January 29th, 2018

Food Trends: Comfort Foods

Posted in Consumer Trends, Food Trends, Trends

2018 Sees the Trend Towards Comfort Foods

2018 Food Trends

2017 was the year of ethnic food trends. Gochujang, poke, curry, and sriracha everything, just to name a few. While 2018 will see a continued energizing of global foods, it will also see us hearkening back to our roots with regional comfort foods.

Now, don’t get caught in a box and think I’m going to start talking about macaroni and cheese, even though it’s a staple and it will never go anywhere. I’m looking at food traditions like meatloaf, hush puppies, regional BBQ flavors, and stews.

Comfort Foods Trend

But comfort foods aren’t limited to simply the regions of the US. Our country is a patchwork of global representation. 2nd and 3rd generation immigrants from all over the world are influencing and cooking the foods we eat. Therefore, don’t be surprised to see a rise in items like goulash, halo-halo, and artisan falafel.

We know that ramen, a Chinese/Japanese comfort food, has been intensely popular over the last few years, but are you familiar with jjigae, it’s Korean counterpart? You probably should be as it’s a unique blend of the sour, spicy, and umami flavors pack a major punch and simply make the world right when it’s cold outside.

Food Trends 2018

Also, 2018 could prove to be the year we finally see an uptick in flavors from arctic countries. Heavily smoked and salted fish, fermented root vegetables, and house-milled heirloom grain breads are examples of comfort foods you should keep on your watch list.

I’m excited to see what 2018 is going to bring and can’t wait to see how restaurants and food producers will adapt to the new trends. Drop a comment and let us know what trends you’re running into out there.

Here’s to eating our way through a new year!

Cheers!

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August 7th, 2017

Flavor Blasts: Jamaican Food

Posted in Celebrity Chefs, Food Trucks, Restaurants, Trailer/Street Foods, Trends

foods of Jamaica

Bold, Bright, Beautiful: Jamaican Flavors

When you think of Jamaican flavors you reflexively think of jerk, stews,

Jamaican Cuisine

Courtesy of Island Spice Grill

and curries. What do these dishes have in common? Rich, complex flavors.

The source of these flavors is Jamaica’s abundant use of garlic, ginger, cinnamon, allspice, nutmeg, a variety of chili peppers and citrus fruits, coconut, and soy sauce. You’ll also come across plenty of legumes, sugar cane, plantains, onion, and tamarind offering a plethora of flavor diversity.

This variety is what defines Jamaican cuisine. Influenced by Spanish, African, Indian, and Chinese ancestries, and supported by rich volcanic soil and a damp climate, it’s easy to see how Jamaican cuisine has evolved into such a complex and desirable cuisine. In the U.S., Jamaican and other Caribbean cuisines have boomed spanning the market from fast food (Pollo Tropical) to fine dining (Glady’s).

 

Jamaican foodsWith such progress comes culinary innovation. One example of this comes with Chef Nigel Spence of Ripe Kitchen and Bar in New York, who uses pimento wood chips to slow smoke chicken before seasoning it with jerk. This reaches back to the traditional essence of jerk, where pimento wood was used in fires to grill meats over high heat. Another is the roaming Island Spice Grill food cart in New York. They have combined traditional Jamaican jerk flavors with a masterful social media platform to create a cult following of diners who anxiously await daily posts to find out where they will be positioning their cart.

Time will tell what will come with the future of Jamaican cuisine as it intertwines with American culture and a fusion of other cuisines. Personally, I’m excited to see. But until then, get out there and explore what Jamaican food your city has to offer.

Cheers!

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November 14th, 2016

Food Trends Series: Ancient Grains

Posted in Food Trends, Gluten Free, Grains, Healthy, Trends
Food Trends Research Chef
Picture courtesy of Restaurant Girl

Food Trends – Ancient Grains

With the increased public interest in food trends such as farm to table and eco-friendly food service, it should come as no surprise that ancient grains are breaking into the spotlight.

While all grains are, technically, ancient, this term refers to those oldest varieties that haven’t been transformed by humans over the thousands of years we’ve been growing them. Examples include:

While not an exhaustive list, this does illustrate the diversity of ancient grains. Each of these provides different flavors, textures, and dense nutritional profiles to assist in the maintenance of a healthful diet.

Food Trends Recipe development
Picture courtesy of NY Times Cooking

Ancient grains also gain attention for their hypoallergenic nature. Most are inherently gluten-free and when used in place of standard wheat flours, remove one of the top allergens from a recipe.

Diners love the authenticity and excitement that the use of ancient grains provides and chefs love the versatility of using them. From components in simple sides or salads, coatings for other foods either whole or in the form of flours, or as a reliable main dish, ancient grains are becoming staples of the professional chef and home cook’s kitchen.

Research on Food Trends
Savory Oatmeal Picture courtesy of Daily Burn

For more great information about ancient grains read the June edition of the Culinology Magazine provided by our friends at the Research Chefs Association.

Also, check out these unique recipes using ancient grains:

Thanks for reading along! If you’ve seen any awesome or unique uses of ancient grains, or want to talk food trends, leave a comment below. We’d love to hear from you.

 

Cheers!

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