2010 Food Trend: Pickled items. This "sub-trend" tends to further the overall trend of returning to cheap, traditional, culturally-rich dishes (i.e. France's pot au feu or the South's liver and onions.) Curiosity lead to find out just how this trend was shaping today's restaurant menus. At Jeffrey's in Austin, a salad is garnished with pickled watermelon rinds, and a pork shank dish is finished with pickled mustard seeds. San Fransisco's SPQR is pairing a salmon filet with pickled rhubarb. Three different pickled items make it on Blackbird's (Chicago) menu: pickled green tomatoes accompany a cheese salad, pickled parsley garnishes an Alaskan king crab tail, and house-made giardiniera is served alongside a stuffed quail.
Any other pickled findings?
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