The Tasting Panel magazine

January/February 2015

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94  /  the tasting panel  /  january/february 2015 94 /  the tasting panel  / january/february 2015 B ring on the veggies and classic cocktails. Sharing is big—plates large and small, and communal tables. Diners' palates are more educated than ever before. Girls—and guys—of all ages "wanna have fun" in a playful, social dining experience. Brown spirits are enjoying their close-up. THE TASTING PANEL asked top restaurant staffers to discuss what was hot—and what was not—in food and beverage in 2014—with a look at what to expect in 2015 and beyond! Our experts: Sabato Sagaria, Chief Restaurant Officer of Union Square Hospitality Group in New York City; Ti Martin, co- owner of Commander's Palace, SoBou and Café Adelaide in New Orleans; James Lin, Senior Vice President of Restaurants and Bars at Kimpton Hotels and Restaurants; Dan Latimer, Food/Beverage Director of Neighborhood Dining Group in Charleston, SC; Scott Steenrod, Vice President of Restaurant Operations at Garces Group, owned by Iron Chef winner Jose Garces; Harry Mills, Executive Chef, and Chris Horn, Wine Director of Purple Café and Wine Bar in Seattle; and Michael Beckman, Chef/co-owner of Workshop Kitchen & Bar in Palm Springs. WHAT'S HOT Sweet potato beig- nets with foie gras fondue and chicory coffee ganache from SoBou in New Orleans. PHOTO COURTESY OF SOBOU FOOD AND BEVERAGE TRENDS FOR 2015 by Sharon McDonnell The Year Ahead Pickled foods were among the hottest trends in Kimpton's survey of over 100 staffers in 26 cities. PHOTO COURTESY OF KIMPTON HOTELS AND RESTAURANTS

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