Pomegranates are everywhere. They're in your cocktails, they're on your salad, they're in your dessert. Why so popular? "They're very versatile," says Voyage executive chef Scott Barton. "They're a perfect foil to a lot of food because they're both sweet and tart. They have a nice acidity. They have a great color. There's a great burst of flavor in your mouth when you bite down into them. You can use a syrup, or make your own juice and use it for a cocktail, or use the seeds." We've spotted pomegranate martinis and cosmos at a few events, and the bright red seeds have been scattered on serving trays as d?cor. Two summer treats: Suba's lobster ceviche in citrus juices, red onions, chayote squash, and pomegranate seeds; and Barton's hearts of palm, watermelon and goat cheese salad with his pomegranate vinaigrette. —Suzanne Ito
Posted 08.13.03
Posted 08.13.03
