Archive for the ‘Trends’ Category

2010 Food Trends

February 23rd, 2010

Last year’s food trends included fried chicken, grits and just about any dish with an egg on it. This year, people are craving comforting, “home-cooked” foods not only at home, but in restaurants as well.  In 2010, it’s all about the meatballs. They are easy to prepare, affordable, and diverse. You can find them just about everywhere around the world. Spaghetti with meatballs and meatball subs tend to be common dishes, but the potential for them is endless. From frying, to baking, slow cooking and broiling, meatballs can be prepared a number of ways and still taste delicious. Cultures around the world use meatballs, made from a variety of meats and prepared in numerous ways!

A related trend emerging from the economic conditions is the use of basic ingredients. This doesn’t necessarily mean we’re preparing gravy from flour and water alone – on the contrary, Americans are redefining the staple ingredients in a kitchen. The days of dinner specific grocery shopping are gone for now, and we are buying in bulk, preparing for several dishes using the same ingredients. As chefs and restaurants are also feeling the effects of the economy, we will see this trend spill into our restaurant dining experiences, too.

Even with the down economy, our health concerns will continue in 2010. It’s no longer enough for a food not to have “trans-fats” or “processed sugars” – these have come to be expected options among mainstream grocery items. Now we are also demanding the foods actually become proactively beneficial. Although “gluten-free” and “allergy-free” are still growing in popularity, many food producers are also turning to additives, like Omega-3’s and other vitamins, to make their foods more appealing, and better for us. With nutrition education increasing all the time, it’s as important as ever for manufacturers to be aware of the ingredients and nutrition facts behind their products. Even in this economy, many are still willing to pay a little extra for their health.

Our last food trend may be familiar, but probably not at the top of many consumer’s lists. Sardines are taking hold in the cuisine of many California-based seafood restaurants. During the 1950’s sardines were over fished (yes, people ate them that much!), but the fish are making a comeback. Fresh sardines are usually served fried, bones and all of course. If it’s any consolation to the “acquired” taste, sardines are packed (no pun intended) with nutrients and omega oils, without the mercury content of tuna!

Small Plates: A Trend or Newly Refined Dining?

August 26th, 2009

What started out as a trend in big cities like Los Angeles and New York has begun to trickle down and is becoming more mainstream.  The idea of smaller portions is turning into a growing preference of many restaurant patrons, due mostly in part to the convergence of four trends.

  1. The success of tasting menus – Today’s society encourages indecisiveness.  Consumers want to sample multiple dishes and not be confined to one entree decision.  Tapas and other types of tasting menus are becoming increasingly popular.
  2. Broader knowledge of food – Food TV, food magazines, newspaper sections are dedicated to educating the average consumer about cuisine.  These consumers have become more interested in trying or sampling some of the ideas they have seen or heard about.
  3. Desire for variety – Sometimes having just one dish is boring, but sharing a few smaller dishes with friends makes your restaurant experience more fun!  Everyone can comment on their likes and dislikes, sparking easy conversation over dinner.
  4. “Less is more” – The age old saying applies to most situations and food is no exception.  Health concerns and the economy have both contributed for consumers wanting to lessen their portion sizes.  Although many times tasting menu’s end up being more filling, the idea of having a little of everything puts many consumers minds at ease.



Although some research on this topic has pointed toward the term “recession dining,” I don’t feel this is the case.  The fact is, the revolution of small plates is not an economic trend and is here to stay.  Small plates are on the menu at all types of restaurants, fine dining and corporate alike.  From TGI Friday’s “Right portion right price” menu to Seasons 52’s menu; two very different establishments with different target markets, but both adapting their business models toward smaller portions that encourage continuous ordering.

Whatever the reason for the change, smaller plates are changing the dynamic of casual and fine dining.  These plates are meant to be shared, so get together with a group of friends, order a few small plates, and try some different things.  Best of all, if you try something you do not like, move on to the next plate!

Here are a few great “small plate” recipes you can try, too!