Does a dish or a culinary technique become big because it’s riding some imaginary wave of popularity? Or does the simple act of forecasting spark rising interest in authentic Thai food, smaller portion size and foods enriched with animal blood? (three of the trends coming in 2012, according to this report.) Who cares? It’s good fun and I’m going to take a crack at calling a few, too. Most of mine are based on wishful thinking, but I did rightly predict last year that macarons would have their moment in the spotlight.
1. Curative cocktails. With the shocking embrace of coconut water as the “it” beverage of 2011, I’m hoping to see bartenders take heed and go real retro with some of their concoctions. Because, if you know your liquid history, you’ll know that the original drinks were meant to be tonics. I’m not imagining a wheatgrass and rye on the rocks, but something delicious that has some “healthy” ingredients to balance out the booze.
2. The rise of Southern-style layer cakes. While cupcakes and pies are still going strong, it seems only logical that restaurants pastry departments would want to give a fresh twist on the homey discs of cake spread with creamy frosting. Yes, Red Velvet’s leading the charge, but here’s hoping we’ll also see more caramel and coconut layer cakes in the near future. Layer cakes shouldn’t just be reserved for birthdays!
3. Better kid’s meals at restaurants. Why must pint-sized diners be saddled with limited options like grilled cheese and plain pasta? I’m sure most picky kids don’t want to stray from that time-honored formula, but these small customers deserve a little more respect and some cleverly cooked veggies.
4. Discounts for diners who BYO take-out containers. The steady march toward cleaner/greener lifestyles makes this proposed practice a no-brainer to reduce the use of disposable containers.
5. More biodynamic farming. Organic’s great, but biodynamic is even better. At least judging from the absolutely outstanding eggs I tried last year in Canada that were from biodynamic farms. The yolks were brilliant orange and tasted richer than any “farm fresh” egg I’ve ever eaten.
6. New appreciation for little fish. Three cheers to chefs who work hard to turn skeptics into fans when it comes to sustainable species such as sardines, anchovies and smelt, pictured here. Those mild-tasting smelt were grilled and served simply with sun-dried tomatoes and a watercress salad by Anthony Polizzi at Steelhead Diner in Seattle’s Pike Place Market.
7. Better butter. I don’t mind paying extra for bread service in a restaurant, especially if it comes with a premium spread. Lately, I’ve been sweet on a Breton butter from France that has a generous dose of salt throughout. I love it on bread and think I might use a little less because it tastes richer. (Or maybe I’m fooling myself.)
8. Kosher salt being edged out of kitchens in favor of sea salt. If you’ve ever heard author/entrerpreneur Mark Bitterman talk about the benefits of dumping the industrial product otherwise known as Kosher salt in favor of the naturally produced sea salt, you’d switch, too. His reasoning: If you’re going to use really great ingredients, shouldn’t you also splurge on a quality salt?
9. Ketchup gets an upgrade. While we’ve spent the past few years dipping into a rainbow of mayo-based sauces, ketchup has been mostly neglected. But that’s going to change as professional kitchens get creative in coming up with tomato-y spreads and French fry accompaniments that aren’t so sticky sweet and have some personality.
10. The lowly bean goes gourmet. Dried beans are going to make a big splash in 2012, especially after the early January release of Crescent Dragonwagon’s definitive book on cooking beans. Looking at the rainbow of beans available and getting a handle on how to prepare them in new and exciting ways has added benefits: They’re a great value AND so good for you!
Care to add any predictions?
— Leslie Kelly
