12 National Food Trends We'll See in Phoenix in 2013
Last summer, Daniel Boulud's dbgb offered an entire pig for up to eight people (plus head cheese to start and Baked Alaska to finish up) for $495. Let's hope this one catches on in Phoenix. Cafe Bink and The Mission are already roasting whole pigs on the weekends, so a whole hog extravaganza sure seems within the realm of possibility, especially since both restaurants already cater using La Caja China (a portable roasting box).
Although we all love a good food fight and we got a doozie in 2012 from Pete Wells and Guy Fieri, collaboration and resource sharing is the name of the game this year. Super-freak Anthony Bourdain and haute-shot Eric Ripert contributed to a candy bar called the Good & Evil, made by chocolatier Christopher Curtin. We'll see more shared spaces, more pop-ups and more creative events where farmers, artisans, chefs and winemakers work together.
12. Artisan Food Products/Eating Seasonally
Farmers have had their moment, and yes, we still think they're rock stars. In fact, we're finally learning what's in season and why we don't want to eat a peach in December or Brussels sprouts in August. But this year we'll see more artisan everything -- small-batch distilleries, mustard-makers and charcuterie champs. Here in town, Steve Douds makes his own Wonder Mustard, while So We Meat Again is cranking out smoked and cold-smoked sausages and deli meats. We even have a vodka distillery (Arroyo) in Glendale, and our own Bitters Lab in the East Valley. Lots of artisan products can be found at Urban Table, an artisan food shop housed within Jam in Scottsdale.
I've barely scratched the surface here. There's so much more. Feel free to chime in on the trends I haven't covered. And cheers to a 2013 of fantastic food and drink!
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