I have been considering the TOP 20 FOOD TRENDS FOR 2010 and have compiled a list of what I feel be the biggest for 2010, ranked by my own opinion of what will HOT in the New Year.
Of course things may change, and will be certainly shaped by Great Chefs. Thomas Keller’s recent release of Ad Hoc will no doubt have a huge impact on the thinking of Chef’s and Gourmet’s.
Some continuing trends I have weighed less. Ethnic/Fusion cuisine and flavors have and will continue to play a role in inspiring Chef’s…they are, however hardly a new trend. Culinary Cocktails…as awesome as they can be I view as a Fad and will go the way of the Fondue pot. Even if Fondue has an opportunity to make a comeback every 30 years?
I do really like the trend toward Simplicity/Back to basics foods. As I watch my Twitter feed I see cupcake and Crockpot recipes are a hot topic. Speaking of the Crockpot. Braising is the Classic tried and true method for ” Homestyle Hearty Food” I believe this is Bigger and goes beyond the idea of Comfort foods.
Love em or Hate em these are ( Yes sometimes biased opinions) of what to look for in 2010. If you would like to check out what other Chef’s ranked for 2010 in the National Restaurant Association’s Chef Survey check out http://www.restaurant.org/pdfs/research/whats_hot_2010.pdf
I have reviewed the survey myself and am going to throw a number of items into one broad category. People are very conscious of were there food comes from and how healthy it is. Anything that is of HIGH quality in taste and nutrition that is Local, Organic, and Sustainable will be in high Demand, no matter what category it falls in! Healthy food is a HUGE trend!
- High quality, Nutritious sourced Foods that are Local, Organic, Sustainable or are Branded as such.
- Gluten-Free/Food Allergy conscious
- Bite size Mini Desserts
- Dessert flights/Combos ( great value in terms of dining experience)
- Newly Fabricated cuts of Meat
- Braising ( welcome back old friend!)
- Non-traditional Fish ( People still need some adventure)
- Flavored/Specialty Salts
- Appetizer salads
- Micro-vegetables/greens
- Super Fruits ( Mangosteen etc. Anything with lots of Antioxidants)
- Black Garlic ( Hell who doesn’t like Garlic?)
- Amuse Bouche (A small surprise is welcome at any table)
- Oil poaching/Confit ( Thank you! I love a good Rillet)
- Food and Beer Pairings (Beer snobs are much cooler than wine snobs!)
- Simplicity/ Back to Basics Cuisine
- Quinoa
- Artisinal Cheese’s ( I love Cheese! Hell who doesn’t?)
- Smaller 1/2 portions at a lesser price
- Buckwheat ( in anything)
The use of goat (cabrito) as a protein choice is on the rise.
I really hope the 1/2 portions at a lower price catches on. The portions have become overwhelming in size. Rarely do I walk out of a restaurant these days without a to go box and the leftovers rarely taste as good when they’re reheated.