With a new year comes new trends. That applies so much to food too. There are some novel ideas coming out of the culinary world .Will they stick? Maybe.
Regular contributor Kim Severson wrote about these trends that were also covered yesterday in todays' New York Times Food section.We covered the future rice of sauces like Chipotle's which is an easy copy. This is a spicy vinaigrette that could work well with an adobo chicken salad.It's has the kick of chipotle peppers in tt. It could also work well There was also fruit like strawberries that will have added flavors like pineapple and passion fruit bread into them.There is an incredible interest in seed development as per the director of sales Jon Hansburg of Baldor Foods in the Bronx. The company specializes in such delicacies as truffles and microgreens. Again there was also the idea of better hospitality aimed at customers. This will be apparent as employees such as waitstaff and cooks will get a better work/life balance.Restaurants will also be warmer to customers ,offering them a haven amiss the turmoil outside.
Another trend not covered yesterday was savory coffees!!. THose liquid desserts with syrup and cream will make way for more saltier brews. Coffees are being mixed with pureed sunchokes and avocado and be infused with ginger ,lemongrass and rosemary. Yemeni coffeehouses which got their start in Detroit, the country's largest Arab community will be spreading to other areas, bringing their Hawaii spice , a mix of cardamon, cinnamon and ginger. Japan will share its' grab and go gastronomy as even gas stations will offer prepared meals, along with their own brands of frozen foods and salads along with creating coffee bars.Protein consumption will be on the rise as more people go for peanut butter and Turkish breakfasts which expand the first meal with feta cheese and jams. Even orgam meats which usually are ignored could be on the table this year. There are also going to drinks that give the same buzz as alcohol, but instead of being ninety proof they're infused with hemp kava and an amino acid called GABA which calms the brain.
These are some of the trends that will grace 2025. There will probably be more as the year goes on. These trends are worth trying and should add interest to any diet.
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