John Frank, chef at the Steak House in Harrah s Reno, says these culinary throwbacks kept a low profile during the fashion-forward 90s, but they never really went away. Everything goes in cycles, he says. Now people are so into the 60s and 70s. This century will create its own classics, certainly, but while we re waiting, here are some culinary updates to chew over. Perhaps it s the booming economy.
Thrift is no longer a virtue.
And, with leftovers in the doghouse, so too is hash. No more of those delicious, well-seasoned concoctions based on cubed beef or corned beef, to name just two of the most popular ingredients. And don t forget that New England favorite, red flannel hash, a mixture of beets, corned beef, potatoes and onions. At Reno s South Side Caf , co-owner Pamela Oliver serves her hash with pride. While she knows a lot of people like gourmet-type food these days, she s not into fancy dining and neither are most of her customers.