Recently I had some thoughts regarding the restaurant industry, and because most of the dining I do is in my local area I will have to speak from my experience here. There has been this huge push for local, fresh, farm to fork type dining and I am a huge fan of it. I’ve also noticed the push toward taking certain foods, reinventing them, and creating a new craze.
Two examples of this are foods that have been around for a VERY long time, bacon and macaroni and cheese. Both of these foods have started showing up in extremely creative ways locally. Another sign of this movement is that Paso Robles actually has a Mac & Cheese Festival now and a little further south there is the Bacon & Barrels event. Hope Family Wines has also been doing a bacon inspired event at their tasting room for several years.
So here’s my question…
Why is it everyone flocks to the shit already being done, why not see the trend, get into it a bit, but look to the next thing?
For example, why aren’t we seeing an appetizer of grilled cheese sliders or something done with gourmet mini hot dogs or corn dogs? Why are we not seeing other comfort foods like meatloaf hit the gourmet trail locally? It seems bacon becomes hot in the social media world and in San Francisco so we just latch on to that because it’s already being done…why not think beyond it? How about nachos done in a gourmet way and how Chili’s (they are definitely not gourmet, but the way they do it is cool) does it? They have a nacho plate with about 10 or 15 big chips on it and each chip is given its own nacho throne. I could see that getting all gourmet’d up and I would order the shit out of it.
I’m pretty sure you have some ideas about food-crazes that could fly…do tell…
Agreed there is always some new trend and then everyone does their version. Be creative, think outside the box, come up with something that hasn’t been done and if everyone follows your idea move on try something else. BE CREATIVE!
Absolutely, Jo. In my mind it’s simply good business to be on the leading edge versus the following edge. I think there’s a way to follow and lead. 🙂
The macaroni thing is done everywhere now… hotels even offer macaroni bars. I agree that looking for the next thing is where it should be, especially for local places. Gerard Craft (my fave local chef in STL) makes risotto balls that make my head spin…. if Macaroni Grill starts doing them, Gerard will have moved on to the next thing. He keeps me loyal by figuring out what taste sensations fit both his restaurant and my pallet. Love that stuff! I wonder if there aren’t local chefs doing it and you just don’t hear about it as much.
Janice, I totally agree, sounds like that local place is doing awesome things. Annie and I go eat at a lot of local places…spots that are “fresh”, “farm to fork”, etc…you know, the places that are pretty artsy in their food stylings…so if I’m missing it I’m pissed. LOL 🙂
I’m with you Matt. I love a good gastronomical adventure into new and creative foods. Sometimes that’s a new take on an old favorite comfort food. I think Artisan is doing some creative stuff like this. But not many others.
Scott, I totally agree. I think Artisan does well, but I think they all need to keep pushing the envelope.
I’m sure California has already been through this phase but around here in Illinois we are seeing a few different styles of tacos especially Korean.
Tim, I think the taco thing in California is always evolving but it seems we’ve had every kind of taco imaginable. LOL. There are some places that are still getting creative with them…we love Taco Tuesday!! 🙂
I totally agree and people should think outside the box (here I go, using a common metaphor… lol). I think the Food Network contributes to a lot of this because viewers grab on to the latest fad (food truck craze, etc.) and try to replicate what they’re viewing.
It’s a very postmodern approach: repetition, but with change…
Mayra, great point. In a sense watching those shows is good but it should spur ones on creativity versus just copying what they are watching!! Cheers!