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"Last June at Fort Tilden beach the spread included seeded plantain crackers, brined beach-plum olives, fava beans dressed with field garlic slicked in a Marmite vinaigrette, and smoked-haddock hand pies filled with baby potatoes, caramelized garlic scapes and bayberry—another example of Viljoen’s seasonal, site-specific menus that highlight foraged and preserved ingredients." - Nat Belkov