New on the menu: Limoncello wings and vegetable lamb

The first vegetable lamb substitute has arrived on the market. San Francisco-based Black Sheep Foods developed the product using pea protein and flavor compounds intended to reflect the main flavor components of New Zealand Tunis sheep. It is available at the four Souvla locations, a Greek concept of four units in the Bay Area.

Chicken wings are a popular appetizer all over the country, but how do you justify serving them in an Italian restaurant? The chefs at Nunzi’s in Farmingdale, NY, found a way by dressing the wings in a sauce made from the famous Italian liqueur limoncello.

In Denver at The Greenwich, chef Justin Freeman prepares the last sweet corn of the season with chermoula and uses it as a side to a breaded and fried pork cutlet.

Okra is most often served either breaded and fried or as a thickener for stews like okra, but at Orno, Chef Niven Patel’s new restaurant in Coral Gables, Florida, the vegetable is grilled and served with lemon tomatoes. roasted.

And at Helen’s in Birmingham, Alabama, chef Rob McDaniel showcases cheese from neighboring Sweetgrass Dairy in Thomasville, Ga., Roasting it and serving it with slowly caramelized onions.

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

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