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Our New Favorite: Sprouted Rye

Eliza Martin

Tue Jan 29 2013 20:00:00 GMT+0000 (Coordinated Universal Time)

In the SAVEUR test kitchen, we find ourselves playing host to many a great chef who comes in to prepare a beautiful spread for our editorial team, and it's not infrequent that in the course of these meals, we're introduced to ingredients with which even we are unfamiliar. Last week, we were delighted to not only meet chefs Andrew Adams and Wally Joe, of the Memphis, Tennessee, restaurant Acre; we were also thrilled to be introduced to a new favorite ingredient: sprouted rye

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