Say goodbye to quinoa, gelato and vegan cuisine. These trendy menu concepts are cooling off, according to the National Restaurant Association’s annual “What’s Hot” culinary forecast. On the rise are new cuts of meat, African flavors and house-made pickles, charcuterie, sausage and condiments.
The list is based on a survey of professional chefs and members of the American Culinary Federation. For more on the survey, go to www.restaurant.org/News-Research/Research/What-s-Hot.
Top culinary concepts in 2017 include locally sourced produce, meat and seafood, environmental sustainability and ingredients perceived as natural.
“Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, senior vice-president of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.”
Street food-inspired dishes with an upscale twist and breakfast items featuring global flavors and ingredients also are set to gain popularity in the coming year.
On children’s menus, look for more whole grains, oven-baked foods, gourmet items and fruits and vegetables.
Meanwhile, insects, sweet potato fries and kale salads are considered “yesterday’s news.” Among perennial favorites are fish and chips, comfort foods and, of course, bacon.