Fresh herbs add deliciously distinctive flavors and aromas to creative dishes, without adding fat, calories or sodium. It isn’t surprising, then, that people have used herbs for thousands of years, even before history was being recorded – and, in modern times, their relatively ready availability makes it too easy to take them for granted. With that in mind, we decided to highlight seven heavenly herbs.
To wrap up the Roots 2017 culinary conference, with its theme of Innovate, we ended with a bang! The final presentation, MC’d by Chef Adam Wilson, was titled, “Drink Your Veggies: Fresh Ideas for Vegetable Beverages,” with attendees able to enjoy unique non-alcoholic juices and cocktails created by Chef Anna Harouvis, then the Beard Behind the Bar (Jeff Naples) and then by Charlotte Voisey.
As the sun rose early Monday morning, a lazy-moving tractor drew its sharp blades gently across the land, coaxing open the soft soil, awakening it after a long winter’s rest. A few hours later, a team of men inched their way along perfectly straight parallel lines, tucking tiny tufts of lettuce into their new outdoor homes.
Microgreens truly are miraculous, tiny, perfect representations of fresh vegetables, herbs and greens. They provide intense flavor in delicate bites – and studies are showing how their nutritional levels are off the charts. As another benefit, they add unexpected beauty to plates and texture to dishes. This post explores what a microgreen is, along with how, specifically, they are attractive, flavorful and nutritious.
Although “diaspora” isn’t a word used in most people’s daily vocabularies, it is an important concept to discuss, both in general and in connection with the culinary industry. So, at Roots 2017, a splendid group of experts shared their perspectives and insights as part of the following panel: Diaspora: The Influence of One Nation upon Another and How It Drives Innovation.