It's that time of year again when we start compiling all the food trends and predictions for the new year. Check out the exciting list below, in no particular order, for things to come in a restaurant near you in 2011
HAPPY NEW YEAR!
2011 FOOD TRENDS AND PREDICTIONS:
Locally Sourced Meats and Seafood
Locally Sourced Produce
Sustainability
Nutritionally Balanced Children’s Dishes
“Hyper Local” chefs with their own gardens & doing their own butchery
Children’s Nutrition
Sustainable Seafood
Gluten-free Food and being Allergy Conscious
Simplicity/Back to Basics
Farm/Estate-branded Ingredients
Micro-distilled/Artisan Liquor
Locally Produced Wine & Beer
Smaller Portions for Smaller Prices
Organic Produce
Nutrition/Heath
“Culinary Cocktails” with Savory & Fresh Ingredients
New Cuts of Meat; Pork Flat Iron, Beef Petit Tender etc.
Fruit & Vegetables as Children’s Side Dishes
Ethnic Inspired Breakfast Items
Artisan Cheeses
Food Megaplexes – Eataly, Plaza Food Hall, Food Parc etc.
Good Airport Cuisine – what we’ve all been waiting for!!
Foraging Chefs – the wilder the better
Hunter Chefs – taking game to a foraging level
Game – especially in charcuterie, not necessarily shot by the chef
Terroir – it’s not just for wine anymore!
“Naturalism” – putting nature on the plate
Focus on Fabulous Vegetables – heirloom, gorgeous & delicious
“New American Southern” Comfort – fried chicken, greens…
“Haute” Comfort – super fancy pork & beans etc.
“Junk” Comfort – especially hot dogs and gyros
Seduced by Pastry – serious savory chefs taking to sugar
Deconstructed Cocktails
Molecular Kitchen Gadgets
Ethnic Cocktails
Mono Spirit Bars – can you say Mezcal?
Sommeliers Expanding their Horizons – Way beyond Wine
Locavore Wines
Biodynamic Wines
Organic Wines
Pushing the Ripening Limit - is it special or spoiled…strange
Smoked Everything – savor, sweet, cocktails you name it
Performance Art Cuisine – sound, around & emotion $$$
Chefs with Serious Causes – leaving the kitchens to do good works
National Nutrition – it’s about time!
Redefining the Chef – where will we go from here…
