A writing workshop leader once told me, “In journalism, one is a sighting, two is a coincidence, three is a trend. Write about it.” So in the last couple of weeks, I’ve come across one particular item appearing on the menu at two nice restaurants I’ve been to. Then Julia Moskin, writing in the Dining section of last Wednesday’s
New York Times, published a recipe by vegetarian blogger Michael Natkin, featuring that same ingredient: burrata cheese. That makes three for me, so I’m calling the trend.
It’s not a new cheese, but it’s definitely been in hiding. The first time I saw it on a menu, I didn’t know what it was, though it sounded like an Italian cheese. The second time I saw it, I decided to order it, and I’m pretty sure I heard the angels singing as I took my first bite.
