A menu for 2021
Share
As the new year gets underway, experts are, as usual, prognosticating about food trends. This year, many – but not all – of those predictions are linked to the pandemic. Their crystal ball visions cover everything from individual ingredients to food preparations and how restaurants will operate.
Food & Wine magazine says that Americans will undertake a deeper exploration of African-American foodways. Canned cocktails (Real Simple) will be a thing, as will take-and-bake kits (delish.com) and Basque Burnt Cheesecake (New York Times). (You read it here first, check Dine Out restaurant critic Andrew Ross’s 2020 Best of list, including Best Cake on a Frigid Winter Night.) Charcuterie boards will be about a lot more than meat and cheese, says Better Homes & Gardens: Look for breakfast boards filled with bagels or pancakes, candy boards, and even taco bar-like boards. According to Whole Foods, “chickpeas are the new cauliflower.” Martha Stewart agrees. She
My New Orleans
01/07/2021
NEW ORLEANS (press release) – On Jan. 6, King’s Day, Executive Pastry Chef Maggie Scales of the Link Restaurant Group will be offering several flavors and sizes of king cakes at both Cochon Butcher and La Boulangerie on Magazine Street. Chef Maggie will serve the famous “Elvis,” a soft brioche filled with peanut butter and roasted banana, topped with house-cured bacon, toasted marshmallow, and Mardi Gras sprinkles. In place of the iconic small plastic “baby,” all of Chef Maggie’s cakes contain a petite pink pig as their signature “baby.” Custom dictates whoever gets the “baby” must provide the king cake for the next party, keeping the celebration rolling all season long!