Butterscotch makes a comeback in restaurants
Fine-dining restaurants are returning a childhood staple -- butterscotch -- to their establishments. The flavor is turning up as custard, in puddings such as the apple-butterscotch bread pudding, and even as a toddy drink. The resurgence of butterscotch in the Dallas-Fort Worth region comes with the advent of fall and winter, when "people are craving these kinds of things," says chef Derrick Paez of Aventino restaurant.
Fort Worth Star-Telegram (Texas)
| 11/3
This story published in National Restaurant Association SmartBrief on 11/04/2009
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