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celebratedliving.com
FALL 2012
EDIBLE FLOWERS
: I think edible flowers could be this decade’smicrogreens.
We’re selling a lot of them to brides for their weddings right now, but they are also
catching onwith ultra-fine-dining chefs. They bring new shapes and incredible
colors to sweet or savory plates for a chic, clean, otherworldly lookwithout using
modernist gelling agents or expensive lab equipment. Some of them have incredible
flavor to gowith their good looks too.
THREE UP-AND-COMING INGREDIENTS
BROCCOLI
ROMANESCO
:
Who doesn‘t want to eat
something that looks
like a fractal?We are
struggling tomeet a
five-case-a-day standing
order from a very famous
restaurant and supply is
a day-to-day affair.
HUCKLEBERRIES
: Take a blueberry and add to it a universe of complexity.
Substitute these berries in almost any recipe and it is a serious upgrade. They are
wild-foraged and that is another reasonwhy I expect them to grow in popularity. I
recently had an impeccable huckleberry cocktail at The Aviary inChicago. If Grant
Achatz is using them, you can be sure that otherswill follow.
ACCORDING TO JUSTINMARX
