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What Food Trends have you noticed or forecasted for this year?

I live on a very small island and love to follow food trends. There have been bacon, eggs, pomegranates, lunch trucks, the cronut and on and on. What have you noticed or forecasted in your culinary travels? Thanks for any imput or info.

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  1. Pati Jinich predicted that napales (cactus paddles) were going to be the next big vegetarian thing.

    1 Reply
    1. re: Njchicaa

      seems like Mexican is getting really trendy so it makes sense. My neighborhood has 3 trend-mex places slated to open 2014 within blocks of each other.

    2. Have recently seen truffle-everything, "put a fried egg on top", and farm-to-table (not done terribly well.) I'm not in the best place for trends - they show up a little (or a lot) late in my town. Thankfully foam passed us by. But a good interesting question that I look forward to hearing the answers to.

      2 Replies
      1. re: NonnieMuss

        The "put a fried egg on top" trend bothers only because I don't care for fried eggs.

        1. re: UTgal

          Most places let you omit the egg.

      2. I don't follow food trends that much, but it seems to me people are tired of kale. I noticed and article that suggested Swiss chard, and sort of complained that people didn't use it instead of kale.

        11 Replies
        1. re: sueatmo

          LOL - Kale has become a running joke, which is sad because it is really a versatile and useful green, it is easy to grow, sustainable to harvest etc but now it is like a washed up pop star - it had its moment in the sun and now it's yesterday's news. Kale is like so totally spring of 2012 no self respecting gastro pub should have it on the menu.

          1. re: JTPhilly

            I love kale. I don't give a flying f@rt if it's trendy or not! If it was maligned in every headline, I would still eat it! I am SO uncool that way.

            1. re: sandylc

              Thank you. I really wanted to say this. I don't get food trends that dictate what people eat. Kale may no longer be trendy but it's still in the store and I'm still eating it. I probably only tried it because everyone kept talking about it but now it's always in the house.

              1. re: fldhkybnva

                Exactly! I am grateful in that one way for food trends, because they often bring foods to my attention that I might not have noticed otherwise.

              2. re: sandylc

                The only reason I'm happy about kale's being "trendy" is that it increased the everyday availability of Tuscan kale, which used to be a bit hard to come by. Now I can get it from Ralphs instead of trekking out to Whole Foods, and that's a good thing. Mrs. O does not like most greens, especially not chard (a pet hatred, in fact, of her entire family!), but trimmed and braised black kale with beans and a cheesy polenta is one of her favorite meals nowadays.

                1. re: Will Owen

                  I like braised kale. But we've seen so many recipes for it that maybe we should concentrate on learning about some other veggies for awhile.

                  It certainly broadens the availability of greens in the winter.

                  1. re: Will Owen

                    'braised black kale with beans and a cheesy polenta'
                    --that's exactly what i want!

                  2. re: sandylc

                    I loved kale before it was trendy, I'll love it after it's trendy, and I'll love it still in 15 years when it's trendy again.

                    I got your back, kale.

                  3. re: JTPhilly

                    Like a hipster I liked kale before it was cool.

                  4. re: sueatmo

                    Underneath my desk is a Whole Foods bag - a makeshift trashcan - emblazoned with "Collard is the new Kale!" so you're probably right.

                  5. I'm in nyc, our food trends may or may not be nyc-centric.
                    Cauliflower is still having a moment, cauliflower "steaks" and dramatic whole roasted cauliflower heads, with mashed cauliflower and cauli crusts being made at home.
                    Chia seeds are much more common in drinks, puddings, and smoothie shops.

                    All of the frozen yogurt shops (like tasti d lite) are closing and fresh juice shops like organic avenue and juice press are expanding all over.

                    Artisinal bread bakeries with interesting loaves like green olive and walnut, or hazelnut tumeric are having a resurgance- i think its a backlash against the poofy nutritionally void grocery store loaves that just keep getting worse.

                    Tiny restaurants with only one very specific specialty, like the takoyaki at Otafuku or yakitori at Yakitori Totto or korean mandoo dumplings at Mandoo bar.

                    Still going strong are large format family style meals for groups, savory elements to desserts, complicated cocktails with obscure made in house syrups, and unique bread baskets and spreads.

                    I think once spring veggies are here the kale situation will loose momentum, and thank god the bacon on and in near everything (especially desserts!) has finally moved on.

                    2 Replies
                    1. re: Ttrockwood

                      Went to Mandoo Var back in 2009 and they had wide variety of food not just Mandoo.

                      1. re: melpy

                        Correct, but they focus on the mandoo. To my knowledge mandoo-centric restaurants are not common....that was my only point.

                    2. My biggest hope is that Brussel sprouts go away. I've tried to like them but just can't. And I see them everywhere on the cooking shows and restaurant menus.

                      11 Replies
                      1. re: boyzoma

                        I'm sorry, boyzoma, but we of the Illuminati have decreed that Brussels sprouts will continue to worm their way into everything from milkshakes to floor polish … bWAH-hahahahaaaaa!

                        Seriously, they are not going away, though I'm sure our monkey-see attention will soon be diverted to some other "underappreciated" vegetable. Parsnips, maybe.

                          1. re: cowboyardee

                            I love parsnips, bring it on! I wish quinoa would go away. Really don't like it and it ruins so many good dishes.

                            1. re: cowboyardee

                              Didn't parsnips have their chance a few years ago and blow it?

                          2. re: boyzoma

                            A pox on you! I actually seem unable to resist ordering Brussels sprouts when offered as a side on a menu. Have loved having them more available in restaurants the last few years.

                            1. re: debbiel

                              Well, I wish you no ill will, just the same. But that said, I've tried to like them and just can't. So my post is just as valid as yours. Sorry you feel the need to vex me. Enjoy your sprouts. Look at it this way - I leave more for you.

                              1. re: boyzoma

                                I do hope you realize that "A pox on you!" was a joke!

                            2. re: boyzoma

                              eat brussels raw as a slaw?
                              that's what got me into them: slice in food processor. add olive oil, lemon juice, little rice vinegar, salt...squeeze it up as hard as you can with your hands making fists- to break it down.

                              1. re: helmut fig newton

                                Thanks, but it is just not going to happen. I have tried it every which way from Sunday - I am a sucker to give anything a chance. Its just not one I am able to wrap my taste buds around. Everyone keeps trying (oh, you haven't had them how I make them - sort of thing). I'll try, still no go. So I will leave you all with all my extras. I'm sure there is something in your culinary life that you don't like (and maybe I do).

                                  1. re: boyzoma

                                    Ok I have one more way! lol Whole, halved,chiffonade whatever but season with s/p, parm! and lemon! ....not bad! lol but if you don't like them I understand. It took me years.