Melissa Kravitz Forbes – What will we be eating and drinking in the future? Ugly vegetables, bycatch fish and sea-sourced veggies, like kelp.

With the new year just weeks away, 2019’s food trends are on the precipice of becoming obsessions. The Door, a culinary and hospitality consulting agency, polled over fifty food experts across America for their insight and predictions on what food and dining trends we can expect in new new year. Sustainability is a major theme, as is affordability, and a return to the classic instead of the gimmicky. Renowned chefs like Stephanie Izard (Girl & The Goat), Mark Rosati (Shake Shack), Nicholas Papadatos (Freedman’s LA), Lorena Garcia (Chica), Marc Murphy (Landmarc) and many, many more weighed in on The Door’s final list of the twenty most prominent dining trends we can expect in 2019.

And yes, expect plenty of these trends, ingredients, flavors and service styles to overlap.

“While ‘fusion’ cooking feels dated, so many cuisines have celebrated the ingredients and flavors from other cultures for a long time,” says Stephanie Izard, of Chicago’s Girl & The Goat. “For instance, Peru has a rich history of incorporating Chinese, Japanese, and Spanish flavors into its cuisine. So instead of the term fusion food, 2019 feels like a great year to celebrate all of the natural collaborations and inspirations that have come from living and cooking in melting pots.”

Here are The Door’s top twenty 2019 trend predictions for restaurants and dining across America. Check them off all year as you see them!

  1. Restaurants offering all day dining
  2. Cheap wine on menus
  3. Unplugging while you eat (NOT eating for the ‘gram)
  4. “Melting Pot” Cuisine
  5. Kelp, kelp and more kelp
  6. Restaurants keeping notes on guests
  7. Building dishes with flexibility for allergens
  8. Plant proteins
  9. Hybrid or “Flavored” Chocolates
  10. Tableside presentations
  11. “Imperfect” produce (also called “ugly” produce)
  12. Boutique menus
  13. Classic cooking techniques versus gimmicks
  14. Menus marking dishes on with footnotes on nutritional value
  15. Fermented and preserved foods; homemade vinegars & hot sauces & kombuchas
  16. Super Succulents
  17. Bycatch fish (fish caught by accident while fishing)
  18. Consolidation of all the home delivery services
  19. Restaurant swag will make a comeback
  20. Zero proof cocktails; think ginger shots instead of tequila shots

https://www.forbes.com/sites/melissakravitz/2018/12/18/2019-food-trends/#9d5510c43877

%d bloggers like this: