Thursday, November 8, 2007
It had to happen. Someone out there had to take the bagel "to the next level".
And so we now have the $1,000US bagel, courtesy of one Chef Frank Tujague of the Westin Hotel in Times Square N.Y.
So what can possibly justify this exorbitant amount for something that normally retails for like, $0.50? Here's how CBS news describes the newly-created delicacy:
The bagel is topped with Alba white truffle cream cheese and goji berry infused Riesling jelly with golden leaves.
The white truffle, which is known for its one-of-a-kind aroma, is the second most expensive food in the world, next to caviar, and is very hard to come by. So hard, in fact, that it's grown from late autumn to winter beneath certain oak trees in the Alba region of Italy, where trained pigs and dogs are called upon to find the delicacies.
"I wanted to create something that speaks to New York, and is also a reflection of my culinary passion for seasonality and fine ingredients," Tujague said in a statement. "Bagels are a New York food landmark, which is where the base for this dish came from. White truffles are a simple, quality ingredient that takes the meal, or the bagel in this case, to the next level."
The goji berries are also lauded for their health benefits, as they're the richest known source of beta-carotene of all known foods or plants on earth, and are demonstrated to be a healing catalyst.
Leaves? Goji berries?! Gross. Give me a good, ol'fashioned, fresh-from-the-oven, classic Montreal St. Viateur or Fairmount bagel (sesame or poppy... doesn't matter)
and you can keep your googoo berry and pig truffles. Ick.