Local reigns supreme
A growing number of chefs said they will do more whole-animal “snout to tail” cooking, and local sourcing is at the top of the list of 2013 culinary trends — same as in 2012, according to chefs surveyed by the National Restaurant Association. Executives at chain restaurants are getting more creative in local sourcing, as well. For example, the 12-unit fast-casual Sweetgreen chain, based in Washington, D.C., has its distributors’ trucks stop at local farms to pick up produce on the way back from long-distance deliveries. Whole Foods also uses this strategy, and more chains are likely to adopt it in 2013.
Guests pucker up
Anthony Meidenbauer, executive chef of Block16 Hospitality in Las Vegas, said he’s looking forward to adding more sour dishes to his menus at Holsteins, Shakes and Buns, Public House, LBS, and The Barrymore. Meanwhile, sour beer is growing in popularity in Chicago and on the West Coast, and many independent restaurants are doing their own pickling. Tart Greek yogurt is one of the fastest-growing products in supermarkets, and consumers are increasingly moving out of their flavor comfort zones.
“In 2013 palates will move beyond sweet, salty and fatty to tart, acidic and bitter,” said Jonathan Cartwright of White Barn Inn Restaurant in Kennebunkport, Maine.
Beer comes of age
Among the top 20 trends predicted by bartenders surveyed by the NRA were the emergence of cicerones, or beer sommeliers; beer-based cocktails; locally produced beer; food-and-beer pairings; and craft beer. Aiding the surge in brews is a more casual dining style, increasingly sophisticated palates and a larger variety of beers available. In response, more restaurants will follow the lead of Smashburger, a Denver-based better-burger chain, which last year began teaming with local breweries in the markets where it operates to pair beer and sandwiches.
Vegetables take center stage
Nation’s Restaurant News columnist Nancy Kruse, president of The Kruse Company in Atlanta, predicted salads will get a face-lift as consumers seek foods that are delicious as well as good for them. Meanwhile, independent chefs are focusing more on seasonality, which is best expressed with seasonal vegetables, such as the dish of roasted fennel, acorn squash, carrots, parsnips and sunchokes served on a bed of spaghetti squash and topped with a pomegranate vinaigrette that executive chef Amanda Baumgarten put on the menu last fall at Herringbone in La Jolla, Calif.
Kids’ tastes grow up, adults regress
Kids’ meals will feature more whole grains, fruits and vegetables in 2013, according to chefs surveyed by the NRA. At the same time, nostalgic adults will consume more spiked milk shakes, truffled macaroni and cheese, and sophisticated ice cream sandwiches, said chefs at independent restaurants.
Contact Bret Thorn at [email protected].
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