Great-Taste Magazine November | December 2017 Issue preview is Hot Off the Press! This issue, we’re exploring all things tea. From tea-infused dishes to a history lesson about afternoon tea, we’ve got all the details on how this leafy plant is making its way into the culinary scene of today. With a little help from some professional chefs, we provide recipes utilizing tea, that can be used by anyone at home or at work. Additionally, we scored a few of featured Chef Shachi’s own recipes for Farro and Chestnut Stuffed Winter Squash and Watermelon Chaat.
Our tea-time discussion covers tea etiquette, menu items, and facts. We also feature a recipe for Matcha Panna Cotta.
We explain the different ways a business can build up its reputation. Sagi Rochman warns us about ways businesses can be held liable for alcohol-related accidents.
In this issue, we feature Italian taleggio cheese and explore Coraline endive of the Chicory lettuce family, and Petite Verdot.