As a chef of modern American cuisine, I am endlessly seeking for new ingredients,
creating new recipes, and testing the limits of food fusion.
One thing I have discovered is that the colors, aromas, and flavors available
through spirits are often overlooked...from sweet fruit liqueur to spiced rums,
dry chardonnay to sweet port, and light beer to bitter Irish stout.
Beneath the harsh alcohol, each beverage has its own distinct symphony
of flavors and aromas.
