Nine of the most expensive straight-from-nature ingredients
Find the restaurants that serve up a feast fit for a forager.
2. Wild Smoked Golden Arctic Char Caviar; McCrady's, Charleston, South Carolina; chef Sean Brock
Origin: The cold, pristine waters of Canada's Northwest Territories / Season: September-November / Cost per pound: $320
"I wish more people had the vision [Gray] has about getting products like these in people's hands," says Brock, winner of the 2010 James Beard Best Chef Southeast award. "They're just beautiful, beautiful things. I get excited whenever I get a Mikuni box." At McCrady's, he has used the arctic-char roe to garnish deviled pickled eggs, which he calls "super, super good—very southern."