Dining and Restaurants / Eating / Food and Cooking

2010 FOOD TRENDS: Pineapple pizza?! Young foodies can’t cook; dining with allergies

Reported by: http://slice.seriouseats.com/
“Pineapple combines sweetness with a little sour zestiness, making it perfect for pizza. Put it on a pizza without any meat, and the bubbly cheesiness wraps around the little chunks of pineapple like a wonderful tiki appetizer. Add thinly sliced ham and then you have a little salty burst of flavor, before the sweetness of the pineapple and the hot, tomato-y sauce coats your mouth. DOESN’T THAT SOUND DELICIOUS?!?”

Reported by the San Francisco Chronicle:
Diners have become increasingly picky about what they want – or don’t want – on their plates. No gluten. No salt. No dairy. No wheat. No peanuts. No seeds. No fat. Whether it’s someone following a vegan or macrobiotic diet, someone allergic to wheat or nuts, or someone who simply doesn’t like mushrooms or eggs, there’s a new wave of special requests being made that go far beyond leaving the salad dressing on the side.

Reported by AP:
Many young connoisseurs are kitchen amateurs. “The twentysomethings right now are probably one of the most educated food generations ever. And by that I mean they can talk to you about foie gras or cooking sous vide or the flavor profile of a Bordeaux,” said Cheryl Brown, editorial director of the popular website Slashfood. “But what they can’t do is truss a chicken or cook a pot roast. So there’s this funny balance of having an amazing breadth of food knowledge but not having the kitchen basics to back it up,” she said.

Reported by Supermarket News:
Consumers say they like the concept of roomier housing for hens laying eggs, but scanner data show regular eggs outsell cage-free options by 40 to 1. Private label eggs at Wal-Mart and Costco are cage-free, and other supermarkets are working to boost sales of cage-free eggs.

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” – From A Moveable Feast by Ernest Hemingway

Complaints, tirades, comments, critiques? lehndorffj@aol.com

Visit: http://www.johnlehndorff.com

Profile of a Sicilian Pastry Maker: http://www.gocolorado.com/Content/Article/433/Dolce-Sicilia-Wheat-Ridge-Colorado.aspx

Eat In Eat Out: Food trend forecast 2010: http://americanforecaster.com/

Radio Nibbles: 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/

Nibbles Dining Column: http://yellowscene.com/2010/04/14/who’s-a-true-foodie/


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