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Photos: Fine dining turns to common ingredients

Chef Jeremy Fox of Rustic Canyon in Santa Monica is focusing on making dishes with ingredients that are more sustainable. Here, Fox prepares McGrath Family Farms broccoli di cicco.

Chef Jeremy Fox of Rustic Canyon in Santa Monica is focusing on making dishes with ingredients that are more sustainable. Here, Fox prepares McGrath Family Farms broccoli di cicco.  (Ricardo DeAratanha / Los Angeles Times)

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Today, even at great restaurants, you’re likely to encounter ingredients that not so long ago might not have been served even for staff lunch. Pork belly and sardines, kale and Brussels sprouts, wines made in garages -- this is the new face of fine dining.

Rustic Canyon

The Beets & Berries salad at Rustic Canyon marries healthful and beautiful.  (Ricardo DeAratanha / Los Angeles Times)

Sardines

Sardines used to be considered a low-rung seafood offering. With more inventive chefs, such as Michael Cimarusti of Providence, sardines, a more plentiful fish, have been elevated to fine dining.   (Glenn Koenig / Los Angeles Times)

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