You don't have to travel far to taste one of the best culinary dishes in the country this year. Chef extraordinaire Kevin Sousa does it again with his Wild Salmon with Sea Beans and Buckwheat, a delightful mix of fermented seaweed with tamarind to create a delectable, if complex, sauce for the salmon. Food& Wine magazine named the dish a top 10 entree for 2011.
Go try it for yourself (or devour it in
Food & Wine.)