Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]
As Sriracha, foam, and molecular gastronomy slowly fade into our culinary memories, a new group of food and drink trends are jockeying for position in the New Year.
What can we look forward to (or not) in 2014? I asked 15 Valley chefs what they see coming to restaurant menus next year, and this is what they had to say.