Celery Bitters in Saveur’s Top 100 of the Year
Just before the holidays, Saveur Magazine published their february issue which holds Saveurs annual Top 100 list of great finds from the world of food. This years list focuses on chefs.
“The result is the most passionate and authoritative Saveur 100 yet, a grab bag of chef-recommended tools, tricks of the trade, must-visit restaurants, beloved books, amazing drinks, guilty-pleasure foods, and much more. It’s a peek inside the kitchens, hearts, and minds of some of the world’s most talented cooks.”
Ken Oringer of CLIO in Boston had nice words to say about The Bitter Truth Celery Bitters: “It makes drinks sing with complex, vegetal depth; in food, too, it brings out the best in other ingredients. When making rhubarb chutney, I poach the rhubarb in honey and add ginger, lime zest, and a few drops of celery bitters. The bitters make you say, “What’s that last element I can’t quite place?”
Well, could 2011 have started any better?
