Visionary Chefs with Dirty Minds
Chefs have become so obsessed with farms that they're creating delicious dishes that honor the soil.
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Ripponlea, Australia: Attica
Ben Shewry studs dehydrated beets and berries with weeds to resemble the landscape in New Zealand, where he grew up. Inspired by the Maori's earthen ovens, he also cooks potatoes in soil. attica.com.au.
Courtesy of Gilt Restaurant
New York City: Gilt
Justin Bogle grinds dried maitake mushrooms for a dirt-like base for vegetables. giltnewyork.com.