Menus are shaped by what's growing nearby

07/2/2010 | Wall Street Journal, The

More chefs are foraging in nearby parks and open spaces for ingredients to add to their dishes. For example, Johnny Willetts, sous chef at the Viajante restaurant in London, finds ingredients including wood sorrel, honeysuckle and horehound, and says it makes sense to "use local, unusual produce that no one thinks about using."

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Wall Street Journal, The

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