Chef Paul Carmichael formerly of Maacute Pecircche prepares a dim sumstyle Scotch egg with maple syrup at the recent Pork Summit at the Culinary Institute of America Greystone

Chef Paul Carmichael, formerly of Má Pêche, prepares a dim sum-style Scotch egg with maple syrup at the recent Pork Summit at the Culinary Institute of America Greystone.

Menu Moves: Dim sum dovetails with current dining trends

• See more Food Trends

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish