I recently came across this press release from Epicurious.com. Epicurious comes out with an annual list of what it predicts to be the coming culinary trends for the new year. It was released in December so I'm a bit late, nonetheless I thought it was a fun read to see if the culinary online publication's predictions were on so far. What do you think?
And eh hem, Portland, Maine the new Portland, Oregon. I don't think so! There is only one Portland in this USofA!
Epicurious.com Releases Annual List of Culinary Trend Predictions and Reflections
NEW YORK, Dec. 2 /PRNewswire/ -- Push the Thai menu aside, and make way for Peruvian food. Epicurious.com, the premier award-winning food site, has released its annual list of food trend predictions for 2009. Epicurious.com editors think you'll make more dining decisions based on value, see noodle shops open alongside sushi restaurants, and notice a surge in smoked flavors as opposed to fried.
Epicurious.com makes the following culinary predictions for 2009:
-- Peruvian is the new Thai: You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Cantonese, Japanese, Italian, French,and British immigrants. Pisco Sour, anyone?
-- Noodle Bars are the new Sushi Joints: With some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there's no ramen, udon, or soba shop in your neck of the woods,there probably will be soon.
-- "Value" is the new "Sustainable": These days,the economy dictates our cooking and shopping decisions. Bargains are in,no matter where they come from.
-- Ginger is the new Mint: Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin-Mule, and Ginger Smash)are bubbling up at places like the Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York.
-- Smoking is the new Frying: You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders (Eben Freeman at Tailor in New York, for example)are smoking their bourbons, and chefs, recognizing the national craze for BBQ flavor, are smoking more than just salmon and ribs: nuts, salts,even smoked steelhead roe (at Chicago's Alinea). Who says smoking's bad for you?
-- Regional Roasters are the new Starbucks: It's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded, and the little neighborhood coffee roasters thrive again, like Stumptown (Portland,Oregon), Blue Bottle (San Francisco), and La Colombe (Philadelphia).
-- Portland (Maine) is the new Portland (Oregon): Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo's, and Fore Street to start.
-- Rustic Food is the new Molecular Gastronomy: Wacky weird-science cuisine that requires fancy-schmancy equipment doesn't necessarily make food taste better, and more often than not it adds needless complexity (there are exceptions). Most importantly, no one really wants to do this at home. Expect to see comfort food stage a comeback again.
-- "Top-Rated" is the new "Critic's Pick": Power to the people; single critics are a dying breed. Why believe what one person says when you can read and reflect on what hundreds think?
For a complete list of the best food trends this year, log on to: http://tinyurl.com/5u2udn.
Epicurious.com, a CondeNet site, is an award-winning food Web site that incorporates more than 35,000 professionally tested recipes from the premier brands in food journalism, 50,000 member-submitted recipes, and Web-exclusive original content from Epicurious.com editors and leading food authorities around the world. Epicurious offers a wealth of articles and tips focused on cooking, entertaining, wine, cocktails, and shopping.
CONTACT: Allison Braley (212)790-4487 firstname.lastname@example.org Epicurious.com
CONTACT: Allison Braley, +1-212-790-4487, email@example.com