L.A. Times - Food & Dining: Taking raw beyond copycat cuisine

L.A. Times - Food & Dining Headlines from latimes.com

Taking raw beyond copycat cuisine Jan 19th 2013, 00:00 The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with cilantro juice so that they're bright green, and served with sesame-ginger foam, nasturtium flowers and micro-cilantro. Hello to the new raw food. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions