Plum Gochu Brings Sweet Heat to Dishes Chef Laura Lee of Chef L Custom Culinary Experiences shows the range of Plum Gochu syrup savory to sweet. Plum Gochu and Tamarind Puree create a glossy glaze for crisp-skinned duck breast, served with a cool Korean cucumber...
Easy to Offer the Unexpected on Seasonal Menus Pumpkin, cranberry, and apple may be fall and winter staples, but seasonal menus have room for so much more. Well-traveled and adventurous guests will be delighted by unexpected flavors of Chai Cardamom, Peach Ginger, and...
Tommy Cracraft, Bar Manager | Jake Carlson, Bartender | Fern Bar | Sebastopol, CA Ice Queen Spirit-Free Ice Queen OJ Beet the Case The Root to Success A cocktail with two kinds of beets might not sound like an obvious crowd-pleaser, but it helped the Fern Bar team win...
Peruvian-Inspired Floral & Citrus Dishes Chef Jean-Paul Fung of La Mar Cocina Peruana showcases Peruvian technique with two culinary dishes with layers of botanical flavor. Our Yuzu Juniper Thyme syrup brightens silky sabayon beneath crisp-skinned steelhead trout...
Fruit-Forward Fall Entrées Fall menus call for bolder, richer flavors and these six plates show how it’s done. From smoked peach-harissa fumet under black cod to apricot glaze pulled through pork tenderloin, fruit purée is the flavor foundation for autumn glazes...
