Menu Matters

Food and beverage trend analyst, consultant, public speaker, apiarist, chef and market gardener

[Menu Matters @MenuMatters]

Vegas, baby! Looking forward to a great tour of some operators doing fabulous things with beef. Gorgeous day for it, too.

[Menu Matters @MenuMatters]

The incomparable @mikekostyo presenting at #fancyfoodshow for the Mediterranean Diet Round Table event. Slaying as always.

[Menu Matters @MenuMatters]

@AlbanyAirport @united Nearly an hour late because of loading baggage on the plane this morning? How about not creating unnecessary problems...

[Menu Matters @MenuMatters]

https://t.co/lIYw4zntDA

[Menu Matters @MenuMatters]

Ending an incredible day at the Biltmore Estate with an Aperol spritz... ostensibly in celebration of Mr. Vanderbilt's travels...but really because they are delicious.

[Menu Matters @MenuMatters]

Fantastic meal at Asheville Proper! Made me feel so comfortable dining alone, and the food was beyond.

[Menu Matters @MenuMatters]

End of the season tomato sauce. It was on the bitter side thanks to the green tomatoes so I added finely diced mushrooms for more depth, a little sugar and some MSG to up the umami. #ajinomoto #mushrooms

[Menu Matters @MenuMatters]

The blackberries continue to come in. I was in the mood for a sweet snack and found a recipe on the BBC for blackberry crumble bars. Pretty basic except for the addition of pomegranate molasses in the crumble/ crust. Such an excellent idea. Gives a nice tang.

[Menu Matters @MenuMatters]

Thanks to a late spring frost, we have no tree crop of any kind...except quince. Late blooming, the quince missed the frost. This beautiful is as big as my hand and weighs 1.5 lbs. This weekend looks to be a quince paste making kind of weekend.

[Menu Matters @MenuMatters]

As part of my effort to be more mindful, less wasteful at the end of the growing season, I've made a blackberry sage shrub. Gorgeous color and absolutely delicious. Next project...end of the season green and red tomato sauce.

[Menu Matters @MenuMatters]

Busy weekend! The garden is nearing itself so I'm trying to maximize what's left. This, I picked a bunch of green tomatoes that likely won't have enough time to ripen and made roasted green tomato salsa. Tangy and tasty.

[Menu Matters @MenuMatters]

This year was super funky for crops. Absolutely no fruit on the trees (this time I can't blame the squirrels) but a phenomenal blackberry crop (raspberry crop, not so much but still some pretty ones).

[Menu Matters @MenuMatters]

Excited for another fantastic Trends Connect event at Steelite's gorgeous showroom.

[Menu Matters @MenuMatters]

#roots2023

[Menu Matters @MenuMatters]

Honestly, so delicious and inspiring.

#roots2023 #culinaryveginstitute

[Menu Matters @MenuMatters]

#roots2023 #culinaryveginstitute

[Menu Matters @MenuMatters]

One of my favorite events is #roots2023. Great content, amazing food, and a fun time on the panel with @mooreang, @FoodWriterDiary and @mikekostyo. Thanks to @farmerleejones and the entire team at @CulinaryVegInst.

[Menu Matters @MenuMatters]

Nice end to a quiet long weekend (much needed). Roasted tomato and pepper sauce (all from our garden), pasta from @wildgrainbox and Italian sausage from @butcherbox. Simple... satisfying.

#freshpasta #homemade

[Menu Matters @MenuMatters]

With time to actually prepare a meal, we made the Salt and Pepper Fried Shrimp using both the spotted shrimp and recipe from @sitkasalmon with chili crisp and scallions. And yes...we finished hf before I thought to take a picture.

#sitkasalmon #shrimp

[Menu Matters @MenuMatters]

Honeycomb on the go...yes, thank you!

#mise2023 #passthehoney