date:Apr 04, 2014
em, its more complex.
Chefs are leveraging fat to highlight hints of flavor, he said.
Instead of being all just beefy, its beefy with a little bit of fruitiness or beefy with pepper, Mr. Luft said. It makes the whole thing taste different.
Taking risks
While more opportunity exists for bold, new flavor frontiers, creative combinations should fit a restaurants concept, Ms. Weikel noted.
An independent restaurant has more leeway than, say, a mainstream operator who cant really go as far, Ms.