Perhaps it has to do with the seemingly constant uproar in the world, but nostalgic foods are coming back strong. Everywhere we look, restaurants are serving up comfy retro delights like corn dogs, deviled eggs, and your grandparents’ beloved shrimp cocktail cradled in ketchup-horseradish sauce.
“Every time there’s an economic downturn — a recession, a pandemic, a war — people go back to the foods that comfort us,” says Clark Wolf, a Guerneville-based food, restaurant, and hospitality expert who consults for businesses across the country. “From the sourdough bread we baked while we were in Covid isolation, to mac and cheese and barbecue at eateries when we started to get back together, we know what we want.”
Wolf, a 2009 “Who’s Who of Food & Beverage in America” James Beard Foundation inductee, author, and host of television and radio shows, adds that the trend isn’t surprising…