Picture for Flavor Discovery: Kanji
Spiced and fermented, this Indian beverage offers assertive flavor and functional benefits
Picture for Flavor Trifecta: Timothy Griffin
Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.
Picture for Vegetable Alchemy
The game is afoot. The fire is lit. The hunt is on. The stakes are raised. Quite simply—the veg-centric movement is rolling along like thunder, and with each creative, craveable dish starring vegetables added to menus, consumer expectations go up.
Picture for Can’t Be Beet
Salon By Sucré offers a Beet Salad with goat cheese mousse, walnut granola, champagne vinaigrette, bittersweet chocolate
Picture for Turn The Beet Around
701 Restaurant offers a Beet Tartare: Roasted, diced and smoked red beets with yellow beet “yolk” and beet chips
Picture for 10 Beverage Upgrades: Veg-Centric Cocktails
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Picture for Give Me a Beet
Quaintrelle's latest beet salad juxtaposes earthy and buttery flavors (roasted sunchokes, beets and toasted cashews), with contrasting sharper elements (ancho cress, radish, tahini purée and lemon oil to finish).