This year’s ACF National Convention was both inspiring and informative, not to mention the bonus of enjoying New Orleans’ legendary cuisine.
The hyper-local business model works both ways. It allows restaurants to use the idea of local sourcing in promotion and it helps attract patrons looking for fresh ingredients.
As authenticity gains in popularity in the U.S., the demand for dishes like sisig has grown, too.
From crawfish boils to shrimp and grits, jambalaya and gumbo, New Orleans chefs are sourcing locally for the seafood menu.
For some 9,000 years, humans have manipulated the process of fermentation to encourage certain strains of bacteria or fungi to grow in vegetables, grains and dairy products to preserve them and add flavor.