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Some restaurants change their menus to reflect the seasons; AIR and Dirty Supper often offer new dishes every day. “We have a beautiful lawn in front of the restaurant where we grow vegetables and herbs. Whenever we have a new harvest of Thai basil or roselle, we add it to the menu that day or week,” Goldfarb says.
Smit added: “It’s hard to have a basic menu when you’re cooking with whole animals or ingredients, but I think it’s more interesting because people can eat something different every time they come back.”
No Waste
Taking what you need from the land and making the most of what you get is part of the Hawaiian culture that chef Jordan Keough grew up with. That philosophy shapes his kitchen at Butcher’s Block, where he also buys whole animals for dishes like fried duck tongues and crispy tallow potatoes with brown butter emulsion.
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