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Food trends in the coming decade?

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How is the world of food transforming? And on every level.

Have yam fries secured a permanent place on mainstream menus?

What are the office workers going to be scarfing on lunch breaks?

What can we expect to see lining the shelves of Walmart?

Is fine dining starting to pull away from it's french roots as ingredients like Quinoa and Raw Food increase in popularity?

Where are we going?

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  1. I tend to be skeptical about any really adventurous advances coming. After all, Saveur is telling me that 2011 will be a big year for cheetos. That said, here are some random predictions from my crystal ball:

    pork gets fatty again, and emerges as a lower carbon footprint alternative to beef.

    a bad economy turns people on to offal, which is cheap, and can go a long way.

    recession cooking also leads to upswings in Southern, Mexican and Indian cuisine.

    for at least the first half of the decade, I think comfort food will continue to be a big thing in restaurants. I can also imagine that casseroles will be, too. Of course, they're always popular, but I can see them going even bigger. Think stouffers big.

    9 Replies
    1. re: gilintx

      With all the things being done with pork belly etc., I think it's already fatty. And why is its carbon footprint less than others?

      Re offal, again I think its already here and has been for quite a while.

      1. re: c oliver

        I don't think too many American families have really dived into offal yet. Likewise, you don't see much pork belly in home kitchens. I think they are still seen as "adventurous" food by most people, if they've heard the terms at all. Just my observation.

        1. re: c oliver

          Should have been more precise c oliver. I meant that pork breeders will make the pigs themselves fattier. It takes a few generations, but they can do it, and they have in the past. Pork have a smaller carbon footprint because pigs are smaller animals, and because they can be raised closer to your home, hence less travel. They also produce less methane than cows. Of course, chickens would be the ultimate low-carbon meat, but I don't imagine them being any more or less popular than they have been.
          Offal is cool in a haute cuisine setting, but I don't know that it's really penetrated into the mainstream. I think most Americans would blanch at tongue, sweetbreads, or tripe right now. I bet that will change.

          1. re: gilintx

            Oh, I hope so. Pork was my favorite meat as a child, because it tasted so luscious. We didn't have it very often (maybe twice a month), but it was sure delicious.

            American pork hasn't had any flavor since it became The Other White Meat.

            And now they're doing the same thing to lamb. I *like* the slightly gamy taste of lamb. Apparently now US lamb producers are breeding lamb to taste more "mild"... bah!

        2. re: gilintx

          If that post were dated Jan 05, 2001, I would have thought you a prophet.

          1. re: gilintx

            Interesting perspective gilintx, thank you.

            1. re: gilintx

              My preferred grocery store just did a significant revision of their stock, and they really bumped up their Mexican, Indian, and UK offerings. The cajun/creole influence on the local food scene continues to strengthen and it seems like every non-Asian restaurant needs to have their own version of gumbo.

              1. re: gilintx

                Offal will not "break" into the American kitchen. It's been heavily promoted in the UK and always commonly available for purchase but it's still eaten only by a small population. Offal is a hate it or leave it, and it's not surprising that the richer a society becomes the less offal they eat. Meat is already cheap enough without having to resort to offal.

                1. re: Roland Parker

                  Scrapple is pretty popular in the South- call it traditional offal, rather than trendy.

              2. "Is fine dining starting to pull away from it's french roots"

                Very much so. Where I am, the main development of higher end dining has been to take traditional local ingredients, cooking, dishes, etc and put a "Michelin spin " on it. That's continue through this decade, not least as the lower carbon footprint will mitigate against unseasonal imported foods. Of course, there will be those who who say, rightly, that this actually capturing more accurately the roots of French cooking of the "cuisine de terroir".

                For similar economic and sustainablity reasons, expect an upsurge in vegetarian cuisine.

                1. And I find it really interesting how there seems to be these two movements peeling in opposing directions. Tons of emphasis these days on local, organic, grassroots cooking. And then on the flip side of the coin, we've got all sorts of fascinating things emerging out of molecular gastronomy.

                  I think the most successful chefs in the years to come will be those who strike a well executed balance between the two worlds, with seemingly simple preparations, done with the finesse and insight of someone who truly understands the big picture of food science.

                  And I'd have to agree with you gilintx; offal is totally in. For the north american population who have shy'd away from anything unfamiliar for so long, offal presents all these new and interesting flavours we have never before experienced. The taste of a cow suddenly has all these news levels and dimensions and possibilities now that we are not limiting ourselves to a chunk tenderloin.

                  And I think this is indicative of a really profound change beyond the food world. It's what's going on in our culture as a whole. Both Canada and America are young countries. I'd say we've hit puberty. Social responsibility is on the rise, we're taking a good look at the state of our health and the global impact of our day to day choices.

                  These are exciting times!

                  1 Reply
                  1. re: jkhdsf

                    Hear hear!
                    :)

                  2. My predictions for the big trends of 2011

                    1. Pork Fat Smoothies
                    2. Biodegradable, organic, carbon neutral underwear made from Swiss Chard and Nettles.
                    3. I'll always agree with Cheetos hitting it big...

                    2 Replies
                    1. re: deet13

                      So long as those aren't stinging nettles!

                      1. re: deet13

                        I hope Cheetos are ALWAYS in style!

                      2. The silly raw food fad has had its day. My crystal ball is showing authentic Japanese and Korean food on the horizon.

                        7 Replies
                        1. re: pikawicca

                          Agreed about Japanese and Korean. I think the baby boomers will all be on an okinawa style diet.

                          The offal trend started in the late 90s after St. John's opened in London (1994).

                          1. re: AdamD

                            "The offal trend started in the late 90s after St. John's opened in London (1994)."

                            Do you mean in America? Offal has always been popular here in the UK. The impact of St John on British cuisine is often dramatically over-emphasied - usually by visiting tourists rather than Britons.

                            1. re: Harters

                              Yes, I meant the US. That restaurant was often touted by chefs and "foodies."
                              Next thing you know, marrow and nose to tail philosophy is trendy.
                              I mean it took awhile, but I honestly believe that St. Johns definitely sparked a broader interest. Perhaps offal has always been popular in the UK, but do you think that Fergus made it more trendy and increased its popularity? I would guess that it gets more media attention than any other restaurant that specializes in offal.

                              1. re: AdamD

                                I'd suggest that the original popularising of the "Modern British" style is much more due to Gary Rhodes (for his cooking at the Castle Hotel, Taunton and later at the Greenhouse in London) than Fergus. Amongst the well known British chefs, Fergus gets hardly a mention on TV - over the years, less than other exponents such as Paul Heathcote or Nigel Haworth.

                                If you look at the St John menu, there's nine main courses. Leaving aside one dish of ox heart (which is a rarity), the remainder are the sort of dishes you'd find on menus up and down the country over the last 25 years or so. All in a British style which, of course, often has a nod towards our neighbouring countries.

                                That said, a quick look at Chowhound's UK/Ireland board shows that St John is one of very few "Modern Brit" restaurants mentioned by American tourists so the publicity must be working well that side of the Atlantic. I guess that's understandable - American tourists tend to only visit London.

                                1. re: Harters

                                  Good info.
                                  I also think that St. John became a destination spot for US chefs and food critics who took those dishes back, both specifically and as inspirations. To me, its clear that has influenced menus-at least in New York.

                                  Combine those ideals and flavors with the growing trend of not wasting food and bingo-you have a small movement.

                                  1. re: AdamD

                                    Good point, Adam. If you take the San Pellegrino restaurant awards, St John rates very highly - IIRC in the world top 20. This might be accounted for by the fact that judges have to eat outside their own continent and, presumably, US judges would have it on their "to visit" list primarily because it has an air of difference.

                                    Anyway, I'm glad we agree - offal is offally good for you.

                                    John

                          2. re: pikawicca

                            Yeah, I think it might be Korean food's turn to enter American mainstream. It's been a staple in cities like NYC and LA for a while, but I see it's getting more popular in suburbs as well. I mean, who wouldn't like Korean BBQ?

                          3. "How is the world of food transforming?"

                            I suspect that what we're missing is that for many, many millions of people, there is no transformation. Their diet will remain at or around subsistance levels, untouched by the globalisation of food in the economically successful countries. Their food choices will remain pretty much as they traditionally have been.

                            17 Replies
                            1. re: Harters

                              One disturbing trend that started in the last year or so is the "Haute dog". A bored chef takes a hot dog and gussies it up with all sorts of fancy toppings that do not belong and only serve to mask the flavor of the frankfurter. Truffles, foie gras, raspberry wasabi sauce are only some of the ridiculous toppings put on a hot dog that costs an arm and a leg. Well, let me tell you that THE EMPEROR HAS NO CLOTHES!

                              The hot dog is a simple unpretentious food that is best enjoyed with mustard and a minimum amount of toppings that enhance rather than disguise the taste of the meat (preferably natural casing) that should be the focus of the taste expreience.

                              It's only a matter of time before someone somewhere stuffs a hot dog inside a deep fried twinkie.

                              Below is something I posted last summer regarding this trend which I hope is only temporary.

                              The hot dog is an icon and an important part of American culture. People don't want it messed with. Two unfortunate souls in New Jersey (the hot dog capital of the world) learned this lesson the hard way. They tried to bring the "haute dog" concept here with predictable results. After much hype and fanfare plus glorious reviews by the biased liberal media, the place was struck by lightning! A sure sign from above and a warning to cease their foolishness. They did not listen, and as a result their business died a slow miserable death. The guys were never heard from again.

                              It was so bad that the rats and pigeons wouldn't even eat the left over scraps from the "haute dogs" that were in the dumpsters. Even rats and pigeons have standards!

                              Contrast this to Rutt's Hut, an old school Jersey hot dog legend. You can't even get across the parking lot without encountering pigeons who are so bold that they try to take bites of hot dogs from people who are walking to their cars. These pigeons are so brazen that they routinely shake down rats for lunch money.

                              Any faux "chef" would be appalled upon enetering this stronghold of American hot dogs. The decor hasn't changed since 1928. The only toppings you can get on your dogs would be mustard and Rutt's special relish. No kraut, no chili, no foie gras. If you ask, they not so politely tell you to go somewhere else. They stick to what made them a legend. Their loyal customers wouldn't stand for any frivolous changes. By the way, their relish is like no other and goes perfectly with their deep fried dogs. Created by an old German gentleman rather than some fancy pants "haute" chef. None other than the bambino himself, Babe Ruth, used to eat at Rutt's Hut.

                              While todays "haute" ballplayers perform on steroids and amphetamines, the Babe, a true American hero, did it on hot dogs and beer from Rutt's Hut.

                              1. re: hotdoglover

                                When did the Hut start selliing beer?

                                1. re: ryback

                                  A long time ago. I don't know when they actually started, but it's been sold since I started going about 20 years ago.

                                2. re: hotdoglover

                                  Where are the hot dogs with truffles and foie gras?

                                  1. re: c oliver

                                    mmm...Hot Doug's in Chicago sells a Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel. Given that the wait there is often over two hours, it doesn't seem to be dying a slow miserable death.

                                    1. re: mollyomormon

                                      That sounds AMAZING! I try not to pigeonhold food. Sounds like HD doesn't. Mmmm.

                                      1. re: c oliver

                                        It is incredibly delicious :).

                                    2. re: c oliver

                                      Serendipity 3 in New York.

                                      1. re: hotdoglover

                                        Didn't see it on their menu. Perhaps they've moved on. Actually except for the $1000 dessert, everything looked permal mainstream and not crazy expensive - for NYC.

                                    3. re: hotdoglover

                                      Biased liberal media? They influence hot dog restaurant reviews now? Man those guys just won't quit!

                                      Also, love the idea of a restaurant with staff who will verbally abuse you for asking for some pretty standard toppings on your hotdog, sounds delightful.

                                      1. re: Samuelinthekitchen

                                        I don't know if they influence hot dog restaurant reviews or not. I just love tweaking the biased liberal media.

                                        1. re: hotdoglover

                                          And how do you do that? Letters to the food editor?

                                          1. re: c oliver

                                            However I can. Some people need to get a sense of humor. My post was tongue in cheek.

                                            1. re: hotdoglover

                                              damn them biased liberal media, your commitment to plain' good ole' USA hotdogs sure showed them a thing or two.

                                              1. re: Samuelinthekitchen

                                                And you would know about USA hot dogs and the biased liberal media being from Australia?

                                                1. re: Samuelinthekitchen

                                                  I only read Restaurant Reviews from the National Review!

                                        2. re: hotdoglover

                                          For hotdog rappers, hot dog wrappers!

                                           
                                      2. Perhaps, I’m optimistic, but I see the basic American “home” diet moving even further towards healthy, balanced, and fresh. This move will be even further away from processed, prepared, frozen convenience. I have seen the expansion of this diet amongst the educated, particularly those in the higher socio-economic classes and located in more progressive areas of the country. Diet change as lifestyle change.

                                        I believe that such a diet will continue to trickle out into the mainstream simply due to the ubiquity of pop cultural influences. These influences spread the concept that being fat is simply an indicator of being poor, ignorant, and unsuccessful. Virtually no one on television is overweight anymore, even political success is becoming reliant upon physical fitness (just watch, it’ll be clear when NJ’s Christie is ready to run for the next job – he’ll declare about a week after you sit through the stories about how he lost weight). Health concerns are not going to change the American diet; unbridled vanity and the quest for celebrity will.

                                        The other reason I see this happening is simply the vast amount of information and access to education that continues to grow. In professional circles, I am already seeing appearance being an increased factor. No one trusts a fat, unhealthy looking doctor, nor do they think a lawyer will make sound decisions if she can’t make sound decisions about what to put in her own body. In addition, healthy cooking is quite easy. No training is required to eat an apple. So, a kid grossed out by “that yucky guy,” wants to grow up to be American Idol, and armed with access to nutritional information constantly, is likely to find new patterns.

                                        On the other hand, restaurants will continue to exist that offer everything – authentic ethnic, vegan, indulgent $1,000 nights out (“Sure, Honey, we can BOTH have desert.”). These will be the escapes, the rewards, the foods you don’t always have in the house or know how to properly prepare. In order to prosper, however, they will have to get more authentic, more ingredient-focused, more indulgent.

                                        2 Replies
                                        1. re: MGZ

                                          "Health concerns are not going to change the American diet; unbridled vanity and the quest for celebrity will."

                                          Too true!

                                          1. re: MGZ

                                            Looks like vanity is going to get help from monster retailers in bringing healthy to the heartland. Apparently, Walmart introduces its five year program to stress "healthier more affordable food" today.

                                            ETA - and now it's all over the wires, e.g., http://finance.yahoo.com/news/WalMart...

                                          2. kale is the new arugula
                                            cardamom is the new cinnamon
                                            starbucks is the new mcdonalds

                                            1 Reply
                                            1. re: colfaxBee

                                              These are great!

                                            2. Cupcakes are over. PIE is in.

                                              Wraps are wrapped up. Empanadas are the new hotness.

                                              The mainstream will no longer consider offal awful.

                                              Insects will become recognized as a cheap and plentiful source of protein, and will slowly transition from novelty to necessity.

                                              16 Replies
                                              1. re: Big Bad Voodoo Lou

                                                I will second the rise of pie! I'm trying to convince a friend to serve pie instead of cake at his upcoming wedding.

                                                1. re: ajs228

                                                  UPDATE: I am now engaged and have convinced my bride to let me serve pie at the wedding. She still wants a small cake for ceremonial purposes and for those who prefer cake, but I predict that most people will go for one of the several flavors of pie that we'll be serving.

                                                  1. re: ajs228

                                                    Haha too funny! Hi 5 for pies :D

                                                    1. re: ajs228

                                                      congrats on the engagement! Nightline just did a piece last week on how pie is the new cupcake, and they talked about the increasingly popularity of serving wedding pies instead of cakes.

                                                      http://eater.com/archives/2011/04/11/...

                                                      1. re: ajs228

                                                        There was a blogger featured on a Cooking channel show that baked an over top pie in a cake. Essentially he put a layer of cake batter in a pan, added a baked pie, and topped it with a another layer of batter. He baked 3 of these pie in cake layers, and joined them with frosting. The inspiration was the multiplicity of desserts at Thanksgiving.

                                                        http://www.mikedidonato.com/2010/11/2...

                                                        1. re: paulj

                                                          i wonder which came first, that one or the Pumpple Cake from Flying Monkey Bakery in Philly...?

                                                          http://www.flyingmonkeyphilly.com/pum...

                                                          1. re: goodhealthgourmet

                                                            Is it possible to be in love with both the cherpumpple and the pumpple??

                                                            People and the things they do truly amaze me. And, now, I crave pie. And cake.

                                                    2. re: Big Bad Voodoo Lou

                                                      While i've got to agree that cupcakes are dead, I can't see pie emerging as a huge thing that's going to last much longer than the cupcake hype.

                                                      1. re: jkhdsf

                                                        Google "pie is the new cupcake."

                                                      2. re: Big Bad Voodoo Lou

                                                        I'm embarassed to say that I have no idea what offal is and I don't even live under a rock. And I'm glad that cupcakes are going out - I am so sick of seeing cookbooks with cupcakes on the front.

                                                        1. re: ursalita

                                                          offal is a term for any non-muscle part of an animal that's eaten. organs, entrails, tail...

                                                          1. re: goodhealthgourmet

                                                            I didnt realize tail was in that category. So ears, snout, etc. are also? Thanks, ghg.

                                                            1. re: c oliver

                                                              i could be wrong. AFAIK, the term *originally* only applied to organs & entrails, but is now pretty much used to describe any non-muscle part that's eaten. but if that's not correct, hopefully one of our offal experts will chime in and correct me!

                                                              1. re: goodhealthgourmet

                                                                I refer to those "other" parts as "esoteric" and will be buying some today. A calf's foot and some tripe for sure. Maybe some oxtails. Need to find something good to do with pig ears. And a while back I found a blog showing what they did with beef lips! So much good food, so little time :)

                                                                1. re: c oliver

                                                                  Deviled ears
                                                                  http://www.ifood.tv/recipe/deviled-pi...
                                                                  After braising them till tender, spread with mustard, bread crumbs and butter, and broil.

                                                        2. re: Big Bad Voodoo Lou

                                                          When was pie not "in"?

                                                        3. Can I say what I hope continues? Small plates, street food, food trucks...

                                                          2 Replies
                                                          1. re: rHairing

                                                            Yes, all of these are going to continue as well.

                                                            1. re: rHairing

                                                              Don't forget pie.

                                                            2. I think there are some trends that haven't played out. Gussied up comfort food still has a while to go (I saw an article on gourmet hash a couple of days ago). So we'll see more simple home foods given gourmet treatments, plus comfort food on the menu. The gluten free trend seems to be on the rise, so I think we'll see a lot more gluten free products and diets before it dies away like low carb did, and 99% of the people following the diet realize that they aren't gluten intolerant or celiac.

                                                              Maybe an increase in exotic and/or heritage ingredients - different type of grains (millet, soba, quinoa, teff) and an increasing variety of international vegetables.

                                                              I don't see raw food as anything more than a niche market, though - it's even more restrictive than pure vegan, and the latter is still difficult to find in many places.

                                                              I'd like to see home-style Korean and Japanese cooking become more popular and well known. There's a lot of stuff in Japanese cuisine that is tasty, healthy, and easily accessible to the home cook, but isn't really well known in the west. I'm not as familiar with Korean food, but I suspect it's the same, and bibimbap is one of the world's perfect meals in a bowl.

                                                              I predict a steady increase in mass produced, heavily processed "healthy" snack alternatives that aren't actually any better for you than the original junk. Think organic exotic grain snacking crackers, naturally flavoured, pure fruit juice sodas that are mainly (fruit derived) sugar, and so on.

                                                              2 Replies
                                                              1. re: tastesgoodwhatisit

                                                                The main prediction I have, perhaps not in the next decade but very soon thereafter, is a gross shift in the consumption of animals (land and sea). This comes from a sheer sustainability perspective and as an avid meat eater (I made Boudin last week for heavens sake), I am noticing more and more great non animal recipes that are amazingly satisfying and so delicious. That said, hail Offal and home cooking all the way! :)
                                                                Oana
                                                                www.dishchronicles.blogspot.com

                                                                1. re: tastesgoodwhatisit

                                                                  "I predict a steady increase in mass produced, heavily processed "healthy" snack alternatives that aren't actually any better for you than the original junk. Think organic exotic grain snacking crackers, naturally flavoured, pure fruit juice sodas that are mainly (fruit derived) sugar, and so on."

                                                                  If I may rant on your coat tails...
                                                                  Yes, I can see that the whole foods world is still on the rise. I miss the old-time health food stores that actually sold healthy alternatives to little debbie's and mc donalds. I'm tired of whole foods and the like telling me that they are a natural market when all I see is fat, salt and sugar. Granted, the fat is organic, the sugar is not refined and the salt comes from, I dunno, somewhere else but still, their yummy self-serve deli sections are just salty, fatty, sugary foods.

                                                                  My predictions are not that big. I just see a lot more poverty and therefore a lot more white bread, american cheese and hamburger helper type foods. I also imagine more and more people will be feeding their families fast food as it is cheap, filling and tastes good to many.

                                                                2. Just some things I see imerging.

                                                                  * Food Trucks, not just in downtown areas

                                                                  * Vietnamese food - especially Pho and Banh Mi

                                                                  * Smaller Portions, Tapas

                                                                  * Continued efforts of farm to table

                                                                  * Sausage becomes the new bacon

                                                                  3 Replies
                                                                  1. re: Sandwich_Sister

                                                                    I live in subs of Pittsburgh.. so food trends are typcially very slow to catch up around this area
                                                                    (some will dissagree) ... Although, Farm to table or local "anything" is spreading like wildfire already. In the not too distant past , most restaurants would boast of thier "daily flown in ingredients from around country, world" Sustainable produce and local destroyed those advertisments.

                                                                    In general and hope I am correct, I see people paying more close attention to thier food. Where and how it is made? Forgetting the super wal-marts and shifting to local stands or specialty stores.. dare, i say take PRIDE in what they eat and cook..

                                                                    1. re: Augie6

                                                                      yes we are starting to see that down here. Orlando has never been very foodie, with it's chains and touristic approach but I'm proud to say we are evolving and our food scene has changed.

                                                                      Out are the larger chains and in are the small local places where they do take pride in their food from where it comes from all the way to the plate.

                                                                      There is one place that is a tad south of Orlando that has signage that tells you where their beef comes and they also support other local businesses around the town.

                                                                      I hope the trend continues.

                                                                    2. re: Sandwich_Sister

                                                                      I'm seeing a lot of Food Trucks lately using twitter to tweet their locations. Pretty neat concept.

                                                                    3. Heh. In this economy? Campbell's soup. Peanut butter. Hot dogs. Noodle casseroles. Fried pies. House-brand breakfast cereals. White bread. Off-brand bologna. In other words, all the staples of my childhood. Not out of nostalgia, out of necessity.

                                                                      2 Replies
                                                                      1. re: flavrmeistr

                                                                        dear god let this never come true

                                                                        1. re: jkhdsf

                                                                          Believe me, I ain't wishin' for it. The signs all point to it, though.

                                                                      2. Keeping in with the trend of the past decade, you are going to see a broader and broader range of foodstuff available in supermarkets. The design of supermarkets have radically improved in the past decade as well, with even generic stores revamping to compete with the imagery and shopping experiences provided by Whole Foods, Wegmans and other upscale grocers.

                                                                        1. I think we'll see a subtle shift in things. Now that the Wal-marts, and K-marts of the US are offering local produce, and organic produce (in some areas); will lead to the general public eating more produce.

                                                                          I also think that people will start seeing produce as a seasonal item. The price of an orange in dead winter in places where oranges are not grown will rise. If only because the price of shipping them will rise. No tomatoes in December in Troy, NY, for an extreme example.

                                                                          I think that meat will no longer take half of one's plate and be the staple of many people's diet. That is not to say that people won't eat it regularly, but the rising costs will curtail the desire, for let's say, a nice cut of steak, as it will be far more expensive (even adjusting for inflation, etc.). FYI don't get me wrong, I loves me a steak, or a nice chicken, or a god piece of sushi

                                                                          If there is local, or not so local, seasonal and well produced produce/meats/poultry/seafood available to many people, I think that some of the higher end restaurants catering to this need will decrease. No more nectarines on a plate in a nice restaurant

                                                                          French roots will not die in our lifetime. They can be adapted, redone, and improved perhaps, but they won't go away.

                                                                          Raw food will be eaten in house. Actually I think this fad is so small it never made it past NYC and SF/LA.

                                                                          Celebrity chefs will all die of plague and we'll all be at the mercy of the chef at the local place. This is actually a dream of mine as I've known some great places with awesome chefs who close shop because people think one chef's cooking as the word of god and refuse to taste anything else, thus they must close. Also, I have amazing chefs where I live, and they're not celebrities; well some are but they've plague.

                                                                          More tongue-in-cheek, office workers will eat gruel at lunch, as that's all the cafeteria will serve. And Do Not Ask for MORE!!!

                                                                          1. Hi all,

                                                                            Meatballs. All different kinds of meat - beef, pork, lamb, chicken. And of course vegetarian.

                                                                            Some enterprising soul will start up a restaurant serving them in different ways and (hopefully...) it will replace cupcakes!! :)

                                                                            Come to think of it, those convection ovens with a zillion racks in them wouldn't be half bad for baking meatballs...

                                                                            Lucy

                                                                            1. Quite sadly, I see fewer choices in fish and seafood as more and more species become unsustainable and prices for most types skyrocketing. For example, I remember eating halibut, swordfish and orange roughy regularly 20 years ago and they were quite affordable. Now they are not everyday meals- they have just gotten so damn expensive. Same with king crab. Even 1 or 2 years ago I would find it on sale for $8.99/ lb often. Now it has jumped up to $17.99/ lb and that's on sale! It's a shame really but that's the way it is.

                                                                              3 Replies
                                                                              1. re: LorenM

                                                                                Yeah, I just bought some Swordfish that was $22.95 a pound! wth happened??

                                                                                1. re: italia84

                                                                                  We've been eating them faster than they can procreate, is what's been happening.

                                                                                  1. re: flavrmeistr

                                                                                    True, I predict advances in Surimi products in the future as prices go up. Instead of just fake crab meat, I think we will see more products made with previously considered "trash" fish.

                                                                              2. I'm guessing we'll see a lot of shaved snow ice pop up in the major metros in the next few years. A follow-up to the Pinkberry fad.

                                                                                1. I think the trend of fairly familiar foods repackages/renamed as something more exotic or foreign will continue.

                                                                                  mayonnaise will become "mayonesa". Deviled eggs will be "huevos rellenos". Meatballs will be replaced by "albondigas". Coleslaw-like dishes will get some kind of Asian name.

                                                                                  1 Reply
                                                                                  1. re: Wawsanham

                                                                                    do you mean that Spanish will replace French as the culinary language? :)

                                                                                  2. Someone upthread posted about the trends toward simple, local organic food and molecular gastronomy.

                                                                                    I see the next big new trend coming: paleo-futurism!