As culinary destinations go, Princeton, NJ, doesn’t come up too often in conversations. But Scott Anderson’s restaurant, Elements, has foodies talking. He dubs his style of cooking as “interpretive American,” and like many of America’s best young chefs, he’s adopted a modern hands-on approach. The chef/owner has close ties to farmers and forgers and, in fact, is an avid forger himself, often collecting fresh bamboo shoots, blood root and countless ...
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