Beard on Books: Foraged Flavor

Get the skinny on finding your own food from Tama Matsuoka Wong and Eddy Leroux—forager and chef de cuisine, respectively, at Daniel Boulud's flagship restaurant, Daniel. Drawing on research from their book (Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market), they’ll discuss the harvesting opportunities to be found in New York’s landscape. See the plants they’ve plucked that day, and then taste the same hyperseasonal produce worked into treats such as chocolate-dipped spearmint leaves, amaranth and feta phyllo triangles, and tea sandwiches with yellow wood sorrel.