THE FOOD SEEN

On today's episode of THE FOOD SEEN, Jeremy Faber found himself in the expansive acreage of Washington's Mt. Rainer, foraging with the belief that one day wild foods could save the world. He founded Foraged and Found Edibles, with this faith, and has been collecting mushrooms, berries and herbs ever since. Adam Stettner is the east coast sales manager, and even in the fall & winter seasons, supplies chefs products with the same sentiment as Faber, proving that the reach of wild foods is bigger than where they're foraged from.

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On today's episode of THE FOOD SEEN, haute cuisine takes cues from haute couture with famed fashion designer Zac Posen. When he's not on Project Runway, he's often on his parent's Pennsylvania farm, tending the garden, or dreaming up dinner parties with color and textures to match the season's collection. In his book, Cooking with Zac, Posen proves that he's just as creative in the kitchen as he is in his atelier; using influences from his Jewish background to travels in Japan. Though he grew up wanting to be a butcher, an internship with Nicole Miller changed it all! Imagine what those aprons would have looked like though?!

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On today's episode of THE FOOD SEEN, how can a centuries old city be considered "new?" Well, Lindsey Tramuta, moved to Paris in 2006, and for the past decade, has been privy to its retro-renaissance, which somehow, anachronistically, brought it forward into the future. For years, her blog Lost in Cheeseland has documented a side of Paris that was developing; it's now full prospered, and her book, The New Paris, is your guide to all the best brasseries, bistros, cafes, coffee roasters and craft cocktails, that have made Paris feel anew. Ooh la la!

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On today’s episode of THE FOOD SEEN, Soli Zardosht captivates us with stories of her Iranian upbringing, and Persianesque cooking. With years as a menswear fashion designer, her critical eye brings creativity to the plate, reinventing the form of classic dishes like Kookoo Sabzi, a green herb frittata, Kufte Tabriz, a fruit & nut filled meatball, and the epic centerpiece, Tahdig, a crispy rice casserole that’s inverted onto a platter with a signature “flip”. It’s certainly about the food, but more so, the presentation of herself, and her heritage’s cuisine, in a new light, that’s bright and beaming, in efforts of bringing the warm glow of Persian culture to the world.

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On today's episode of THE FOOD SEEN, we're charmed by Mira Evnine, a culinary polymath, whose Bay Area nature comes through as the cultural center of her work. The kitchen has always been her favorite room in the house, which she realized at an early age, using her comprehensive understanding of cuisine as a currency, from trading school lunches, to working with such luminaries in the industry like Alice Medrich, June Talyor, and Eli Zabar. Her educational background (at RISD) may have been in architecture, but Evnine's firmly put herself at the intersections of food and design, as a food stylist, a prop stylist, florist, and experience designer and consultant. In other words, Evnine can do it all.

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On today's episode of THE FOOD SEEN, Desmond Tan was born and raised in Burma, known as “exotic place full of gold pagodas and smiling Buddhist monks - or a country that puts activists in jail”. He and his family left for San Francisco in the 1970's, and in search of Burmese food during the tech boom, he found his home on Clement Street at Burma Superstar, where he was first a customer before buying the restaurant in 2000. He rid the menu of Egg Foo Young, Mongolian Beef, Southeast Asian Chicken Salad, replacing it with laphet, the fermented tea leaves for their famous Tea Leaf Salad (which can now be shipped nationally), Tan's favorite dish, mohinga, a chowder-y catfish noodle soup, traditionally eaten for breakfast, and samusa, hand wrapped dumplings that can be deep fried and served in a soup or salad. He worked with writer Kate Leahy to document the unwritten kitchen recipes of his homeland, creating a cookbook that archives the culture Burma's past, present, and hopeful future.

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On today's episode of THE FOOD SEEN, Jessie Kanelos Weiner left her colorful past working in New York City's costume design industry, finding herself overseas with colored pencil in hand. The Franco Fly blog documented her illustrated journey of being an American through Paris. Years of touring around les marchés with her water color paints, Jessie began to create an activity book based on her vibrant drawings. These dawdle turned into the doodles you see in Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables, capturing a cornucopia of fruits, fresh herbs and honey, ready to take away in harvest baskets worth carrying home.

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On today's episode of THE FOOD SEEN, we gather around the smoldering embers emanating from Mettā, a cozy wood fire restaurant that brings chef Norberto "Negro" Piattoni Argentine-inspired, nouveau-gaucho cuisine to Brooklyn's Fort Greene. He and owner Henry Rich work without gas to create an atmosphere lit up by menu highlights like: Slow Roasted Lamb, Smoked Carrots, Charred Beets, Short Rib Steaks with Chimichurri and a Sweet Potato dessert cooked in ash. Once the smoke clears, you'll also find gamut of complex and layered flavors developed through exploratory forms of fermentation, pickling and curing, constructing a whole new power source for their food and glowing aura.

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On today's episode of THE FOOD SEEN, Dawn Perry has long been creating menus, and trends, as a recipe developer, and all around food stylista. From food editor at Martha Stewart's Everyday Food and Bon Appétit, to driving culinary content at Marley Spoon's meal kit delivery service, to the food director at Real Simple, Perry is able to wrap her head around the many expressions of a single ingredient, taking careful consideration and culinary know-how, to compose something both complex, and approachable. Her latest project, Short Stack Editions: Cucumber, illustrates just that; Perry takes the humble gourd and shows its scope as Cucumber-Celery Agua Fresca, Spicy Cucumbers with Beef & Black Vinegar, Butter- Baked Cucumbers, Cucumber Panzanella with Horseradish & Mint, Grilled Cucumber Guacamole, and Cucumber & Honeydew Paletas. You'll never look at an ordinary cucumber the same again!

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On today's episode of THE FOOD SEEN, pastry chef Stella Parks charmed a sweet tooth constituency in in Lexington, KY, for sweets and scribing on her blog BraveTart. She wasn't necessarily reinventing dessert, instead fortifying them with plenty of sugar, butter, chocolate ... leading her to document the history Chocolate Chips Cookies (which precede Ruth Wakefield's 1938 "Toll House Chocolate Crunch Cookies"), cakes, pies, doughnuts, snacks (learn how to make your own "Fauxreos"), puddings, and candy bars, all documented in her book project "BraveTart: Iconic American Desserts". She also runs pastry program for Serious Eats, reconditioning dessert and something to seek, rather than just wait until the end of a meal.

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