The meal started with pancakes, although they were no ordinary flapjacks. Martina chef/co-owner Daniel del Prado fashioned them from almond flour, a gluten-free alternative that sounds ponderous but turns out to be the exact opposite. Airy, golden and gleaming with almond butter, fresh berries and a drizzle of maple syrup, they made me rethink my lifelong allegiance to buttermilks and buckwheats. [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
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
StarChefs Los Angeles 2024 Panel Discussion
When it’s time for another StarChefs panel discussion, where else but Los…