image via Free Republic
It’s that time of year.
It’s the time when we look over the past twelve months and ahead to the next.
We make lists, savoring our favorite food moments of 2010, and identifying a few that are best left behind us. We try to see ahead of the curve, spotting the trends for 2011.
The best of/worst of list is easy.
A good trend is tougher to spot.
It’s only in hindsight that its virtues are revealed.
My go-to food futurists did well by me in 2010. I’ll give myself a pat on the back for some spot-on Gigabiting 2010 predictions: a broader view of lesser cuts of meat; plus fried chicken, deviled eggs, and DIY pickles as breakout stars. The pace of the economy (slow) guarantees that we’ll be seeing plenty more of those humble trends, as they hold over into the coming year.
New in 2011, expect to see:
- farmers as the new food world celebrities.
- sprinkles replace sauces—powders, crumbs, crumbles, and dustings will be adding new texture and flavor.
- narrowly-focused food service—hot dogs, sliders, biscuits, grilled cheese, and meatballs will be getting their own digs.
- pie as the new cupcake; or is it the new macaron?
- now that we’ve rediscovered lowly vegetables like turnips and brussels sprouts, we’re going to be deep-frying them.
Hot foods and ingredients for 2011:
kumquats • smoky flavors- smoked olive oil, salt, paprika, cumin, butter • hay- as a medium for smoking, roasting, and braising • neck meat- pork, lamb, beef • popsicles- in exotic flavors and spiked with alcohol • whey- as an ingredient and a poaching liquid • pimento cheese • Scandinavian influences.
Cool drinks for 2011:
small-batch distilleries • white whiskey • fat-washing– bacon- and butter-infused liquors • fortified wines like sherry and port • aged rum • Mad Men era cocktails- think Tom Collins and Harvey Wallbanger • fruit-flavored vinegar infusions • beer-based desserts.
Get back to me in a year and we’ll see how I did.
You can check out last year’s predictions here.