Scorched herbs find a place at the table

The smoking of herbs and meats at restaurants has really taken off in recent years. Many restaurants even have their own smokers on site for this purpose. Many chefs are finding new and impressive ways of tapping into this demand in the market. From serving slow-cooked bacon over smoking rosemary to burning rosemary on the edge of a dish, there is no end in sight for ideas that will engage the customers’ noses and taste buds. This new technique of adding burnt herbs can be seen anywhere from entrees to desserts at select restaurants and bars.

Key Takeaways:

• Smoky flavors are becoming increasingly popular in both food and drinks.
• Chef and restaurateur David Burke does that with his Clothesline Bacon, for which thick slices of bacon are slowly baked for three hours, basted frequently with a black pepper-maple glaze, then clipped to a miniature clothesline and served over a branch of smoking rosemary.
• Avila spreads fresh rosemary on a sheet pan, sprinkles it with lemon water and then dries it out in the oven for about seven minutes.

“Chef and restaurateur David Burke does that with his Clothesline Bacon, for which thick slices of bacon are slowly baked for three hours, basted frequently with a black pepper-maple glaze.”

http://www.restaurant-hospitality.com/food-trends/scorched-herbs-find-place-table