Raw Deal

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for the May 15, 2002 issue

See Also
Australia Wins With Its White Wines
Los Angeles Rebound
Rare Wines, Innovative Chefs, Ultimate Luxury
A Turn Toward Refined Elegance
South Africa's Newfound Value
Inside Wine: Filtration
Feedback: Opinions and Trends in Wine

If you like sashimi, you may be ready for seviche, carpaccio and steak tartare

Sam Gugino
Issue: May 15, 2002

My most memorable raw-food experience—and we're not talking crudités here— occurred at an abalone farm in Santa Cruz, Calif., nine years ago. Palm-sized abalone, just fished out of the tank and scooped from their shells, were thinly sliced and served raw, sashimi-style.