We’ll happily direct you to the best local restaurants to hit next, and we have our finger on the pulse of food trends to watch and innovative chefs to follow.

Make the Sweet and Sour Cranberry Chutney.In a sauté pan coated lightly with oil, sauté the onions and lemongrass over high heat until soft, about 5 minutes.

Add the cranberries and sugar and deglaze with the rice vinegar.Reduce by 75%, or until the liquid is absorbed.Check again for seasoning..

In a wok (preferably nonstick) or sauté pan coated well with oil, over high heat, add the eggs (they should puff up immediately), stir quickly and transfer to a plate lined with paper towels.Return the wok to high heat and add the pork.

Break it up and cook until browned, then add the scallion whites and mix.

Add the rice, 1 cup of the Sweet and Sour Cranberry Chutney, soy sauce and eggs.The first comes from the.

themselves.. Grape solids, such as grape skins, seeds, stems, and pulp, are known as pomace.These materials are left over after the initial pressing, known as the “first run,” or “free run,” juice.

The winemaker will decide whether to remove the pomace by cold settling.They typically do this immediately with white and some rosé wines, or prior to fermentation for red and orange wines to extract color and tannins..