Monday, December 31, 2007

Food Trends for 2008

Happened to be watching The Early Show on CBS this morning and caught the segment with Bon Appetit magazine's restaurant editor Andrew Knowlton. He was on to chat about Food Trends for the coming year, always one of my favorite topics. Here's what Knowlton said to expect more of in 2008:

Burgundy – especially the 2005 vintage which he called a can't miss year "across the board" whether you're paying $12 a bottle or $1200.

Rye-Based CocktailsSmile Hon editor WP Tandy and I have been talking about a new rye movement for about a year now so we're already ahead of the cocktail curve, so to speak. Knowlton says this cousin of bourbon is the backbone of amazing cocktails including the classic Manhattan. Watch for our report on Pikesville Rye, invented in Maryland but now brewed in Kentucky.

New Spices – goodbye cumin, sage, marjoram and coriander. Say hello to the Balinese Long Pepper, Saigon Cinnamon, Fennel Pollen (apparently very popular in today's Tuscan cooking), French Basque Pepper (which Knowlton called "the new paprika"), Grains of Paradise, and Ras el hanout an aromatic Moroccan spice blend with varying recipes.

Oysters – I only enjoy these guys in a Po' Boy (my fave is at Mama's in Canton) but Knowlton says this sustainable protein is now available no matter where you live thanks to companies that will overnight them to your door.

Heirloom Beans – you've heard of heirloom tomatoes and heirloom meats. Now folks like Rancho Gordo are bringing heirloom beans to market in small quantities. Just say no to 10 year old supermarket beans!

Boutique Bakeries – the pastry chef is coming out of the back of the kitchen and becoming a star in their own right. Even in Kansas.

Reusable Grocery Bags – when the checkout clerk asks "paper or plastic?" tell 'em you've got your own reusable bag.

Low and Slow Cooking – this isn't your grandma's crock pot. New crock pot cooking is all about "slow and low" and making tender, tasty cuts of meat. I already have a crock pot pulled pork recipe I can't wait to try out during the NFL playoffs. While you're at it be sure to check out the Indoor Barbecue feature from THG #2.

Meat Cookbooksartisan meats are big and cookbooks like Pork and Sons are preaching the practice of using all parts of animals like pigs, with "head to tail" becoming a popular catchphrase for the movement.


Anonymous said...

It looks as if 2008 will be agreat year!

John said...

I've seen ras el-hanout at the World Market before. I didn't even know it would be so trendy this year!