Don't miss this essay about food trends from chef Fergus Henderson: "Every chef now states that their dishes are seasonal and local. This makes one wonder: what were they cooking before? Food not in season and from very far away? ... For a year or two the 63-degree egg was a chef’s way of saying on a menu, 'I'm in the loop'; now it seems to be the word 'foraged.'" [Gourmet Traveller]
Filed under:
Fergus Henderson Wire
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Your Neighborhood Restaurant Now Serves Caviar
Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining
Loading comments...