It should probably come as no surprise that the favorite new ingredients of Matthias Merges, the executive chef at Charlie Trotter’s acclaimed restaurant in Chicago, aren’t exactly items you would pick up at your neighborhood supermarket. The restaurant’s chefs are constantly pushing boundaries and exploring—in some cases, quite literally—a world of flavors. Merges’ esoteric discoveries span the globe: grains of paradise from Africa, Korean black garlic, torch ginger from ...
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!