Allison Jester, a sous-chef at Rippe's
restaurant on Pier 70 in Seattle, seasons
and coats a filet mignon with Starbuck's
espresso grounds before grilling it.
The entree, which sells for $29.95,
has become a hit.
"Other chefs have used coffee as a marinade or coating. Putting coffee in a recipe was a natural for Jester, a self-confessed java junkie who starts each day with a triple iced mocha and has straight shots of espresso later in the day. "Well, now we know where she gets the grounds. Posted by Vanderleun at January 14, 2004 1:25 PM | TrackBack
