We got 121 menus from restaurants all Across the country here are some of the Most interesting dish and flavor Trends Caesar salads are everywhere Thai Inspired Caesar salads Cuban inspired Caesar salads caviar was all over Restaurant menus I'm not just talking About fine dining you could get caviar On a quesadilla on top of an eair we Really saw Yuzu getting its due not just In cocktails but in vinegrets in pickles And in crudos fried chicken is a Universal comfort food we saw Taiwanese Versions Korean versions Indian versions Fried Chicken was one of the more Relatively inexpensive Entre which Probably contributed to its popularity So many restaurants leaned heavily on Childhood inspired desserts like Aros Leche Sunday bread pudding and Funfetti Panacotta continued its rign which I Would attribute to a lot of restaurants Getting rid of their pastry Department It is easy to execute and doesn't Require a pastry chef have you noticed Any of these things on menus let us
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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