Three chefs from Craft Restaurant - pastry chef Shannon Swindle, chef de cuisine John Keenan and pastry sous chef Holden Burkons - took Good Food producer Gillian Ferguson foraging for wild fennel in Topanga Canyon. Wild fennel is rampant in many parts of Los Angeles and is an invasive species that environmentalists would like to eradicate.
The chefs also discovered nasturtium flowers, leaves and capers - all of which are edible - as well as flowering mustard and Himalayan Blackberries in the hills of Topanga. Photos of the adventure, as well as a recipe for Chef Swindle's Wild Fennel Ice Cream are on the Good Food Blog.
Music: "New morning (Slow Version)" by Quantic
Music: "Kids with Guns" by Gorillaz continues