Top Food Trends of 2007
The Hits and Misses of Food Trends So Far This Year
Much to my delight, I nailed some of these trends, others I already thought were passe. Are your preferences ahead of the curve? Check it out for yourself!
When the National Restaurant Association surveyed 1,146 members of the American Culinary Federation in October of last year, they were asked for the top culinary trends they saw in 2007. “Hot Items” are the ones that are on the rise, “cool items” are waning fads that don’t have the stick-to-itiveness to keep our interests for the long haul. While you may not agree with each and every selection, it’s always interesting to see what industry insiders forecast as trends that the public - you and I - want to experience, eat and savour at our meals.
The members surveyed are often chefs themselves who observe what’s being ordered or requested in restaurants, cafes and bistros all over the United States by their patrons. Our tastes here in Canada in my estimation are fairly similar based on the Hot Items list. So from mini-desserts to organic produce, here’s a look at what they saw as big hits and misses and a few links to make reading about some of these a little more insightful. Bon Appétit!
The Top 20 Culinary Trends, s presented by the National Restaurant Association.
Hot Items
- Bite-size desserts
- Locally grown produce- what's old is new again with consumers wanting to know where their food is grown, by whom, and preferably locally. In a bid to reduce their 'carbon footprint,' consumers want to buy seasonal, sustainably grown food that supports their local farmers- this goes from produce to protein. Check out my piece, The Butchers Fetes Women Farmers for one example of this trend that shows no sign of slowing down.
- Organic produce
- Flatbread
- Bottled water - This one surprised me. With all of the publicity about the environmental (and health) impacts associated with buying bottled water, you'd think consumers would sit up and take notice. Especially since a lot of the water on the market is packaged TAP water!
- Specialty sandwiches
- Asian appetizers - Here's an updated recipe to accompany your apps- The Beijing Mule.
- Espresso/specialty coffees - People are increasingly becoming more and more interested in learning where their coffee is from and what makes it different. Looking for a bitter free brew? Then try an Ethiopian Kava (coffee) service and be amazed!
- Whole-grain bread
- Mediterranean cuisine - A perennial favourite, some say there are dietary reasons to favour a Mediterranean diet. A few choice recipes including Chef Aurora Strange's Seafood Soup and Seafood Salad fit the bill.
- Pan-seared items
- Fresh herbs - Herbs are making a big splash in the cocktail world with basil or lemon basil replacing mint for example. Here's a cocktail recipe that uses Lavender to lend its special nuances to a lovely drink.
- Latin American cuisine- With top chefs like Miami's Doug Rodgriguez riffing on Latin themes with his Nuevo Latino and Chef Norman Van Aken taking Caribbean and Latin American indigenous ingredients and elevating them to edible art, it's no wonder Latin American cuisine continues to gain in popularity. From humble taco stands all over the US to more polished Latino fare, this a cuisine in which there's something for everyone. A few suggestions: the very traditional and delectable Tres Leches Cake, Brazil's answer to the gougere, the Pao de Queijo, Cuba's Mojito cocktail, and some insider tips on the wonders of Chilean wine.
- Exotic mushrooms - from Italian and Croatian truffles to porcini, mushrooms show up in everything from soups, salads, condiments/dressings to braised meats and pastas. Here's one mushroom soup recipe you won't want to miss: Mushroom, Spinach and Ginger Soup.
- Salts - Hailing from all over the globe- from the Murray River in Australia to Dead Sea flakes from Israel, the variety can be overwhelming. Take a peek at one of the best shops to purchase good quality salts and a dizzying array of spices (including peppers) from The Spice Trader.
- Grilled items- Who doesn't love a good BBQ? Here are some marinade and grilling sauce ideas as well as a few recipes to get you going.
- Pomegranates - This one was a bit of a surprise to me. I thought they would have moved on by now to perhaps the "new" superfood- the tropical Mangosteen fruit that some are even taking as a dietary supplement!
- Grass-fed items - A couple of recipes using the best grass fed meat you can get your hands on! Grilled Lamb with Acai and Pine Nut Compote, and Beef with an Argentinean Chimichurri.
- Free-range items
- Pan-Asian cuisine
Cool Items
- Scandinavian cuisine- Marcus Samuelsson will not be happy about this one. We have a soft spot for Graved Lax any time of the year!
- Starfruit
- Organ meats/sweetbreads- Anthony Bourdain will be disappointed (or perhaps he won't care which is more likely) to read this...
- Ethiopian cuisine - Again, Chef Samuelsson will not be pleased. I love a good Doro Wat!
- Kiwi - Packs a hit of Vitamin C and tastes great- wonder why it made the list?
- Edible flowers/rose petals- Always beautiful on cakes and salads.
- Blackened items - Pairs with the Catfish- #19 below.
- Low-carb dough - Did anyone ever really eat this?
- Soda bread - No self-respecting Irishman would leave it behind!
- Fruit soups - Cherry soup- what's not to love?
- German cuisine - In the dead of winter, there's nothing more fulfilling that some good German grub!
- Taro - I still like them - especially as chips!
- Low-carb items - Good riddance to silly fads- moderation has to be key not low-carb this or that.
- Foams- Tell that to the molecular gastronomists!
- Okra - Still love them.
- Vichyssoise
- Meat salad
- Consomme - A good consomme is like comfort food in a bowl!
- Catfish - I guess that goes along with blackened.
- Cold soups - I think they're still an elegant way to enjoy a soup in the summer.
What do you think? Do you agree or disagree with the survey's findings? Curious minds want to know what's hot or not in your part of the globe so start a discussion and add your two cents worth!
The copyright of the article Top Food Trends of 2007 in Food Trends is owned by Mary Luz Mejia. Permission to republish Top Food Trends of 2007 in print or online must be granted by the author in writing.
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