H20 is flavoring Port Arthur; spices season rest of the world
Even if fried shrimp and sautéed scallops aren’t your thing (and why wouldn’t they be in Southeast Texas?), the new H20 Seafood Restaurant can wine and dine you with their cheeseburger, portobello Monterrey Jack sandwich or bruschetta chicken pasta. I made a new friend in waiter Timothy J. Babino who says “Everything is fresh. It’s delivered daily.” He won’t commit to a favorite of his own.
“Anything fried. Anything that comes out of the grease, cher,” Babino told guests at the Greater Port Arthur Chamber of Commerce ribbon cutting. Port Arthur Mayor Delores “Bobbie” Prince announced her feelings on the establishment: “The food is good. Take it from me,” Prince said.
It’s an attractive place with a curved water wall and separate bar fitted with flat screens. The current menu offers a daily lunch special at $5.99. H20 is at 7675 Memorial Boulevard by King Buffet and Sertinos Café.
Flavor forecast goes global:
I had always considered the exotic pairings in McCormick & Company’s annual forecast as a trip around the world, but this year it’s a big deal that “This year, for the first time ever, it’s taking a global view. The McCormick® Flavor Forecast 2012 pinpoints common trends and flavors driving culinary innovation around the world.”
The report goes on to say that an international team of McCormick chefs, sensory scientists, trend trackers, marketing experts and food technologists spanning Asia, Australia, Europe, Africa, Latin America and North America crafted the forecast. Before, trends were specific to parts of the world. I ready to experience all their findings:
6 Trends of Global Flavor & 12 Leading Flavor Combinations:
Honoring Roots – Honoring traditional ingredients and techniques is a celebration of the heritage of cuisine. Chefs are preserving these roots by applying a fresh perspective that balances modern tastes and cultural authenticity.
Korean Pepper Paste with Sesame, Asian Pear & Garlic – BBQ with a global twist.
Cumin with Sofrito – Authentic Hispanic foundational flavors.
Quest for the Ultimate – For flavor fanatics, what satisfied yesterday will not do for tomorrow. Those searching for the pinnacle of satisfaction are on a quest to achieve the ultimate taste experience.
Meyer Lemon with Lemon Thyme, Limoncello & Lemon Peel – The ultimate lemon.
Dill with Mint, Melon & Cucumber – The ultimate refresher.
Veggies in Vogue – Veggies have long been saddled with second-class citizen status. Now, thanks to the enthusiasm of chefs, the quality of seasonal produce and the unstoppable growth of fresh markets, it’s finally the veggie’s time to shine.
Eggplant with Honey & Harissa – Worldly veggie with sweet heat.
Squash with Red Curry & Pancetta – Versatile veggie with a touch of Thai.
Simplicity Shines – The most memorable food is often the simplest. Cooks are focusing on highlighting quality ingredients with unpretentious preparations, without the clutter of flashy techniques and complex presentations.
Ginger with Coconut – Warm spice joins tropical favorite.
Vanilla with Butter – Pure essentials for real goodness.
Flavorful Swaps – On the journey for personal well-being, small changes add up to big results. Balancing an appetite for bold flavor with a hunger for good health is key to achieving wellness goals, one delicious taste at a time.
Red Tea with Cinnamon & Plum – Better-for-you beverage meets fruit and spice.
Grapefruit with Red Pepper – A new take on lemon pepper.
No Boundaries - Culinary trailblazers are cooking outside the lines by discovering, reinventing and even playing with food. We now have the freedom to explore, shedding the confines of traditional “rules.”
Blueberry with Cardamom & Corn Masa – From everyday to extraordinary.
Sweet Soy with Tamarind & Black Pepper – Steak sauce with an Asian flair.
To explore the future of global flavor with inspired recipes, mouthwatering photos and videos, visit www.FlavorForecast.com.