The term “cool as a cucumber” has taken on a new meaning at both finedining and casual chain restaurants. While not regarded in the past as a particularly stylish ingredient by either front- or back-of-the-house trendmakers, the cucumber seems to have been stealthily reimaged as the latest darling of the cocktail set.The newly fashionable cuke, which previously would be found tucked into a green salad or in its pickled persona as a sidekick to a sandwich, has emerged as the muse for a new ...
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