Chef Jeremy Barlow at Tayst (via)
To prove his point, Barlow took his staff to a local farm to pick and taste radishes, carrots and other produce right from the ground. "Oh wow. This is what it's supposed to taste like," he said, re-enacting his employees' reactions. "The mustard greens tasted like you were literally spooning Dijon into your mouth."
The restaurant's web site is here.
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