The evolution of the national culinary landscape that has sprung over the past five years has undoubtedly revolved around ingredients — and local ones, at that. California and regions with ideal weather conditions have become the poster child of the local movement, but according to James Beard Award nominee Matt Jennings, “New England offers as many opportunities as anywhere in the country,” both on a cultural and ingredient level. Multiple New England chefs agree with Jennings that what you do with the ingredients, and how you make it your own, is just as important as what it is that you’re using.
New England is also laying out the goods when it comes to brew. Read More