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Feb 5, 2009 11:21 AM

The new "it" food / drink

What do you think the new "it" food / drink / cullinary idea is? We had the Apple Martini, the secret (and not so secret) lounges and Mexican chocolate, to name a few.

Coconut Milk? Ox Tail? foie gras? Smoked salt?

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  1. If I knew, I would be sure to avoid it.

    1. Already past:

      specialty salts (smoked, Hawaiian, fleur de sel)
      pork belly
      underground dining

      7 Replies
      1. re: Louise

        I dreamt of huckleberries last night. never had one though. guess I'm behind the times. :D

        1. re: Louise

          I never realized huckleberries were a trend. My grandmother picked them every year for the last 60 years or so until she was no longer able to get up in the hills.

          1. re: tracylee

            I grew up in the mountains of Pennsylvania picking huckleberries.

            1. re: Passadumkeg

              Passadumkeg: we've discussed common origins before.

              I remember vacationing in the Poconos with my kids & going berry picking every day. I thought we were picking a very small variety of blueberry, but turns out they were indeed huckleberries. We have muffins, pancakes, sweet bread.... The kids, now grown, still talk about it.

              1. re: Passadumkeg

                Grandma was born and raised in Western PA, now lives in NE Washington - tons of huckleberries there. We used to pick them with her as kids.

            2. re: Louise

              Amen to foams. If I never see one again it'll be too soon.

              1. re: Louise

                Some of those are just making it into the mainstream. I have thine feeling that it is about five minutes before foam, pork belly and microgreens make it onto the menu at Cheesecake Factory.

              2. Anything that I'm not a part of. :-D

                1. Locavore anything (is that already played out?)
                  The move towards smaller plates/portions and more courses (a la a Tasting Menu)

                  2 Replies
                  1. re: Suze123

                    Suze123 - I am also starting to see a lot of "family style" dinners being offered. That and (read by masses) just featured soups around thats economical!

                    The economy is predicting where we go perhaps....

                    1. re: BostonNooch

                      I love going to a restaurant and ordering 2 appetizers (or a few to share with others) rather than an app, entree, dessert... often tasiter and more economical!

                  2. Just one hound's perception, but...

                    On the way out:

                    [Insert item/concept here] prepared three ways

                    Going strong:

                    Charcuterie plates
                    Small plates
                    Locavore/green eating
                    House-infused spirits

                    On the rise:

                    Elderflower, especially in cocktails
                    (and weirdly,) Chicken liver

                    16 Replies
                    1. re: finlero

                      "Elderflower, especially in cocktails"

                      Good! Perhaps I can now get elderflower champagne cocktails at most bars now. I love that stuff!

                      With the recession, I would say offal will become more common. And I think we may see some Peruvian-influenced restaurants and David Chang copy-cats.

                      1. re: Miss Needle

                        What about those favorite kids snacks...Tater Tots. I just saw something (chronicle perhaps) on fancy tots made with sweet potatos served with a creamy sauce.

                        I dont know if I could ever get over my love for th tots from the bag with ketchup.

                        Where can you find these Elderflower cocktails? Or Elderflower for that matter in food?

                        1. re: BostonNooch

                          Oh, I can see Tater Tots becoming trendy. Potatoes are so neutral that it can be done in so many ways. Hmmmm.... I wouldn't mind seeing a tater tot poutine in the future.

                          I've had elderflower cocktails at a limited number of places. I've definitely had them at Wallse and Danube in NYC (Austrian restaurants). I know I've had them at a couple of other places but just can't recall. I generally order it when I see it on the menu as elderflower syrup isn't very common, and I feel kind of pretentious ordering it when I don't see it printed. But if elderflower is getting more trendy, perhaps I won't feel like such a douchebag asking for it in bars. I've also made elderflower cocktails at home with champagne and elderflower syrup. I'm such a freak about them that I served them as my signature cocktail at my wedding.

                          1. re: Miss Needle

                            Oh, have you tried the St. Germain elderflower liquor? It is absolutely amazing. The marketers are really pushing it in bars, and you can find it increasingly in liquor stores as well.

                            1. re: Ori

                              It is precisely the ubiquity of the St Germain liqueur that is making elderflower the flavor of the week. The self-described cocktalians are sticking it in everything.

                              1. re: Ori

                                No, but it sounds really interesting. Thanks for bringing it to my attention!

                              2. re: Miss Needle

                                They are so great as an aperitif!!! I've only so far had them in Germany, tho.

                              3. re: BostonNooch

                                With your name I assume you are a Baystate local..the Parisian Orchid at Green St has elderflower and is pretty damn tasty. Also Scott at Rendezvous does a cocktail ( but don't remember the name ) that is wonderful...dunno re food but I wouldn't want elderflower with my Tater Tots

                                1. re: capeanne

                                  Green Street is terrific. They have a number of other drinks that employ St. Germain as well (maybe the bohemian?).

                                  Other Cambridge choices: Chez Henri, Blue Room.

                                  A few Boston choices: No 9 Park, Drink.

                                  1. re: finlero

                                    They have St. Germain at Tremont 647. Coincidentally, they also have gourmet tater tots.

                                2. re: BostonNooch

                                  If you have a Cost Plus Market they have elderflower drink/soda that makes for fabulous at home cocktails. Elderflower syrup at a specialty/gourmet store, esp. one that specializes in app/party stuff. Now that I think of it maybe even bevmo.

                                  1. re: BostonNooch

                                    Tater tots are becoming more popular at gourmet/swanky "comfort food" restaurants in my area. One place gives you a bucket'o'tots.

                                    1. re: Jacey

                                      Then there are the Duggars (the family with 18 kids featured on whatever channel on TV), and their famous Tater Tot Casserole.

                                      I wonder if the economy will bring back those old Bisquick & Campbell soup type recipies?

                                    2. re: BostonNooch

                                      I could absolutely see Bobby Flay putting tater tot hotdish on his menu at Bar Americain.

                                      1. re: BostonNooch

                                        House/home made Tater Tots are out in NYC (sooo last year dahin . . . ) but sooo good.

                                      2. re: Miss Needle

                                        And I also think artisanal pizza places will be more common.