We, as human beings, are very resilient and this past year has proven that. I would like to thank everyone who has worked very hard every day to get us through this; all their sacrifices and hard work are greatly appreciated.
While I have not posted anything since the start of the pandemic, I have been busy with (and humbled to be a part of) the Kitchen Collaborative where I get a chance to practice my creativity with wonderful sponsored ingredients. Below is an excerpt from my latest contribution.
Chef Spotlight: Mary Grace Viado
Mary Grace Viado is particularly deft at filtering today’s flavor trends so they resonate with her dining consumers at Village Tavern, a neighborhood restaurant concept based in Winston-Salem, N.C.
Two of her recipes showcase the balance between broad appeal, bold flavor and global “newness.” Viado’s Tyson Foodservice Chorizo Birria Stacked Tacos takes the classic Mexican stew in a new flavor direction and her California Queso Patacones turn this Latin snack into a versatile handheld.
Her third recipe, the Thrice-Baked Cheesy Idaho® Potatoes, reinforces the value of reinvention.
To read the full article (including mouth-watering descriptions of each dish) and get the recipes, please visit Flavor & The Menu.
