Profiles in Foraging

NPR Lays Some Love on Daniel Patterson

A dish of California clam, geoduck, wild fennel, Meyer lemon, and pasta made from bull kelp and squid ink.
A dish of California clam, geoduck, wild fennel, Meyer lemon, and pasta made from bull kelp and squid ink. Photo: Courtesy of Coi

NPR’s Salt blog gave some attention to Coi chef Daniel Patterson over the weekend, noting that “few American chefs take foraging wild foods quite as seriously” as he does, and adding “At any given day, he might be cooking with clams, lichens, coastal spinach, Monterey Cypress, angelica root, and forest mushrooms — all native California foods from the beaches and forests a few dozen miles from his restaurant.” When it comes to dishes with foraged components, Patterson warns that chefs shouldn’t be too literal. “It’s really important that a dish doesn’t become a geographical study,” he says. [Salt/NPR]

NPR Lays Some Love on Daniel Patterson