Another year has ended. As some reflect on the past, those of us in the food industry have to take a look to the future. The start of any new year focuses on predictions as to what will not only capture our attention, but also our taste buds. Here are some of the trends you will most likely see happening in 2009.
1. Value
As our economy slumps, the restaurants are having to focus their efforts to keep people walking through their doors. You may notice an abundance of "easy and cheap" comfort foods making a big return; as well as a growth in home cooking. Damn, does that mean ladies like Rachel Ray are just going to get even more popular? *sigh*
2. Ginger
From food to cocktails, this tasty and healthy ingredient is going to shine. I can't wait.... pass me another ginger beer.
3. Peru
Despite what you may think, Peruvian food has a lot more to offer than ceviche. There is a strong traditional Inca base with influences from Spanish, African, Chinese, Japanese, British, Italian and French cuisines [just to name a few]; and Lima has been declared the "Gastronomic Capital of the Americas". Interested in finding out more? Click here for a proper introduction.
4. Regional Roasters
If you're like me and you feel the swarm of Starbucks has become ridiculous, fear no more. Although they still line almost every street in Vancouver, a wide variety of regional roasters are popping up [or at least being recognized]. Some of my favorites include 49th Parallel, Cafe Artigiano and JJ Bean....
..... but seriously Starbucks, come on. Two stores on the corner of Robson & Thurlow, facing each other? Mental.
5. The Slow-food Movement
I'm not talking 3 hour meals where by the time your finished your ass is numb. I'm simply talking about food prepared with minimal heat over long periods of time. Although it's certainly not a new concept, expect to see a lot more sous-vide and 24 hour braising. Looking over some of the menus for Dine-Out Vancouver 2009, this is already very apparent; and yes, I'm excited.
6. Local and Organic
This seems to be an on-going trend and as far as I'm concerned it makes sense. I'd also like to add 'seasonal' to this category, as [thankfully] people are shying away from things like monster-sized, tasteless strawberries in January. What's the point in eating chemically produced food that has to travel hundreds of miles to reach our dinner tables? Canada is full of beautiful agriculture.
1. Value
As our economy slumps, the restaurants are having to focus their efforts to keep people walking through their doors. You may notice an abundance of "easy and cheap" comfort foods making a big return; as well as a growth in home cooking. Damn, does that mean ladies like Rachel Ray are just going to get even more popular? *sigh*
2. Ginger
From food to cocktails, this tasty and healthy ingredient is going to shine. I can't wait.... pass me another ginger beer.
3. Peru
Despite what you may think, Peruvian food has a lot more to offer than ceviche. There is a strong traditional Inca base with influences from Spanish, African, Chinese, Japanese, British, Italian and French cuisines [just to name a few]; and Lima has been declared the "Gastronomic Capital of the Americas". Interested in finding out more? Click here for a proper introduction.
4. Regional Roasters
If you're like me and you feel the swarm of Starbucks has become ridiculous, fear no more. Although they still line almost every street in Vancouver, a wide variety of regional roasters are popping up [or at least being recognized]. Some of my favorites include 49th Parallel, Cafe Artigiano and JJ Bean....
..... but seriously Starbucks, come on. Two stores on the corner of Robson & Thurlow, facing each other? Mental.
5. The Slow-food Movement
I'm not talking 3 hour meals where by the time your finished your ass is numb. I'm simply talking about food prepared with minimal heat over long periods of time. Although it's certainly not a new concept, expect to see a lot more sous-vide and 24 hour braising. Looking over some of the menus for Dine-Out Vancouver 2009, this is already very apparent; and yes, I'm excited.
6. Local and Organic
This seems to be an on-going trend and as far as I'm concerned it makes sense. I'd also like to add 'seasonal' to this category, as [thankfully] people are shying away from things like monster-sized, tasteless strawberries in January. What's the point in eating chemically produced food that has to travel hundreds of miles to reach our dinner tables? Canada is full of beautiful agriculture.
p.s. It's winter, eat a pear. That watermelon you bought at Safeway isn't actually supposed to taste like water. Wise up.
7. Going Green
Everything from recyclables to compostables. North America is cleaning up and showing their awareness, but it does still cost a lot more to be environmentally friendly. At my work we have a bin for garbage, a bin for recyclables and one for organic waste; it's really good to have, but at the same time we pay over three times more than garbage pick-up for our organic waste. That's a little out of hand.
So there's a few things to look out for if you're so inclined. I'm looking forward to the upcoming year. Each year we gain a little more knowledge to help us perfect our craft that much more. Happy eating!
1 comment:
Hello, from Lima, Peru, where the eating is great (as food trendspotters are now saying). As you mention, ceviche is just one part of the varied Peruvian culinary palate. There are about 500 national dishes, which can include beef, potatoes, rice, chicken, seafood, vegetables, exotic fruits from the jungle and some intriguing spices.
Are there any Peruvians restaurants in your area? I'd be interested to hear.
I blog at An American in Lima.
For a roundup of news about Peruvian food worldwide, visit:
http://americaninlima.com/2009/02/06/calientito-peruvian-food-trend-heats-up-in-2009/
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