Monday, September 26, 2011

How Low Can You Go?

So, for several years now we've had chefs trading in their toques for overalls and opening barbecue stands--so long, in fact, that I think I've typed "chefs trading in their toques for overalls" at least a half dozen times and better find a new phrase.  Then it was gourmet burgers.  Then high-end tacos, often served from rolling trucks.

Now we're on to hot dogs, with Richard Blais's (yes, the Top Chef guy's) HD1--as Broderick reports in a Savory Exposure post with some really sharp pics--just one of the latest incarnation of the gourmet hotdog stand.

I'm trying to think of what cuisine could be lower than the hot dog?  The peanut butter and jelly?  The grilled cheese?  Sorry, that's already been done: so 2007.  Can't be macaroni and cheese--chefs have been making mac n cheese with gouda and fontina and even big chunks of lobster for years now.  Real ramen, we have learned in recent years from those noodle bars popping up all over the place, is SO much better than that packaged crap we ate in college.

I'm dragging the bottom of the barrel here: Slim Jims?  Vienna sausages?  Potted meat?

Surely potted meat is the lowest of the low.  Has anyone run into a gourmet version at a hipster food truck yet?

If not, it's only a matter of time.

You heard it here first.

Popular Posts