It seems the trend in fine-dining these days is to combine less-than-typical flavor combinations.  Take, for example, how savory ingredients (like bacon) are not that uncommonly found on the dessert menu at a handful of New York City restaurants.  But, tell me, what explains these combinations?

Just the other day, I heard about a guy who ate bagels with ketchup for breakfast at his office desk.  And, not long after, I heard about another person mixing beer and sprite.  Is this just junk food gone terribly wrong, or maybe yet another wave of progressive palate exploration…?  I’m too scared to try them for myself to see!

Filed Under: Food Talk