Sea Beans News Today

There is no shortage of things to do this Valentine’s Day in Nevada County. Whether you like to celebrate your love early, or are looking for something more off the

Pioneering plant-based restaurant Crossroads Kitchen celebrates its 10-year anniversary with guest chefs Daniel Humm, Nancy Silverton, and Michael Voltaggio—all of whom crafted a special dish for the occasion.

Pioneering plant-based restaurant Crossroads Kitchen celebrates its 10-year anniversary with guest chefs Daniel Humm, Nancy Silverton, and Michael Voltaggio—all of whom crafted a special dish for the occasion.

On a grotty, damp morning recently I was visiting a house for work and was taken into the back yard to look around. Creeping along the retaining…

Like a 19th-century naturalist if youre going to do this. if youre going to play this -- >> alessandro: yeah, you need to be a botanist, a naturalist. >> rene: chew on this. do you taste cilantro? >> anthony: yes, its cilantro. >> rene: disguised as grass, here, here, its everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them ye...

>> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your mama cooks this dish. lets go and forage guys. come on kids. >> rene: there you go, look. sea beans. salty, juicy, crunchy. >> anthony: i mean, if i were looking at this at home, i would very much be thinking, come on man its grass. its grass. its gre...

>> anthony: well you need to be like a 19th-century naturalist if youre going to do this. if youre going to play this -- >> alessandro: yeah, you need to be a botanist, a naturalist. >> rene: chew on this. do you taste cilantro? >> anthony: yes, its cilantro. >> rene: disguised as grass, here, here, its everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingre...

Like a 19th-century naturalist if youre going to do this. if youre going to play this -- >> alessandro: yeah, you need to be a botanist, a naturalist. >> rene: chew on this. do you taste cilantro? >> anthony: yes, its cilantro. >> rene: disguised as grass, here, here, its everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them ye...

>> rene: disguised as grass, here, here, its everywhere. >> rene: good to go? service. >> noma cook: so we have some roasted --. the roe is on the top there. beach plants, beach cabbages around the outside. >> anthony: so i know these ingredients, we were plucking them yesterday. wow. >> alessandro: this would be the future, no? your mama cooks this dish. lets go and forage guys. come on kids. >> rene: there you go, look. sea beans. salty, juicy, crunchy. >> anthony: i mean, if i were looking at...

>> pretty much kickstarted the restaurant worlds now widely emulated practice of foraging. >> you see all this? grass. but actually these are succulents. were doing beach cabbage for them, no? >> renes thing, since the beginning how to put into play whats around you. >> you need to be a 19th century naturalist, youre going to have to do this. >> you have to be a botanist, a naturalist. >> chew on this. taste delightful? >> yes, its wonderful. >> disguised as grass. here, here, here. its everywhe...