Garlic, Allium sativum, has a long past...surprisingly, it took until the first half of the twentieth century for the architects of American haute cuisine to embrace the timeless ingredient.
It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris.
