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Balancing Act
The Local Palate
|The Local Palate Spring 2025
Rhubarb goes sweet, savory, and fermented at this Georgia restaurant
Chef Jared Hucks at The Alden in Chamblee, Georgia, loves focusing on underutilized produce—and in spring, rhubarb is one of his top picks. “It’s a very versatile ingredient: floral, sweet, acidic,” he says. However, balancing its high acidity can be a challenge that deters some home cooks.
Diese Geschichte stammt aus der The Local Palate Spring 2025-Ausgabe von The Local Palate.
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