Culinary trends to look for this year

Well, it’s over. Two weeks ago now, 2021 has passed and with it a few food trends we might be happy to say goodbye. With any luck, feta and cream cheese will be back on the shelves now that TikTok Cheese and Tomato Pasta has reached its viral expiration date. And while pesto eggs might be the flavor of last year, the espresso martini revival seems here to stay.

Unlike last January, we are starting this new year with vaccines and boosters at our disposal, but the omicron variant will ensure that eating at home remains an unbroken trend. Other habits will take root: take-out meals and meal kits for participatory home cooking will continue, and local delivery services will appeal to third parties known for their abusive prices. Customer interest in food sources, local supply chains, foods containing CBD, and adaptogenic drinks designed to calm us down will remain, like most of us, high. But what else can we expect in the trend forecast for 2022? A few surprises, but many that make sense for the health of the industry as a whole.

Restaurants with limits

Impacted by staff shortages and high food costs, we will continue to see restaurants open for fewer days, with smaller, tighter menus and higher prices. There will be more stringent cancellation policies with some requiring a credit card, no-shows and last minute cancellations incurring a charge per person. On the service side, there will be more bundled tips for front and back staff, a more equitable lump sum hourly wage, and tip suggestions on the bill that start at 20 percent but show the tip calculation at 22 percent. one hundred and 25 percent or more. If you still expect the servers to work so you can eat out, now is the time to embrace that big-tip energy.

Culinary experiences

High-end gastronomy is back. We will see an increase in fixed price tasting menus and chef collaborations. Just as musicians collaborated on pandemic releases, we’ll see more collaborations across the top and bottom of the state with residences, guest conductors, and pre-sale tickets paid in full in advance through sites like Tock. Al fresco dining will also last, fueled by the increase in outdoor events, wood-fired cooking and asado barbecues.

All Comfort Food, all the time

We’ll see more comfort food from chefs cooking foods that reflect who they are, where they are and how they belong, from Nigerian fufu to Lebanese kibbeh. With previous national trends for Korean tacos and desi Indian pizzas already available in the upstate, we’ll see fusion menus from chefs less concerned with restrictive labels or strict authenticity. We will be treated to more culinary mashups like Itameshi, the Japanese version of Italian cuisine, or Mexican-Chinese cuisine with dim sum tamales and tacos with lettuce instead of tortillas.

Eat plant-based and environmentally friendly

The past year has brought a tidal wave in plant-based diets and the integration of vegan menus. In 2022, we can expect more, including the rise of “reducetarism” among those who do not swear against animal products but reduce the amount of meat, dairy and eggs they want. use. We will continue to see alternatives to mushroom-based meat, and with more and more people eating their vegetables in direct-to-consumer channels like CSAs and farmers’ markets, the pandemic growth of frozen vegetables will not happen. probably won’t stop. Plus, here’s a weird one: You know soy, rice, almond, and oat milk, but potato milk is touted as the next big thing.

Fermented and preserved foods

Another pandemic hobby has spurred the popularity of pickling, canning, drying and storing salt, and this is expected to continue with restaurants expanding pickle programs, exploring koji fermentation and using koji fermentation. fermented products like vinegar and kombucha in cooking and cocktails, some even drying out and finding use for these mighty potent kombucha mothers. Kefir and kefir drinks that are good for the gut will continue as part of the widespread interest in drinks that are good for the body.

Low ABV cocktails

While mocktails have found a respected place on cocktail lists for those who don’t drink, it is the widespread interest in low-alcohol cocktails that shows a major shift in the market. Consumers choose low-alcohol spritzes and amari-based cocktails to reduce their overall alcohol intake or alternate with more alcoholic drinks on a night out. Canned cocktails continue to reflect this interest and are taking over from the low calorie, ABV hard seltzer of 2020.

Dairy free ice cream

Sunflower seed butter and oat milk are two leading plant-based products on the ice cream or fro-yo scene, and along with Ben and Jerry’s, four non-dairy flavors, oat milk d oats in partnership with 16 Handfuls and Hudson’s own Creme Culture selling kefir and probiotic sorbets and ice cream with fermented and alcoholic flavors, we can expect more fresh treats in 2022.

Spice & Heat

Crispy Chilean Oil was the star of 2021, and who hasn’t watched “First We Feast: Hot Ones” episodes with celebrities working on increasingly painful hot wings? Well, spicy sauces like gochujang and hot pepper oil were just the tip of the condiment, and we can expect to see more spice on our plates this year.

Splurge on luxury

My New Years social media was filled with people throwing 1 and 2 year old leaven in a weirdly cathartic and symbolic end to their required self-sufficiency. But as many posts featured big spoonfuls of caviar stacked on potato chips, latkes, and fried chicken with a layer of sour cream. Between that and the unstoppable interest in pet-nat wine and authentic champagne, it seems that our taste for the luxury of life is returning.

Dinner with pandemic puppies

You cannot have missed the pandemic puppy epidemic that skyrocketed when isolation and the need for emotional contact and support were at an all time high. Today, these little patches of fur drag their owners to sidewalk parking lots for breakfast, lunch, and dinner, and more restaurants are ready to welcome well-behaved dogs outside and outside. inside, even if the health service says it is banned.

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