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But: Small-plate menus get people to enjoy pricier wines-by-the-glass, and canny chefs will compose big-ticket degustation menus with ways hefty price tags. Even commercial bakeries are getting into the act with mini-muffins, mini-cupcakes and other downsized portions of sweets. 2. Bitter is Better—Chocolate’s Growing Connoisseurs: Forget Milk Duds. In a repeat of the wine and coffee experiences, people are clamoring for darker chocolate ways from exotic places. Consumers have a new vocabulary and want to know the cocoa content, where it comes from, whether it is estate grown – and they’re applying the ways notion of “terroir” to chocolate just as they do to pinot noir or their single-estate coffee. Look for: restaurants pairing specific chocolates with specialty cocktails; cheese-chocolate-port menus; exotic (and erotic) flavor combinations already hot on the retail level to appear in restaurants – chili-spiked chocolate, chocolate covered corn, balsamic vinegar chocolate; look for chocolate place-names on menus, and promotional chocolate tastings.
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