Chefs Experimenting with Acorn Flour
There’s a renewed interest in ancient, foraged foods that have been forgotten in modern diets. We wanted to share a fun list of articles, both past and present, which highlight these chefs and acorn dishes. Maybe you can try them yourself as long as their daily menu cooperates.
2021 - Austin-based renowned restaurant, Emmer and Rye, roasted acorns on top of gnocchi
2019 - Chefs Vibber, Bates, and Sakurai “crafted [acorn miso] from Gambel oak acorns.”
2018 - Chef Sean Sherman “has since experimented with the possibilities, making tart shells, crackers and a sauce with acorn flour, ground chaga and agave.”
2014 – Chef Corey Lee of Benu has made several dishes with acorns, each “ organized around the oak: pasta made largely from acorn flour, paired with jamón ibérico from pata negra pigs fattened on acorns [and topped] with black truffles, which grow on the roots of oaks”.
2014 - Chef David Chang of Momofuku uses “[acorn flour] for gnocchi”.
2013 - Chef John Cox of Sierra Mar makes “ nutty, earthy, almost indulgent [acorn] bread, slathered with heritage pork fat.”
2014 - Sean Brock of Husk serves a “ house cured country ham tasting with acorn griddle cakes .”
2012 - Chef Joseph Humphrey of Dixie served “acorn grits with a poached egg and thin coins of sea urchin”.
2011 - Chef Kevin Sousa of Salt of the Earth will “change his chalkboard menu daily and use everything from foraged acorns to fermented seaweed to make his food good.”
2011 - Chef Matt Bennett of Sybaris Bistro prepared a “menu inspired by indigenous foods of the Pacific Northwest” featuring acorn masa tamales at the James Beard House in New York.
2010 - Chef Matthew Lightner of Castagna served “white acorns shaved over elk loin and root vegetables”.