐厅用餐的一个夜晚。一时兴起,她带来了少数茴香式的hysop。Leroux将小树枝融入了她的饭菜中,并为他的成功感到兴奋,开始欢迎Wong的荨麻,玫瑰刺和更多。Leroux高兴地说,觅食的成分不受农药或人类的影响,并接受了围绕只有一年中几天可用的物品制作食谱的挑战。现在可以在Leroux和Wong的书中找到他的一些最容易获得的食谱,例如蒲公英花天妇罗或野生草药馄饨,Foraged Flavor。
10.裘德·梅尔(Jude Mayall),,,,OutbackChef, 澳大利亚
OutbackChef是澳大利亚灌木丛,香料和水果的领先供应商。裘德·玛雅尔(Jude Mayall)是业务背后的创始人,首席执行官和主要厨师内陆厨师,一本食谱,展示了澳大利亚土著食品。她与觅食者,当地农民和土著社区紧密合作,以采购产品。当她刚开始时,says,关于澳大利亚土著风味的“没人想知道”。尽管他们几十年来一直被污名化,但梅尔(Mayall)提供这些食物并讲述他们的故事的工作催生了对澳大利亚本地植物,土著文化和觅食食材的新浪潮。
11. Doug McMaster,,,,筒仓,英格兰
At this zero-waste restaurant, guests will not find a single trash can on the premises. What they will find are foraged foods, upcycled supplies, and even foraged furniture. “In nature, there is no waste,”解释麦克马斯特。餐厅的每个元素都努力保持靠近工业前食品系统。厨师在后门外面的水桶中铣削新鲜面粉和搅拌黄油。每个星期二,他们都冒险进入周围的苏塞克斯乡村和海洋,收集草药和海洋植物。
12.马格努斯·尼尔森,,,,法维肯,瑞典
Four hundred and sixty miles north of Stockholm, Fäviken chefs use only these ingredients: salt, sugar, alcoholic vinegar, and food from the restaurant’s 20,000 acre grounds.. Every day a handful of the restaurant chefs forage for moss, herbs, grasses, mushrooms, flowers and seeds. Nilsson’s locavore philosophy means that products like chocolate are off limits, but that does not stop him from serving his famous lupin seed faux chocolate. In it, lupin seeds are fermented to create a curd similar to silken tofu.
13. wojciech谦虚阿马罗,,,,Atelier Amaro,波兰
虽然许多餐厅都提供季节性菜肴,但Modest Amaro比大多数餐厅都更进一步。他将菜单分为52个日历周,而不是季节,以便他可以将乡村和花园中最新鲜的觅食食材融合在一起。谦虚的阿马罗(Amaro)的菜肴也遵循三个不同的主题或精神。本着时间菜的精神,所有成分都在一周内收获;对于地方的精神,食物不仅来自一个星期,而且还来自波兰的自然栖息地之一。最后的传统精神通常在冬天被调用。这些菜肴的成分被抽烟,干燥,咸,发酵,腌制或燃烧。
14. Jocelyn Myers-Adams,,,,Camissa Brasserie,南非
迈尔斯·亚当斯(Myers-Adams)通过觅食靠近城市人行道的食材来为街头食品的概念带来新的意义。她的开普敦餐厅位于桌湾酒店被人行道,慢跑小径和铁轨床包围,富含野生食材,例如沙丘菠菜,无花果和芙蓉。迈尔斯·亚当斯(Myers-Adams)每天早晨开始觅食,欢迎客人加入她,然后帮助准备并享受他们发现的物品的盛宴。
15. Hisoto Nakahigashi,,,,宫崎华, 日本
每天早晨,纳卡希加岛(Nakahigashi)在他的Ryokin或Japanese Inn周围的森林和河流,以获取新鲜食材。他用它们来创建他的两人星级餐厅的夜间高高的美食,就像他的家人几代人所做的那样。Kaiseki是一种精美的用餐体验,在许多小型课程中徘徊,既包括菜单和周围氛围。Nakahigashi的觅食成分将宫野的餐厅与外面的世界混合在一起。鲜花,蘑菇和野熊等美味佳肴增加了植根于山上的精心制作的体验。
16. Rene Redzepi,,,,诺玛2.0,丹麦
如果觅食变得时尚,它始于Redzepi。觅食成分是Redzepi的工作的核心,从他的前者做饭开始诺玛现在,NOMA 2.0。现在,他们激发了他的应用程序,Vild疯狂(Wild Food), which connects people with nature and landscapes. Each seasonal menu at Noma follows a different theme inspired by wild Nordic ingredients. They feature seafood in winter, fresh vegetables in summer, and wild game and forest finds in fall.
17。Ana Roš,,,,希沙·弗兰科(HišaFranko),斯洛文尼亚
2017年,罗什(Roš)被命名世界上最好的女厨师为她创新的斯洛文尼亚菜单。她从餐厅的花园,当地农民和周围的树林中选择食材。她的10个觅食者团队收获蘑菇,浆果,野草,甚至传统上不用于烹饪的植物。她的菜很有创造力:一个例子是原始的扇贝和土豆,上面撒上果冻发酵的卷心菜和橘子格兰尼塔。Roš的当地觅食成分意味着它们确实是其中一种。
18. Prateek Sadhu,,,,Masque, 印度
Sadhu spent 18 months traveling India and exploring regional cuisines before opening his innovative fine dining restaurant. Located in a Mumbai abandoned mill district, Masque serves a 10-course tasting menu. It features Indian ingredients, many of which Sadhu forages himself. He returns to his native district of Kashmir once per month to prepare for menu items such as pumpkin custard and apple served on cinnamon sticks.
19.本·谢里,,,,Attica, 澳大利亚
At Attica, every member of the staff forages for food each day. By bringing back finds as near as 15 minutes to beginning of service, they achieve peak freshness of ingredients. They are able to showcase local Australian ingredients, such as bunya nuts, yam daisy, and marron. They also protect the environment by harvesting sustainably.根据Shewry,,,,“The idea behind it is to sort of manage our environment and use the things that are there…being a chef is more than just about the cooking now.”
20.VirgilioMartínezVéliz,,,,Central,秘鲁
Driven by seasonality, Véliz’s 17-dish tasting menu explores each corner of Peru’s diverse landscape. Four times per month, a team of seven people forages from the sea to the Amazon and the Andes for indigenous ingredients. On a given trip, they might find edible clay, bacteria, corn, quinoa and herbs. Before the foraged ingredients enter the kitchen, they visit母乳,Véliz的研究中心。在这里,研究人员记录了他们的风味曲线和特性。
21. Poul Andrias Ziska,,,,Koks,,,,Faroe Islands
The Faroe Islands are isolated and austere, and Ziska must be creative with the menu at acclaimed restaurant Koks. He asks divers to collect mahogany clams, sea urchins and horse mussels and submerge them in a fjord near the restaurant until it is time to cook. In spring and summer, chefs forage the local area for herbs and flowers, and in autumn, they find mushrooms.