Buck-Wild for Buckwheat

Wall Street Journal covered a story on buckwheat and the appeal among celebrity chefs. Our local Tartine Bakery makes buckwheat sablé, not at all like our Buckwheat Cookies, but a decadent and tasty recipe for a buttery treat. I had the pleasure dining at Sean Brock's restaurant McCrady's in Charleston not too long ago, although I didn't catch the buckwheat ice cream when I was there.  He sure is talented, and definitely puts a creative spin to traditional Southern cuisine. I am psyched that buckwheat is making its way to trendy bakeries and restaurants in foodie metropoles.  Soon enough, more people will know that buckwheat is not a grain, and that its distinct taste makes dishes unforgettable.  Read the article and the sablé recipe.