Jump right in and watch my Peach Berry Crisp Video Recipe above! Or read on and listen to me gripe the ridiculously, over the top, serious state of the food and restaurant scene these days.
I recently read a Bon Appétit Magazine article called “The 23 Coolest Restaurant Trends We Spotted In 2016“. I am big fan of exploring new hot restaurants, food mags, food blogs and cooking shows and I’ve seen my fair share of flash in the pan food trends. One sentence in this article got me all fired up and has me questioning whether we are taking the food trends a bit too far: “Brined, air-dried, steamed, roasted at three escalating temperatures, and finally, paraded through the dining room on a bed of flaming hay, it’s the dish that secured chef Greg Proechel’s coveted spot in the whole-bird pecking order. (Sorry.)”
While I have nothing against the article, the writing or the enthusiasm, I could feel my eyes roll all the way down to my toes. It sounds like more of a production than a meal. It’s as if ordering this dish makes you part of the scene, and you play a role in the evenings’ production of “Bed of Flaming Hay”. Hay is for horses, isn’t it?