Fritos, Creamed Corn, Dr Pepper ~ Secrets of Haute Cuisine

Gourmet Canned Cuisine
by Katy McLaughlin
Wall Street Journal
December 2, 2006

Here's a secret of high-end cooking: That special taste may have come from Aisle 12. Why top chefs are mixing creamed corn, Gravy Master and super-market mayo into $75 entrées.

At Blackbird, a Chicago restaurant known for its high-end cuisine, the menu description for Salt and Vinegar Walleyed Pike highlights the dish's heirloom tomatoes, smoked paprika and local cucumbers. What it doesn't mention is that the salt-and-vinegar flavor comes not from hand-harvested sea salt and Italian aged vinegar, but from crushed up Snyder's of Hanover Salt & Vinegar Potato Chips.... Click here to read the entire article.

Comments

[Karen, Tucson AZ USA]

I have not yet read the entire article, but intend to (as soon as I can make my way to the used book store down the street and read it for free). Pretty disappointing intro of information.... unless Blackbird is a fast food restaurant?