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?

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06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

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Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...