Culinary Trends: Looking Back; Moving Forward
Reviving traditional artisanal cooking methods (i.e. canning, pickling, meat curing) goes hand-in-hand with the widespread popularity of comfort cooking and nostalgia cuisine. Cases in point: BLT Market Chef Ed Cotton’s pigs in a blanket (NYC); Tavern Pastry Chef Breanna Varela’s “Snickers Bar” dessert (LA); The Dining Room Chef Michael Voltaggio’s deconstructed pastrami sandwich with pigeon pastrami with a Swiss cheese puff and sauerkraut jelly (LA); No. 7 Pastry Chef Amanda Clark’s house-made cornflakes with freeze-dried strawberries (Brooklyn, NY); Salts Chef Gabriel Bremer’s peanut and jelly with concord grape sorbet, peanut butter powder, melba toasts, and compressed celery sticks (Cambridge, MA).
Dishes inspired from childhood memories seem particularly aprospos with the economic climate of the year. Of course, this nostalgia was often done using cutting edge culinary techniques like freeze-drying, jellifying, and compressing. The end product might be a bit unrecognizable once served, but customers are lured in with the familiar idea, such as pastrami or p.b.j., as presented on the menu—a fantastic way to innovate and stay in the diner’s comfort zone.