It is that time of year when we take a collective look forward at what MIGHT happen in the new year and OMG, new decade. (At least this decade has a name everyone agrees on.)
Yes, I have perused a few of the usual foodie trend lists and have read the food buyers trend report. I will also be attending the Fancy Food Show next week in San Francisco. Six days into the year and I revert to my typical contrarian’s way. I will assert a list that may or may not resemble the others.
Food and Wine trend predictions for 2010
1.Truffles in all their variations ~ salt, oil, foie gras ~ will make a surprising comeback
2. A rice flour/corn starch blend will often replace wheat flour
3. Game meats will find a niche at the high end of the dining world
4. Meritage blends will be the new cabernet. Old-school or new-school variations are included.
5. Eco-everything and an over-blown use of the word "green" will continue, de-sensitizing the public to the enviro-benefits of other buzz words like "organic".
6. Food allergy awareness at restaurants will result in custom-built meals offered on the menu.
7. Un-oaked chardonnay from Australia and New Zealand will catch fire, up-ending American producers.
8. Boxed wine will finally get some respect.
9. Asian and Middle Eastern spice blends will become more important.
10. Harissa and za’atar.
Runner-up 1: "Colored" produce - black garlic, purple potatoes, etc
Runner-up 2: rendered duck and pork fat replacing butter in home cooking
Runner-up 3: alternative sweeteners (agave nectar, stevia) replace corn syrup
January 2011 posting will either be rueful or triumphant ~ place your bets now. May the best prankster win.Labels: 2010 trends, food trends, wine trends