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While this list is not exhaustive, I have definitely noticed the following four foods sharing the spotlight this season. I’m curious to hear whether you have as well.

1. Cauliflower: It’s not like this is a new food but cauliflower is definitely moving up in popularity as way more than a side dish. Sure, you’ve heard of mashed cauliflower, cauliflower rice and cauliflower crusts, but what about cauliflower steak? M&D actually had this as a menu item a few years ago but now, it’s everywhere, especially since plant based nutrition is gaining popularity all over the US. Chefs and home cooks everywhere are playing with cauliflower as the main ingredient, cooking up cauliflower steaks, sandwiches and “wings.”
2. Pickles: And not just the pickles you’re used to. We are seeing everything pickled around here from peaches to peppers and tons of added flavor like miso & kombucha. Fermented foods offer pro-biotics, which are great for our gut and make our health fanatics happy but they also add awesome texture and bite to any sandwich or salad.
3. Jackfruit: Vegetarians and vegans have been familiar with this fruit for centuries as it makes a pretty incredible meat replacement. It’s texture, look, and ability to absorb flavor makes it the perfect meat replacement in dishes like pulled pork and even as a meat lover, I have to admit that it’s delicious. Again, not new to the meatless community in any way, shape, or form – but gaining strides in mainstream America for sure.
4. Tahini: Most of you probably think of tahini as a staple ingredient in hummus, and it is. But this paste (made with sesame seeds) is quickly becoming a condiment on its own this summer. Try it over roasted sweet potatoes or mix it with mustard and honey for a salad dressing or sandwich spread. But it’s also expected to become a dessert component too – added into smoothies or even brownies. Interesting.

So … what do you think? None of these are mind blowing new foods but I do think they are being used more and more by the masses. What about you? Are you ahead of these trends or will you be giving them a try in the next couple of months?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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