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FLAVOR STORY

BELL FLAVORS & FRAGRANCES . 500 Academy Drive . Northbrook, IL. 60062 BELL FLAVORS & FRAGRANCES . 500 Academy Drive . Northbrook, IL. 60062 www.bell .com . spark@bell .com . 800.323.4387 SERVICE We are a family-run business, growing on an ever-expanding global scale. Although we are always adopting and Inside the pages of spark implementing modern tactics and technologies into our practices, providing superior quality and excellent customer service still remains the MEET OUR FEATURED TRENDS: heart and soul of LATE NIGHT our company. Brightly lit paper lanterns of urban Japan are shining light on the rise of izakaya and ASSETS cocktails in the U.S. Once the lights begin to dim, begins to The accredited and prized palates of take on an enticing and tempting flare for those that seek the thrill of the night. our culinary chef team are a proven asset for spotting emerging flavors that will drive consumer preferences. POLYNESIAN ISLAND HOPPING The spark is the origin of imagination. It’s the source of what’s possible. It’s the essence Their tireless passion for tasting, Live out your flavor fanta-sea in the island nations of Polynesia. Home to some of the of creativity. analyzing, and determining popular most deliciously exotic dishes by surf or turf, these far-o places are a new horizon trends is revered as both an art and a science. for Western palates. Spark is the insider resource for up-and-coming consumer trends and flavor inspirations, and contains the power to excite, enliven, and invigorate your creativity. Using our STATS SLEEP IN, BRUNCH OUT unique process, we have uncovered new “sparks” that will provide inspiration and 100+ years of flavor industry Start o your lazy weekend right! Oh-so-delicious and social media ready, the latest experience, coupled with progressive in brunch fare includes global inspired makeovers, a to toasts, and morning translate into winning concepts for your customers. marketing metrics, and data-driven insights backs each prediction we libations that will make you wish every morning began at 11 a.m. This year’s Spark trend forecasts include tastes from the Japanese late night, Polynesian make on what flavors are well on their way to mainstream acceptance. Social islands, brunch-time delights, to Arabian souks, flavor enhancing cooking methods, and science and research analysis are THE ARAB WORLD honoring American culinary classics. By evolving trends from last year’s Spark and always a part of the recipe we use to The souk markets and medinas of the Arab World have all the ingredients for determine what is defining modern unexpected flavor balance, with traditional dishes as diverse as the expanse of this identifying emerging flavors, Spark is your source for forward-looking trends that are food and beverage culture. shaping the flavor marketplace. ancient corner of the globe. INSIGHTS Value added innovation can be taken TEST KITCHEN Ready to get sparked? to the next level with our unrivaled Calling all pyromaniacs, this trend could use your willingness to set all things aflame. sensory testing services. This Today’s chefs are looking beyond conventional cooking prep and practices to make results-driven technology is used for identifying unique product simple staples decidedly di erent, from ferments to preserves, from sous vide to characteristics and discerning product charred. viability conducted by expert panelists that represent a wide range of demographics and category users. UNITED PLATES OF AMERICA “We are thrilled to launch our next round of Spark trends to ignite your creativity and inspire your senses Home. It is where the heart is, and in many aspects, where the stomach is as well. DETAILS for product development. Bell’s trend program has evolved over the years to become a dynamic program Across the golden waves of grain and from sea to shining sea, we explore the tastes Our detail-oriented regulatory team that make America the beautiful…and the delicious. that analyzes di erent data points and generates trend insight for flavor and fragrance predictions and works around-the-clock to ensure concepts. We are excited to ‘spark’ your interests!” that our flavors and raw materials comply with the current restrictions and guidelines - covering all stages of KELLI HEINZ | Director of Marketing & Industry A airs production, processing, and distribution. Staying ahead of the FLAVORS TO INSPIRE YOUR PRODUCT DEVELOPEMENT ever-changing regulatory environment FOOD FOR THOUGHT TO IGNITE YOUR CREATIVITY for our consumers is our top priority. LATE NIGHT JAPAN Brightly lit paper lanterns of urban Japan are shining light on the rise of izakaya and sake cocktails in the U.S. Once the lights begin to dim, Japanese cuisine begins to take on an enticing and tempting flare for those that seek the thrill of the night.

POLYNESIAN ISLAND HOPPING Live out your flavor fanta-sea in the island nations of Polynesia. Home to some of the most deliciously exotic dishes by surf or turf, these far-o places are a new horizon for Western palates.

SLEEP IN, BRUNCH OUT Start o your lazy weekend right! Oh-so-delicious and social media ready, the latest in brunch fare includes global inspired makeovers, a toast to toasts, and morning libations that will make you wish every morning began at 11 a.m.

THE ARAB WORLD The souk markets and medinas of the Arab World have all the ingredients for unexpected flavor balance, with traditional dishes as diverse as the expanse of this ancient corner of the globe.

TEST KITCHEN Calling all pyromaniacs, this trend could use your willingness to set all things aflame. Today’s chefs are looking beyond conventional cooking prep and practices to make simple staples decidedly di erent, from ferments to preserves, from sous vide to charred.

UNITED PLATES OF AMERICA Home. It is where the heart is, and in many aspects, where the stomach is as well. Across the golden waves of grain and from sea to shining sea, we explore the tastes that make America the beautiful…and the delicious.

LATE NIGHT SWEET Like moths to a flame, hungry souls wandering the city streets of Japan TOOTH seek out the illuminated lanterns of izakayas, with the promise of some grub and libations to help ease the woes of a long workweek. Once the Chewy- cakes that lights go down in the city, Japanese cuisine takes on a very eccentric and takes on dierent traditional and adventurous flare, especially with builds reigning from the menus of the trendy flavors like , cherry gastro pub-like izakayas. With and bonjiri chicken skewers, any blossom, pumpkin, or hakuto kind of fermented or spicy note you desire, and enough noodles to wrap peach. One popular savory version brushes the mochi in a mixture of BELL FLAVORS the earth for eternity, one will find themselves propped on their barstool in and before charring a zen-like state. And did we mention the honorable sips? With tons of teas and wrapping in . MIDNIGHT IN TOGARASHI and low alcohol cocktails to keep you eating and drinking till the morning SHIBUYA NORI rush hour, late night Japan is one for the bucket list. MELONPAN Food for thought... MATCHA Sweet bun surrounded by a thin MOJITO Not all is created equally. layer of sugar and Sake with citrus soda SAKE filled with anko . lightly stirred with fresh lime juice Though all are derived from and mint leaves. soybeans and barley or rice, the MISO HUNGRY SHABU-SHABU SAKURA dierence between red, white, and Thinly sliced Kobe beef simmered in A griddled fish-shaped cookie filled yellow miso depends on it’s ADZUKI a beef and vegetable broth hot pot A customizable savory pancake created with sweetened anko paste, Loose and roasted brown fermentation time. The longest of then dipped in . Served with custard, , or chocolate. rice steeped in hot water. by mixing flour and eggs with meat and baby bok choy, spring , water the three, red, is often used in KYOHO cabbage. Once grilled, it’s topped with , and mushroom. CHUHAI braises and stews due to its strong PERSIMMON green onion, bonito flakes, dried seaweed, and a Japanese These vinegars are Cocktail crafted from flavor, while the subtle RED MISO TAKOYAKI distilled from unexpected sources shochu—alcohol distilled from rice, flavors of white and yellow add okonomiyaki sauce; a sweet and savory Originally from Osaka, batter SAND PEAR Worcestershire based sauce. including rosehips, blueberries, barley, or sweet potato—blended depth to soups and sauces. is griddled in a specially molded pan cherries, and even . with grapefruit, salted plum, cherry filled with pieces of octopus and Served over ice cream, shave ice, or blossom, lemon, or sand pear SHITAKE scallions. Topped with baked goods, drizzling these sauces soda water. Freshly made noodles served sauce, Japanese mayo, bonito flakes, SANSHŌ with a dipping broth on the side. over a treat makes saving room for and seaweed. dessert a top priority. GINGER island hopping Polynesia exists in many imaginations as a bikini-loving-toes-in-the- sand-ice-cold-cocktail fantasyland. And though the castaway island experience is a particular draw for jetsetters and honeymooners alike, traditional Oceanic dishes and preparations are washing ashore far beyond the Pacific, allowing Western diners to experience the exotic flavors of Polynesia in their own hometowns. With unexpected DRINK IT IN combinations pulled from the sea and plucked from the vine, the DESSERT-ED ISLAND ‘OTAI islands are quickly becoming the tastemakers for fresh, clean fare, THE DEEP END Icy blend of and creating an exciting getaway for taste buds seeking a far-flung twist. MALASADAS pulpy watermelon. BELL FLAVORS POKE Portugese yeast leavened dough, Raw Hawaiian fatty tuna (Aku) fried and rolled in sugar – often PISCOLA PINEAPPLE mixed with shoyu, , limu (red filled with custard, chocolate, This popular cocktail from Easter li hing mui, or haupia. Island is a blend of Chilean pisco LILIKOI algae), toasted , chili peppers, and sea . Other and cola. PONZU varieties of seafood and flavorings SHAVE ICE can be used to create hundreds of A large block of ice, finely shaved POG JUICE TARO THAT’S A WRAP LU PULU OR LU SIPI to a delicate and smooth Hawaiian blend of passionfruit, Tongan corned beef or lamb, variations available in almost every To retain moisture, heat, and intense shop on the Islands. consistency; served with a variety orange, and guava. flavor, many Polynesian dishes call for vegetables, and coconut milk of flavored and sweet and GUAVA roasted in taro leaf. ingredients to be wrapped and cooked POISSON CRU salty toppings. DARK RUM in tropical leaves. Taro, a plant used This Tahitian version of ceviche LAULAU is compiled of diced ahi tuna in HAUPIA Food for thought... SESAME from leaf to root on many South Hawaiian dish of cured escolar and lime juice, cucumber, tomatoes, Thickened coconut milk paste Crack seed is a that consists of Pacific islands, provides an earthy, Kalua pork wrapped both in taro MACADAMIA spring onions, salt, pepper, and often used as a frosting nutty flavor profile when used as a and ti leaves. alternative on cakes. dried and preserved . These KONA COFFEE steamy sachet for meat and vegetable coconut milk. adopted from are LYCHEE fillings. leaves are used in a PO’E PANIPOPO highly popular in many regions of similar fashion to impart a subtly OKA FALERNUM Tahitian pudding made from Tuna, snapper, mussels, scallops, or Samoan coconut buns drizzled , ranging from pickled sweet, cooked green banana bite. , papaya, or with crab combined with citrus juice and with . LI HING MUI apricots, sweet li hing mui manioc and coconut cream. topped with green onion, , ROASTED EEL and cucumber. PALFALA (translated to the traveling plum), Pineapple pockets made from and dehydrated mango slices. ROASTED1. http://www.naturalproductsinsider.com/blogs/beauty-perspectives/2015/08/global-scent-trends-in-beauty-personal-care.aspx BANANA LEAF baked sweet dough. A TOAST TO TOAST DOSA A thin, crispy crepe made from Forget square meals of dry toast, corn flakes, and the occasional fermented rice and mung bean served scrambled eggs, the most important meal of the day has gotten a fresh with a side of coconut or mango start. Though more picturesque than ever, today’s breakfast favorites and sambar, a lentil- aren’t just about looking good, they’re also about giving taste buds a broth soup, for dipping. wake-up call. From sweet to savory, the breakfast table is reaching audiences with fresh flavors and all-hours availability. With gin and tonic JIAN BING lox, Fat Elvis waes, and eggs on the menu, 68 percent of One of Shanghai’s most favorite breakfast staples is a deliciously crispy FROM SNOOZING chefs identify ethnic-inspired breakfast items as a hot trend. And crepe filled with egg, scallions, hoisin, BELL FLAVORS roughly half of diners say that they’re enjoying breakfast foods long chili paste, and fried wontons. TO BOOZING after noon. Whether brunching, noshing, or late-night snacking, MICHELADA GRUYERE consumers are craving the best of breakfast. SCRAPPLE AND EGG A Mexican inspired beer cocktail RISE AND GRIND prepared with beer, lime juice, SPICY Crunchy fried scrapple, a pork, , and often tomato juice. cornmeal, and liver pâté, seasoned VIETNAMESE ASSAM TEA GLOBAL EGGCELENCE with , allspice, sage, and Stronger, bitter robusta are CHILAQUILES VERDES BOURBON JAM BLACKENED CHERRY TOMATO roasted with butter and fish sauce Crispy tortilla chips thrown into a cloves, served on toasted white Barrel-aged bourbon, blackberry KOREAN BREAKFAST BIBIMBAP to provide a unique flavor profile. RYE skillet of simmering verde (until with melted American and a jam, lemon, and wildflower honey. Become inspired by the traditional bibimbap fried egg. May be served sweetened by BRIOCHE for breakfast. A bowl of creamy heirloom softened), topped with queso fresco, adding condensed milk. PIMM’S CUP ROYALE grits topped with bulgogi marinated skirt , and a sunny-side up egg. TOAST TOPPERS steak, braised collard greens, wood grilled This cocktail was created for those and eggs on buttery SHISO & HIBISCUS TEA LATTE MAPLE OATMEAL who like to feel the buzz during the mushrooms, topped with a runny egg and a Shiso, a pungent combination of A traditional Asian dish created by brioche with maple brunch-time hours. A perfectly CHAMPAGNE spicy Korean barbeque sauce. basil, anise, and spearmint, with boiling rice with milk or water into a Fresh duck egg served over pastrami boozy crafted combination of STROOPWAFEL and melted Swiss on toasted rye fruity-floral hibiscus flower SHAKSUKA thick porridge, congee is Pimm’s No. 1, Cognac, peach Smoked trout with pickled onion, steamed milk. TOASTED PARMESAN Eggs poached in a slow roasted stew of re-imagined with hearty oatmeal, liqueur, Champagne, orange bitters capers, and tomato on pumpernickle QUINCE , tomatoes, chili peppers, and mirin, fresh scallions, savory Lap with a splash of homemade , and grilled chicken topped Creamy ricotta topped with sour . Garnished with a fresh PLUOT onions spiced with harissa. . with a quail egg. cherry jam and chopped tarragon slice of cucumber and sprig of basil. on baguette BUTTERMILK http://www.restaurant.org/Downloads/PDFs/News-Research/WhatsHot2016

Crisscrossing the winding markets of the Arab world, one is sure to DRINK UP, COOL stumble upon nooks of crowded tables packed with baskets of vibrant DOWN marigold petals, dark threads of saron, red and fatty goat meat, and sachets of fragrant exotic teas. From the tip of Northern Africa, KARKADEH MECCA OF ALL MEALS Hot or cold tart tea made from the across the Arabian Desert, and to the banks of the Mediterranean bright red sepals of the Hibiscus flower. Sea, the geographical diversity of the creates a variety of ZA’ATAR MANAKEESH flavor possibilities and application opportunities. And as citizens of A Levantine staple, manakeesh is a JUST SOME SULSA Arab nations continue to migrate across the world, these delicate, stone-roasted flatbread brushed with A grape , date, and rose YEMENI GREEN S’HUG beverage topped with chopped pine complex, spicy, and surprisingly compatible flavors will begin to find a mixture of oil and Za’atar, a blend of , sumac, and toasted A spicy green chili sauce with fresh nuts and raisins. new homes in old dishes, far beyond the walls of ancient Medinas. sesame seeds, served with lebneh. cilantro, , , and coriander. BELL FLAVORS TURKISH COFFEE Finely ground coee beans are SHISH KAFTA Meat marinated in a variety of spices A paste of ground toasted simmered in a and served sesame seeds. BERBERE DUKKAH and roasted on a vertical broiler, then unfiltered with sugar. Once the WORLD sliced thin, griddled, and served as an grounds have settled, it is ready MAHLAB A nutty mixture of , sesame to drink. BERBERE seeds, coriander, and blended entree or as a sandwich stued with BERBERE Jerusalem , toum, sumac onions, An emulsion of fresh garlic, lemon HAWAJAT This vibrant spice blend pretty This vibrant spice blend pretty with other sweet and savory spices such and pickles. juice, and oil. muchmuch containscontains thethe wholewhole cabinet;cabinet, as thyme, mint, and peppercorns. WE ALL SCREAM FOR TURKISH TEA itbut consists for those of fenugreek, of you taking , notes it Dukkah is often used to bread meats or KABAB BIL KARAZ HALWAA groundconsists ginger, of fenugreek, cardamom, paprika, corian - mixed with oil as a dip for bread. This Syrian spread is a puree of OLIVE Aleppo’s specialty dish of minced der,ground , ginger, garlic cardamom, and onion corian - lamb meatballs stewed in sweet and roasted red pepper, , and BASTANI Ice cream made from eggs, sugar, PRESERVED LEMON powder,der, nutmeg, garlic garlic cloves, and , onion NIGELLA SATIVA sour cherries and baharat. These sour molasses. , , , saron, andpowder, allspice. garlic cloves, cinnamon This small, black seed is often used in black cherries known as St. Lucy’s POMEGRANATE MOLASSES and milk. and allspice. root vegetables and flatbreads for its cherries, reign from the outskirts HIBISCUS of Aleppo. A mango and sauce SUMAC mild, onion-like flavor. commonly served in Israel. KUNAFEH LOOMI WithBAHARAT a sour and lemony zest, Semolina dough and phyllo pastry A spice mixture of black pepper, LAMB HANEETH ORANGE BLOSSOM sumac adds a pop of color and BAHARAT Lamb shank braised in a traditional HARISSA soaked in simple syrup, stued brightcardamom, tang tocloves, rubs, cinnamon,, and A spice mixture of black pepper, This North African chili paste is often with Nabulsi cheese, and topped allspice, and nutmeg. with pepper, cumin, dressings for a complex bite. cardamom, cloves, cinnamon, allspice, turmeric, tomato, bell peppers, a blend of smoked Tunisian Baklouti with mangoes. CARDAMOM and nutmeg. raisins, sliced onions, and garlic served and serrano peppers, garlic, coriander, tomatoes, and occasionally TAMR on a bed of basmati rice cooked with toasted and rose water. rose petals. Sweetened dates filled with honeyed MOROCCAN MINT goat’s cheese and nuts. BASTANI Ice cream made from eggs, sugar, rose water, pistachios, vanilla, saron, and milk.

KUNAFEH Semolina dough and phyllo pastry soaked in simple syrup, stued with Nabulsi cheese, and topped with mangoes.

TAMR Sweetened dates filled with honeyed goat’s cheese and nuts.

EARTH FERMENTED / CAVE AGED / Test Kitchen CURRED Earth. Wind. Water. Fire. Welcome to the elements of test kitchen. In this kitchen, there are no culinary school guidelines, just chefs (professionally FIRE Want to hang out and grow old trained and those not even close) bringing fresh ideas, modern and old-world together? No? That’s ok. Here are CHARRED/ FIRE ROASTED/ some flavors that do. techniques, and a globally influenced pantry out to play. The pressure of the BURNT/ WOOD-GRILLED monotonous daily dine (sous vide pressure that is), is creating this movement DRY-CURING of an unconventional, why-not stylization of cooking. Keeping diners fully Give the a round of applause as hot embers and coals Using sodium nitrate, curing salt, and engaged in every aspect of their dining experience, so go ahead and meet all have chefs and home cooks AIR a blend of other spices, fermenting of the elements that accelerate, layer, and amplify every sensation of taste. meat for your own charcuterie board achieving the salty, savory, smoky SMOKED/ ROASTED umami that comes with a little char. will have you hooked. Wind, smoke, and the rising sun are WOOD-GRILLING accelerating the flavor complexity FERMENTING Step up your grilling game and add of ingredients. Food purists have long utilized salting, WATER SOUS VIDE some smoky brilliance to your next hanging meat, microbes, and storing PICKLED/ SOUS VIDE/ BRAISED If a Jacuzzi and a vacuum had a baby, it BBQ endeavor. Wood chips and SMOKE cheese in cool, dry cellars. Many would be the sous vide. Taking home chunks such as mesquite, hickory, ice cubes, -based believe that giving food the time to Water is an element we can’t live without, kitchens by storm, this precisely and pecan can infuse bold flavors, salad dressings, cocktails, herbs; even break down and ferment without heat especially when it comes to these old and controlled cooking method allows the from nutty to spicy, for all types of are infiltrating the specialty or human intervention delivers a new cooking techniques. Chef Dan Barber of Blue cell walls of any ingredients not to meats, vegetables and fruits. food space and enticing menus across deeper, truer flavor experience. Hill at Stone Barns recovers burst, allowing many cooks maximize the country. Smoked sugar can be PICKLING commonly squandered flavor while maintaining the integrity BURNT/CHARRED created by cold-smoking granulated CAVE AGED Once used as a survival technique of ingredients at his wastED of its natural texture. Go ahead, burn it like you mean it. raw sugar with charred oak, hickory, All you need is a cool environment preserving ingredients for longevity, today Getting a good char on your meats, or cherry wood. with high humidity and a healthy pop-ups for a more is being used with an explorative conquest BRAISING fruits, and vegetables alike can add breeze to help aide in the aging sustainable menu. Recent of new flavor profiles. With a balance of We praise those that braise, using every great bitter, carmelized, smoky, and ROASTING process. Don’t have a cave in the items include a luscious time, brine, or vinegar, the absence of element of the cooking process from nutty notes making your dish all Hot air envelopes meats and backyard? Good thing there are many vegetarian cheeseburger oxygen, spices and “will-try-anything- the juices, crispy browned bits, and a together more interesting. vegetables, cooking them evenly on mini devices that stimulate the made from cold-pressed once attitude”, you can turn almost variety of home made broths. Thought all sides while creating deep elements of a dark, flavorful cave. anything into pickled perfection. juice pulp, a rich meatloaf meat owned this corner of the kitchen? carmelization and flavor. made from deeply flavorful Think again, braising vegetables adds Fire Flavors: organ meats, and cherries flavor complexity sure to delight even Earth Flavors: Water Flavors: Charred Onion | Burnt Sugar | Air Flavors: fermented with yogurt the most discerning veggie aficionado. Preserved Lemon | Kimchi | Pickled Watermelon Rind | Blackened Clove | Grilled Smoked Butter | Carmelized whey to create notes of Cave Aged Bleu Cheese Braised Beef | Pickled Ramps Pineapple Shallot | Smoked Vanilla | honey and spices. Roasted Chicken Water is an element we can’t live without, especially when it comes to these old and new cooking techniques.

PICKLING Once used as a survival technique of preserving ingredients for longevity, today is being used with an explorative conquest of new flavor profiles. With a balance of time, brine, or vinegar, the absence of oxygen, spices and “will-try-anything- once attitude”, you can turn almost anything into pickled perfection.

Most people can agree that even the greatest chefs in the world can’t recreate the taste of home. But that flavor, that feeling, is entirely contingent on where you come from. If you’re from New England, you BELL FLAVORS may think all Nashville tastes the same, but you know the dierence between a Maine and Connecticut lobster roll—and likely have SWEET SOUTHERN WEST an opinion about where to find the best one. A Chicago-style hot dog may COMFORT KALE be a foreign treat for a Pacific Northwest local, but for a Windy City This zesty slice of the country is NEW NEW ENGLAND RAINIER CHERRY native, it’s a convenient street-side meal. Life from state to state has never often considered the “home” of The Northeast is the place for both ROASTED GARLIC been more accessible, and regional favorites are finding their way onto homestyle American fare. Rich, deep-rooted traditional dishes and CEDAR menus far from home. With local sourcing and regional food traditions on savory, and oh-so-sweet, the South experimental plates. CASCABEL CHILE the rise, it’s time to take the taste of home on a cross-country tour. NOT-SO-PLAINS is serving up traditional goodness in innovative applications. MASA Known for beef, potatoes, and lots of YORKSHIRE PUDDING | corn there are bold flavors to discover Middletown, NY NASHVILLE HOT CHICKEN | MIDWEST MOVING WESTWARD in America’s heartland. Puy, savory popover served SWEET CORN Nashville, TN alongside roast beef and . From the untouched frontier of Alaska to the tip of the Baja Crispy buttermilk fried chicken BOURBON JUNEBERRY PIE | Bismarck, ND Peninsula, this coast combines fresh spices with unexpected proteins tossed in a spicy sauce, made with Juneberries, known locally as service PORTUGUESE SAUSAGES | VENISON to create wild wild western flavor. or Saskatoon berries, sliced almonds, fryer oil, cayenne, and secret Fall River, MA MOREL toasted coconut, lemon zest, and spices; served atop Aged and cured pork sausages, such RAMP HATCH CHILE CHRISTMAS BURRITO  SANTA MARIA TRITIP BARBEQUE  burnt sugar. with pickles. as linguica and chourico. Two Albuquerque, NM Santa Maria, CA variations of garlic and paprika SOUTH MUSCADINE WINE | Burritos stued with steak and Chihuahua Tri-tip rubbed with salt, garlic, and black HOT BROWN | Lexington, KY seasoned pork from Portugal. PAW PAW cheese and covered in both mild red and pepper grilled over red oak woodchips for Oven-broiled open-faced turkey Macon, GA sandwich on toasted white bread, Fermented scuppernong , DARK ROUX spicy green chile sauces—Chile Colorado an intense smoky flavor. SHOOFLY PIE | Lancaster, PA covered in a béchamel Mornay and served chilled and consumed out and pork green chile. Chile Colorado is a Traditional Pennsylvania Dutch COUNTRY HAM parmesan cheese. of mason jars (if we are going for molasses pie in a crust. TOBACCO mild red sauce made from dried New Mexico DATE SHAKE  Palm Springs, CA authenticity). SWEET TEA chile, garlic, cumin, and chicken broth. Pork Sweet dates and chopped walnuts blended BOSTON COOLER | Detroit, MI RASPBERRY LIME RICKEY | green chile is more of a stew made of with cinnamon and ice cream. Sweet and spicy ginger ale and ice COUNTRY CAPTAIN | St. Michael’s, MD NORTHEAST tomatillo, hatch green chile, and pork. cream float. Beaufort, SC Raspberry syrup and lime wedges MAPLE ROSEMARY JUNIPER GIN FIZZ Home-style curried chicken rough-blended with chilled club SOPAPILLAS  Alamosa, CO Portland, OR KRINGLE | Racine, WI stewed with bell peppers, CONCORD GRAPE soda and gin or vodka. SHELLFISH Sweet fry bread drizzled with honey and/or Lemon, juniper berries, blackberries, and A large ring shaped, flaky pastry tomatoes, almonds, and golden cinnamon sugar. rosemary sprigs stirred with soda water, stued with sweetened fruits, nuts, or raisins, seasoned with Madras /BIRCH BEER gin, and honey. cheese, that can be shared with many. powder served over rice.