Lamb Off the Rack
Less frequently used cuts shine on West Coast Menus
Always a popular meat, not only for its flavor, but also nutritional value, it is now not just about the rack. From lamb loin to lamb neck, cuts less frequently used have more frequently been popping up on menus. Chefs’ creations include both sophisticated dishes and a more casual vibe. Dressed up or dressed down, the bottom line is that lamb’s delicious.
Caitlin M. OShaughnessy
Move Over Ketchup! Theres a New Guy in Town
Culinary trends follow social trends as cultures & condiments collide
Despite chefs’ varying culinary backgrounds, many admit to an infatuation with common condiments from all corners of the world. Aioli, soy, Sriricha and sambal are quickly becoming must-haves in restaurant kitchens. We explore the ultimate condiments.
Raise a Glass to the Loca-Pour Movement
As restaurants support locavore dining, they have started to embrace locally-sourced beer, wine & spirits
It is no surprise that hyper-local drinking is becoming as important as locavore dining, revealed by drink lists that pay homage to locally focused lists highlighting top wineries, breweries and distilleries on the West Coast.
Take Out Takeover
Chefs expand their brand through food halls, shops & unique to-go offerings
As chefs recognize the value of expanding their restaurant brand beyond the dishes they serve a new breed of restaurant that is a hybrid of retail and dining has steadily gained popularity.