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Menus move into the future
In the scramble to feed guests safely, chefs have not left flavor behind. They continue to explore global cuisines, new sources of spice, fresh techniques that infuse flavor and ingredients that can enhance plant-based dishes.Photograph: Shutterstock
In the scramble to feed guests safely, chefs have not left flavor behind. They continue to explore global cuisines, new sources of spice, fresh infusion techniques and ingredients that can enhance plant-based dishes.
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