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Hottest food and restaurant trends of 2009. Maybe.
Since we Daytonians are known for our avant-garde, cutting-edge taste in all things epicurean, I simply must share with you Food and Wine Magazine’s “What to Cook Now: Trendsetting Ingredients” (Ostrich eggs, coming to Ohio? Crystalized soy sauce? Baby goat?) as well as the magazine’s “American Restaurant Trends to Watch”.
I suspect that restaurateur Tom Colicchio was being facetious when he told the magazine in a section entitled “Economizing in Pricey Restaurants” that, “I’m waiting for people at different tables to start splitting bottles of wine,” but you know what? I think that’s a damn fine idea.
Do you think any of these trends will reach Dayton, Ohio? Which would you like to see stick, and which should flame out as quickly as possible?
And most important, which wine goes better with Ostrich Eggs Benedict — Torrentes or Gruner Veltliner?
Permalink | Comments (3) | Post your comment | Categories: Food trends & eating habits
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By chiefwino
December 11, 2008 3:06 PM | Link to this
Where do you get the huge English Muffin for Ostrich Eggs Benedict?
By Denise
December 10, 2008 1:03 PM | Link to this
With any Eggs Benedict, I require bubbly, preferably pink.
By April
December 10, 2008 11:21 AM | Link to this
How to economize in pricey restaurant? Drink wine at home! :D If you need to economize in a pricey restaurant, I think that’s a hint you shouldn’t be going to one.