September 24, 2013
The conference, at Stone Barns, brought together many of the world's greatest chefs and was astonishingly instructive. As soon as I've had a moment to go through all my notes, I'll post about it.
But here's a small taste. Alex Atala brought these extraordinary vanilla pods along, as an example of the sort of diversity found in Brazil. I put the peach there for a size comparison; they're the most enormous pods I've ever seen. The fragrance was intense – a bit of cinnamon, a bit floral, very vanilla – and I think every chef in the room wished he could get his hands on some.
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