It’s always dicey to tout this or that ingredient as “the next big thing” – especially here in Cleveland, where coastal trends, should they arrive at all, seem to do so at a glacier’s pace. Still, I’m going to go out on a limb here and make a small culinary prediction: Don’t be surprised if argan oil begins to replace the over-used truffle oil at some of our upper-tier restaurants.
I’m basing this hunch on two factors. …
This article appears in Mar 5-11, 2008.