US Airways - February 2013 - (Page 17)

explore Wine & Dine Taste, Savor, enjoy Top Chefs on This Year’s Trends Foodie alert! Here’s what you can look forward to throughout the year. by blake Miller “I think sumac is going to take center stage in 2013. It’s a deep-red powder that has a lemony taste. It’s often used in Middle Eastern cuisines such as kebabs, hummus, and salads. I use it on picked onions with my lettuce gyros with ahi tuna and tzatziki sauce. Delicious! —Cat Cora, celebrity chef, restaurateur, and philanthropist ★ photos (clockwise from top) brauner/stockfood munich, courtesy of food network, by jason varney, dieter heinemann/stockfood munich This year is shaping up to be as delicious as 2012, which saw food trends such as bison, infused pastas, and Peruvian cuisine steadily grow in popularity. To find out what ingredients, dishes, cuisines, and dining habits will be hot in 2013, we turned to a panel of superstar chefs. “What we’ll see more of in 2013 is the chef-restaurant swap. It keeps things fresh, gives chefs new perspective and keeps them interested and invigorated. Trying something else temporarily is supercool and fun! It’s exciting for everyone involved. Chefs, customers, and even the waitstaff get a taste of something new. Getting different experiences and expanding horizons is always a good thing. “ —Anne Burrell, host of food network’s Chef Wanted with Anne Burrell and Worst Cooks in America “I think vegetables and fruits will be stars in 2013. Kale has seen a resurgence. It’s a super food and wonderful for you. I love to hear that greens are back because in the South we love all of them. Broccoli, kale, seaweed, mustard greens. They’re all phenomenal.” —Bobby Deen, host of cooking channel’s Not My Mama’s Meals Luna farm “Speaking from personal experience, owning Luna Farm has given me a new point of view on ingredient-driven cooking. I’ve always been a proponent of using the freshest, best produce and proteins in my kitchens, but raising them myself has made me so much more aware of what it takes to create them and of letting their intrinsic flavors come through. At JG Domestic, my restaurant in the Cira Centre [in Philadelphia], our menus are virtually one hundred percent driven by the seasons. Every dish we serve is crafted to showcase the ingredients — often, produce from Luna Farm — and make them sing.” —Jose Garces, iron chef, restaurateur, and cookbook author february 2013 17

Table of Contents for the Digital Edition of US Airways - February 2013

US Airways - February 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Literary Pilgrimages
Wine & Dine: Top Chefs on This Year's Trends
Wine & Dine: Comfort Food
Great Escapes: Secret Mexican Hideaways
Adventure: Best Hikes in the Valley of the Sun
Gear Up: Romantic Gestures
Destination 48: Phoenix
Travel Feature: La Magnifica Costa del Pacifico
US Airways Feature: Sky-High Sips
Best of Living: Scottsdale Saddles Up
Special Section: Chateau on Central
Best of Living: The Reef Residences at Atlantis
Williamsburg: Rediscovering the Revolutionary City
Arts Spotlight: Ovation
Special Section: Kentucky
Riding Lessons: Miller School of Albemarle
The Arts of Orange County
Must Read: Pandora's Lunchbox by Melanie Warner
Great Dates
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: US Airways' Do Crew
Window or Aisle?

US Airways - February 2013