5 Foods Chefs are Dehydrating Now

Photo © Christina Holmes
By Chelsea Morse Posted March 31, 2015

Great for concentrating flavor in fruits and vegetables, dehydrators have never been more popular with chefs. Here, a look at how this trend is playing out on plates around the country.

Great for concentrating flavor in fruits and vegetables, dehydrators have never been more popular with chefs. Here, a look at how this trend is playing out on plates around the country.


1. Grapefruit Pieces
A tart accent for granola at The Hive in Bentonville, AR.

2. Carrot Jerky
Marinated in tamarind, soy and chile as a bar snack at Oak in Dallas.

3. Zucchini Strips
Thinly sliced and naturally sweet in salads at Bar Tartine in San Francisco.

4. Ginger Pulp
Dried as a cocktail garnish at Root & Bone in New York City.

5. Beet Raisins
Paired with goat cheese and nuts at West Bridge in Cambridge, MA.

Related: More Citrus Recipes
Refreshing Fruit Desserts
Terrific Fruit Salads

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