Although many domestic fruits are now at peak summer flavor, that arguably perfect natural sweetness doesn’t appear enough for some chefs. Vine- and sun-ripened flavors are fine, they say, but flavors concentrated through stovetop reduction or sous vide are even better. Sure, great chefs often let nature’s bounty speak for itself, but some are forcing it to say more. Steven Greene, chef-owner of Devereaux’s in Greenville, S.C., is using a vacuum-packaging machine to produce what ...
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