Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected] Miss a question? Go here.
This year, it seems like we've seen more Angus beef, truffles, mesclun greens, and bacon on restaurant menus than ever before. And despite some food trends never seeming to die out (cupcake, anyone?), are there any eats in 2012 Valley chefs and restaurateurs would dub the most overrated thus far? I asked a few, and here's what they had to say.
Aaron May Chef and Restaurateur
Bacon has definitely jumped the shark. It's great and all, but really I prefer a small boutique ham, a whole roasted pig, tender, slow-cooked pork butt, or any number of other cuts. Bacon just has that pedestrian appeal that people have sort of claimed as "cool."