Fermentation: The hottest ancient technique in restaurants

When it comes to particular hot ancient techniques in restaurants, there is a wide and vast array of many different hot ancient techniques that are involved. However sometimes when it comes to knowing all of the particular details about this it can be difficult. This particular article offers you the insight into fermentation being the hottest ancient technique in restaurants.

Key Takeaways:

• Bold, sometimes spicy, with a touch of umami and a funky (in a good way) flavor unlike any other, fermented foods have been bubbling up on restaurant menus for a few years now.
• For the last year or so, Todd Kelly, executive chef and director of food and beverage for the Hilton Cincinnati Netherland Plaza, has been incorporating fermentation into a number of dishes at the hotel’s fine-dining restaurant.
• Chef Justin Severino is also putting a heavy focus on fermented foods at Cure, his urban Mediterranean spot, and Morcilla, his Spanish family-style restaurant, both in Pittsburgh.

“Chef Justin Severino is also putting a heavy focus on fermented foods at Cure, his urban Mediterranean spot, and Morcilla, his Spanish family-style restaurant, both in Pittsburgh.”

http://nrn.com/whats-hot/fermentation-hottest-ancient-technique-restaurants