Sea Island Life Magazine Fall/Winter 2013 | Page 33

OUT OF THE

BOX
Bold new ingredients, flavors and preparations
are redefining holiday cuisine.
BY NEAL WEBSTER TURNAGE

F

or those who delight in surprises when they sit down to dine, tradition can feel
like monotony. Holiday dishes are as familiar as cool weather and “Jingle Bell
Rock” on the radio. fortunately for food adventurists, culinary wunderkinds from
coast to coast have been retooling, revising and rethinking ways to bring zing and
zest to the tired conventions of humbug holiday dining. surprises are once again on the
holiday menu.
One-note dishes whose preparations and seasonings are as old as time immemorial
have been swept aside to make way for holiday feasts of a new order. While the holiday
growing movement toward locally sourced food, and the increased curiosity for feisty
of imaginative chefs.

Fresh Inspiration
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statistics indicate that there were upwards of 7,500 registered farmers markets in the

make food taste better,” Pomeroy adds. But such access comes with a caveat. “Come
november, the pickings are slim. That forces you to work, to think, make last-minute
menu revisions, get creative.”

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