Chef Brandt Evans, owner of Blue Canyon Kitchen & Tavern in Twinsburg, started featuring black garlic on his menu in the spring, adding it to pasta and chicken dishes.
”Customers were absolutely blown away by it,” Evans said.
Evans had read about black garlic and hounded his suppliers until they were able to get it for him.
”The flavor is just magical. It’s very mysterious, sort of like molasses, or roasted garlic or caramel-honey garlic,” Evans said.
Full article at Ohio.com