Category Archives: trend
I was scanning the news this morning and thinking foodie thoughts in a rather stream-of-consciousness fashion. Nothing seemed to stick, it was all random. My brain went with that theme and suddenly I was humming the Arlo Guthrie tune about a pickle…
That was my inspiration today. My commentary on some of the new cooking and eating trends is entirely random, and without any expertise other than my own tastebuds. It’s fun to be adventurous and think outside the box, but when I threw so many random trends together it made me wonder if we aren’t trying too hard to be unusual. But then, comfort food and retro recipes are other popular trends. Anything is possible.
- Brinner – when you miss breakfast, you can have it for dinner! Some of this trend is centered around the concept of putting a poached egg on top of a dish, but there’s something to be said for making more meals acceptable for all those wonderful Sunday brunch dishes 🙂
- Gyros – it’s cooler when your wrap has an ethnic name, isn’t it? The Greek flatbread with flavourful fillings is the new wrapped sandwich craze. Portable food is always cool in today’s world. If only there was an app that would allow telepathic texting while you eat…
- Donuts – what else can you put in them? It’s frankly scary the range of fillings available in fried pastry, and then consider the variations of stuffed food similar to a donut – like kolaches (great with plum jam but now possible with candied jalapenos and smoked beef, just because).
- “I dare you” food – ever tried beef tongue? How about fresh grated horseradish? Foraged greens? Moss? It’s all out there for the adventurous. Chefs love shock value too sometimes.
- New twists on beverages – craft beer pubs are passé; look for beer bars with odd themes (think different glassware or decor and innovative beer styles). Wine is okay, but mead is more fun. And cocktails can come with any kind of garnish now, even scented feathers!
- Salt cod – no really, you have to try it! Andrew Knowlton, the editor of Bon Appetit magazine, said it looks like “a last-resort snack for those beyond the wall in Game of Thrones”, but treated properly it is delectable.
- Nitro coffee – because life just keeps getting more Fast & Furious. Seriously, why have just caffeine when you can have it injected with nitrogen and served from a tap? It has a creamy texture not unlike a pint of Guinness. Or you can just have cold brewed coffee, the minimalist version.
- restaurant names like never before – in an effort to be new and inventive, owners are picking terms like “luncheonette” and “provisions” to sound unique. Couple this with some wacky ingredient or animal name (think anise hyssop or blue oyster) and you’re all set. Only trouble is everyone else is using the same kind of formula – go figure. It sounds like the new Facebook quiz – “What would your name be if you were a restaurant?”
- Lithuanian and South African cuisine – it sounds like someone spun a globe and said “quick, what countries have we not featured on menus recently?” But there are some interesting foods to try – a Lithuanian stuffed potato dumpling called a cepelinai sounds delicious, and I love bobotie, a sort of South African shepherd’s pie.
- Pickles – you thought I was going to leave you hanging, didn’t you? Don’t you agree, what with kimchi everywhere now and pickled mushrooms as garnish and pickled fruit on cheese boards… the recession wasn’t that bad we need to preserve everything! I love a crunchy dill pickle like the next person, but let’s not get ahead of ourselves.
How trendy are you? Does any of this stuff even pique your interest, or are you more of a Meatless Monday, Tuna Casserole Tuesday kind of person? Does your family enjoy trying new things? I’d love to hear your comments.
I was scrolling through my social media feed looking for inspiration this morning and I found a tweet from one of my fave foodies that instantly got my attention.
Amy Reiley writes about aphrodisiac foods so this tweet isn’t surprising. Her newsletter is one of my favourites. But the fact that the caviar company recommends this method was interesting.
Does this seem like a sexy way to eat? Is caviar a sexy food? Or are you thinking more of Tom Hanks in “Big” when he tasted the stuff…
I have always loved the sensuality of food. The textures, the colours, the beautiful presentation on a plate can be as sexy as an evening gown or a tailored suit in my book. I think a big part of my coming of age was realizing just what power was possible from occasions like lobster dinner a la “Flashdance” (you can look that video up yourself).
Is there a link between one’s passion and feeling that activity is sexy? Is there really such a thing as aphrodisiacs or is it just a ruse to motivate us?
In my humble opinion, making an effort is the key. The key to enjoying food or any other element of one’s life – including sex. I don’t need lobster to turn my husband on at dinner; you’d be surprised what eating a grilled cheese in lingerie will do for your Monday night agenda.
The same goes for the simple enjoyment of food – make an effort to create interesting tastes. For example…
Is winter making you feel bland? How about a spicy soup or stew? Add some chiles and warm yourself from the inside.
Does the plate of food look boring? Garnish it up! Grated cheese over pasta (asiago kicks Parmesan up a notch), chopped fresh green onions over potatoes, balsamic vinegar drizzled over veggies – they all add colour and flavour.
Maybe you’ve already done these things – so, how about wine and food pairing? It’s not as tough as you might think – just focus more n the dominant flavours to match.
And well, if all else fails, there’s always the grilled cheese and lingerie method 🙂
Okay, I’m taking advantage of controversy to get your attention. I do believe that food can help people to calm down and take a breath, though; sitting around a common table partaking of a meal is a good time for discussion. We learn other people’s points of view. The news about the upcoming Oscars being “so white”, that is, not having any nominees who are black – it is worthy of serious consideration. I don’t think that a specific colour is the issue, but rather that colour of any kind should not be part of the discussion, just like gender shouldn’t. The only reason I like the idea of Best Actress and Best Actor categories is that it offers a chance to recognize two performances. But we don’t give an award for Best Female Director and Best Male Director, or Best Film with Women and Best Film with Men, so why do we need to differentiate?
Thankfully, food doesn’t seem to end up in this pitfall often. Wolfgang Puck is preparing the Governor’s Ball for the 22nd year in a row, and he has a plethora of dishes for people to taste, with many flavours and backgrounds.
In an effort to bring together the many sides in this argument, I thought I would offer a few menu suggestions for Oscar night celebrations that featured a range of food from various cultures and countries. Perhaps I could encourage people to look past borders in the same way we should look past the mirror when we see people. They are all people, and this is all food. Beyond that, it’s just meant to be enjoyed, and savoured.
How about an international menu? You know, small plates from around the world, in celebration of all the countries that make great movies and have wonderful stories…
- Spanish tapas, like chorizo & prawn skewers or a Spanish tortilla of potatoes & onions… and a bit of Sherry of course
- Italian antipasto, like warm olives with some capicollo and Asiago… and maybe a glass or two of Prosecco
- French canapés, like cheese straws made from puff pastry and cherry tomatoes stuffed with salmon mousse… and a lovely aperitif like Lillet
- Indian street food, like samosas and pakoras with some mango and tamarind chutneys for dipping… and a bit of Gewurztraminer to wash it down
- British nibbles, like mini “jacket potatoes” filled with sour cream and chives or slices of roast beef with horseradish mustard on toast points… you could save the Port for later in the evening
- Hungarian sausages with a paprika mayonnaise for dipping… and a refreshing Pilsener
- German pickled white asparagus wrapped in ham… with a lager, or do you prefer a Doppelbock?
- Scandinavian smorgasbord items, like smoked salmon on dark rye or pickled herring or Swedish meatballs … and a bit of Aquavit for toasting?
- Asian bites, like wontons and spring rolls or maybe just a platter of freshly made sushi… with sake, because why not?
Or perhaps we should stick to North America, more in the range of “comfort food”:
- BBQ ribs, slow cooked to perfection? would we have to argue about what kind of sauce they had?
- chicken wings – we could have some hot, some teriyaki, some salt & pepper… but we have to include the celery sticks and blue cheese dip
- a cheese ball? or is that too corny? or maybe designer grilled cheese is better
- corny, that reminds me – we need to have chips and salsa!
- Okay, seriously now, how about quesadillas, and pulled pork sliders, and lobster rolls and salad wraps?
- If we wanted something more Canadian for fans in the Great White North, we could offer salmon jerky, fresh oysters, Alberta beef in mini Yorkshire pudding, prairie chicken drumettes in saskatoon berry sauce, Winnipeg goldeye on bagel slices, poutine (of course) and grilled scallops with fruit salsa… not to mention there’s plenty of wine and craft beer to choose from
Even with food it’s easy to fall into a stereotype of what one expects to experience; meanwhile chefs and home cooks around the world are busy knocking down the walls of tradition all the time.It is possible to celebrate history and at the same time look forward in appreciation of the innovations that came later. Sometimes there is a natural evolution to things getting better, and other times we have to think and learn from our mistakes. British food for some means overcooked roast and bland mushy veg, but that is not the case in most places anymore. By the same token I think we can work to make sure that an evening like the Academy Awards night recognizes good work, regardless of where the work came from or what kind of person (or gender or colour) created it.
I for one will still be watching, as I want to remember the many excellent memories I had in theatres this year. I want to spend an evening celebrating with my movie-going partner and soulmate. Perhaps we’ll make a list of our own and toast our very own winners. And we will continue to look for good movies to see, just like we look for new kinds of food to enjoy. A good job deserves to be appreciated, always.
A new calendar year begins, and we all get a chance to be pundits. Since food is my topic of choice, I thought I might as well weigh in, so here are my top 3 picks for trends, and some gratuitous commentary on what I have read from other sources. Feel free to add your two cents below, please!
Food Trend Predictions for 2016
- HYBRID DRINKS – it’s not enough that bartenders have created shrubs, syrups and other concoctions to come up with weird and wonderful cocktails… now we have to combine what we already have! Have you heard of “boffee”, or nitro coffee? I wondered at first if that was just a redneck version of a wine spritzer, but no, apparently it’s a real drink: iced coffee served “on tap” using nitrogen to create bubbles, just like a draught beer. Coconut water, Red Bull and all kinds of superfoods are being added to cocktails; just think, you can get drunk and prepare for your hangover at the same time!
- CLASSY SNACKS – crackers and cheese just doesn’t cut the mustard anymore, folks. You need ethnic dips, ancient grain chips, popcorn with exotic oil & seasoning… or at least use goat cheese drizzled with honey on those gluten-free crackers. Serving snacks is an art as well; if you haven’t invested in funky small plates, then you’d better visit Pinterest soon for a cool idea using something you can find in your pantry and “up-cycle” with a bit of burlap and a hot glue gun 🙂
- COOKING WITH GARBAGE – If you have been in a hole and not listening to the outraged food geeks in our part of the world, you won’t know that we suddenly realized our penchant for having every kind of food available year round and it all being perfect and unique has meant we are wasting an obscene amount of food. Chefs have now made it cool to use the stuff our moms used to regularly transform from the back of the fridge to the table. Dan Barber from Blue Hill in New York served “Dog Food” on his menu last summer during his themed period of working with food otherwise not used – it was ground meat using the cuts the butcher couldn’t sell.
If you aren’t already trying out these new concepts, then here’s your chance to jump on the bandwagon. After all, you don’t want to be the last person in the lunchroom still eating a tuna sandwich, do you?
One trend whose demise I’d like to support is the use of the word foodie. Adam Sach’s recent editorial in Saveur is right on the money:
Maybe we can just focus on the pleasures of eating, cooking and drinking and leave the labels where they belong – on modified corn and the side of wine bottles.
As much as there are chefs innovating with new foods, new fusion and new science, there are also restaurant brands that are working hard to be everything for everybody. McDonalds has coffee now, and menu items which can be custom made (including lettuce wraps instead of buns). Forgive me for sounding snobbish, but I don’t think that improves anything. Do you really go to McDonalds for a healthy meal? That’s like going to Robuchon for take-out, or cheap chicken wings. As consumers we should encourage businesses to be unique, to do what they do best – not to be like every other place in town. Laziness doesn’t benefit anyone in the food chain.
I don’t want to sound preachy, but I do believe wholeheartedly in the importance of good food and the time to enjoy it properly. And when we want to enjoy junk food we should make that an authentic experience as well. No labels, no obligations. Life is too short.