Chef Joey Campanaro definitely gets the connection between food and the Gulf even though he's from New York City.
Credit: August Goulet
Editor's note: Over the next month, as part of our coverage of Blue August, Planet Green will be interviewing chefs and prominent food thinkers around the country to get their takes on the Gulf Oil Spill and how it might affect the future of the region's vibrant food culture. This is the first interview in the series.[/i]
Joey Campanaro is Chef/Owner of Blackfoot Consulting, The Little Owl, Market Table, Kenmare, and The Village Belle, all in New York City, where he combines fresh, seasonal ingredients with flavors and techniques from around the globe (using a few tricks he picked up from his grandmother). We caught up with him to see what he thinks about the oil spill and the future of food in the Gulf of Mexico.
