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Now that Fashion Week is over and the pencil-thin skeletoids parading around as “models” (please, do not aspire to be them, little girls) have been returned to their pencil boxes, the rest of us can return to eating and not feel gorge-zillas.
What’s on the menu? What is “hot” in the world of culinary fashion?
Florida Shrimp – this semi-branded crustacean is appearing on many menus; with the Gulf still recovering from the horrors of Kartina, look for a rise in regional branding from what was once a very generic market. When will be see “Louisiana Shrimp” on the mindful menu?
Organic or specialty eggs – quail, duck or artisanal to the point that we know the hen who laid the egg, look for eggs as the star or as the exclamation point of many dishes. I’d like to see Peacock eggs, as well.
Squab & squab foie gras – great for those worried about portion control
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Tamarind for dessert – in a variety of contexts
Branded products – Look for lots of locally or near-locally produced specialty items
Sunchokes – back from an earlier and brief craze – take your Gas-X before committing to this root.
Lavender – Look for it with honey & other sweet flavors but in a savory dish
Beets – not those disgusting canned beets from your school days, but roasted beets, appearing everywhere from salads to sides to purees
A peek at Daniel: – quail eggs & squab foie-gras. Enjoy the foie-gras while you can. Get some before the ban!
A peek at Bouley – Lots of branded items such as Indian Nations wild rice, New York state foie gras, Chatham cod.
A squeak at the Spotted Pig – Duck eggs as appetizer
Le Bernadin – Squab & black truffle
Le Cirque – the Chatham cod returns, as well as the Blue Fin – two virtually endangered species.
For the Babettes: Here are a few tips for dining out as we careen towards the holidays.
Please do not wear fur, but if you must, please do not bring it out before it is really COLD outside (unless you are trying to warm up the blood in your extremities).
Do not ask for a house salad as your main course. If you are on a diet, just don’t go out to a top-rated restaurant and munch on leaves like a bovine while your dinner date enjoys his Peekytoe crab.
Please, do not hold your plate up and, while chewing, shout to your friends, “Hey! This is really good. Want to try some?”
If you must be seen, and you must, do not expect to sit at the most conspicuous table at the most exclusive restaurant – unless you are 20 years old, rail thin and with a mogul of some kind or the other. Otherwise, feel lucky you got that reservation.
Do not try to guess the name of the hostess because you think you can score a better table that way. Just slip her the bribe like everyone else does.
Please, if you must flirt with a man on your way to the ladies room, make sure his wife is not standing right next to him.
Please do not speak loudly and in cryptic tones on your cell phone, like “I can’t talk right now. You wouldn’t understand. This time, I know what I’m doing.”
If your skin is visibly orange, change tanning products. Otherwise, you will clash with virtually every décor in the city.
Even though you are a princess, do not expect any of the 500,000 or so other princesses in NYC to treat you like one at the coat check.
Please, for the love of God, stop mentioning how many pairs of Prada you own every time you are in public.
Tags:
Babette, Bouley, Daniel, duck eggs, fashion week, Florida shrimp, foie gras, food fashion, lavender, quail eggs, squab, sunchokes, trends
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Posted on 9/12/2006
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