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The article reports that Carmine Spiro developed a Flavor Punch Ratings system for the chips, which was key to working out ideal wine pairings for everything from the classic salted to thick-ridged cut to crunchy kettle conked. The ratings run from 1 to 5, and critique qualities such as "weak and mild" or "big and bold." Surprisingly, salt was not the deciding factor in wine choices, but rather flavor and the power punch of the chip were key. Back at work at his 160-seat Italian fine-dining restaurant, Spiro started Grafting his own housemade potato chips for the bar-thick, salted, waffle-cuts. Carmine's customers have caught on to chip tasting and now crowd the bar to compare notes. |
