Since Brenda and I both always find watching the flavor trends, it seemed appropriate to share what Flavor Trends itself includes in its list. I’ve referred to this magazine in the past as Flavor and the Menu. The new title is just Flavor Trends. Marketed to the hospitality industry, we both find the chef Panel of Experts exceptional–especially since we know two of them personally, Robin Schempp of Waterbury, VT (Brenda’s daughter) and Steve Schimoler of Cleveland. I met them twenty years ago early in their careers. They have both become quite acclaimed.
Let’s move on to the flavor trends. Please remember the following is a quote.
Top ETHNO-CUISINE Trend
THE NEW URBAN ASIAN
Fusion regains respect in a new wave of “urban” cuisine offering re-imagined Pan-Asian fare in casual settings and appealing to a wider demographic.
Top SANDWICH Trend
GRILLED CHEESE
This nostalgic nosh offers a prime opportunity for chefs to apply culinary flair to the sandwich that America grew up with, making it spot on for today’s cravings for inspired comfort foods.
Top TECHNIQUE Trend
MINDING THE GRIND
Burgers have seen plenty of innovation in add-ons like artisan cheeses and buns, toppings and condiments. But fierce competition within the gourmet-burger category has forced a new focus on the patty itself.
Top INGREDIENT Trend
BEANS IN THE LIMELIGHT
The humble bean is the kind of bed-rock food that makes perfect sense in “recessionista” times. Beans bring great value, nutrition and culinary flexibility to the plate while also accommodating nearly every global cuisine.
Top CULINARY Trend
SIDES TAKE THE LEAD
Inspired by a flavor-discerning and health-conscious public, along with year-round accessibility to top-quality produce, chefs are giving veggies the attention typically reserved for protein.
Top GRAB & GO Trend
SAVORY PASTRIES
Savory pastries meet consumers’ demand for portability, affordability and familiarity and offer global and regional culinary appeal, as nearly every culture has some version of a hand-held carb-and-protein package.
Top SAUCE Trend
THE NEW NIMBLE SAUCE
Aïoli, romesco and pesto are among the transformative base sauces more chefs look to for creating a wider variety of flavor profiles in dips, spreads and toppings that satisfy today’s flavor-savvy customer base.
Top COMEBACK Trend
MID-CENTURY MODERN
Patrons can drink only so many Manhattans and Sidecars before they start waxing nostalgic for angels on horseback, deviled eggs and other snacks and appetizers based on classic canapés of the 1950s and ’60s.
Top DESSERT Trend
ICE CREAM INNOVATIONS
Given the current happy combination of high-quality ingredients, soda-fountain nostalgia and small indulgences, the time is right for ice cream to come to the fore in new forms and grown-up flavors.
Top BEVERAGE Trend
MINDFUL MIXOLOGY
Driven by maturing palates and a less-is-more mentality, drink developers are taking a more mindful, enlightened approach to beverages, offering cleaner, more-refined flavors and lighter, better-for-you ingredients.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
