
Fa-fa-fa-fa fashion. Like everything else that is consumed by us humans, food follows trends. Flavors and ingredients come in and out of style, like hats and burqas. The seasons can impact this bringing new and fresh produce, or a craze like saving the Chilean Sea Bass or eating Gulf shrimp. Much to my delight crispy sweetbreads have been all the rage over the past year. I have seen them with a carrot-orange sauce, or just tossed on the grill with charred lemons. Just like a dress off the of the runway may seem intimidating at first, but give it a try and I think you will be convinced. Unfortunately, not everyone finds them so appealing. I’m sure 20 years from now, some one will wander upon my archived avant guardian post, click on the “carrot-orange sauce” link and no such item will be on the menu. Food is fashion, where and what you eat can be fashionable or not. So don’t get stuck in a food faux pas. Now, I love fondue, but today, it’s just not cool. I know it comes in and out and right now: it’s out. So, I’m going to go ahead and bring it back for you, just this







