Poke, Remixed Breakfast Among Latest Food Trends

Poke bowls food trends|||||Exotic fruits food trends||Charcuterie
Food trends change as often as fashion trends. Enter National Restaurant Association’s annual Culinary Forecast, which surveys 1,300 professional chefs on culinary themes that will be hot trends on restaurant menus for the year ahead. Let their survey results serve as your guide to planning menus this year. First up, top trends overall.


Poke This simple Hawaiian dish—think of it as deconstructed sushi in a bowl—has been making waves across the country over the last year. Try adding a poke bowl food station to a dinner reception, taking inspiration from restaurants like Pokeworks, which has locations in seven states and counting. House-made charcuterieCharcuterie At Goldener Hirsch Inn in Park City, Utah, fondue receptions can include a charcuterie station to dip meat in the sauces. Meat + cheese = always a winner. Street food-inspired dishes The Troubadour hotel opened in December in New Orleans with an eclectic rooftop bar called Monkey Board (also a private event space) that serves street food-inspired bites like chilaquiles. Ramen The forthcoming ‘Alohilani Resort Waikiki Beach in Hawaii will include a casual-dining restaurant serving ramen dishes that’s also available for private events. [caption id="attachment_33097" align="alignright" width="348"] The forthcoming Isabella Eatery[/caption] Food halls Dine-arounds have never been easier to arrange, thanks to the boom of food halls the last few years. Openings to watch for: Fareground in Austin, Texas, this spring, plus Isabella Eatery in Washington, D.C., and Van Aken District Food Hall outside Cleveland, both this fall. Breakfast burritos/tacos Wolfgang Puck Catering venues host breakfast burrito bars with a variety of tortillas plus fillings like scrambled eggs, black beans, avocado, roasted corn, turkey sausage, caramelized onions and more. House-made condiments Verge Restaurant inside Toll House Hotel (no affiliation with the cookie) near San Jose, California, rolled out bloody mary and mimosa carts filled with house-made condiments like pickled beets and fennel shrub syrup. Wheel out this concept for a brunch instead of breakfast. Lumberjack breakfasts Start mornings on a hearty note by serving a traditional lumberjack breakfast of items like French toast, bacon, ham, sausage, hash browns and eggs. Or let Stowe Mountain Lodge in Vermont take it to a new level with a cozy setup around a wood-burning fireplace, complete with iron kettle coffee. The Culinary Forecast also predicts food and beverage trends within individual categories. Take a look. BEVERAGES House-made soft drinks Gourmet lemonade Locally/house-roasted coffee Specialty iced tea Cold-brew coffee  
PASTA AND GRAINS Ancient Grains Nonwheat noodles/pasta Farro Black/forbidden rice Handmade pasta  
Exotic fruits food trendsPRODUCE Heirloom fruits and vegetables Unusual/uncommon herbs Hybrid fruits/vegetables Exotic fruit Dark greens  
PROTEIN New cuts of meat Sustainable seafood House-made sausage Free-range pork/poultry Heritage-breed meats  
SWEETS House-made ice cream Savory desserts Doughnuts with nontraditional fillings Smoked dessert ingredients Bite-size desserts