19
Jan
07

Coping in California

The deep freeze hit the Left Coast hard, and chefs are making quick citrus substitutions 

“Normally, top restaurants that lean heavily toward local, seasonal ingredients are awash with citrus this time of year, using both fruit and juice. ‘In winter, I love to make citrus vinaigrettes,’ says Bob Hurley of Hurley’s in Yountville, “but with this (anticipated) shortage, I’ll have to use vinegars instead.” He says guests shouldn’t notice the difference.”

Read the Chronicle piece

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Bonjour!

In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.

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