Sure, the farm-to-bar trend is forecast to be big in 2011. But mixologists take note: If you’re looking for specifics on new fruits, vegetables and herbs that have a chance to boost your cocktail business this year, check out what one of the world’s leading flavor purveyors sees on the horizon. The farm-to-bar concept is all about sourcing sustainable ingredients from local farmers just as chefs do. The idea is to get the freshest, most flavorful ingredients possible, then use them to ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.