April 01, 2002

Foragers for flavor: American chefs' growing bond with local sources and the seasons

It used to be that when you wanted to hang with chefs, you had to stay up late and know the right bar. But looking around NYC's Union Square farmers' market early on a Saturday morning, it seems as if many chefs aren't staying up so late anymore. Sure, Bill Telepan from JUdson Grill has a brand new baby girl, and Peter Hoffman from Savoy has been coming here for years. But then there's Sara Jenkins from Soho's Il Buco and the crew from Blue Hill picking out beets. And what of that gaggle of clog-footed, white-coated escapees from a kitchen discussing the finer points of bintjes and la rattes, as if those were rock bands and not potatoes?

Read the rest of the article at Wine & Spirits magazine.

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