Chefs, consumers embrace seafood charcuterie

Posted by on Sep 13, 2012 in Culinary Techniques, Food, Menu Development, News | 0 comments

Just another way American Chef’s are pushing themselves to master traditional techniques with American ingredients and creative spirit. It is these kinds of trends that get me excited about the possibilties of modern cuisine. It is about great ingredients and applying the right technique to make a great dish. Molecular manipulation is dead in most circles. A great pate and real bread what can go wrong with that.  What do you think?

Chefs, consumers embrace seafood charcuterie | Nation’s Restaurant News.

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