Cooking seasonally goes beyond sourcing fruits, vegetables and other ingredients that are at their peak. After all, for the next few months, local fields may be barren and fresh produce scarce in a large part of the country.
Patrons at Mexican restaurants in the U.S. usually don’t expect the seasons to drive the menu. But at Orale Mexican Kitchen in Jersey City, N.J., sourcing local, seasonal produce is a priority of consulting chef James Muir—and his menu reflects it.
Overlooked in the information torrent of the last week were tidbits relating to everything from the trend in birthday business to why some restaurant hourlies might prefer to say “Welcome to Wal-Mart!”