Food Trends 2017
FOOD TRENDS 2017
BOWLS, CAULIFLOWER, BREAKFAST SANDWICHES AND A FEW OTHER DELIGHTS
BOWLS AND MORE BOWLS. Creative vegetarian, grain and noodle bowls, also delicious with meats, are perfect for customizing. Comforting bowls with lemongrass stir fry and organic wild rice, topped with apples, sweet potatoes, chicken, local goat cheese and toasted almonds. Or carrots, spinach, bean sprouts, zucchini, and mushrooms served over rice with protein and topped with an egg. Buddha Bowls and Poke Bowls. Think True Food Kitchen, Mixed Grain and Tender Greens.
CAULIFLOWER IS THE NEW KALE. It’s hard to top the ubiquity of everyone’s favorite leafy green, but cauliflower is right on its heels. Maybe it’s the mild flavor or its comforting, starchy consistency, but we’re devouring this cruciferous vegetable all over the country.
DISH OF THE YEAR: THE BREAKFAST SANDWICH. Eggs are going main stream beyond the breakfast table. They’re showing up on dinner menus at fancy restaurants and on top of burgers, crab cakes and other creative preparations. It’s breakfast all the time with eggs stuffed between waffles, bagels and brioche buns.
INGREDIENT OF THE YEAR: CANNABIS. Marijuana edibles, cannabis cooking, infused cocktails, cannabis wine, oh my! We can expect to see cannabis-cured lox, brown butter sage marshmallows, shrimp stew, deviled eggs, brittle bars, chocolate, and of course brownies on restaurant menus in the near future.
RISE OF VEGGIE KINGDOM. Welcome to the future where veggie burgers taste delicious and look so much like beef that they appear to actually bleed. The popularity of vegetables continues to escalate. Look for Veggie Grill and Mooyah to lead the veggie burger revolution.
MOCKTAILS. Getting a modern makeover with fresh-pressed juices, flavored teas, sipping vinegars and muddled herbs and spices. It’s a new take on the Shirley Temple and the next incarnation of soda. Sip them at Lemonade and Lark Creek.
SPRINKLES TAKE THE CAKE. From local bakeries to Pinterest boards, the sweets world is exploding with color. Cakes filled with tiny, bright confections are flooding our feeds, and recipes are shared in major news sources. Think rainbow bagels, sprinkle-dusted fairy toast and bright colored cupcakes.
SPICY WILL STILL BE HOT. From fast-food restaurants to ramen and everything in between. Spicy food is increasingly popular, particularly in international cuisines. Don’t expect this trend to cool down.