Taking raw beyond copycat cuisine

The kimchi dumplings at Matthew Kenney's M.A.K.E. restaurant in Santa Monica might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut purée mixed with cilantro juice so that they're bright green, and served with sesame-ginger foam, nasturtium flowers and micro-cilantro. Hello to the new raw food.

By Betty Hallock

January 19, 2013