Friday Faves — notes from the new gastroconomy, No. 13

 a weekly round-up of our favorite finds from the front lines of food

  • A food idea that we hope turns into a bona fide trend: high end vinegar used behind the bar. This week we warmed up with Gingras, an aged apple cider vinegar from an orchard in Quebec, in a rum-based cocktail.  Innovators wanted.