Food
Food trends and recipes to keep menus fresh
Food
Seasonal platings
Greg Atkinson was buying and promoting local foods long before it became the routine thing to do for top chefs. The former chef of Seattle’s Canlis then took time off from cooking in restaurants to teach culinary arts and write about food. Now Atkinson is back at the stove in his newly opened Marché on Bainbridge Island in Winslow, Wash., where he’s again preparing the most indigenous ingredients he can get his hands on.
Food
The lake effect
August is a happy month in Minnesota, especially if “local and seasonal” is your mantra. “We have a short but very vigorous growing season, and August is when it peaks,” says Paul Lynch, chef at FireLake Grill House & Cocktail Bar at the Radisson Blu, Mall of America in Minneapolis.
A lot of places don’t bother with hot drinks because they can be difficult to execute, but it’s something we embrace,” says Bob McCoy, beverage programs liaison at Eastern Standard Kitchen & Drinks in Boston. “Not only do we offer five or six hot specialty drinks seasonally, but we are ready to prepare anything a guest might call for.”