In the "Better Together" story on "tired food trends (that) get an injection of new life from visionaries who recognize the power of hybrids", United Air's Hemispheres mag takes a look at everything from Speakeasies and Tasting Menus, to Pop-Up Dinners and Farmers Markets. In the section "Molecular Gastronomy + Gastropubs = Pub Food Chemistry" readers learn about Chef Wylie Dufresne's New York-based Alder plus Chef Brian McCracken and Dana Tough's Seattle-based SPUR. Spur's tagliatelle with slow cooked duck egg adds "molecular impulses to Northwest outdoorsiness" they report.
Thank you to Chaney Kwak for a great article and for spotlighting Chefs McCracken and Tough's SPUR.
