Last week, Driftwood, the Bishop Arts seafood showplace, unveiled new drinks and dishes, and a noteworthy list of absint...

Last week, Driftwood, the Bishop Arts seafood showplace, unveiled new drinks and dishes, and a noteworthy list of absinthe. Restaurant co-owner and barman Michael Martensen thought the anise-flavored liqueur would be a terrific match for chef Kyle McClelland's European-influenced food. We asked him to walk us through it. Why Absinthe?

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

[Webinar] Plant-based Demand Transforms Sweet Categories

The demand for plant-based solutions in cultured products and frozen desserts is…

[Webinar] Beverage Innovation in a Plant-Based World

As consumers steer away from dairy-based beverages, plant-based alternatives…