Winning Wiener Call them haute dogs or a foodie’s frank, the oldest ballpark staple makes its way to restaurant stovetops this year. From Supper’s bacon wrapped pork shoulder dog ($10) to R2L’s Surf and Turf lobster and beef franks ($12) to the Dapper Dog truck exclusively dedicated to dogs (including a mac 'n' cheese dog), Philly food enthusiasts can discard the pre–packaged Oscar Meyer’s for this new year.
Your Mom Was Ahead of Her Time
José Andrés, the molecular gastronomic genius believes “the future is vegetables and fruits. They are so much more sexier than a piece of chicken.” Need we say more? Pop Up Restaurants: Pop Goes the ____
Open Table will be of no use when it comes to snagging a reservation at these temporary destinations for gourmands. Pop Ups, popularized by the famous LudoBites in L.A. bring great chefs, inventive cuisine and unlikely venues all under one roof (think fois grois served in a casual sandwich shop). Stephen Starr sponsored two pop ups this summer; let’s hope he has more in the works.
Not your Grandma’s Apple Pie
The cupcake obsession may have peaked in 2010, and as these mini cakes take a dive downward, pies gain popularity. Food trend forecasters nationwide agree that pie specialty stores will spring up across cities.
Chestnuts Are Roasting
Christmas is over, but chestnuts are in. Cooks everywhere are using chestnuts to keep their menus fresh. Chefs are working them into soups, starters, entrees and desserts. Chestnuts are being wrapped in bacon, covered in chocolate and accompanying braised cabbage. Tinto is serving a Chestnut Soup and Cochon offers a sausage and roasted chestnuts appetizer. The chestnut craze is in full swing, so look out for some creative (dare we say “nutty”) recipes and dishes in 2011.
