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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06/12/2019
7 Essential Steps to Seasonal and LTO Success

“Limited time offers (LTOs) build people’s comfort and admiration for your...

05/30/2019
A Look Back At Top Fancy Food Show Flavor Trends

The 2019 Summer Fancy Food Show is quickly approaching. This June, Symrise...