Current dining trends leave room to take the focus off traditional (and expensive) cuts of meat for the main course.
Photo: Jamie Davis
Fruit and Vegetable Dust
“We’re making 'dusts' from fruits and vegetables. We dehydrate tomato skin, orange peel, beet shavings, dried strawberries—you name it—and then use it as a garnish on everything from salads to cocktails.” —Kathleen Schaffer, executive chef at Schaffer’s Genuine Foods, Los Angeles
Photo: Courtesy of Schaffer's Genuine Foods
Tru's Coral Caviar
In Chicago, Tru serves progressive French fare. Chef Anthony Martin selects caviar and roe from around the globe and serves it on a large coral replica. Abalone shells nestled into the coral's branches each hold a different type of caviar and can be removed and passed around the table.
Photo: Anjali Pinto
