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Dec 6th, 2017
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Joined: Mar 2012
Posts: 3,862 Likes: 1
enthusiast
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enthusiast
Joined: Mar 2012
Posts: 3,862 Likes: 1 |
This Texas Chef Is Cooking Up Sustainable CuisineBeth Goulart Monson National Geographic November 1, 2016 Critics greeted Austin's Dai Due with wild acclaim because it does something new, and it does it deliciously: The majority of ingredients used in the restaurant are grown in Texas. We're not just talking local kale and farm eggs. For months on end, chef Jesse Griffiths and his team cook without onions, because Texas has yet to yield onions that will keep all year. Ditto for lemons--when they're not in season, he finds other sources of acidity. Something on his display counter that looks like a classic French pain au chocolat most certainly isn't: Since chocolate doesn't grow in Texas, the pastry is filled with mesquite beans. The restaurant doesn't own a can opener. But this chef, known for foraging in odd places, doesn't sacrifice flavor: Bon Appétit named it a "Best New Restaurant" last year.
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Joined: Apr 2010
Posts: 12,004 Likes: 133
Pooh-Bah
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Pooh-Bah
Joined: Apr 2010
Posts: 12,004 Likes: 133 |
Good for him. We had a nationally recognized chef in our small community whose claim to fame was his uncanny ability to forage locally for foods, many that none of us thought of as food. His meals were fantastically prepared and presented, and tasted incredible. He was named a James Beard finalist a couple of years ago. Curious Kumquat
You never change things by fighting the existing reality.
To change something, build a new model that makes the old model obsolete.
R. Buckminster Fuller
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Joined: Nov 2006
Posts: 19,831 Likes: 180
Carpal Tunnel
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Carpal Tunnel
Joined: Nov 2006
Posts: 19,831 Likes: 180 |
For months on end, chef Jesse Griffiths and his team cook without onions, because Texas has yet to yield onions that will keep all year. I find this tidbit a little hard to swallow. Having grown short day onions of the same sort grown in Texas in my own garden for something like 50 years I will concede that they generally wont keep all year, although the variety Red Creole will come close and if carefully cured and stored could indeed be made to last all year. What surprises me most is that no one in Texas is commercially growing scallions which can essentially be harvested year round in the south. Onions are such an important ingredient that it seems, in a state where onions are such a major crop, a chef of means should be able to secure a supply of them year round.
Good coffee, good weed, and time on my hands...
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Joined: May 2005
Posts: 47,430 Likes: 373
Member CHB-OG
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Member CHB-OG
Joined: May 2005
Posts: 47,430 Likes: 373 |
Grilled cheese sandwich and tomato soup.
Contrarian, extraordinaire
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Joined: Feb 2006
Posts: 12,129 Likes: 257
Pooh-Bah
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Pooh-Bah
Joined: Feb 2006
Posts: 12,129 Likes: 257 |
I think he's trying a gimmick, by only using seasonal local produce. It would kind of blow the premise if he could actually get everything he needed all year round. But I know of some places that DO fulfill that premise by having a greenhouse out back to grow the otherwise unavailable stuff.
I would think somebody with an existing greenhouse would fulfill his orders year-round. Just a matter if higher cost.
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Joined: Nov 2006
Posts: 19,831 Likes: 180
Carpal Tunnel
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Carpal Tunnel
Joined: Nov 2006
Posts: 19,831 Likes: 180 |
Onions are just such an easy crop in the south. They grow all winter without a greenhouse.
Good coffee, good weed, and time on my hands...
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