Six months ago, executive chef Jason McClure of Sazerac in Seattle was behind the bar talking to his staff about creating beverages with the same seasonality as the restaurant’s food menu when he got the idea to infuse spirits into food. “As I was thinking about cocktails that way, I was thinking about how those [spirits] could be [combined with] food,” said McClure. “It’s inspired me to think differently about food.” These days, McClure’s Banana ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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 

Already registered? here.