The New York Daily Newsasked a battery of New York City chefs for their 2013 food predictions, including Verona’s own Floyd Cardoz, the executive chef of North End Grill in Battery Park City.
If Cardoz is correct, I need to dust off my Japanese pickle press. He says that we’ll be seeing more food fermentation this year:
“I definitely predict more interest in zymurgy (fermentation) and fermented foods in general as these have been recent trends. I think we will see people cooking with the fermented grape must that is used in wine-making. Tomme au Marc de Raisin, for instance, is a goat cheese flavored with grape must and pomace.”
Cardoz also expects more use of finger limes, which are an Australian citrus. You can read all the food predictions here.
