The National Culinary Review featured Chef Austin Simmons’ Mushroom Cappuccino Amuse from the Cureight Menu.
Liz Barrett Foster for the National Culinary Review featured one of Chef Austin’s Cureight recipes and cooking techniques using Mushroom powder.
As functional mushrooms grow in popularity, mushroom powder re-enters the culinary spotlight…At Cureight, Simmons offers a mushroom cappuccino amuse, combining mushroom demi-glace, house-made almond milk froth, shiitake mushroom powder, salt, lemon juice and European butter.
The National Culinary Review (NCR) is read by more than 20,000 chefs and culinary professionals who value its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation, publishing six issues a year.
