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.

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