Food Trend That Needs to Die: Brussels Sprouts
Every restaurant has a brussels sprouts dish on the menu. Between brussels sprouts and the bloody kale salad the collective creativity of our Chefs is wilting. Step it up, or just kill it off your menu. Nearly all respected restaurants will have brussels sprouts that are crispy with pork; sweet & sour sauce; warm savory herb sauce or a version with shaved parmesan. To be clear, I have nothing against this vegetable. It’s good for you, it tastes awesome when fried and I’m happy that this vegetable made it to America’s conscious. However, can the imaginations of Chefs not take this vegetable into a more creative direction?
If you’re a Chef then take a minute and draw inspiration from this delicious and low-production Bordeaux blend which is lead by Cabernet grape, followed by Merlot bolstered by Petit Verdot and then rounded out by the aromatics of Cabernet Franc. This 2011 Tamber Bey Rabicano Meritage is a fantastic fruit forward Napa blend in the Bordeaux style.