Here's what Marriott chefs are predicting will be the hot food and beverage trends for the coming year. I'm all for going more comfortable-yet-still-elegant settings and healthy-but-not-diet food, but please, don't sic "Highly flavored gel squares and desserts made with gelatin sheets and fresh purees" on diners. Makes me think of Jell-O fruit salad, never one of my personal favorites.
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