The Taste of Tomorrow

 

The Taste of Tomorrow rarely invites people into our highly secretive test kitchen.

But we broke the usual policy a few weeks ago because of an unusually charming producer with an interest in one of our favorite topics — animal livestock alternatives.

Here,  I prepare one of my favorite, high-protein foods — a cricket quesadilla — for the CNBC London program, The Edge, using a recipe from Mexico City native, Latin foods guru, and tacos al chapulin-enthusiast Arturo Nava.  Unfortunately we did not have a chance to follow Arturo’s suggestion to pair this with a single source mezcal  (It was 10 a.m). Next time…

The next glimpse inside the TofT Kitchen is coming…. We badly want to try a new product from an SF-based company Hampton Creek  — an entirely plant-derived mock egg. We’ll keep you posted when we have the goods.

No Comments

No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.