A growing number of San Francisco-area chefs are embracing the trend of foraging, adding new flavors and creating special dishes using wild ingredients that grow in their communities. Chefs including Daniel Patterson of Coi, Mourad Lahlou of Aziza and David Kinch of Manresa have all taken to foraging for new ingredients, and the founder of a group dedicated to the practice has launched a series of dinners to introduce consumers to the flavors growing in their own neighborhoods.

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