| THE SCOUT 06.09.08 8:14 AM |
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| Big Flavors, Not-So-Big Prices |
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| We’re not saying truffles and foie gras are out, but the restaurant world has taken a modest turn this year. Whether due to the economy or guests’ changing palates, menus are featuring humbler, less expensive items in surprisingly high-end fare. We talked to food experts and combed restaurant offerings to identify the year’s 10 hottest ingredients, then asked caterers to transform them into innovative dishes that would be at home at a modestly priced event. Here’s what they cooked up. |
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—Lisa Cericola & Mark Mavrigian
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