While spring has thus far been elusive at 8,150 feet, I do feel like George Winston’s melodic “Winter Into Spring” instrumental will be serenading our valley this week. As we tentatively tiptoe into the new growth that is springtime, let’s open our epicurean souls to new beginnings in food trends in the 2016 culinary scene, some of which were showcased at this year’s Taste of Vail and others introduced by international food and restaurant consultants Baum and Whiteman.Focus on veggiesVegetable- and grain-focused plates are “ingraining” (excuse the pun) themselves in the mainstream food culture and even extending the nose-to-tail movement …
Source:: Vail Daily Feed
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