"There's only two consortia who produce balsamic vinegar," says chef Tom Douglas. "One in Mordova and in neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes."
When you're shopping for ginger, chef Tom Douglas says he's usually looking for shallots and lemongrass for that Asian flavor. But if you're looking for an American take on ginger, he and chef Thierry Rautureau have a few tips.
"We're mad about saffron today," says chef Tom Douglas, and you should be too!
"I think this is kind of a winter ingredient," he adds, fulfilling the umami taste that people seem to love. If you're looking to get away from a traditional paella, chef Thierry Rautureau suggests making seafood and shellfish with saffron. "It's very easy to overpower," he cautions, so use a light hand when using it to season.
If you're like millions of Americans, and chef Tom Douglas for that matter, you love waking up to a nice, warm cup of coffee in the morning. If that's the case, Tom and chef Thierry Rautureau suggest checking out Allegro coffee, carried by Whole Foods Market.
If you can pick up some parsnips that have been left in the ground through the frost cycles, chefs Tom Douglas and Thierry Rautureau say you'll be pleasantly delighted. "They're like eating candy!" Tom says.