Winter edition of Fancy Food Show closes today (January 17, 2012) in San Francisco and organizers asked 'trendspotters' (more chic than panel), Ruth Reichl was one of them, to name food trends rising to the surface for 2012.
Amongst them Pickling 2.0 which I hope does not require a software program to happen.
Now that everyone has gone nut for coconut water, our experts declare it is time for almond water and cite Victoria's Kitchen as an example of this almond water wave.
I can see some of you scratching their head as to how and why we should turn to almonds for water.
Blame it on the 2 French expats behind the company.
Their almond water is they say 'based on a traditional French recipe (Victoria secret?).
I will have to sip one and see if it's worth the fuss.
Kosher and gluten free
(* Image from Victoria's Kitchen site)
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