Category Archives: trend
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.
Okay, have I got your attention? That’s the idea. Santa Claus is an important part of Christmas and he doesn’t just belong to the children, either. He is an integral part of the spirit of Christmas I think, and his importance has very little to do with his big list of toys.
In an age where everything is about knowing the intimate details and having the “behind the scenes” scoop, people seem to think that reality is never what it appears to be. Famous people must not really be happy; there must be some scandal behind their smiles. Spectacular events are not really as special as you initially thought; special effects done on computer and stunt doubles are the reasons behind it.
This kind of skepticism is infectious and it makes us think twice before believing anything. But does that mean there is nothing worth believing in? Quite the contrary – we need to believe now more than ever.
In 1897, Francis Church wrote that now famous letter to a young girl named Virginia. Today there is talk of the newspapers folding their operations because no one is reading them. Somehow we still need to get the message out to the world that just because you cannot understand the magic of how something good works does not mean you need to discount its value. If we are ever to achieve greater heights in our existence, there needs to be something out there we have not yet imagined to which we can aim our sights. Otherwise, quite frankly, what is the point?
In 1947, a movie was released called “Miracle on 34th Street”. It was the story of Kris Kringle, a department store Santa who showed skeptics how important it was to believe in Christmas… he also talked about the importance of imagination, and faith. All of those, he said, were wrapped up in the spirit of Christmas.
In 2004, Robert Zemeckis directed a movie entitled “The Polar Express”. In it, a child gets a ride on the mysterious train that goes to the North Pole on Christmas Eve, and he learns the secret of Christmas. Believing in the power of Christmas – with its spirit of giving, and forgiveness – is the key to it all.
I am calling on all souls that wish upon stars and throw pennies into fountains – you are needed now to share your faith with those less fortunate, and to ensure that children keep that twinkle in their eye that makes them want to believe. For you see, it is the children that save us all. Those of us who can hold onto the glimmer of wonder that comes from believing are trying to keep some of the magic of childhood with us.
And by the way, for you skeptics in the crowd, I really do know Santa Claus. I have touched his beard and felt his smile warm my heart; I have even shared coffee with him! He is alive and well, and quite busy this year I am happy to report. You see, there is hope for us yet, if we keep believing. If you would like to get in touch with him, you can always start writing again. He doesn’t mind if he hasn’t heard from you in a while 🙂
In closing, I am reprinting Mr. Church’s original letter for you here as I think it still says the right thing, more than a century later.
Merry Christmas, everyone!
From the Editorial Page of The New York Sun,
written by Francis P. Church, September 21, 1897
Virginia, your little friends are wrong. They have been affected by the scepticism of a sceptical age. They do not believe except they see. They think that nothing can be which is not comprehensible by their little minds. All minds, Virginia, whether they be men’s or children’s are little. In this great universe of ours man is a mere insect, an ant, in his intellect, as compared with the boundless world about him, as measured by the intelligence capable of grasping the whole of truth and knowledge.
Yes, Virginia, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus! It would be as dreary as if there were no Virginias. There would be no child-like faith then, no poetry, no romance to make tolerable this existence. We should have no enjoyment, except in sense and sight. The eternal light with which childhood fills the world would be extinguished.
Not believe in Santa Claus! You might as well not believe in fairies! You might get your papa to hire men to watch in all the chimneys on Christmas eve to catch Santa Claus, but even if you did not see Santa Claus coming down, what would that prove? Nobody sees Santa Claus, but that is no sign that there is no Santa Claus. The most real things in the world are those that neither children nor men can see. Did you ever see fairies dancing on the lawn? Of course not, but that’s no proof that they are not there. Nobody can conceive or imagine all the wonders there are unseen and unseeable in the world.
You tear apart the baby’s rattle and see what makes the noise inside, but there is a veil covering the unseen world which not the strongest man, nor even the united strength of all the strongest men that ever lived, could tear apart. Only faith, fancy, poetry, love, romance, can push aside that curtain and view and picture the supernal beauty and glory beyond. Is it all real? Ah, Virginia, in all this world there is nothing else real and abiding.
No Santa Claus! Thank God! he lives, and he lives forever. A thousand years from now, Virginia, nay, ten times ten thousand years from now, he will continue to make glad the heart of childhood.
I write a weekly column for a local website, Castanet, about foodie stuff and last week I featured some of the popular food trends of 2015. Food and eating has become more trendy in itself, with quotes everywhere and information to be had behind every click of the mouse.
There were some interesting recipes I found in my list, so I thought it would be fun to include them in my archives here. I’m also going to mention here some of the bloggers and chefs I find myself returning to often for recommendations and ideas. I hope you enjoy this meander into the web of seemingly infinite opportunities!
My first mention was BURGERS – go figure. All kinds of weird and wonderful ingredients are possible… I don’t know about some combinations (a squid slider?!) but I did have oyster burgers a few times and they were delicious. My favourite recipe for this is from Jamie Oliver – his Carpetbag Burger (great name too, don’t you think?)
Next up was WAFFLES, with savoury toppings. I do have a great recipe already, for Pecan Waffles. They are equally good with fruit compote and yogurt, maple syrup and sausages, or BBQ – chicken or pulled pork both work 🙂 I’m also a big fan of the food truck, Wafels & Dinges. I got to eat from one of their trucks on a foodie trip to New York a bunch of years ago; now they are so big you can do a tour of their factory in Brooklyn.
The trend of making up words entered into the next entry, “BRINNER”. Well, my mom used to serve apple pancakes for lunch on a cold winter day, so waffles and BBQ for dinner wouldn’t be a big reach. Years ago when I lived in France it wasn’t uncommon for us to make a salad for dinner on a busy weeknight, with a bit of bacon and poached egg. If you like poached eggs, it’s a nice change from meat and potatoes. You can pair some interesting wines with it too.
GYROS and DONUTS are foods that aren’t exactly practical for many to try at home, but it can be fun to find a local haunt and support them. Big cities are full of fun ethnic foods and fusion combinations that can broaden your horizons. This speaks to the next trend in my list, the I DARE YOU foods. In smaller communities, my experience is that farmer’s markets can hold wonderful secrets (and vendors often know about places that use weird and wonderful ingredients).
CRAFT BEVERAGES are also very trendy, and the locations and atmosphere have become increasingly competitive and innovative – more fun for customers. My humble advice here is check out social media and look for knowledgeable staff at establishments who can help make recommendations for you. Here’s a great craft beer primer and a few cocktail possiblities to get you started.
Preserved foods are a big category, and a few items are especially trendy. SALT COD or baccalau as it’s called in the Mediterranean, is a tasty fish. I loved the flavours when we sampled it for the first time in a tapas bar in San Sebastian, Spain. To use it you have to rehydrate it and cut the saltiness which takes a couple of days, so if you want to cheat you can try a recipe with fresh haddock instead. Mario Batali has recorded a traditional favourite salt cod recipe from Italy if you’re game.
My inspiration for the article was PICKLES and so I have to include a link for you on that topic. One of my favourite bloggers is Deb Perelman from Smitten Kitchen and she has a great recipe for a sort of pickled salad that is designed for people who aren’t pickle fans, so that should motivate just about everyone!
Whether you try any of these recipes, or just enjoy a bit of armchair virtual nibbling then Bon Appetit. And if you’re looking for some other bloggers to follow, might I suggest checking out the Saveur Magazine awards list? There are lots to choose from, including a Special Interest category that has bloggers with dietary restrictions or preferences and other passions they want to share!