Serving Weeds at NYC’s High End Restaurants
There are people who dismiss dandelions and cattails as common weeds. Tama Matsuoka Wong sees them as fine cuisine. She is a forager, and she hunts for edible plants in the woods. It isn’t just a hobby. Wong, a former corporate lawyer, supplies some of New York City’s top restaurants—including Daniel, Gramercy Tavern and Cosme—with weeds they use to create delicious dishes. Come along as we go foraging and on a delivery run with Wong. This Great Big Story was made possible by Toyota RAV4: https://ift.tt/2tqRG0v SUBSCRIBE: https://goo.gl/vR6Acb #Cuisine #Weeds #Food This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: https://ift.tt/1hQdL0Y
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