Each summer, the harvest of rich fruits like berries, peaches, nectarines, plums and apricots brightens menus. Though many of these fruits are sold all year, summer is when they need not be shipped from another coast or hemisphere and can be put on the plate in a state of succulent, fragrant ripeness.While fresh fruit continues to glorify many dessert menus, chefs increasingly are using them in savory combinations.In some instances, such as in the foie gras terrine with strawberries at E.U., ...
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Contact: Desiree Torres Desiree.Torres@penton.com