Excess Ingredients
For those who appreciate bespoke food as more than fodder, a steady diet of restaurant secrets has sustained us since Anthony Bourdain warned, via the New Yorker in 1999, not to order the fish on Mondays.
Source: freebeacon.com
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How Restaurant Food and Products Took Over Grocery Store Shelves
Over the past few years, restaurants everywhere have started selling fancy pantry products like Serendipity shipping its famous frozen hot chocolate and Momofuku Milk Bar selling its cookie mixes through Williams-Sonoma. But the trend started decades ago.
Source: eater.com
Jack Moore Embraces New Chapter with Ruffle Feather Ferments
Jack Moore is embracing a new chapter in his life as founder of Ruffle Feather Ferments, growing his skills honed at Watershed Kitchen & Bar.
Source: columbusmonthly.com