Flavor Trends, Strategies and Solutions for Menu Development
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“I recently started using mastic tears, a Greek liqueur distilled from the sap of the mastic tree, to cure fish like fluke or hamachi. The botanical notes of the mastic tears create a fish that is more aromatic and well-rounded.”

—Daniela Vergara, Executive Chef, Estiatorio Ornos, San Francisco

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.


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