Food Trends I’d Like to See Die in 2010, Part 2

17 Dec

Getting back to the Scroogery…

3. Cupcake Bakeries

Sure, cupcakes are cute, fun, and tasty. I have no problem with the product. In fact, I enjoy the occasional swing by  Kickass when I’m over in Davis Square. But we’ve reached saturation and there’s no more need for a bakery devoted solely to one product. Because guess what? Cupakes are made with sugar and butter just like every other pastry. They are not a separate class of baked good. Eating mini-cakes at a “cupcakery” doesn’t make them any more fun or virtuous than a brownie or lobster claw.

Hypocritical confession: I’m actually psyched that a new fro-yo place moved in down the street from me. I know we’re saturated there, too, but what can I say? It’s dessert without guilt.

4. Fake Locavorism

Word to the wise: When a restaurant tells you it serves “local, organic produce when possible,” or makes a big show of a single Verrill Farm tomato on the menu, be suspicious. Chances are, they’re not really walking the walk. The local/seasonal/sustainable mantra is hot stuff, but it’s a tough road to walk, much harder than just getting all your veg from a single distributor. Despite the efforts of many, New England lacks really efficient farm-to-table networks. Chefs like Tony Maws and Tim Weichmann spend a lot of time on the phone with individual growers, tracking down ingredients. Chefs already work crazy hours, and many aren’t able/willing to scout free time scouting. Others can’t afford the price differential.

So fine. Don’t do it if you can’t. But don’t try to snow us, either.

…to be continued.


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