Bay seniors can be forgiven for not being able to keep up with the competitive inventiveness of local restaurants. Creative chefs are busy with ingredients we scarcely heard of until recently. Here’s a cheat sheet of some of the more common, uncommon items you will spot on menus. Let the Geezer know about any other culinary question marks you’ve been seeing lately.

carciofa : artichokes

nigiri: rice topped with raw fish

bottarga: tuna or mullet roe

unagi: sliced eel

kambocha: fermented tea

cardoons: thistle in the artichoke family

geoduck: large clam

salsify: root that taste like oysters



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