On that note: One of the topics that I am craving to discuss is what will be the new food and event planning trends for this year!!! Back in 2009, the trend was "Localvores" and eating only local produce to support neighboring farms was hot. Last year, everything was "Baby" or "Mini" - Baby Spinach, Baby Carrots, Micro Greens, Mini Burgers, Mini Hot Dogs, the list goes on and on....
However, I have a feeling that this year is really going to take a step out of the organic and kitchy trends and go back to the "Rich" trends....I am not saying that organic foods will be outed, just upgraded :)
Here are my 2011 Food Trend Predictions: Drum Roooolllll......
1. More parts of the animal will be used such as shin, neck, bone marrow or belly. I have noticed on many menus across Dallas that if you want to eat beef you will have to go out of your comfort zone and try a different piece of meat then you are used to. However, I truly believe that if you don't think too hard about what you are about to consume and just focus on flavor and your personal experience with the dish, then the outcome will more than likely be positive. The "Belly" dishes are some of my personal favorite, I have even requested Pork Belly Sushi and it was divine :) I am not a huge fan of the motto "head to toe" but every now and then LIVE A LITTLE ON THE WILD SIDE!
2. As much as I hate to predict this, but Bacon is going to take a break. It has been put in pies, ice creams, all salads, pastas - anything you can think of! Bacon is proven itself to be a wonderful versatile ingredient but I think that everyone is feeling that the salty pork goodness has been used in every menu at every restaurant and it is time to get creative! However, my next blog may be an homage to Bacon as it has a special place in my heart (and belly!).
3. Lastly, I think we will see a lot more of the juxtaposition of sweet and savory in our main courses as well as desserts. Our pastry chef at Cassandra Fine Catering recently made a Rosemary Vanilla Bean Ice Cream that was satisfying to my sweet tooth as well as tapped into any apothecary desires I may not have known I had. Another example is Foie Gras Bread Pudding that Chef Juan Garrido has added to his extensive resume of fabulous recipes. I hope to see more of this as it creates a surprise element to our food experiences!
One trend that I hope never gets old is creating food at home and work with fresh ingredients at the highest quality. This will keep our industry afloat even when the economy shifts. It helps raise the standard of what makes us feel good and happy - just remember, YOU ARE WHAT YOU EAT!
