Getting wasted can be a lot more virtuous than you think. At L.A. fine-dining mainstay Providence, beverage director Kim Stodel has created a new zero-waste cocktail program that uses kitchen scraps for infusions and garnishes. It's a fitting move for a sustainably-minded restaurant that focuses on responsibly sourced seafood.

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07/18/2019
The Biggest Flavors at the 2019 Summer Fancy Food Show

Following the release of our 2019 Summer Fancy Food Show Innovative Trends...

07/09/2019
Top 9 Summer Fancy Food Show Trends You Need To Know

Right when you think you’ve seen it all, Specialty Food’s bi-annual Fancy Food...