Spyglass' Candied Bacon
Chef Jason Hall of Max’s Wine Dive in Atlanta thinks about flavor the way an artist or designer might think of color: he’s always looking for combinations that work well together. “Flavor is much like color in that it works better when paired with a complementary. When we taste a single flavor, we tend to get fatigued. It becomes dull and lifeless. But when it's paired with another flavor, it has something to contrast with, it becomes more interesting,” said ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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 Desiree.Torres@penton.com