Absinthe is one of the hottest drinks on the market, mainly because it was illegal for so long due to its perceived hallucinogenic properties. A tamer, legal version has been back on the North American market for a while now, but so far it’s only been served as a drink.
A creative San Jose chef has changed that though, choosing the “green fairy” as a cooking additive in dishes like his Absinthe Oysters Rockefeller.
Steve Wallin, the chef at Yankee Pier,… Read More: http://www.trendhunter.com/trends/cooking-with-absinthe/