Try the borscht (tangy and tasty), the pan-roasted sea scallops on a crab cake crust, the pan-roasted chicken with a morel flan and the spice-rubbed Long Island duck.

FORBES: Fact and Comment

The first recycled crustacean: only one claw is taken from a stone crab - the rest is tossed back in the sea (the claw regrows in 12 to 18 months, and crabs plucked again are called "retreads").

BBC: Feasting in Florida

Caines takes Devon's regional ingredients several steps further, adding his own world-food nuances: ravioli of Brixham crab with a ginger-and-shellfish sauce, slow-poached Cornish sea bass with Thai puree, stir-fried shiitake mushrooms and a lemongrass foam, slow-roasted Hatherleigh venison with braised pork belly.

FORBES: Weekend in the Country