Chef Alex Baker from Manhattan's Yves restaurant made a quick-pickled fish with the last of our garden's veggie harvest.
“You should be able to eat it with just a fork, so you can use the other hand to reach for your wine or beer.”
Having a restaurant in the countryside means you have to accept that you might not have everything you want, which actually makes it more fun to eat.
I flew to the wee Norwegian town of Mosjøen for the Arctic Food Festival, where a group of local and foreign chefs gathered together to bury lambs' legs, eat fly agaric mushrooms, and exchange food knowledge.
At Tincan, there's no kitchen and no chef. Servers simply decant the contents of tins of seafood onto your plate. It might sound like a gimmick, but Portuguese conservas restaurants have been doing it for years.