“Some of this year’s trends are retro (deviled eggs, lobster rolls), others are have been popular around the fringes and are entering the mainstream (Korean ingredients, Mexican tortas, octopus), while others are good for you (upscale vegan) and the environment (wine on tap).”
Read the rest of the post and see the slide show on my Forbes site, Seat 1A, by clicking here.
Five Guys Burger (Photo credit: miamism)
From the story Airport Restaurants That Really Are Worth the Trip by Paul Brady:
“Washington’s Dulles International may be my least favorite airport in America. It’s far from the city, public transit is an ordeal, check-in and security are madness, its trains and people-movers inevitably drop you off far from the gate, and the commuter plane terminal in Concourse A is awful. The one saving grace of the entire airport? It’s the first place I encountered Five Guys Burgers and Fries…”
Read the full story in Conde-Nast Traveler.
Agave plants growing on highlands and lowlands. (Photo credit: Wikipedia)
1 – “Tequila treats you the same way you treat it,” says Steve Calabro, bartender at Rick Bayless’s Red O in Los Angeles. “If you aggressively slam it back, it will get mad and return the favor.”
Start with a quality tequila. Your first clue is to look for “100% Agave” on the label. Under Mexican law, tequila must be made from only the blue Weber agave plant (pictured) from the Tequila region in the state of Jalisco.
Read more in my Forbes story.