The Chef Who Spiked Our Lunch at Tales of the Cocktail

While we mostly got our drink on during Tales of the Cocktail in New Orleans, attendees were actually fed once in a while. But of course, even the food was spiked, and some of the best dishes were enhanced with Angostura bitters. Mini bottles of the aromatic cocktail-enhancer served as centerpieces for a lunch where consultant Rita Held added a bitter dash to marinated chicken breasts, lemon-garlic shrimp and honey-mustard dressing. We...