A pork aspic by Bar Agricole chef Brandon Jew, shot at Cochon 555.
Photo: Huge Galdones/Grub Street
Here’s a trend we didn’t foresee getting a revival: aspics and gelatins. The mid-century-esque mode of gelatinizing things and suspending other things within them is coming back into style at high-profile restaurants like Bar Agricole and Saison, where chefs have created dishes with pork and vegetable aspics, respectively. And the Chron did a whole piece on the trend, with a recipe for a tomato aspic you can make at home. [Chron]
