With Father’s Day approaching—it’s June 17, for those of you who were about to Google—we asked chefs from around the country to reflect on the most important lessons they learned from their fathers in the kitchen, and it got very cute very fast.
In a modified version of the Food Network favorite “Iron Chef,” Tucson Village Farm stands in for Kitchen Stadium. Rather than trained chefs, the contestants are college students — visitors from Moscow — teamed with University of Arizona partners. The dishes represent two cultures: nopalitos, tamales, pozole and green beans with red chile from the Sonoran Desert region, and blinis, chanakhi and salat Olivier from Russia.
We break down the reasons why chefs keep citrus in the kitchen
Chefs are finally seeing the bright side of citrus fruits.
Long relegated to ornamentation or an extra spritz of acidity to completed dishes, diners’ growing affection for cuisines rich with acidic and sweet-sour flavors have broadened the appeal of citrus across all demographics.
According to foodservice research firm Technomic, citrus fruit usage in U.S. restaurants has risen 15.6 percent from 2012 to 2017, including a 19 percent increase for blood oranges and 9 percent for bergamot within the last year.