Chefs give seasonal cold-weather dishes a fresh twist
Chefs are dusting off their braising pans and stocking up on root vegetables as the nation hunkers down for winter. The mercury might be dropping, but the trends of comfort food with a twist, distinctive ingredients, small plates, and local and seasonal products are all on the rise. Chefs say we can even expect a continuation of lighter fare on menus. For example, John Metz, chef-owner of seven-unit Marlow’s Tavern, based in Atlanta, and Aqua Blue in Roswell, Ga., is using starches ...
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!