Page 31 - Food Network (January 2020)

Restaurants will start in the know

PLA

Sophie’s Fresh Good Catch
Sophie’s Kitchen has been The company’s
making frozen “seafood” from legume-based “tuna”
konjac (a starchy Asian root has omega-3s and
start shipping vegetable) since 2010. This a fishlike taste,
companies are betting on our next nationwide early this year it’s expanding to the thanks to algae oil.
plant-based obsession: imitation year, is a fungus called refrigerated section with faux Faux crab cakes will
seafood. Look for imposters from koji. primeroots.com fillets, shrimp and scallops. arrive this spring.
these new brands in grocery stores. sophieskitchen.com goodcatchfoods.com

O

DRINKS

Mango Lassi Sour IPA.

MANGO LASSI

O Super Natural cardamom and a small pinch of salt
Bianco Puglia
1 cup mango nectar, ½ cup plain
Sauvignon 2018
2018
whole-milk yogurt, 2 teaspoons
WINE
sugar, ⅛ teaspoon ground
in a blender until smooth. Makes 1.

The biggest debate among wine drinkers is no longer red or
white: It’s natural versus…everything else. Natural wines are
typically made from organic grapes using minimal technology,
and the wines are unfiltered, with few if any additives.
This often gives the wines a cloudy look and a funky, earthy
taste. Many sommeliers are big fans, and their obsession is
trickling down to trendy bars, restaurants and shops.

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