At The Green Well, the chefs steam the mussels in local beer, flavor-boosted with caramelized onions, garlic, tomatoes and chili flakes. Served in a bowl with toasted bread to sop up the juices, it makes for good eating as an appetizer or an entree.
Spicy heat of ginger is paired with the sweetness of apple to make a trendsetting mocktail. It’s rounded out with fresh vanilla bean simple syrup, a dash of apple bitters and fresh mint for complexity and balance.
Vegans choose to forego dairy, which includes cream, butter and other indulgent ingredients that go into most desserts. At The Root, pastry chef Davis creates a decadent sundae with coconut ice milk that’s sauced with caramel made from coconut milk. It’s become a summer favorite at the restaurant.
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree.