To all my Foodie Friends.... this one is for you! I came across this article "From fancy salt to gourmet trucks, an appetizing look at 2012" and immediately started analyzing each trend taking over the culinary world. As an avid Top Chef fan, explorer de cuisine and possible future culinary school graduate (maybe!) I am intrigued by the trends listed below and how I'm going to explore each of them in 2012.
1. Salt - Living in Boulder, I knew this trend was on the up-and-up when SALT: the Bistro came to town in 2009. Delicious fare complimented by the intricacies of different salts make this the perfect date night locale. You also know salt is going big when cookbooks are made exclusively on the ingredient - check out "Salted: A Manifesto on the World's Most Essential Mineral, With Recipes" discussed on Salt News.
2. Artisian Chocolate - My love affair with artisian chocolates began while working at The Kitchen with Nate Miller. Nate would bring me a dark slice of chocolate on a regular basis to test his newest creation, but I knew it would taste nothing like what I was expecting. Chili powder, salt, cumin, ginger - his exploration with complimenting ingredients in his chocolates was incredible, and I was forever hooked as his test subject. Nate is doing well these days running MASSIVE and The Tasterie Truck but my chocolate fever is now fed by Chocolove Chocolate Bars - my favorites are the Almonds & Sea Salt 55% Dark, Peppermint in 55% Dark, Chilis and Cherries in 55% Dark, Hazelnuts in 33% Milk Chocolate and of course, the Pur Dark 55% Cocoa. YUM!!
3. Korean is the new Thai - I have to admit I don't have much experience with Korean food much less Thai food. Of course, we have a favorite take-out Thai place but I can't say we venture much farther into nuevo - Asian Cuisine... but we should!
4. QR's on packaging - Having a marketer's soul I've been on the QR train since inception... but really only for the marketer's side of things. As a consumer, I really have only used QRs at our events to collect quick data/feedback and to offer a "deeper dive" into some of our featured content. I just haven't seen a point to participate in the Coors Light contests via their QR code. What would be interesting, is applying the "Whole Foods Theory" to QR codes and food: if the QR's allow the consumer to read the story of where their food came from, how long ago it was harvested, etc.
5. Seaweed for lunch - I have mixed feelings on "seaweed for lunch"... Con: Seriously?! Are we really eating flattened algea because it's trendy? I witnessed this absurdity recently in a NY airport, and let me tell you, I don't care how many hippies you poll, no kid enjoys eating seaweed normally. Pro: I can understand the marketing edge that developed the trend: kids don't like healthy, and sushi is a bit "adult" for little kids to get into (hell I was 21+ before having sushi and liking it for the first time!) so I can see how witnessing a group of kids having fun with nori and enjoying it turned it into the healthy snack of the moment. Will I try it as a snack? Probably not until the world is out of better snacks.
6. Gluten-free gets respect - I can say that my culinary aptitude has truly "grown up" at the same time as Gluten-free has exploded onto the scene so I have an open-minded opinion of it all. As a fully-addicted-carb-lover, I see the pain some people have to go through when they learn that the breads, grains and snacks they are enjoying are actually destroying their body and causing them loads of pain. I have even started to explore gluten-free options in my own cooking because of the negative effects high amounts of gluten can have - and for the adventurer in me wanting to try quinoa recipes. I am pumped to read in this article about Cup4Cup, a gluten free flour - I can literally hear the bakers of the world rejoicing! Now, what should I make first?
7. DIY comes to food - I am SO on this trend right now... aside from the fact that Matt & I have become obsessed with our veggie garden, for Christmas, Matt gave me a Mozzarella making kit! I am so excited to have homemade caprese with EVERY ingredient made on my own! Matt and I have also taken on making a salad dressing each Sunday with enough for leftover for a few salads during the week. It's healthier and fun to taste Matt's experiments each week. Other DIY foods I'm interested in: bread (easy one but I've never done it), minced garlic (saving jars for our 112 cloves we planted!) and jam (coming Summer 2012 with homegrown berries!). Check out this list of "45 Homemade Foods You Can Make Yourself".
8. The butcher is back - You better believe it! You may or may not know this, but my absolute first "real job" was as a butcher at Carmine Lonardo's Meat Market & Deli. Hells Yeah. Partly enabling, partly creating my carnivore side, Carmine's taught me a lot about good meat, how to cut it and when it's no bueno. I'm no snob when it comes to my meat though - I'm totally okay with the regular 'ol grocery store meat (commence bitching) but the reality is it's mostly because my budget doesn't allow for me to eat organic, local meat on a regular basis and still have pennies left for necesseties. While I'm okay with buying meat this way, if I'm cooking a special dinner I absolutely go to Whole Foods to make my purchases. A dream of Matt and mine: buy me a cow clown.
9. Food trucks - Food Trucks have been all the craze for awhile now... and I have to admit I'm just not as obsessed as many are. The biggest reason I think is location, location, location. In Boulder, food trucks are currently limited to outer city limits so they typically park it near the business parks in NOBO. Still, I'd like to chase a few down someday soon to taste the craze - here are some of the local celebrities: Comida (comfort mexican), Heirloom (Farm to Truck), and of course The Tasterie Truck(desserts in all their glory).
10. Drug stores as food stores - Say Whaaatttt? I'm just not a fan... hopefully that doesn't make me snobby - I just don't really have an interest in going to Walgreens or CVS to grab some lunch. My one and only exception: road trip baby! I'm a big fan of the road trip and the gluttoness that comes with as you venture into each gas station (yes same category as drug stores) searching for the perfect snacks to compliment the road games, music and company.
11. Mindful snacks - This is a big one for me and 2012. Sitting at a desk all day makes needing to be mindful about snacking a must. My faves: Squeeze Packs by Justin's Nut Butter (shh! I tasted the Vanilla Almond Butter coming soon!!) Rosemary & Olive Oil Triscuits, and always a handful of almonds.
12. In a pickle - Ohhhhhhh how I LOVE my pickles! We started making homemade pickles a couple summers ago with all our cucumbers but we need to better master the harvesting stage so they aren't too far done. The crunchier and dillier the better! Here's a great resource for making your own: She Knows: Homemade Pickles.
What would YOU add to your Food Trends List?
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