Suwałki is an unspoilt region, and between the area’s diversified agriculture, its dark forests, and its cold-water lakes, the chefs found a fair variety of products to work with. Pictured here are pickled cucumbers, smoked vendace, and raspberries.
Food for Thought: Cook It Raw Poland 2012
What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there?