However, many are commonplace in other cuisines, such as fermentedvegetableslike kimchi or salted fish like bottarga.
Others, to those in the know, may already seem familiar, likebone brothand white asparagus.
It’s a versatile ingredient that adds flavor to soups, stews, and beverages," says Brown.
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“From coffee-rubbed steaks, to coffee desserts like tiramisu, to coffee cocktails.”
And then you have tallow, which can be used to baste steaks or even cook eggs.
“Fermenting is back more than ever!
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A few of our kitchens have installed larders so we can ferment on-property.
They contain probiotics, beneficial bacteria that boost the immune system and support gut health.
Chefs and food enthusiasts love fermented foods because they add complex flavors to dishes.”
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This process sees sugar dripped into the liquor to achieve that balance.
They’re also adding the strong spirit to cocktails, he told us.
“I’ve been seeing more fruit purees and juices coming back.
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“One drink we do at both of the Buttermilk & Bourbon locations is the Crime of Passion.
“We marinate our celery root in a barbacoa marinade, then grill it.
It’s plated with a celery root puree and topped with an apple tomatillo salsa.
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The dish is completely vegan without sacrificing taste,” says Welsh.
It’s a very versatile product.
Bottarga
Never heard of this one?
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“I don’t think olives ever went away, but we’ve been on an olive kick recently.
Our preparation is definitely a nod to ‘old school’ while modernizing them,” Patterson says.
“We then finish them with lime zest and micro cilantro.
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The olives themselves are meaty and perfectly brined and are the epitome of something simple executed extremely well.
They’re worth celebrating.”
ExecutiveChef Dane BlomofGrange Restaurant & Barin California, has seen it come back.
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