November 23rd, 2010

Pork Belly

Posted in Food Shows, food tours, Travel

Chefs love pork belly.  It lends itself to so many different preparations, cooking techniques and flavor combinations.  It is one of few food items that have the unique ability to absorb the flavors of what it is cooked or served with, while maintaining its own flavor and texture.  It can be sweet, it can be salty, it can be smoky.  It can be all of the above at the same time. 

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November 5th, 2010

Sial Food Innovation Show

Posted in About Allison, Food Shows, Travel

My job as Research Chef has taken me many places with fabulous food, but Paris is always a highlight for new culinary experiences.  The fresh open air markets make me want to run and find a kitchen so I can cook and play with the delicious ingredients found there.  Scallops still in the shell with roe attached, unpasteurized fresh cheeses, melt in your mouth foie gras, whole and freshly caught rabbits, flaky, buttery croissants that are like no other, macaroons that deliver incredible flavors in one bite.  Don’t get me started on the incredible wines to go with all these ingredients!  The fresh, local ingredients that are found here are the building blocks of a great cuisine that has produced some incredible classic dishes.  It makes sense that Paris was a perfect backdrop for the Sial conference, a food exhibition that showcases new trends, ingredients, products and technology served up at the convention center a short distance from the city’s center.

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