I was reading about the 2010 food and drink trends in the latest Restaurant Business Magazine. One trend that  we welcome is the rediscoving of classic cocktails. We have been writing recipes for fine spirits and full bodied flavors in our column titled “Cheers.”

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Irish whiskeys have grown by double digits. Single malt scotch is next.

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In the gin department, the floral flavor trend is still in forward motion. The new Beefeater Summer Edition Gin has added the fragrant essence of hibiscus and Elderflowers. The limited edition Beefeater has the same nine botanicals as the traditional, yet it tastes softer with the additional herb and flower notes.

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Maralyn and I are off again to cover our  favorite food show in Lyon in January. Known as Bocuse d’Or, we do more than sip and taste our way  around the world of food with well know chefs.  We study the new trends in equipment, kitchen appliances, table-settings and foodie gadgets.

Our spirits are  rising just thinking about the fine wines and international food in France. Cheers.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.