Vandaag Chef Phillip Kirschen-Clark doesn’t merely bake his own bread—he smokes it with hay. And this is only one example of the various ways local restaurants are deriving a distinctive fragrance ...

IT happened last week that about 1 lb. of fresh lamb was put into an oven at night in order that it might be cooked by morning on the “hay-box” principle. It was in a casserole, with a little water.