INGREDIENTS

First off, these refreshments are not a water substitute by any means. I've been choosing Sparkling ICE over Diet Cokes to help with my habit. I love carbonated drinks and these have vitamins, anti-oxidants, and real flavor. Did I mention they contain zero calories?! It's been a really great soda replacement.

Want to know more about these fruit-flavored waters? Well, #GetFizzy with it! Click here to shop while also saving up to 15% plus get free delivery if you subscribe & save as a Prime member on Amazon! Learn more about Sparkling ICE at sparklingice.com and facebook.com/sparklingice

This post is sponsored by S.Pellegrino® Sparkling Natural Mineral Water but the content and opinions expressed here are my own.

S.Pellegrino® Sparkling Natural Mineral Water is a premium sparkling mineral water that flows naturally from a thermal spring in San Pellegrino Terme, near Bergamo (Lombard), Italy. The unique balance of effervescence and rich minerality cleanse the palate and amplify subtle flavors, making it the perfect complement to fine food and wines. Its clean, refreshing taste has distinguished S.Pellegrino as a preferred sparkling water by leaders of the global culinary community. S.Pellegrino is also a proud supporter of premier culinary events, such as Aspen Food and Wine Classic, Share Our Strength’s Taste of the Nation, Identità Golose, The James Beard Foundation Awards and Taste Guide. I had the pleasure of attending S.Pellegrino's Taste Guide yesterday, an online destination to explore U.S. cities, like here in New York City, through the eyes of award-winning chefs.

In the spirit of culinary exploration, S.Pellegrino Sparkling Natural Mineral Water looked to the social media feeds of everyday food enthusiasts in NYC and Los Angeles to identify the trends and tastes taking over the summer spotlight. Acclaimed Chefs April Bloomfield (The Spotted Pig and The Breslin) and Ludo Lefebvre (Trois Mec and Petit Trois) have created original dishes inspired by these findings, offering a very tempting selection of "trending tastes"! Let me give you a tour of all the tasting points, which was cleverly built as an S.Pellegrino star on Pier 46 here in New York, plus a few NYC restaurant recommendations that are in trend with these dishes!

1. FRIED QUAIL EGG

A combination of flour, cornmeal, annatto seed, spring onion, calamansi (citrus), mayo, red holland chilis, rice wine vinegar, cilantro stems, eggs, olive oil, lemon juice and salt, I really enjoyed the citrus punch in flavor of this fried dish. Derived from calamondin, an intergenetic hybrid between a member of the genus Citrus (in this case lime) and the kumquat, definitely helped balance the fattiness from the quail egg and flours. Scrumptiously delish!

2. SCALLOP CEVICHE

With mahi-mahi, lime juice, fermented pineapple, brown sugar, milk starter, pina juice, chilies, olive oil and micro cilantro, this dish was extremely fresh and light. I've never tried fermented pineapple before and the tanginess was terrific with the lime juice and sweetness from the brown sugar. I have to say this dish surprised me the most because it wasn't anything that I expected after tasting it! It was an explosion in my mouth (in a good way haha) and I wanted to go back for more!

3. BEET TOSTADAS

The ultimate vegetarian tostada was complete with finely chopped beets, red wine vinegar, mayo, Tabasco sauce, chili, limes, salt, cornichon, avocado, milk, cilantro, and serrano. This dish was finessed with a fava bean on top of each tostada, giving added texture to the already deep-infused flavors in the beets mix. One of the prettiest dishes visually, the taste was on par with it. And the crunch on the tostada was mind-blowing!

4. TUNA TARTARE TART

I love the tuna marinade in this dish. With eggs, grapeseed oil, lemons, salt, capers, shallots, cornichons, and parsley, the tartare was wedged in between two homemade potato chips, which were thinly sliced to perfection. I love how they also left the skin on each chip, the trim bringing a rustic feel to a standard dish.

I found the food tasting to be innovative and in tune with the summer season. And S.Pellegrino was the perfect beverage to refresh your palette after each tasting! Here are a few of my favorite New York City restaurants that prominently feature these trends! For seafood, some of my go-to places are the Blue Water Grill, Catch & Seamore's. Some a bit more classic than others, you will still find the latest trends in seafood when dining in these great restaurants. Looking for a great place for fried quail egg? One if by Land, Two if by Sea, is extremely romantic and expensive, but their fried quail egg will have you dancing in your seat! If you're looking more for fusion-type places, Boqueria is a great Spanish tapas bar with even a semi-private tasting table (they also have excellent quail eggs), Empellón Taqueria is a trendy Mexican hot spot serving up innovative tacos & creative drinks in an upscale setting. And my all-time favorite, Indochine, French-Vietnamese fare is served amid exotic decor of palm fronds & low light at this 80s-era hot spot... just order the bánh cuốn. You can thank me later. ;)