Great-Taste Magazine July | August 2018 Issue preview is Hot Off the Press!
This issue is about sourcing local products – from defining what “local” means, to discovering various ways of procuring a local product, Great Taste has got the inside look from chefs that source locally.
Learn about the locally sourced dishes many chefs are cooking up, and that their guests are loving. These creations come from Tazzaria, King’s Fish House, and Lido House Bottle Works to name a few.
Products to look out for include this issue’s produce pick, Violette de Bordeaux Figs. Additionally, the sweet and creamy Di Stefano Mascarpone is our scrumptious cheese pick of the month.
Executive Chef Richard Mendoza tells us how he got his new job at The Mission Inn. He also boasts his own rooftop garden of herbs and vegetables.
Alyson Dutch explains how marketing locally sourced items on a menu can appeal to all generations.
