When his assistant general manager gifted him a bucket of crab apples a few months ago, chef Drew Tobin made them into a crab-apple vinaigrette to go with Goose Point oysters on the menu at The Million Dollar Cowboy Steakhouse in Jackson Hole, Wyo. We didn't know what to do with them, so first we made mead, Tobin said. [more...]
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.
Events
Small and Big Worlds Collide at DC-Chesapeake StarChefs Rising Stars
With its contrast between cozy, walkable neighborhoods and high-stakes…
Welcome to the 2022 RCA Conference
We know. You're used to cancellations, pivots and all kinds of last-minute event…
