Area chef Erika Rapp thinks of food as fashion, especially when it comes to trends.
Both avenues go through cycles, she said, trying out new approaches but eventually circling back to something familiar, something nostalgic — and something that doesn’t go out of style.
“It is cyclical,” she said of food and dining. “There is nothing new in the world, we’ve done it all. We’ve seen it all. It’s just how you approach it.”…