Will Forage For Food: The Chefs at Eva Take Up Weeding
A. Scattergoodnasturtiums in the pass at Eva
If you're the sort of person who likes to eat what's outside of your raised garden beds as much as what's in them, or if you've found yourself staring at the urban forest of nasturtiums lately taking over the embankments of Laurel Canyon as it nears Mulholland Drive, then maybe you should read today's feature food story. Because the chefs at Eva Restaurant on Beverly have similar problems. They also have become expert at translating that sudden impulse to weed into some seriously lovely cooking. In which Eva chef-owner Mark Gold and his new chef de cuisine Jacob Kear go foraging:
Because weeds are cool. They're the chef's answer to found art: free, gorgeous and tasty if you pick the right ones, and about as local as you can get. Fiat recession chic.
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.