While enjoying the holiday and relaxing, I found myself wondering whether this Rabbit Year will be one of those relatively even-paced, predictable ones, or one which brings big, bold surprises.
I have even crafted my own blend of coffee with a professional Sommelier in Berkeley; a blend of 70% organic, free trade decaffeinated Central American beans finished with a dark roasted Mocha Java.
Around the same time I was yearning to work a buzzing shift, Anthony Bourdain was mulling over a similar question in his book Kitchen Confidential, so I went back to see what he was thinking then.
As far as what they've got in place, no doubt they can deliver, but as far as inspiring products you haven't thought up yet, that's what you're going to lose.