We're still trying to warm up. I blame the Stock Show. No matter what the scientific temperature is, it's actually always 20 degrees lower when the Stock Show is going on.
This is the time of year when every food pundit from Bobbie Flay to your Aunt Martha likes to predict the top fads and fashions in food for the coming year. Here's a fairly honest take on the phenomena:
Paxarcana1. Old shit updated
This one’s easy. Every year, the fancy boys and girls of the glossy food establishment take some boring old thing your grandmama used to make, add guancale or shallot tarragon butter or some shit, then serve it back to you on a warmed-over platter. A few years ago there was a mac and cheese revival. Then it was pigs in a blanket. Next year it will be beef stroganoff with pork belly apple brandy gravy mole. And you’ll pay $38 for some egg noodles and chuck roast.
The rise of molecular gastronomy went from kooky to awesome to tired to really tired in about one calendar year, but that won’t stop high-falutin’ restaurateurs from Bangor to Bakersfield from serving overturned pony snifters of pear vapor and carbonized tranches of distilled mango ether. Thanks for the $78! Enjoy the Burger King drive-thru on the way home!
In my liberal suburban enclave, we all agree that eating locally as much as possible equals responsible stewardship of the land and its inhabitants. In fact, I consider people who think otherwise to be subhumans who should be ground up, dried, and woven into reusable grocery bags. That’s why every restaurant I patronize during 2010 will make a grandiose effort to convince me that the bananas in my split were cultivated just a mile from where we sit. “Hell, these tablecloths were made by my grandmother, who rents an apartment out back!” the menu will say.
TOTD: What food trends do you see in the coming year? This can be for home, ordinary restaurant fare, or fine dining. :D