February 13, 2012
Daniel Patterson, the chef of San Francisco's Coi restaurant, recently sat for an interview with NPR in which he discussed his penchant for foraging wild food for the eatery's menu. "We live on the coast and that's very important, because it's a place where water and earth meet," he explained. "I'm inspired by this place; it's something worth capturing and fixing on the plate and serving to customers."
Patterson's foraged ingredients come from the beaches and nearby forests. The dish above, for example, features steamed new harvest potatoes, ice plant flower, cucumber and borage. Have you ever gone foraging?
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