What's Trending... September 09 2016
I love keeping up with what is happening in the food world by watching cooking shows, eating out and reading lots of magazines. I may not be the best source of information on where to eat out in New York City anymore, but I do have my eye on what is happening in regards to producers and artisans around the world. I recently was reading an article about the current culinary trends taking America by storm. Like the Cronut, these trends may not last too long.
- Center Plate Vegetables: When I go to a restaurant I often order a dish based on what vegetables it contains, not what the protein is. As it turns out, I am not the only one doing this. Chefs are starting to showcase vegetables more and more and in some cases they stand out much more than their meat or fish counter parts.
- Rediscovered Jewish Deli Classics: I’ve always loved a good bowl of Matzah Ball Soup or a delicious Reuben Sandwich. These classics are being rediscovered in an upscale setting. The meats are still delicious and smoked but they are being offered in a more refined way. We have our eye on one of the up and coming rediscoveries and will definitely share the excitement with you when the product reaches the marketplace.
- Creative, Ethnic Fried Chicken: Some believe it doesn’t get much better than Pop-eyes or Kentucky Fried Chicken. Chefs across the country are doing their best to make this classic American dish even better. I had a delicious Fried Chicken Sandwich at Red Rooster in New York a few weeks ago. They call it the ‘Crispy Bird Sandwich’ and it was crispy and messy. Topped with Barbecue Sauce and cheddar cheese, I had to use a fork and knife to get through it!
- Insects on the Menu: This is one trend that I just cannot wrap my head around. When I used to go camping we would joke about eating insects for protein. Now you can get cricket flour and use it to make many amazing recipes. Just thinking about insects has me itching all over so I’ll leave this trend for someone else.
- Real Food and Mindful Eating: People often say to slow down and smell the flowers. In the food world, we say slow down and taste the food. These days more thought is going in to how food is grown and how it gets from the farmer to our table. We learn to treat ingredients with respect and enjoy their flavor much more than we did before.
While it is always interesting to see what is new and trending, I tend to stick with what I love. Delicious food made with the best ingredients possible. I hope you’ll find this in all of the products in the marketplace at Julie’s Beet. Some of them are definitely on trend for the moment and I believe those are the trends that are going to last.