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Fergus Henderson Wire

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hendersontrends.jpgDon't miss this essay about food trends from chef Fergus Henderson: "Every chef now states that their dishes are seasonal and local. This makes one wonder: what were they cooking before? Food not in season and from very far away? ... For a year or two the 63-degree egg was a chef’s way of saying on a menu, 'I'm in the loop'; now it seems to be the word 'foraged.'" [Gourmet Traveller]