Epicurious has come out with their predictions for the top food trends for 2011. I guess they have a bit of a leg up on the rest of us as they have access to chefs, suppliers, etc and their new trends before the rest of us. The trick is to see if the public will follow and embrace these trends.
Let's take a look at the predictions:
Will America follow in the footsteps of the food halls of Harrods of London and Paris' La Grande Épicerie with the opening of Eataly (Mario Bataly and the Bastianich family), Food Hall in the Plaza Hotel (Todd English), and L'Épicerie Market (Thierry Perez)?
The Kogi BBQ truck in L.A is wildly popular. Is Kimchi and Galbi in our near future? Although this isn't a new trend here in Honolulu, will mainland restaurants jump on this bandwagon too?
Have cupcakes seen better days? Are macarons the next "it" dessert? I know of at least one macaron shop that has opened near me and of course you can order from Gesine Confectionary. Considering that they are gluten free and melt-in your-mouth-good I can see this trend catching on.
Meatless Mondays & Tofu Thursdays
First we saw eating snout to tail, and while meat is still king, many people are switching up their menus to bump up vegetable and other non-meat product consumption. The idea of Meatless Monday's is to encourage U.S. consumers to cut their meat consumption by 15 percent for the betterment of our health and the planet. Will Meatless Mondays and Tofu Thursdays take off?
Mushrooms and truffles were once the items that people foraged for. Now berries, nuts, and wild greens are being sought after. Will the Philadelphia Food Harvest Map be a precursor to new maps produced by foodies "wild crafting"?
Tiki Bar Cocktails
Well this one is right up my alley, although I can't really say this is a trend for me. It is more a way of life considering my geographic location. There are a list of Tiki Bars at Tiki Central. Will people start falling for tropical juices and rum all over again?
It started with food trucks, but now chefs are looking at small, pop-up cafes where they can try out new menus, drum up publicity, and save a little on capital outlay. Chef Tommy Halvorson's Eat Restaurant hold's monthly dinners in different locals that are very popular. Are insta-restaurants the thing of the future?
There is no denying that sweet potatoes are both good for you and very versatile, as they can be used in both sweet and savory dishes. This falls crop was estimated to be a staggering two billion pounds so it is no wonder that they are appearing more and more on dinner tables, both at home and at restaurants. Even Costco is selling frozen sweet potato fries. Are they the next big thing or just a flash in the fry-pan?
More and more oenophiles are learning the process of making and then bottling their own wine. Do you dream of seeing your face on a wine bottle?
Pimentón de La Vera