worked for me. The zero-waste trend was the impe- tus for a new spirit called Wheyward Wheyskey , produced from upcycled whey left over from cheesemaking. It’s a product promoted by the California dairy industry, which served the spirit in a cocktail resembling an espresso martini topped with a scoop of Double Rainbow vanilla ice cream. Reminded me of a slightly boozy affogato—deca - dent and delicious. To see some tasting action, check out this video showing these prod- ucts and others at this year’s National Restaurant Show. And have no fear—hot honey and plant-based proteins are not going away anytime soon. But one of these trends may just be the next big thing.
https://www.youtube.com/ watch?v=AiunWQmxgkI
for more tried, true and TRUSTED breakfast solutions
Breakfast Hash Featuring Jimmy Dean ® Fully Cooked Bacon Strips and Fully Cooked Sausage Links
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National Restaurant Association Show 2024
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