Saturday, April 19, 2008

Shocker: Spanish chefs discover vegetables!

The May edition of Food & Wine has a story by Anya von Bremzen about the latest trend among Spain's high-end chefs: Locally-grown vegetables. Imagine that revolutionary concept!

She writes "the current emphasis on tubers and greens is a new development in carnivorous and seafood-centric Spain." She then goes on to quote Michelin two-star chef Andoni Luis Aduriz of Mugartiz who says: "Diners tend to idealize luxury proteins. But in our globalized world, those have become nothing more than empty status symbols."

The take away message: Eat veggies. Save the world.

Sounds like a plan to me.

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