Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.March was coconut month at Sola restaurant in Chicago, where chef-owner Carol Wallack served — besides the more obvious offerings of coconut sorbet, macaroons and tuiles — a hearts of palm and coconut salad, and a New ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com