Carnivores: brace yourselves.
Thanks to such luminaries as Yotam Ottolenghi and Mark Bittman, the humble vegetable, long delegated to the supporting role, is ready to take centre stage. That’s why we’ve enlisted chef Brian Skinner to take us ona timely tour of the New Veg.
After stints at the legendary Noma in Copenhagen and London’s Sketch, chef Brian Skinner returned home to the West Coast with the idea of taking a then-radical new approach to fine dining: skip the meat. His restaurant, the Acorn, opened in Vancouver in 2012 to near-universal acclaim, perpetual lineups and a quantum shift to what it meant to be a vegetarian restaurant. These days, he continues his veg conversion, one surprised diner at a time.
