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Maggie Harvey is new product development manager for Mizkan America, working in the company’s R&D lab and kitchen. Her expertise is in research and product development in the areas of vinegars, wines, reductions (wine, spirit, vinegar), sauces, beverages and condiments. She and her team can carry culinary creations from initial development through testing and into commercialization.
It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.
Chefs, long accustomed to using wine in cooking, are borrowing a page from mixologists, adding spirits to numerous formulations, especially sauces and marinades.
