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TRENDSETTERS

S U S TA I N A B L E R E S TAU R A N T

Browntrout A Chicago chef takes cues from the sustainable way of eating he saw while honeymooning in New Zealand

Southern New Zealand’s Wanaka is a “quaint little town that never touches the ground,” according to Sean Sanders, who visited when honeymooning with his wife. “It’s a bit below sea level, so the mountains are covered in snow but the ground isn’t. It’s kind of surreal.” The town’s beloved body of water, Lake Wanaka, is also home to schools of brown trout, a highly sustainable fish that Sanders and his wife caught while out on the pristine water. LEFT Wild mushrooms with popcorn grits, pickled onions, wild flowers, sous-vide egg, and argula, featuring wild mushrooms are from River Valley Ranch and from the wild, popcorn from Nichols Farm, eggs from Little Farm on the Prairie, arugula and wildflowers from Werp Farms, and onions from Genesis Growers

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march–april 2015

gbdmagazine.com

PHOTOS: COURTESY OF BROWN TROUT

By Amanda Koellner

gb&d Issue 32: March/April 2015  
gb&d Issue 32: March/April 2015  
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