Accessorize with sauces and sides:1. Savory yogurtCarl Jorgensen, director of thought leadership with Daymon, believes we’ll see savory yogurt take off in sandwich sauces and sides.2. Romesco SauceAn orange sauce made with roasted red peppers, romesco is gaining traction.
Lower Manhattan arguably has more marquee chefs now than Las Vegas. Hardly a day goes by that another boldface chef doesn’t hang his toque in FiDi, the acronym for the Financial District that could just as easily stand for fine dining.
Typically, a chef will send out oysters or caviar, or maybe extra desserts, to a special table. But recently at The Dawson in Chicago a more unusual treat arrived at our table—a spectacular tuna collar on a platter.