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Our New Favorite: Sprouted Rye

By Eliza Martin

In the SAVEUR test kitchen, we find ourselves playing host to many a great chef who comes in to prepare a beautiful spread for our editorial team, and it's not infrequent that in the course of these meals, we're introduced to ingredients with which even we are unfamiliar. Last week, we were delighted to not only meet chefs Andrew Adams and Wally Joe, of the Memphis, Tennessee, restaurant Acre; we were also thrilled to be introduced to a new favorite ingredient: sprouted rye, which they frequently incorporate into their menu thanks to a hydroponic cultivation setup in the attic above their restaurant where they also grow herbs and microgreens. Keep reading »

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