Given that so many people are traveling these days because ofthe ready availability of cheaptravel options, such as cheap airplane tickets, discount hotel rooms, and cheap vacation packages,travelers would be well advised to try some of the hottest, craziest new culinarycombos while traveling.
If 2014 taught us nothing else, it taught us that there areno rules when it comes to creating culinary delights. This anything goes approach is best exhibitedby the unusual frankenfoods popping up across the country.
Chefs everywhere, from small towns to major cities areindulging their inner mad creative streaks by serving up previously unthinkablecombo dishes.
The following are some of the more creative examples:
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Clobstercakes are being served at Slapfish, a modern seafood shack, with locations inSouthern California and Dubai. Crab andlobster meat are combined to create Clobster cakes and Clobster grilled cheesesandwiches. Other creations includefries smothered in creamy clam chowder and a surf n turf burger consisting ofa ground beef patty smothered in lobster and caramelized onions.
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Eggstuffed breakfast muffins are being offered by Craftsman and Wolves in theMission District of San Francisco. Oneof these treats is named after Hank Williams III and includes an all in onebreakfast muffin made with asiago, sausage, green onion, and a soft cooked farmegg in the center.
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Foieffleis being offered by a Washington D.C. restaurant going by the name ofbarmini. This unique creation is a crispy foie gras-stuffed waffle drizzledwith peanut butter, honey, crushed peanuts, and a touch of Maldon salt.
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Savorydonuts have been introduced at Chicagos Glazed and Infused restaurant. It has come out with a ham and cheese doughnutas a new take on the doughnut craze. This creation features an herb yeast ring accented with Beelers Ham,roasted garlic, locally sourced cheddar, and a honey mustard glaze. The pastry chef calls this dish the perfectfall comfort food hybrid: the culinarylovechild of a doughnut and ham and cheese sandwich.
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Raviolipizza hybrids are now on the menu at New York Citys Giovanni Rana Pastificio& Cucina. The chef has created a largeravioli that he fills with mozzarella cheese, fresh tomato sauce, ParmigianoReggiano and fresh basic which he then fries and tops with fresh tomatoes andbasil. Diners are encouraged to carve upthe circular creation using a pizza cutter. Also on the menu is a chocolate ravioli dessert comprised of cocoainfused pasta dough filled with chocolate hazelnut cream which is then fried,dusted with powdered sugar and finally served with a raspberry dipping sauce.
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