peanut sauces have not gone unnoticed in Virginia where their addictively crunchy peanuts have long graduated from plain to all kinds of spicy combos. Even Africa, which does not show up much at gourmet food shows (remember Pepadews?), found its way in with a classic West African peanut sauce by Kitchens of Africa. Perhaps the spicy peanut sauce craze will open a new door on African cuisine.
Chelsea that looks British but claims non-colonial spices and flavorings. Only a hip New Yorker would think of agave nectar, and vine ripened pear tomatoes for their “dipping ketchup” and cage-free non-GMO eggs with mustard from Dijon for their high-end
© 2013 Alan Brody