craze of May 2013 a mere blip on the culinary radar or a new classic to add to the dessert pantheon?
The filled croissant-doughnut hybrid dessert created (and trademarked) by New York baker Dominque Ansel certainly qualifies as a viral dessert, but any cloying sweetness was tempered by a Top 10 Google search for “Paleo appetizers.” The Paleo diet is high in protein and low in pesky carbs.
To read the culinary tea leaves, theNational Restaurant Association
surveyed 1,300 chefs to produce “What’s Hot 2014 Culinary Forecast,” a fairly exhaustive ranking of 209 trends ranging from the No. 5 appetizer amuse bouche to quinoa, the No. 2 starches/side item. But in overall trends, No. 1 (locally sourced meats and seafood) and No. 2 (locally grown produce), did not change from last year.
Is afternoon tea a trend or a fad?Food Channel
, a trade publication, credits the PBS’ most-watched drama “Downton Abbey” for pushing a resurgence in “low tea,” an extra meal to tide one over until dinner.
Nordic cuisine has been popping up on gastronauts’ must-eat lists and even local chefs drop Denmark’sNoma
restaurant into conversations, but a prominent Peruvian chef hopes his country’s cuisine is next up. And Food Channel put the Midwestern cuisine food movement at the top of its list. Indeed, Rye’s fried chicken from Leawood landed on the cover of Saveur’s August/September issue.
Kansas City chefs will have an opportunity to strut their stuff when 1,500 of the nation’s top chefs arrive in July for for theAmerican Culinary Federation’s
convention. Sessions will focus on trends and techniques. But there’s no doubt they’ll be checking out our barbecue.The beautiful cocktail
The Brazilians call their brand of football “jogo bonito,” which translates to “beautiful game.” The 2014 World Cup (followed by the Summer Olympics in 2016, also in Brazil) should be just the thing to move the country’s star cocktail — the caipirinha — from the bench to a starting position.
Afraid to order a cocktail you can’t pronounce? Say it with me: caipirinha (ky-pee-REEN-yah), a truly beautiful cocktail made with muddled limes, sugar and cachaca, a Brazilian-style rum. They make authentic versions at Brazilian restaurants Fogo de Chao on the Country Club Plaza and Em Chamas. But there’s no reason you can’t make your own. One popular premium brand of cachaca (kah-SHAH-sah) is LeBlon, although less-expensive Pitu will do. If you need a muddler, check out my favorite: Rosle’s special caipirinha version, sold at Williams-Sonoma.Root-to-stalk cooking
Frugal chefs and thrifty grandmas unite. First it was chefs championing nose-to-tail butchery, or using every part of the animal to avoid waste, just like grandma did. Now a growing number of chefs are using the parts most of us trim away and discard — think roots, stalks, peels and seeds.
The wide array of vegetable cookery titles appears to balance a recent spate of meaty cookbooks for carnivores. Check out the following titles: “Root to Stalk Cooking” by Tara Duggan, “Vedge” by Rick Landau and Kate Jacoby and “Vegetable Literacy” by Deborah Madison.Loco for coconut
Things are not always as brown and white as they seem. Take the coconut: for years the oil has been labeled as an unhealthy fat and a contributor to heart disease. But now TV’s Dr. Oz is touting the benefits of a few tablespoons of coconut oil a day. Coconut oil is best for sauteing or stir frying over medium heat, and its neutral flavor makes it good for baking. High-fiber coconut flour is a smart gluten-free baking option. And while we’re talking about frugal cooking, don’t forget pure coconut water, which contains electrolytes and more potassium than a banana.Fermentation nation
For his most recent book “Cooked: A Natural History,” food guru Michael Pollan hung out with a band of merry folks he calls “fermentos.” These folks like the taste and health benefits of naturally fermented foods that are high in probiotics. You know, grandma-style pickled vegetables, kimchi, preserved lemons, yogurt, cheese, kombucha and other homemade brews. As a culture, Pollan notes that we have become squeamish about bacteria, but fermentos argue that a little bacteria is what keeps us strong and healthy.Rockin’ ramen
You know a trend is afoot when teenagers at a local high school create a club to celebrate the joys of slurping ramen. Then Ramen Bowls in Lawrence proclaims itself the state’s first ramen bar. And at a recent high-end wine dinner, James Beard-award-winning chef Michael Smith served his upscale interpretation of ramen noodle soup topped with a duck egg and a taro chip that is not only elegant but worthy of second helpings.Homemade liqueurs
Lately craft bartenders have been infusing spirits with hints of fruit, nut and spice for their cocktails. Home brewing takes an investment in equipment and a certain amount of trial and error, but the recipes for DIY liqueurs are nearly foolproof. Simply take alcohol and add flavorings and sweeteners. Tincture anywhere from a few hours to a few weeks, based on the concentration of flavor and the proof of the alcohol. Voila! You’ve got a delicious cordial to sip or to give as a gift.What’s hot for chefs
Locally sourced meats and seafood
Locally grown produce
Healthful kids’ meals
Hyperlocal sourcing ( restaurant gardens)
8. Nonwheat noodles/pasta ( quinoa
, rice, buckwheat)
Farm/estate-branded itemsWhat’s hot for bartenders
Locally produced beer/wine/spirits
3. Onsite barrel-aged drinks
Culinary cocktails ( savory, fresh ingredients)
Regional signature cocktails
New make whiskey
Food-beer pairingsTop recipe searches of 2013
Pizza doughTop appetizer searches of 2013
4. Stuffed mushrooms
Paleo appetizers (There’s a Pinterest page for paleo appetizers that covers just about everything but dairy.)
10. Grilled eggplant