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A Flavorist in Chile
During my trip to witness a total solar eclipse in the Elqui Valley of Chile, I not only marveled at the celestial event but also indulged in local culinary delights, including a Carmenere wine paired with hake, a traditional Conger eel soup loved by poet Pablo Neruda, and a sweet palm honey syrup known as miel de palma, all contributing to a memorable gastronomic experience.
Strawberries: A Sweet Treat
The Tec Team’s visit to a local farm for strawberry picking during the Strawberry Harvest Festival allowed them to learn about the history, health benefits, and flavor characteristics of strawberries, as well as the different varieties and cultivars, emphasizing the importance of freshness and room temperature for optimal taste.
Flavor of the Month — Prickly Pear
During their visit to Saguaro National Park in Arizona, the Tec Team discovered towering saguaro cacti and learned about the prickly pear fruit, known for its bright pink color, watermelon-like taste, and popularity in various recipes, thanks to an informative park ranger and the Arizona-Sonora Desert Museum.
A Flavorist Goes to Epcot
As a flavorist, vacation is always a wonderful time to try new foods, and to experience different cultures through the flavors. This December, I was
The Best Thing I Ever Ate
We are all asked this question – what is the best thing you ever ate or what is the best restaurant you ever ate at? This question came up while I was dining at a fine steakhouse during my visit to the Supply Side West show.
Sugar Cane
During Garry’s first trip to Singapore, he tasted freshly squeezed sugar cane juice in a Hawker market, and was surprised by its greenish yellow color and combination of expected and unexpected flavors. Some of the tasting notes sparked his curiosity about the sweetness of cane sugar compared to refined sugar, such as molasses, hints of vanilla, and grassy/hay notes.
