We all know how the game works. Hip chefs find some food that is totally plebian, the opposite of glamorous, and then remake it with high quality ingredients, and do interesting things with it.
It’s the cinderella factor in food.
This is part of the appeal behind all the recent hip foods: bacon (breakfast staple), cupcakes (childhood birthday parties / bake sales), sliders (bar food, white castle), meatballs (school lunches?), tacos (street food, Taco Bell), banh mi (the taco of vietnamese food), and with food truck food in general.
And I’m not complaining. Not at all. I love it, and I love all these foods.
I just want to add my personal recommendation to the list:
Because what’s less glamorous than a tiny roll of dough that contains all the ingredients for a pizza inside? It tastes like pizza, but is a totally different shape. And it’s delicious. It’s an opportunity for chefs to add their personal distinctive tough, it’s a challenge, and it harkens back to sleepovers and junior high.
Imagine this on your next menu:
Pizza Rolls – Locally sourced chorizo pepperoni, sauteed heirloom tomato puree, fresh mozzarella di buffala, a hint of Maytag blue cheese, organic fennel, semolina flour crust.
Why hasn’t this happened yet? Or has it happened but hasn’t made its way to Cold Weather City yet?
My wife and I have a guessing game called “What’s the next cupcake?” where we guess what food will become hip next. We are both predicting the pizza roll. They dont require silverware and aren’t too greasy, so they are perfect for food trucks.