SF chef pulls corn from his menu
Souring on sweet corn: Daniel Patterson, the chef at the award-winning restaurant Coi in San Francisco, has renounced corn, saying that relentless breeding to find sweeter and sweeter hybrids that play to America's sweet palate has led to corn that "... is so sweet that it overpowers or undermines everything it accompanies, while lacking one key component: corn flavor." But if you go seeking the more flavorful corn of your youth, odds are high that you won't find it because because consolidation in the seed industry has removed many old varieties from the market. (Coi Restaurant/SF Magazine)
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