Quinoa, a food trend for 2012? Photo credit: The National Conference Center.
Food traveler and lover? Then the 2012 food predictions by Chef Craig Mason will likely pique your culinary interests.
“Goodbye Thai food and burgers (in 2012). Those crazes have come and gone,” says Chef Mason.
A respected American chef, Mason is known for cooking great food which includes locally fresh, locally grown ingredients.
Here are his Food Trends for 2012:
1. Farm-to-table and more of it: “Local will begin to make strides towards becoming “the normal,” and almost expected.”
2. Flavored Vinegars: “We’ll see it more in restaurants first…Weird flavored vinegars, such as pomegranate vinegars, house-made vegetables and fruit pickles will be among those to start the movement.”
3. More heirloom food: “You’ll begin to see fruits and vegetables that aren’t common or have disappeared from the produce section. Among those uncommon fruits and vegetables will be honey crisp apples.”
4. All about value: “People spending money on dining out will be looking for the best experience with their money. More restaurants (will) incorporate amuse bouche, which are little “snacks” to whet the appetite and awaken your taste buds.”
5. Imported wines: “There’s going to a high demand for higher-quality, value-priced wines from places like Spain and South America and natural wines that entailed minimalistic farming, meaning the farmers spray when they have to spray, rather than spraying every day.”
6. The explosion of special diets: “Consumers will be even more caught-up in diary-free, gluten-free, soy-free, rice-free menu options as a personal preference, rather than a dietary restriction.”
7. A great whole-grain explosion: “Diners will begin to see different grain varieties on the menu. Quinoa will be a staple on many menus, barley will begin to replace rice and whole-wheat pizza will be a new menu addition for pizza-lovers.”
8. More atmosphere: “2012 will be the year of leaving behind the stuffy restaurants and sitting outside in a fun atmosphere, a place where people can have great food in jeans.”
9. Small chocolate treats: “Dessert-lovers will see a resurgence of chocolate in main-stream dining. Tiny desserts such as chocolate truffles on a smaller dish will become the new trend.”