The newest seasoning: ash. Yes, ash.

I’ve apparently missed out on this growing trend, with the Wall Street Journal calling 2012 “the year of the ash.”

Frank McClelland, a Boston chef, “spends many a morning preparing edible ash by burning vegetables in a trough, so by night, he can use the result on all sorts of foodstuffs, from venison to New England oysters, at his French-inspired L’Espalier restaurant. The ash’s fresh-from-the-fire flavor, said Mr. McClelland, in the midst of a recent morning burn, ‘awakens that primal, caveman part of your brain.’”

Read the full story and watch the video here on WSJ.

http://live.wsj.com/video/tastes-like-ash/35F2A74D-F123-44DC-BDCF-6388FB63B78D.html

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