In our Trends report (Top Ten Food Trends for 2009) we identified a trend toward wanting luxury without the high price tag. Our study, which we called Brewing Business, shows that there is a growing divide between the exotic and the day-to-day.
A great example came to us this week from CITY Magazine’s Jean-George Vongerichten (the Executive Chef at NYC’s Market). His recommendation is to bring the lavish party home, complete with caviar, but for a fraction of the price of ordering it out. The magazine points out the need to pay attention to the economy: “Because in times like these, it’s not about being stingy…it’s just about being savvy.”
So, if your New Year’s resolution is something along the lines of, “I resolve to treat myself but to do it in a more economical manner,” then this recipe for Poached Eggs with Caviar and Crème Fraîche is for you.
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Has economic recession put you in an emotional depression? Are the lifestyles of the rich and famous just too rich for your blood?
