Every year for the last 29 years, The Food Channel has conducted research with CultureWaves (a behavior insights company) and the International Food Futurists in order to predict the top 10 food trends for the coming year. I love this because food trends are my pop culture. I may not know which celebrity got divorced for the fourth time, but I can gab all day about which spices and grains will pop up on restaurant menus around the country. As a chef’s daughter, it’s so cool to see just how popular the food industry and hospitality really is these days, especially compared to five years ago. Anyway, today’s post will go over some trends to look for throughout 2017.
- Non-Mainstream Meats
Of course you’ll still see chicken, fish, and steak everywhere you go but you can also expect to see more things like bison (SUCH a great lean meat), lamb, venison, and even alligator. Chefs are playing with different protein options to keep up with the demand for creativity and excitement. Keep your eyes peeled for some unique meat options and be open minded when it comes to trying it out! Duck pastrami anybody? I actually just tried it recently and it was phenomenal.
- Veggie Stars
There is a growing population of vegans and vegetarians and so more and more chefs are developing dishes that cater to them without isolating their regulars. Plus, if you haven’t noticed, health has definitely become a bigger priority than ever before and veggie dishes easily support that value.
But I’m not talking about giant salads. You can expect to see heartier dishes like cauliflower steak, zucchini cakes, or flash fried spinach (less healthy when fried but health isn’t the ONLY priority). While some people may roll their eyes at the growing popularity of ancient grains and meatless dishes, I think you’ll be surprised at how decadent these dishes can really be.
- Use It, Don’t Lose It
Restaurants are trying to get the most out of an animal or vegetable. Not only does this benefit restaurant owners and eliminate waste, but it also makes for some pretty amazing menu items. Besides who doesn’t love a rich, homemade broth/stock? Did you know that bones are vital in that process? There’s also a place by the beach here that serves up appetizer baskets of fried chicken livers. Do not, I repeat, do NOT knock it ‘til you try it.
- New cuisines
Food is becoming more regional and specific. Where you used to order a simple plate of oysters, you can now specify from which region you’d like them. Don’t worry, your server will be able to explain the differences and let me tell you, there ARE differences! Many menus will even include a brief flavor profile for each option.
This also ties in with the seasonal and local focus. There is an influx of restaurants and menus that change regularly (monthly, or even weekly) based on what is available and in season.
According to The Food Channel’s predictions, you should specifically look for Appalachian, tropical and Cuban cuisine.
- Ingredients as condiments
Just as many restaurants will be trying to stand out using non-mainstream meats, they will also be using specific (often house curated) condiments like flavored salts, house made hot sauces, or unique herbs to improve/differentiate their menus. This has been popular in the cocktail world for a few years now with house infused liquors and homemade purees and syrups so it’s fun to see the food scene follow through.
- Multiple Trends in One
Where a menu used to say something like “locally sourced ______,” you’ll see things like “locally sourced, Cuban inspired, house made _____.” Since most places are focused on following trends, those trying to stay ahead of the curve will combine a few to take things to the next level.
- Food/Meal Delivery
This has really taken off in the last couple of years. With services such as Hello Fresh, Blue Apron, and Sun Basket (to name a few), people all over the country are learning new cooking techniques and creating high quality dishes at home. But you can expect this trend to continue to grow, and in a more specific direction, this year. The Food Channel pointed out:
- Dock2Dine: Used to identify freshly caught fish and shellfish that is taken directly from the boat to the dining table.
- Seed2Glass: Wine now part of the traceability of our food, all the way back to the seed.
- Pet food
I almost didn’t include this one because, we’re talking about food trends for us humans but, I’m a dog lover obsessed with my two pups and so here it is.
Have you noticed all of the commercials and hype about pet food lately? Companies are really focused on providing whole, healthy ingredients in their formulas as America’s population becomes more and more educated on the impact that poor quality can have on their fur babies.
The theory is, the less ingredients, the better. It’s similar to what health conscious humans want for themselves. If an ingredient is processed or sounds like it was created in a lab, we probably shouldn’t eat it, so why should our dogs? Many pet food companies are starting to offer one or two ingredient treats.
- Occasion dining
Friendsgiving
Galentine’s Day
Saturday Easter Brunch
American traditions are changing. Families are more spread out and the desire to host holidays has increased in the younger generations. You can expect to see and hear more people celebrating major food holidays on days other than the holiday itself. The sentiment and the idea behind the celebration is the same, it just may take place on a different day.
- “New” Doesn’t Really Matter … Just Make It GOOD
The Food Channel experts say, “Stop focusing on making things new. Just make them good.” When I first read this I thought that it kind of went against a lot of the points made earlier in the post but when I really thought about it, I changed my mind.
The main theory is that people care less about things being new or daring and care more about the quality and taste. No matter what you offer, just make it damn GOOD. Dining is an experience. Trends will come and go, but everybody will always want to eat good food.
I know this post is longer than usual but I told you, food trends are my E! News, okay? Are you as intrigued as I am? What are you most looking forward to?
Rebecca McKinney
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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