date:Mar 05, 2019
n my opinion.
FROM THE BAR TO THE MENU
Mixology is driving innovation in sauces, dressings and marinades.
Traditionally, innovative food and beverage ideas have tended to flow from the kitchens of fine dining restaurants to mainstream restaurant chains and retail shelves. As mixology has become more prevalent, bars have become a source of sauces, dressings and marinade innovation.
Were now seeing a shift, said Juliet Greene, corporate chef with Mizkan America, Mount Prospect, Ill. The flavors