Food
Kentucky homegrown
Tucked amid the horse farms of Kentucky is Josh Moore’s modest 10-acre spread that he cultivates for his Louisville restaurant, Volare. “Everyone tries to be farm-to-table today, but for me, it’s my farm to my table,” says the chef-owner. “We go from seed or seedling to plate.”
Aioli, American style
Aïoli, the gutsy, garlicky emulsion that is sometimes referred to as the mayonnaise of Provence, has become a popular condiment on multi-culti menus.
Housemade pickles and pickled vegetables, a trend started by DIY chefs and farm-to-table advocates, are trickling down to the fast-casual segment. According to Technomic’s MenuMonitor, the appearance of pickled items on fast-casual menus has increased 20 percent between 2012 and 2013. Americans are embracing sour flavors and restaurants in every segment are out to tempt their taste buds.