Vince Bucci /Getty Images
READ MORE ABOUT:
A chef from Wolfgang Puck's flagship restaurant and perennial celebrity hotspot, Spago, plays an active role sometimes on Alter Eco. He and his wife, also a chef, decide to add a composting system to their home, making use of their many food scraps as they often cook at home when not cooking at the restaurant. While Spago may be known for its status as a place to be seen, its dedication to local, seasonal produce makes it more than a passing trend, but also an ecologically responsible, enduring institution.
Currently the Spago menu features items like Spring asparagus soup with morels and an endive and spring vegetable salad with fava beans, confit cherry tomatoes and, again, asparagus. Through perfect technique, simple, beautiful produce like this becomes the base of much of the Spago menu. Puck's food is properly seasoned, cooked (or not cooked) to its ideal doneness, and combined with complementary flavors, textures and colors, meaning largely healthy, organic, and local food is as delicious as less eco-friendly foods.
More and more there is a direct correlation between a restaurant's greatness and its dedication to ecological issues, especially in California. If you want to eat at restaurants that take advantage of seasonal produce, checkout its menu and cross-reference with a seasonal food guide in your state.
-
- {}
