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|January 22-28, 2009
• Getting warmer
Whistler’s Cafe is the perfect spot to refuel for the mountains
by Clay Fong
• Food Bites
The foodie forecast
Search for 2009 trends reveals grains of truth — and buckwheat
by Nancy Stohs
You there, the self-avowed foodie with the slightly upturned nose. Put the chin down for a moment.
If you’re still feeling smug that you’re up on all the “latest” food and dining trends from 2008, flip over that calendar. A whole new set
is coming your way as we plow deeper into the new year.
For 2009, the beleaguered economy, a continuing “green” ethic and that age-old hunger for new and different flavors all feed into the predictions plucked from various trend-watchers’ crystal balls.
And what tops the list?
For several authorities, it’s a deliberate, unapologetic return to home cooking. In its January issue, Food and Wine magazine names home cooking as the biggest food trend of the year, with an emphasis on retooled comfort food classics, entertaining on a budget and “exotic” recipes made easy.
Echoing the theme, Gourmet magazine predicts a return of the casserole and an increase in cooking classes for beginners.
The Fresh Ideas Group, a trend-focused communications agency, is more blunt. Dining out is “out,” dining in is “in.” Fancy food is “out,” while comfort food is “in.” They expect home cooks to stay “grounded” in mac ’n’ cheese, meatloaf, casseroles, stews and cake.
But the food-trend forecast goes well beyond a renewed bond with that underused room known as the kitchen.
Want to be part of the culinary “in” crowd? Here are a few food trends to watch for:
Ingredients and foods
Buckwheat is the new grain, says Food & Wine, which also lists these trendy foods: sugar alternatives (such as agave syrup), non-chicken eggs (ostrich or quail omelet, anyone?) and — here’s a novel concept — soy sauce crystals.
Bon Appetit’s “ingredient of the year” is ricotta cheese. Among sweets, peanut butter desserts will be big, the magazine says; for savory foods, it’s “anything with an egg on top.” (“The world’s most perfect food” remains a cheap way to add protein.)
As for dessert, say goodbye to cupcakes, says Gourmet magazine; ice cream will be the new cult dessert.
Look south — to Peru — for the next big ethnic cuisine, predicts Bon Appetit. Among other things, this “gastronomic capital of the Americas” boasts 4,000 varieties of potatoes and 2,000 species of fish.
Next time you’re at a high-class bar, show your trendiness by ordering a Pisco Sour, Peru’s national cocktail. It’s a mix of Pisco brandy, lemon or lime juice, egg white, simple syrup and bitters, and it’s hot, according to the ad agency JWT.
Here in the United States, a new Southern cuisine — “classic country cooking turned on its head” — will emerge, according to Gourmet.
There is general agreement that alcohol consumption will not go down as the economy continues to nosedive. (Is anyone surprised?) The balance may just shift a bit from restaurant sales to retail sales, and affordable, “high-value” wines and spirits (including boxed wines) will be in demand, the trend watchers predict.
To compete, smart restaurants will need to seek out high-value wines at better price points, the National Restaurant Association says.
In the association’s annual “What’s Hot” survey of more than 1,600 professional chefs, three alcohol-related trends ranked among the top 20 culinary trends for 2009. They are artisan or micro-distilled liquors, culinary cocktails (concoctions created to complement specific foods) and organic wine. Chef-identified trends also include organic and muddled cocktails and wine or beer flights.
Food & Wine magazine offers these predictions for the drinking crowd: self-service cocktails (sounds a bit dangerous), Pinot Blanc as the “poor man’s Chardonnay,” veggie cocktails and affordable sparkling wines.
Eating with a cause
The National Restaurant Association calls it philosophy-driven choices, this continuing trend toward “green” eating in its many permutations. And the chefs expect to see much more of it.
In fact, local produce ranked No. 1 in the “What’s Hot” survey. Nine in 10 chefs said demand for locally grown menu items would increase, along with demand for sustainable seafood, organic produce and free-range meats.
Health and nutrition also will drive more diners’ choices, the chefs predict.
However, the recession will cause consumers to prioritize their healthier food choices, the Fresh Ideas Group surmises — with parents buying organic primarily for their kids or consumers targeting those organic items that offer the greatest health benefit.
Knowing the source of our foods will be more important, too. Consumers can expect to see more food producers using product codes, permitting consumers to learn where a particular food was grown or raised, JWT predicts.
Other restaurant fare
Healthier menu items for kids are a trend in the making, according to the chefs. Balanced children’s dishes and fruit or vegetable side-dish items for kids ranked high in the restaurant association’s survey. In a separate survey of quick-service restaurant operators, healthy kids’ meal options ranked first.
Hungry for more?
Here’s a final list of odds and ends among predicted food trends: bite-size desserts, new cuts of meat (such as Denver steak and pork flat iron steak), certified fish, more gluten-free foods, a return to home canning, breakfast as a restaurant trend and the “pre-amuse amuse-bouche” — yes, even smaller morsels “compliments of the chef” before the regular free tastes come out.
And now begins the process of seeing who’s right and who’s wrong.
Will Peruvian cuisine catch on? Will we find ourselves ordering a grass-fed Denver steak with a quail egg on top and a side of organic buckwheat? Will we order a carrot juice martini made with artisan gin?
Or will we all be donning aprons to stir the stew pot and bake cakes from scratch at home?
Regardless, it should be an interesting year for food lovers everywhere.
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