Brian Bistrong of the Harrison doesn't like the way green pepper lingers. "If you eat one, you're going to taste it the rest of the meal," Mr. Bistrong said. "I got rid of them when I finally had some authority. Now that I'm the boss, I can not have them."
Dan Barber, who won't let green peppers into the kitchens of either Blue Hill Restaurant in Manhattan or Blue Hill at Stone Barns in Pocantico Hills, N.Y., called the problems with the vegetable "multitiered."
"First, I don't like the flavor," he said. "And I've learned more about them. They're an immature pepper. You're eating a vegetable before it's supposed to be picked."
Tasha Garcia, one of the chefs of Little Giant, recoils when she tastes anything that reminds her of it. "We had a staff tasting and with this one cabernet franc it was like, oh, green peppers," Miss Garcia said. She added that she was overwhelmed by the association. "I hated the wine, hated it, hated it," she said. "Now I'm not a big cabernet franc fan."
July 6, 2005
Chefs against green peppers: