Culinary

As the year reaches its final hours we have stopped to consider the year in review. We put our minds together and have complied a bit of a scatter-shot list of the trends that have caught our eye.

To aid in this endeavor I have enlisted the help of author and BevX contributor Stacey Ballis, as well as one of our culinary go-to experts, Teresa Lombardi Terrell. Here are our some of the topics that stuck to the wall – so to speak…

The weather is finally turning, and with the coming of the sun everyone’s minds begin to turn away from the heavy warming foods of Winter, to the lighter fare that Spring heralds. And for many of us, just the slightest intimation of sunshine makes us dream of getting out the grill and preparing ourselves for the coming barbecues. This is no less true for chefs, who get inspired by the changing produce at the markets and menus everywhere get innovative and exciting.

 

Some seek incomparable pieces of art, or rare historical treasures, or perhaps something abstract like the meaning of life. I applaud these lofty pursuits but often I get engrossed with pursuing the simpler things; although if you can tell me where all of my single socks have got off to I will pay you almost anything. Often, simple pursuits don’t live up to their name, simple. One such simple quest is the search for great fish & chips in America.