Now that we're a good way into this CHOW Tour, we've started to notice some food trends that just keep coming at us. Here's some stuff we're beginning to see repeat:

Seaweed Butter: At the Langham in Pasadena for dipping baby radishes in; at Corton in NYC.

Marshmallow Creme: Topping the strawberry ice cream tart at Chego! in Los Angeles; on an ice cream sundae at Resto in New York.

Chamomile: Flavoring chocolate ganache in a macaron at the Langham in Pasadena; in gelée and tiny flower bud form at COI in San Francisco.

Pig Ears: Fried in strips at the Laxy Ox in Los Angeles; on a salad at Resto in NY; at Animal in Los Angeles with chile and lime.

Passion Fruit: In foam form on a cocktail and and in pulp form under the liquid-nitrogen-frozen coconut foam ball at the Bazaar in Los Angeles; in sorbet form at the Langham, Pasadena.

Meat as Bread or a Vehicle for Another Protein: At Incanto, in San Francisco, in trotter-cake form with foie gras on top; at Resto in NY, ground, fried, with a deviled egg on top.

Lavender: Doughnuts at the Doughnut Plant, NYC; flavoring an apricot popsicle at the People's Pops stand at the Brooklyn Flea market; in panna cotta at the Langham in Pasadena.

Posted on Sunday, July 18th, 2010 by Lessley Anderson and Roxanne Webber in CHOW Tour: Innovation No Comments