How chefs cook has evolved greatly over the last decade or two across the world. Although many of the great chefs are classically trained, these are innovative and artistic souls. From the fusions of many cuisines, to the raw food movement, to now; many chefs are getting back to the basics. This doesn’t mean plain fare, this means that they are employing what is near them to bring you the freshest flavors and ingredients to your plate, and please your palate. This cutting edge cuisine is known as foraging. William Bailey Travel invites you to take a closer look at two of the undisputed leaders in this new food trend in the U.S.
Atlanta has been quite the powerhouse when it comes to cuisine. No 246 is one of the newer ones to be packing a punch. It is quite near impossible to get all the ingredients you use on your menu locally sourced, but this restaurant takes pride that seventy five percent of theirs is. One of the freshest ingredients that are locally available near Atlanta is mushrooms, and they grow in abundance in quite the variety. The head chef is often known to search on his own for the flavors that star in his cuisine, so don’t be surprised to find some interesting and maybe a little bit obscure ingredients in some of your dishes. Be brave and bold and try his sometimes innovative fare.
Of course New York City has to be on the cutting edge of what is de rigueur cuisine. That goes without saying. Atera has made a commitment to use locally foraged ingredients only. This might come as a surprise in a city that doesn’t seem to have a lot of green space, but you forget that there is quite a bit if you go a bit outside of the city. They apparently are finding an abundance to bring to their gastronomy, as they were bestowed two highly sought after Michelin stars. The menu is preselected, so you aren’t at liberty to choose your courses.
Farm to table is a craze that is sweeping the nation. You might be surprised to find that your town or city already has several restaurants that are using this concept. We are becoming a world that wants the freshest components possible, because we are learning that is where the true taste of great food lies.
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