Chef David Levi was mentioned in the 2013 food trends article in the new issue of Food & Wine.
In their quest for wild sea ingredients, chefs are sourcing more than just seafood from the ocean—for instance, Portland Maine’s David Levi cooks with sea buckthorn while Joshua Skenes at Saison in San Francisco uses seaweed to bundle fish fillets.
Earlier this year Levi, along with Gather chef Chad Conley, were hosting. Levi’s now seeking a location for a new restaurant he’s calling Vinland.
One comment on “David Levi in Food & Wine”
Um….who edits Food & Wine these days? Sea Buckthorn is a berry that grows on a bush…not a wild sea ingredient.