12 National Food Trends We'll See in Phoenix in 2013
8. Smoking and pickling
We smoked us some bacon last year, but in 2013, there'll be no end to what we smoke. Bryan Dooley of Bryan's Black Mountain BBQ already smokes sea salt for his fantastic tomato sandwich come summer. Guessing we'll see more of that. Smoked meats of every description (that goes without saying), but how about smoked olive oil and of course, smoked cocktails? Old hat. Binkley's did that last year. As for pickling, we've got that covered too. Sacha Levine not only makes her own under the Green Thumb brand, but also pickles things for Chrysa Robertson at Rancho Pinot and for Charleen Badman at FnB. Bernie Kantak of Citizen will pickle anything that doesn't pickle him first. Meanwhile, "Chops" Smith at Searsucker is so good at it that Kantak calls him "the pickle-whisperer."
Consumers are forsaking colas for healthier alternatives: namely, fresh juices, made with vegetables and fruits -- the more exotic, the better. Flavors such as hibiscus, lemon grass and basil will go mainstream. Scottsdale's own Juice Core, which makes green drinks, cleanses and elixirs from raw, organic fruits, herbs and veggies has already garnered an impressive share of loyal, come-back-every-week customers. This one seems like a no-brainer. Surely, other new start-ups will cash in on the trend. And why can't we have a small, indie juice bar or two?
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