http://www.nytimes.com/2002/07/03/dining/03SECR.html NY’s top chefs sometimes use pedestrian ingredients in their dishes: “One day at Atlas, which closed this week, David Coleman, the chef, and two of his cooks were putting together an order of arctic char. One cook poached the char in goose fat. Mr. Coleman gently folded together micro-sorrel, fennel seed, shallots, cacao nibs and lemon zest to make a delicate topping for the char. Meanwhile, the third cook prepared the foundation of the dish: Quaker instant grits, stirred over heat with milk, shallots and mascarpone cheese.” 17:22