October 2nd, 2017

Food Truck Series: Dee Dee Thai Food

Posted in Food Trucks, Restaurants, Reviews, Trailer/Street Foods

Food Trucks:
Dee Dee
Northern Thai Food

Thai Food

 

It’s time for a new Food Truck review and I’ve got a taste for Thai food today, lucky for me, Austin is always there to satisfy my whims. With all of the great Thai in town (seriously, there is some GREAT Thai food here), I wanted to venture somewhere new to me, but popular among the people. That’s what led me to Dee Dee.

Owned and operated by husband and wife team Justin and Lakana, Dee Dee (which translates to Good Good) focuses on serving street-style Thai food from the country’s northern region. Apparently, they’re doing a good job, because only 20 minutes after opening the line was 15 people deep and running a 45-minute wait on food.

So, let’s look at the food.

Moo Ping

Thai Food Austin

These expertly grilled pork skewers were tender, fatty, and full of flavor. As great Thai food does, this dish balances sweet, salty, spicy, and fishy umami flavors wonderfully. Fresh citrus and cilantro cut through all these flavors for a clean finish.

Pad Ka Pow

Thai Food Trucks Austin

Aside from being fun to say, the Pad Ka Pow packs a fragrant punch with ground pork stir fried with Thai basil and homemade chili paste. The perfect flavor comes with a combination of the fishy pik nam pla sauce and the runny fried egg for a bit of rich fattiness in with the pork and rice. This is my kind of comfort food.

Somtom

Best Thai Restaurant Austin

I truly love complex flavors, especially when you’re not expecting them. The somtom fits that bill perfectly. What looks like a simple vegetable dish is actually packed with sweet, sour, citrusy goodness that’s balanced perfectly with crunchy blanched peanuts. Super fresh and irresistible.

Om Gai

Food Trucks Austin

Ok, to be honest, I was a little underwhelmed when I saw this dish. At first glance, this one is a little bland, but once again, Dee Dee proves to be all about the flavor. The dill and lemongrass bring fragrance and elegance to a hearty, fatty bone broth garnished with zucchini and thinly sliced chicken. The side of sticky rice for dipping in the broth is a great touch.

Mango Sticky Rice

Great Food in Austin

This is a very simple dish, but executed very well. Sweet but not too sweet sticky rice cooked perfectly topped with bright, ripe mango, and finished with a drizzle of sweetened coconut milk. This didn’t disappoint, but I also thought it could use something to make it more unique. A fun spice, a crispy garnish? Maybe both? Room to improve here.

Dee Dee Thai Food: Conclusion

Dee Dee performs even better than its name describes, more like Great Great. Fresh, vibrant ingredients, complex yet well-balanced flavors, and expertly prepared sticky rice make Dee Dee my new go to restaurant for comfort food (don’t worry Ramen Tatsuya, you’re still up there too).

Feel free to comment below on your favorite Thai foods or places in Austin you think I should visit. I’m always looking for my next favorite meal.

Cheers!

 

Dee Dee
Northern Street Thai Food
1906 E Cesar Chavez St.
Austin, TX 78702
http://www.deedeeatx.com/

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August 21st, 2017

Food Truck Series: Via 313

Posted in Consumer Trends, Food Trends, Food Trucks, Restaurants, Trailer/Street Foods, Trends

Via 313 Pizza

Pizza Trends

Pizza is a staple food of life, I think we can all agree on that. No matter your preference or dietary restrictions, someone out there has made a pretty darn good pizza just for you.

One of the true beauties of pizza is its different adaptations. Thin crust, thick crust, white pizza, flatbread, Mexican style, Korean BBQ, New York, Chicago, deconstructed; the list can go on and on.

After seeing a rise in the popularity of Detroit style pizza, we here at Culinary Culture decided to jump on the bandwagon and see what it’s all about. And what better place to find out then the rapidly expanding pizza truck turned brick and mortar restaurant here in Austin, Via 313.

Detroit Style Pizza

The first question to answer was, “what is Detroit style pizza?” Via 313 owner Brandon Hunt was kind enough to answer that question in an interview with Austin Eater. In his description, Detroit style pizza refers to a square pie, cooked in pans that are actually used in automotive plants for spare parts, caramelized cheese crusts, and a generous pour of sauce on top of the pizza when finished.

The second question is, “is it any good?” After tasting the Detroiter, a pie made with smoked pepperoni under the cheese and natural casing pepperoni atop, the Smokey, made with Black’s brisket and tangy BBQ sauce, and the Rocket (my favorite), stacked with hot Sopressatta, arugula, and shaved Parmesan, I can emphatically say yes. Very good.

The caramelized cheese around the crust stands out with both great texture and flavor. The crust is thick and crispy on the outside, but chewy in the middle. It’s very filling but a little oily for my preference. Via 313’s red sauce was a standout though. Vibrant red, fresh tasting, and filled with herbs. It complimented the pies well and something about having it on top cleans the palate between bites.

I’m officially on board with Detroit style pizza.

Detroit Pizza

If your splitting hairs, the location I visited technically isn’t a food truck. But since it began as a food truck, and this location is much closer to me then where the truck resides, I hope you’ll overlook this.

Thanks for reading along, now get out there and eat!

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August 7th, 2017

Flavor Blasts: Jamaican Food

Posted in Celebrity Chefs, Food Trucks, Restaurants, Trailer/Street Foods, Trends

foods of Jamaica

Bold, Bright, Beautiful: Jamaican Flavors

When you think of Jamaican flavors you reflexively think of jerk, stews,

Jamaican Cuisine

Courtesy of Island Spice Grill

and curries. What do these dishes have in common? Rich, complex flavors.

The source of these flavors is Jamaica’s abundant use of garlic, ginger, cinnamon, allspice, nutmeg, a variety of chili peppers and citrus fruits, coconut, and soy sauce. You’ll also come across plenty of legumes, sugar cane, plantains, onion, and tamarind offering a plethora of flavor diversity.

This variety is what defines Jamaican cuisine. Influenced by Spanish, African, Indian, and Chinese ancestries, and supported by rich volcanic soil and a damp climate, it’s easy to see how Jamaican cuisine has evolved into such a complex and desirable cuisine. In the U.S., Jamaican and other Caribbean cuisines have boomed spanning the market from fast food (Pollo Tropical) to fine dining (Glady’s).

 

Jamaican foodsWith such progress comes culinary innovation. One example of this comes with Chef Nigel Spence of Ripe Kitchen and Bar in New York, who uses pimento wood chips to slow smoke chicken before seasoning it with jerk. This reaches back to the traditional essence of jerk, where pimento wood was used in fires to grill meats over high heat. Another is the roaming Island Spice Grill food cart in New York. They have combined traditional Jamaican jerk flavors with a masterful social media platform to create a cult following of diners who anxiously await daily posts to find out where they will be positioning their cart.

Time will tell what will come with the future of Jamaican cuisine as it intertwines with American culture and a fusion of other cuisines. Personally, I’m excited to see. But until then, get out there and explore what Jamaican food your city has to offer.

Cheers!

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June 26th, 2017

Burgers or Bust

Posted in Food Trends, Trends

Food Trends: Burgers

Burger Trends

It’s no big secret that the burger is king in America. From classic cheese to quinoa vegan burgers, there’s something about the hearty sandwich that seems to whisper sweet nothings to our appetites.

Global market intelligence firm Technomic, Inc. reports that in 2016, $90.57 were spent on burgers in the U.S., representing 44% of total sandwich sales. Not only that, but they are predicting that these sales will continue to grow 3.4% from 2017-2019 due to our culture’s shift to off-premise dining and the burgers unique ability to travel well1 without dramatic loss of quality.

What does that mean for us in the culinary field? Well, it means that burgers offer us a ripe and broad ground for flavor experimentation. The breadth of this category allows us to take on flavors from all around the world utilizing lesser known sauces, garnishes, and seasonings while offering an assurance that there will be an adventurous demographic interested in trying new things. And with the burgers relatively low price point appeal, the risk is minimal to the customer.

Food trends - Burger

As more complex flavors, like Asian, African, and Mexican, continue to trend upward I believe this will begin to press into the burger market. We’re not far from seeing nationwide drops of Korean BBQ Burgers, Fiery African Harissa Burgers, or Smoky Mole Burgers. And when it happens, I’ll be right there in line ready to get the first bite.

Long live the burger!

 

1”Burger Boom.” Culinology, June 2017, pg. 44.
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May 29th, 2017

NRA 2017 – Top Trends

Posted in Consumer Trends, Culinary Conferences, Food Shows, Food Trends, Packaging, Product Innovation

Top Trends in Food from the
2017 NRA Show

Wednesday wrapped up a great week of learning and exploration at the 2017 National Restaurant Association show in Chicago, Il.

There was so much to see, touch, taste, and learn, but I’ll try to pick a few really popular trends to highlight for those of you who couldn’t make it.

Let’s dive in…

#1 – Cold Brew Nitro Coffee

Well if there was one trend that popped up more than any other, it was cold brew nitro coffee. On tap, artisan, slushy, and soft serve varieties available for whatever application you could imagine.

#2 – Go Nuts for Donuts!

Honestly, donuts haven’t really gone anywhere. Everyone loves fried dough. But NRA would show us that donuts, especially exciting, decadent donuts, are thriving. People are loving the idea of customization and seeing donuts in unique places like sandwiches and sundaes.

#3 – Compostables

All image above courtesy of PacknWood. Available at https://www.packnwood.com/home.jhtm.

If you want to take a stake in this millennial market you better be using compostable products. From plates, cups, straws, wrapper, utensils, to-go boxes, and even chopsticks, compostable products have become a must for any operation that wants to be a serious competitor.

Others

Other noteworthy trends included sparkling beverages, including coffee and kombucha, guacamole variations, atomization in the food process, and a continuing array of vegetarian and vegan food products.

If you’ve noticed any cool trends or were at the NRA 2017 show and saw something I missed, let me know! We’d love to hear from you.

Cheers!

 

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March 13th, 2017

Food Truck Series: Kebabalicious

Posted in Food Trucks, Restaurants, Trailer/Street Foods

Austin Food Truck Consultants

Kebabalicious

Modeled after the European style Doner Kebab carts, common street food through the U.K. and greater Europe, Kebabalicious successfully brings that savory flavor to Austin.

Listed on Eater as a one of the “20 Essential Food Trucks in Austin,” Kebabalicious maintains similar accolades on Do512 also. For this reason, and the fact that I ate kebab at least twice a week while I lived in London, I knew I had to give this truck a try. 

Food

Restaurant consultants

With a smart, concise menu, ordering was made easy for me. With the “Spoiled Brat” plate, the K-Fries, and a side order of the Ka-baam sauce I was able to taste almost all of the menu items.

Commercial food consultants

The Spoiled Brat plate consists of beef and lamb shawarma, seasoned chicken, crispy falafel, humus, feta, tzatziki, and red sauce on a bed of greens with tomatoes and onion.

The chicken was delicious. Moist and tender with and excellent seasoning. The beef and lamb was underwhelming. The flavor was fairly standard with nothing to denote fine quality or uniqueness. It was also cut so small it was closer to ground sausage than traditional flanks of shawarma. The falafel, however, made up for that fully. Perfect balance of crispy exterior with a soft, rustic center. Great color, aromatics, and seasoning.

Corporate chefs

The K-Fries were a fun addition, but also let me down. While the sauce was excellent and the salty feta worked very well with the fries, the fact that they were soft undercut the dish. I will say though, the zatar spice is the perfect complement to fries. With hot, crisp potatoes this would likely have been a real winner.

Sauces

Let’s focus on sauce for a minute, particularly the chile sauces. The Ka-baam sauce is a smoky blend of jalapeno and poblano peppers in cool cream cheese with lots of aromatics. Delightful against the strong seasonings and charred meats.

Their spicy red sauce, on the other hand, is closer to a harissa chile blended with red curry sauce. Balance this with some powerful aromatics like coriander and cumin, ramp up with coarsely crushed black pepper, and then tone back down with creamy mayonnaise and you may have something close to this delicious sauce.

Other

To finish out the humus was wonderful, rustic, and delicate. The tzatziki was overly sweet and missed the crucial cucumber flavor, but the pita was wonderfully thin and chewy, a refreshing change from the usually puffy, dense pitas served at many kebab shops.

Final Thoughts

Recipe commercialization

Overall I was pleased with my visit to Kebabalicious. The chicken is well prepared and hearkens directly to the doner kebab shops of Europe. I’d like to see a stronger cut of the beef and lamb, a more balanced tzatziki, and crispy fries, but these I’ll chalk up to a simple miss. I’ll have to eat there 3 or 4 more times before I’m sure of anything. Next time though, I know to start with the falafel.

Until next time, good eating Austin!

 

Cheers!

-Chris

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February 13th, 2017

Good Eggs: More Than A Name

Posted in Consumer Trends, food tours, Food Trends, Grocery, Locally Grown, Organic, Recipes, Retail, Trends

Research Chefs

Good Eggs: More Than A Name

Founded in the summer of 2011, Good Eggs is an online market that delivers local, organic, sustainable foods and groceries to the San Francisco Bay area. With same day and next day delivery options, Good Eggs aims to connect people who love food directly with the people who make it.

One mission of Good Eggs, as my guide Angelica described during my site tour, is “to grow and sustain local food systems worldwide in order to change the supply chain from the ground up, making it better for everyone.” This noble and ambitious mission shines throughout the operation.

Chef Consultants

Unlike its online competitors (think Instacart, Amazon Fresh), Good Eggs receives their products straight from farmers and suppliers, rather than tapping into an existing market chain. They have established direct relationships with their producers and in turn have created a very efficient, mutually beneficial system of operation.

This direct relationship between producers and customers also puts Good Eggs in a unique position to see culinary trends develop in real-time. Angelica noted the popularity of local foods, especially produce, Korean ribs, ramen, the return of pasta, and bone broths in 2016 and sees no slowing down going into 2017.

Additionally, they’ve seen a push for easy weeknight meal solutions for busy families, especially those with young children. Dinners that can be prepared relatively quickly and without much fuss that still maintain healthful, natural, and craveable qualities are ideal. You can even get inspiration from unique, easy to follow chef developed recipes that are found on their website.

Restaurant Consultants

Good Eggs is working hard to drive away the misconception that natural markets are only within reach of those of a higher socioeconomic class by offering competitively priced groceries and a spectrum of comparable products. They’re also aiming to ensure that EBT and WIC benefits will eventually be allowed for use in their market.

In asking what one thing Angelica wished shoppers recognized about Good Eggs, she replied “We want customers to understand that Good Eggs is the simplest way to get groceries every week. That we’re priced the same as major markets, but we source directly so it’s as fresh as if you were getting them from a farmer’s market.”

Seem too good to be true? You be the judge.

Corporate chefs

If you’re in the San Francisco area give Good Eggs a try to see for yourself if they stack up. I can tell you first hand that after visiting their facility, I’m impressed not only with their food, but with their people. They truly believe in what they do and are determined to change the world.

Plus, where else are you going to find a whole pig’s head?

I can’t wait to see what they do next…

Culinary Consultants

 

Cheers!

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December 26th, 2016

Food Trends: Izakayas

Posted in Food Trends, Gastro-Pub, Japanese, Trends

Izakayas: The Japanese Gastropub

Izakayas

Takoyaki – Kome

Don’t know what izakayas are? You’re about to.

Japanese cuisine provides us with a large variety of foods that continue to engage our imaginations and our palates. The prevalence of sushi and ramen has paved the way for more unfamiliar Japanese fare to make inroads into the American diet.

Such fare often comes by way of izakayas, the Japanese Gastropub. These diners focus on small plates served in a casual atmosphere, usually paired with sake or beer. A commonplace for an after work drink and a bite to eat in Japan, izakayas can be likened to an Irish pub. As Susan Malovany writes in the June edition of Culinology Magazine, izakayas are all about “small plates and portion control, healthy options, global foods, umami and variety.”

Over the last decade, izakayas have begun to flourish in the United States. As with most Asian food trends, they began showing up on the west coast and in New York, but have spread inward and can now be found in most major cities. Izakayas run the gamut from fine to casual dining and mirror the trend of taking simple comfort foods and elevating them to new heights with influences of different cultures. This can be seen in the utilization of continental ingredients such as beets and Brussels sprouts.

Austin Izakayas

Oyster – Otoko

You can find staples such as edamame and seaweed salad mixed in with less familiar dishes like takoyaki (octopus dumplings), uni, and chicken hearts. Varieties of sushi, sashimi, and noodle soups are also served at izakayas, offering options to even the pickiest of food adventurers. This variety displays the true beauty of the izakaya.

Izakaya Austin

Courtesy of Gallivant.com

Izakaya Den in Denver, for instance, is a local favorite and sister restaurant to Sushi Den. Fresh fish is flown in daily from Japan for sushi and specials, and their menu is diversified with a range of foods from steamed duck buns to roasted beet salad.

Chef Consultants

Jellyfish – Otoko

Austin also proves a great city for izakaya dining. Tyson Cole has given us the likes of Uchi, Uchiko, and Paul Qui gives us the more highbrow Otoko. Chef Kazu Fukumoto chose to go more casual with Fukumoto just east of downtown. Komé offers those on the north side of the city a fantastic menu of small plates along with a great ambiance.

There are plenty of great izakayas across the country, all worth a visit. From Blue Ribbon Sushi Izakaya in New York to Shizen Vegan Sushi Bar and Izakaya in San Francisco, there is always great food and innovation to experience. Whenever visiting a new city, I recommend looking at the local izakayas and always asking what the house special is and trying that, regardless of how strange it might seem. You never know where you might find your next favorite dish.

So, explore and eat my friends, and let us know what you find!

 

Cheers!

 

Izakayas to Try:

Izakaya Den
1487-A South Pearl St.
Denver, CO 80210
Website

Blue Ribbon Sushi Izakaya
187 Orchard Street
New York, NY 10002
Website

Shizen Vegan Sushi & Izakaya
370 14th St.
San Francisco, CA 94103
Website

Fukumoto
514 Medina St.
Austin, TX 78702
Website

Uchi / Uchiko
801 S. Lamar Blvd.
Austin, TX 78704
4200 N Lamar Blvd.
Austin, TX 78756
Uchi Website
Uchiko Website

Komé
4917 Airport Blvd.
Austin, TX 78751
Website

Update:

Since the initial writing of this blog Austin got news of a new izakaya concept from the co-owners and executive chefs of Ramen Tatsu-ya. Opening in what was the location of Live Oak BBQ, the new restaurant called Kemuri Tatsu-ya, will feature Texas inspired izakaya dishes intended to be shared.

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December 12th, 2016

Food Trends Series: Hawaiian Cuisine

Posted in Food Trends, Hawaii, New Foods and Flavors, Restaurants, Reviews, Trends

Hawaiian Food Trends

Hawaiian food trends

When you think of Hawaiian cuisine, images of roasted pork and, most importantly, Spam are likely what your brain conjures. Though these two staples are indeed important, they are not the end all be all of a culture rich in food tradition. Though more prominent on the West coast of the US, dishes and flavor profiles from Hawaiian cuisine are making their way across the mainland.

Poke, a dish that until recently was widely unknown throughout the continental United States, has seen a surge in popularity over the past year. A simple dish, traditionally made of white rice topped with diced raw tuna, green onions, chili, sesame, soy sauce and furikake, poke is a massive reason for the interest in Hawaiian flavors. Poke is simply part of living in Hawaii. Available in every grocery store and with entire restaurants dedicated to making it, poke is a staple. With poke eateries popping up heavily in both New York and Los Angeles, it is no surprise that we are seeing Hawaiian restaurants appear in major cities across the US.

Certified Research Chef

Liholiho Picture Courtesy of Eater San Francisco

Hawaiian and Hawaiian-inspired restaurants run the gamut from fast casual to fine dining. Concepts such as Pokeworks on the west coast utilize a similar setup as Chipotle, allowing customers to choose the toppings and sauces to accent their fresh fish. Higher end restaurants such as Liholiho Yacht Club in San Francisco take Hawaiian cuisine to a new level.

Like most major cities, Denver has seen a growth in Hawaiian restaurants in the past year. Though there has been a L&L BBQ (a Hawaiian based fast casual restaurant) located in Aurora since 2004, there has been little competition until recently. Most notably, the newly renovated Adrift Tiki Bar off Broadway St. and Ohana Island Kitchen in the Highlands.

Adrift Tiki Bar

Research chef Denver

Picture Courtesy of Westword

Adrift has taken on an enhanced menu of traditional island flavors blended with American fare whilst still producing delicious tiki drinks and bowls.

Kilauea Poke – Ahi, Albacore, Mango, Wakami, Taro Chips

Chef consultants Denver

A beautiful take on a simple dish, this poke is slightly sweet and spicy with a good depth of fresh fish flavor from the different tunas. The taro chips were very crunchy and a great addition to the tuna.

Green Papaya Salad – Jicama, Asian Pear, Peanuts, Lotus, Tamarind, Sriracha, Chicken

Chef consultants Colorado

A wonderfully balanced salad. Slightly acidic green papaya paired with sweet Asian pear and rounded out with spicy sriracha. This salad shows island flavors with the plenty of Asian flair.

Pupu Platter – Pele Wings (gochujang glazed), Guava BBQ Ribs, Onion Rings, Kalua Pork Sliders, Mofongo Chips, Edamame

Chef consultants Texas

A Hawaiian take on an Asian classic, this pupu platter allows you to try the majority of the menu offered at Adrift:

  • Pele wings are glazed with Adrift’s take on the now extremely popular gochujang sauce, slightly spicy and sweet with the addicting flavor of fermented chilies.
  • Kalua pork, no Hawaiian restaurant would be respected without it. The sliders were good but felt unnecessary, the pork could stand on its own without the addition of the bread and excess lettuce.
  • Guava BBQ ribs added another variety of pork to the platter; very tender with a fruity and sweet glaze.

Ohana Island Kitchen

Hawaiian food trends

Once literally a hole in a wall, but now a full restaurant across the street from their original location, Ohana keeps their menu wonderfully simple and true to Hawaii. With only 4-5 main menu items, Ohana is able to serve exemplary food at a reasonable cost.

Spam Musubi

Chef consultant services

Seared spam with a sweet soy glaze, wrapped in sushi rice and nori; probably the simplest Hawaiian dish and one of the most delicious. Though not seemingly exciting, especially for those adverse to the Spam name, Spam musubi is a must at Ohana.

Poke

Culinary consultants

 

THIS IS POKE! Large chunks of fresh tuna lightly seasoned with soy, sesame, and chilies is all you need. Ohana does poke as it should be and being in a land locked state, it’s not easy to make it this good.

Kalua Pork Bento

Product development

As much as I love pork, I will admit that kalua pork is not my favorite. If made incorrectly, it can come out lacking flavor and tasting steamed. Ohana does a fantastic job of avoiding this by seasoning well with a light sauce and scallions. Served with seasoned white rice and house made pickles, this pork is hard to pass up.

Final Thoughts

Both Adrift and Ohana are great places to dine, each with their own charm. If you are looking for a few classic tiki drinks and some delicious bites, Adrift is the place for you. However, for the best Hawaiian food in town the answer is Ohana.

Though just a few examples, Hawaiian food influence can be seen across the country and is only continuing to grow. Island flavors are making their way into different culinary segments every day. With coconut milk added into the cheese process in KoKos gouda and passionfruit in a sour wit beer with Lilikoi Kepolo by Avery brewing, the possibilities are plenty. 2016 was definitely the breakout year for Hawaiian food and flavors and I doubt we will see them disappear anytime soon. With consumers continually seeking out new experiences trends like Hawaiian are going to continue to flourish in the future.

 

-Patrick

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November 14th, 2016

Food Trends Series: Ancient Grains

Posted in Food Trends, Gluten Free, Grains, Healthy, Trends
Food Trends Research Chef
Picture courtesy of Restaurant Girl

Food Trends – Ancient Grains

With the increased public interest in food trends such as farm to table and eco-friendly food service, it should come as no surprise that ancient grains are breaking into the spotlight.

While all grains are, technically, ancient, this term refers to those oldest varieties that haven’t been transformed by humans over the thousands of years we’ve been growing them. Examples include:

While not an exhaustive list, this does illustrate the diversity of ancient grains. Each of these provides different flavors, textures, and dense nutritional profiles to assist in the maintenance of a healthful diet.

Food Trends Recipe development
Picture courtesy of NY Times Cooking

Ancient grains also gain attention for their hypoallergenic nature. Most are inherently gluten-free and when used in place of standard wheat flours, remove one of the top allergens from a recipe.

Diners love the authenticity and excitement that the use of ancient grains provides and chefs love the versatility of using them. From components in simple sides or salads, coatings for other foods either whole or in the form of flours, or as a reliable main dish, ancient grains are becoming staples of the professional chef and home cook’s kitchen.

Research on Food Trends
Savory Oatmeal Picture courtesy of Daily Burn

For more great information about ancient grains read the June edition of the Culinology Magazine provided by our friends at the Research Chefs Association.

Also, check out these unique recipes using ancient grains:

Thanks for reading along! If you’ve seen any awesome or unique uses of ancient grains, or want to talk food trends, leave a comment below. We’d love to hear from you.

 

Cheers!

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