Wednesday, July 6, 2011

Sweet Revenge, Chefs Pour on the Sugar

Matt Gordon, the chef and owner of Urban Solace, a modern-American restaurant in San Diego, spent months of work and $15,000 making sure the restaurant's sodas, cocktail mixers, ice cream and sauces all contained the same ingredient: sugar.

A growing number of restaurants across the country are retooling recipes to replace ingredients containing high-fructose corn syrup with other sweeteners including honey, agave nectar, golden syrup and palm sugar.

Mr. Gordon's restaurant, Jason's Deli, a 228-unit chain of casual restaurants; Lukshon, a high-end Asian restaurant in Los Angeles, and Guanajuato, a Mexican restaurant in Glencoe, Ill., have spent months or even years sourcing alternatives or demanding that their suppliers reformulate products to replace high-fructose corn syrup, or HFCS, with sugar.

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