It is always interesting to find out what the latest and greatest culinary trends are for the new year.Here are a few in no particular order.
Small plates- Are becoming very popular in a lot of restaurants.It is a few fold.They offer a better price point for many guests that are on a limited budget and have had their wallets squeezed by the financial world,it offers people a chance to eat several tastes of a menu rather than on big plate and it is a fun way to dine with larger groups.Most chefs and food people LOVE to eat this way, small food is cool.
Back to basics-Many restaurants are getting rid of the "old school" fancy foods and putting some upscale twists on some of the classics.Deviled eggs with maple glazed bacon...build your own mac and cheese with lobster...truffles...kobe...etc...gourmet burgers...grilled cheese with 15.00 a pound imported cheeses..meat loaf....fresh cut fries....cookies and milk or smores for dessert???All of the food that has stood the test of time but is twisted a bit for the palates of our generation.
Hand butchered meats- Long gone are the days of the "real butcher" there was a time when you went to a meat market and a person cut your steaks or chops and wrapped them in brown butcher paper and handed them over the counter with a smile.It seems like the craft of meat cutting has been destroyed by many of the large super market chains.Most people now a days buy their steaks in a styrofoam tray shrink wrapped cut by a machine somewhere..Aged??? not so much..Last year I had the great privilege to meet one of the country's premier master butchers and leading authority of prime meats, Mr. Stanley Lobel, owner of Lobels of New York, for anyone who knows steak is one of the most famous butcher shops in the country.I spent some time with Stanley admiring his case of aged steaks and his butcher teams samurai like precision as the broke down and prepared the various cuts for the day.It was like stepping back in time into this small butcher shop that has been a NY icon for so many years, with its original wooden walls and a wooden walk in door and old school display case.Stanley was kind enough to give me a signed copy of his newest book "The Lobel's Meat Bible" which is proudly displayed on my book shelf.
Inexpensive meat cuts- Flat iron steak,pork shoulder,pork belly,shanks all making a come back.
Local- Is the hot rage. Many Chefs are sourcing the local items to promote and support the farmers and community.There is a well known chef in the DC market at one of my favorite restaurants that is known to deal with over 100 suppliers to keep his menu evolving.All of it local.Think of it, a cardboard hydroponic tomato grown in a warehouse in California or a real tomato grown down the street by a farmer who loved it.Support your local farmers and businesses, it will create a ripple effect..Where do you think the local farmer goes out to dinner and spends the money he made from his tomatoes?HMMMMMMM
Bar Chefs- Creative cocktails are becoming quite popular in the hip restaurants.Long gone are the days of the gin and tonic and now drinks have recipes and a methodology in their preparation.House made syrups, fresh muddled fruits, herbs, micro distilled spirits, hand crafted LOCAL beers and wines, garnishes that look like a chef made them.
Flights- Wine flights, sake flights, dessert flights,cheese flights you get the hint. Once again...the best way to try a lot of different things and find what you do/don't like.
Super fruits- Acai berry, gogi berry,mangosteen, purslane.Food for the mind....
Exotic fruits- Guava, passion, durian, dragon fruit
Mini "everything"- desserts, drinks,plates,appetizers,bottled beer,sandwiches..
Allergies-It seems that everyone is allergic to something now a days, chefs are taking less offense to custom tailoring some of their offerings for those who have a reaction to eating certain foods.The hottest allergy out there currently is the Gluten free diet for those that have the Celiac disease.Celiac is when a persons body can not process the natural gluten's found in most foods.Gluten is a found in rye,barley,flour and many grains.Preparing food for those who are allergic to something takes great time and care to do it properly.
Gourmet street food- Many chefs are taking their menus out on the road in gourmet food trucks.Many can only be found if you follow them on twitter as they tend to move everyday to a different corner or neighborhood.Kogi Roja in LA serves Korean style meats on flat bread...All over the country there are "gourmet trucks" serving sushi,bbq,Cuban,Mexican,desserts and anything that you could find in a fine dining room.
Ethnic- Ethnic food will always be hot...as many of us who love it can not duplicate it in our own homes.We can all cook a burger or a steak, but we cant wok cook on 1500 btu's of heat, many of us don't have tandoori ovens, or charcoal ovens to replicate our favorite foreign fare.The big ones are Korean,Middle Eastern and Indian that are having a lot of success on the dining scene.
Gone with the wind...to name a few..Huge portions,restaurants that use microwaves,puffy chef hats,old style hounds tooth chef pants,chefs that wear combat boots,baggy chef pants with fruit and chili peppers on them,tira misu,flourless chocolate cake,gourmet salts,seabass,expensive bottles of wine in a restaurant,food served in a martini glass,smoking in bars,calling for a reservation,call ahead seating,mesculine mix,mozzarella sticks,nachos,rice pilaf,frozen bread,spinach dip and croutons.
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