According to the Flavor & The Menu magazine tally of "Top 10 Flavor Trends", barbeque makes the cut as the "Top Concept Trend". I can't say I'm surprised given the huge attention it's received over the past two or three years.
A wave of new barbecue restaurants is introducing consumers to more sophisticated interpretations of classic barbecue-shack specialties with a difference - upgraded with signature sides, more interesting preparations and full wine lists and cocktails. This "urban barbecue" approach will offer chefs opportunities to bring barbecue's flavors, techniques and presentations beyond its established boundaries.

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