Thai Flavors Inspire Botanical Beverages Farmhouse Kitchen Thai opened in 2015 to present bold, authentic Thai flavors to the U.S. but in a fresh, modern way. At their Portland and Menlo Park locations, bartenders Thapana and Tina feature our botanical syrups in the...
Celebrate Día de los Muertos with Chef Aarón Sánchez and Manny Hinojosa Día de los Muertos is a time for gathering, cooking, and celebrating loved ones who are gone but never forgotten. Chef Aarón Sánchez and Manny Hinojosa bring the spirit of the holiday to the plate...
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...
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...
