Latest food review for Indy Week: “At An, a Rhubarb Cake Provides a Meal’s Perfect Conclusion”

by Angela Perez

I am often asked what is my favorite restaurant in the Triangle.  I have a few, and An, an Asian/Southern fusion restaurant in Cary, is certainly one of them. Ask me directly if you want to know what the others are (I’ll whisper them in your ear).  And I do love giving restaurant recommendations.
Here, in my latest food article in the Indy Week, I relay to you a revelation –
what does an exquisite french pastry named after gold bars have to do with a Japanese kanzuri paste made from chilis that have fermented under snow for three years?
Ah! You shall soon find out…

Just click here to go the article in the Indy.

Chili peppers are fermented in snow in Japan for three years to make kanzuri paste.

Chili peppers are fermented in snow in Japan for three years to make kanzuri paste.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s