Ten Food Trend Predictions for 2012
|See credit for individual pictures below.|
|Some of our predictions for 2012.|
Here's what we predict will be hopping in 2012:
2. Small or shared plates. It's not likely that all restaurants will be shrinking their portion sizes and prices to fit the needs of consumers waistlines and wallets, they'd have to bring more bodies into the restaurants to account for the profit loss. We probably won't see every restaurant offering amuse bouches or tapas (though many will), if that's not an option, consumers will get smart and share more main dishes to find ways to be frugal and still get a chance to go out to eat without chowing down on a plate that sometimes has enough food to serve a family of four.
|Roasted lamb over a wood fire.|
4. Collected vintage serviceware. You may have noticed that some of your favorite haunts, your meal is served on unique cozy plates, bowls, glassware and flatware. See ya later uniform bright white plates, more restaurant owners are choosing to serve your salad on what looks like Grandma's china.
5. Sous vide at home. Some high end chefs are releasing cookbooks requiring the use of these pricy machines. At $400 a pop for a mid-priced model, it's not really an affordable option for most. However, we think there are many foodniks wanting to try their hand at the hip immersion technique and will be giving it a go this year.
7. Scandanavian flavors, and/or hyper local niche cooking. Copenhagen's Noma restaurant cookbook was a James Beard Foundation award winner and many are predicting chefs will start incorporating ingredients like "sea buckthorn (a tart orange berry), wood sorrel (a plant with heart-shaped leaves), bark flour (made from real trees), and evergreens (such as Douglas fir)." Douglas fir was even spotted at Chicago's GT Fish & Oyster. Since these ingredients are difficult to source, we think that the trend will inspire more regional recipes using local ingredients, instead.
8. Smarter kids' menu choices. Restaurants are wising up that serving chicken nuggets and plain buttered pasta isn't going to cut it with parents (or kids) anymore. More restaurants will be offering creative kid-sizes portions of more healthful meals.