2017 Expected Food Trends According to Chefs and Bartenders
Exquisite, surprising and innovative tastes are going to titillate our taste buds this year. As renowned food and drink experts analyse and foresee the trends that are developing in in the United States (US) this year they agree that culinary experiences will be extended beyond the dishes themselves to offer food lovers totally unique experiences by giving equal emphasis to the atmosphere and presentation as well.
Some restaurants and eateries go for the cultural feel
Dimmed lighting, reclaimed wood, vintage wines…These are the key aspects that make for an elegant yet cosy atmosphere. Such trends are quick to disperse, giving restaurants and eateries the American cultural feel that will be present in 2017 across the US.
Casual dining is deeply anchored
Restaurateur/ CEO Danny Meyer stresses that fine casual dining is deeply anchored in New York. Discerning customers have given restaurateurs the driving force to emerge in the fine casual industry. Restaurants such as Cava have proven that quick and quality dining at an affordable price are attracting more savvy eaters. Meyer is of the opinion that the latest technologies can also be embraced to enhance customer experience and consequently, expand the loyal customer base.
Cocktails promise an explosion of flavours
Julia Momose, head bartender, has taken interest in the famous Scandinavian spirit Aquavit, as it showcases flavours that can ignite a craze behind bars. This spirit, already being adopted in several bars, is blended to make cocktails more sweet. It equally gives an exquisite twist when mixed with herbal and exotic ingredients.
The master of Italian cuisine, Mario Batali, on his side, has a weakness for the common Italian digestif Amaro. He considers that going beyond regular blending norms with this spirit will position it as a hit in bars.
Sean Brock, Southern Chef, feels that fine dining will go in pair with high quality whiskey and bourbon. According to Brock, the American people are more than ready to get back to the truest of the American tastes.
Cachaça, the famous Latin American distilled spirit made from sugar cane juice will emerge as real player according to Ivy Mix. Given its nature, sugar cane opens room for a variety of designer drinks and can be aged in its own unique manner. As such, a panoply of taste are ensured for unique cocktails.
Indian, Filipino and Israeli cuisine will attract through diversity
Alon Shaya expresses passion for Israeli food and family dining. The chef strongly believes that Israeli food can enhance on-site dining experience and bring out the culinary vibe in people.
Apart from the Mediterranean dishes, spices will equally have their say. Trademarks of Indian cuisine, they have succeeded in igniting the feeling of wanting-more in the American palate, according to chef Floyd Cardoz.
Anita Lo, on her side, sees that the essence of Filipino cuisine and how its classic algae oil possessing numerous health benefits, can alter the food trends in 2017.
