Can’t decide between a side of down-home greens or the international taste adventure of a Korean kimchee? Then you’re caught in the middle of two colliding culinary trends predicted for the new year.
We want the world, but want to support local farmers and producers, and chef Micah Willix of recently opened Latitude Food and Drink in Buckhead has found a way to satisfy both cravings.
His globally inspired cuisine is a delicious melange of flavors from the Mediterranean, Asia and South America, all featuring many ingredients from around the Southeast. Latitude’s pan-roasted Louisiana redfish is served with quinoa, tangerine and local winter squash; a lamb and beef burger acquires an Italian accent with rosemary aioli and arugula.
“Latitude will be an opportunity for me to explore more options of different cuisines and cultures, but I still want to cook and create dishes that are simple and close to the source,” Willix said.
According to Willix and other culinary experts, here’s what to expect in 2012:
More farmers on the menu: The National Restaurant Association’s annual “What’s Hot?” listing, a menu trend survey of 1,800 chefs, places locally sourced meats, seafood, produce and alcoholic beverages in the top 10 for next year. Dietitian Joy Dubost of the NRA said, “Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus.”
Nutrition plus: Organic and locally grown produce often tastes the best.
World tours: According to restaurant consultant, Michael Whiteman of Baum & Whiteman, “Cooking is at a crossroad where everything collides!” The NRA menu trend list says people want everything from tortillas to tarragon on their plates. “The wilder, the better,” Whiteman said. “After all, if your new car’s parts come from around the world, why shouldn’t your sandwich ingredients?”
Nutrition plus: By borrowing from the world’s spice cabinet, from Spanish saffron to Indian curry powders, you can add flavor to food without using a lot of salt.
Healthy kid stuff: Children’s menus will continue to get an overhaul in 2012. “Nutrition, especially when it comes to children, is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating,” Dubost said. The NRA’s next convention will feature a new Healthier Kids Fare Pavilion to showcase healthful children’s options.
Nutrition plus: The NRA’s Kids Live Well program helps restaurants develop menu items that meet specific and strict nutrition criteria.
Veggie Variety: Side dishes continue to gain gourmet steam as chefs put more effort into quality and quantity of choices. Willix’s warm beets with tarragon and smoked fingerling potatoes are memorable.
Nutrition plus: It’s easier to eat your vegetables.
Gulping the garden: As kitchens and bars continue to collaborate, “culinary cocktails” made the NRA’s list of top trends. Mixologist Thomas Keenan at the Old Edwards Inn in Highlands, N.C., creates refreshing blends of beet juice, broccoli, cucumber, herbs and edible flowers get a boost from vodka, tequila, rum, brandy or moonshine.
Nutrition plus: The drinks are made with vitamin- and antioxidant-rich fresh fruit and vegetables.
Have it your way: Expect an easier time asking for “sauce on the side.” Mintel Research predicts more consumer control as customized ordering systems will continue to flourish, as will greater flexibility in menu design.
Nutrition plus: Special menu requests help you control the salt, fat and calorie content of your meal. Gluten-free choices are becoming more mainstream, too.
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