From infusions to strain-specific cooking, veteran chefs are forging new identities while up-and-comers are making their mark.

On a recent evening at the James Beard House in New York City, guests decked out in fine dining attire gathered for an intimate dinner party.

The James Beard Foundation had once again invited its members to enjoy cocktails, food, and wine while mingling with the makers themselves.

However, what made this dinner party different was that the key talking point— terpenes (more on that later)—was something about which this group of seasoned foodies knew very little. 

Click here to read the complete article

Billy Lyons ~ Fortune.com

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