Forget Niman Ranch pork and Hudson Vally foie gras, chef’s newest addiction in Spam. That’s right; it’s appearing on menus across the city. In the past week, Dish detectives have spotted spam and truffle omelets on a brunch menu at an expensive uptown Sunday go-to. We’ve seen pats of it served as an appetizer with a smear of black mission fig jam and toasted slivered almonds.
The best preparation we’ve encountered so far was a reinterpreted Cumin-spiced Spam, in which a rogue genius chef in the kitchen has chosen to serve over lentils, Cara Cara oranges, parsley, and crème fraiche. We haven’t yet sampled the Spam sorbet that’s sitting in our test laboratory, but consumer reports are looking good. “Cold or hot, Spam hits the spot!”
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