Fruit and Vegetable Leathers Transform Into Fine Dining Treat

“I've made a lot of school lunches lately,” Coi chef Daniel Patterson smiled sweetly as he dropped a plate on our table the other night. On it were squares of Tomme Dolce cheese from Petaluma's Andante Dairy covered by slices of apple and sheets of assorted fruit and vegetable leathers, a fine dining take on a children's snack that he's been crafting for a few years that appears on the restaurant's current tasting menu. The leather combinations, however, are decidedly adult: Fig and burnt onion, beet and grape, pear and fennel.

Sure, everyone preserves and pickles these days, but high-end chefs are leathering, too.

See Also:

San Francisco Chefs Want You to Eat Your Vegetables for Dessert

Daniel Patterson: S.F. Is Killing The Upscale Neighborhood Restaurant

Tags: , , , ,

Related Stories