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Issue Date: May 2010 Issue

What We’re Craving Now: Garlic

Black garlic is the Clint Eastwood of the food world: deep, mysterious, undeniably good and sweet like molasses. “The Egyptians used to put this garlic in these clay jars, and it would ferment,” says Blue Canyon Kitchen and Tavern chef Brandt Evans, who buys the patented ingredient from a local company. “We did this black garlic grape vinaigrette, and we made it on a blue cheese arugula salad. ... So good.” Although Evans says black food is a tough sell, the antioxidant-rich garlic will keep popping up on his menu. “You’ve got to get past the color.” 8960 Wilcox Drive, Twinsburg, 330-486-2583,

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