Teddy Diggs, the executive chef at Ripple in Washington, D.C., smokes a handful of dishes with hay, but also utilizes it as an ingredient in a few notable entrees. His smoked goat casoncelli…. features hay-smoked goat as well as a hay reduction…. “For me,” Diggs says, “hay implements flavor and sets a back note, as well as the stage for everything to work around it.”
November 1, 2013
"… but its origins are far from sophisticated and most likely date back to medieval England and France, where cooking 'au foin' (with hay) was a practical way to deal with dried grass."