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Everyone is always looking for the “next big thing”. And I think this is especially true in the culinary world. Faced with what some perceive as our easily bored and fickle palates, chefs seem to be in a never ending race to see who can find the next flavor of the year. Several weeks ago, an article in the weekend edition of the Wall Street Journal focused on this issue and noted that one chef was pairing strawberries with leather (actually I believe it was the scent of leather—“new car smell” as they referred to it).
Don’t get me wrong. I love the creative process and respect the talented minds that venture deep into it. And while I’m not sure that leather is on its way to becoming the next big flavor; I would like to offer the food industry a suggestion: what about having the actual taste of the food be the next big thing?
Last week I harvested the last of our strawberries. Have you ever really tasted a strawberry? I mean, REALLY tasted one? Try it sometime. Take a ripe, just picked, sun warmed strawberry and place it in your mouth. Close your eyes. Feel the tiny seeds dancing on your tongue and then slowly crush it to release the impossibly sweet juices. Savor every second of the experience. See what I mean? Nothing could enhance it.
Sometimes I think that in our search to be creative in the kitchen we tend to mask the flavor of food rather than enhance it. And in our rush at the table, many times we tend to eat, rather than truly taste.
Summer is a great time to reintroduce our palates to the simple flavors of real food. The fruits and vegetables are so perfectly ripe and fresh. A fun way to do this is by inviting some friends over for a fruit and vegetable tasting party. Bring out individual plates of fresh fruits and vegetables and try savoring them, one at a time. The sweetness and crunch of a carrot, the cold crisp sensation of a cucumber, the tangy mouth puckering juice of a lemon. Take time to linger over each one as you would a fine wine. Talk about the flavors and the sensations as you experience each one.
And, if you must, try some simple pairings. Add a tiny sprinkle of sea salt to the cucumber. How does it change the flavor? What does a bit of balsamic or best quality olive oil do to a slice of tomato? And, if you are open minded and have a new car that still has that leather scent, you might just want to go sit in it and try eating some strawberries. Let me know how that one goes.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
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Strawberries and Leather
Everyone is always looking for the “next big thing”. And I think this is especially true in the culinary world. Faced with what some perceive as our easily bored and fickle palates, chefs seem to be in a never ending race to see who can find the next flavor of the year. Several weeks ago, an article in the weekend edition of the Wall Street Journal focused on this issue and noted that one chef was pairing strawberries with leather (actually I believe it was the scent of leather—“new car smell” as they referred to it).
Don’t get me wrong. I love the creative process and respect the talented minds that venture deep into it. And while I’m not sure that leather is on its way to becoming the next big flavor; I would like to offer the food industry a suggestion: what about having the actual taste of the food be the next big thing?
Last week I harvested the last of our strawberries. Have you ever really tasted a strawberry? I mean, REALLY tasted one? Try it sometime. Take a ripe, just picked, sun warmed strawberry and place it in your mouth. Close your eyes. Feel the tiny seeds dancing on your tongue and then slowly crush it to release the impossibly sweet juices. Savor every second of the experience. See what I mean? Nothing could enhance it.
Sometimes I think that in our search to be creative in the kitchen we tend to mask the flavor of food rather than enhance it. And in our rush at the table, many times we tend to eat, rather than truly taste.
Summer is a great time to reintroduce our palates to the simple flavors of real food. The fruits and vegetables are so perfectly ripe and fresh. A fun way to do this is by inviting some friends over for a fruit and vegetable tasting party. Bring out individual plates of fresh fruits and vegetables and try savoring them, one at a time. The sweetness and crunch of a carrot, the cold crisp sensation of a cucumber, the tangy mouth puckering juice of a lemon. Take time to linger over each one as you would a fine wine. Talk about the flavors and the sensations as you experience each one.
And, if you must, try some simple pairings. Add a tiny sprinkle of sea salt to the cucumber. How does it change the flavor? What does a bit of balsamic or best quality olive oil do to a slice of tomato? And, if you are open minded and have a new car that still has that leather scent, you might just want to go sit in it and try eating some strawberries. Let me know how that one goes.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/victoria-wesseler/319-strawberry-fruit-leather/