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Doug's Domain
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Douglas J. Peckenpaugh is community director of content and culinary editor of Food Product Design. His career has centered on food and agricultural publishing, working as a writer, editor and publisher of magazines, books and websites. He also worked as a cook and restaurant manager while earning his B.A. in Professional and Creative Writing from Purdue University. |
IFT Impressions
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Blog
Yesterday I hit the floor running at IFT 2009 in the land of magical mice and amazingly perfumed atmosphere. Everything is in bloom here, and I bet something is always blooming regardless of the time of year. This is Southern California, after all. We're not in LA, so many call it paradise.
Impressions? Functional flax that fortifies while it emulsifies. Myriad omega-3s. Stevia everywhere. Lots of "cut the sodium" talk. Oh and then there's the renegade apple butter guy. Mix apple butter and chili sauce? Who would have thought. Capped the day with an almond-centric custom dinner at Catal. Salad with blue cheese, bacon-fried almonds and a 62 degree egg. Baramundi with brown-butter viniagrette and almond milk pearls (spherified). And nougatine semi-freddo with Sauterne-macerated nectarines. Oh my. Life is good.
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