America’s palate for heat has expanded into the bar. Since bartender’s new toy is heat, perhaps this is an opportunity for food manufacturers to get ahead of the curve with a food pairing menu that plays off spice and offers fun, heat-soothing, spice-quenching antidotes (such as yogurt dipping sauces). The menu could play off geography to tour Asian locales (Thailand, Korean, Chinese, Japanese) or regional American cuisines such as Cajun, soul food or regional barbecues. Whatever way you go, it’s a great way to get patrons and critics talking about your twist on the spice craze.
Nation’s Restaurant News, 3/9/2011
