Think sweet is reserved for desserts? Sour goes best in a cocktail? Well, these days, local chefs are turning those tired beliefs on their head, using unexpected flavors to brighten their food. "Playing with different flavors, like sweet, salty and sour, feeds my creativity," says Molinari's chef and owner Randal Johnson. "As a chef, there are no boundaries for what you can do to create new flavor combinations." We test that notion with three courses of unexpected tastes.
12:00 AM EST
April 20, 2013