Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: $14 billion boom; Caribou Bolognese; Chef books; Official NHL donut (but only in Canada)

Tim Hortons photo by Hans Lehndorff

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)

Reported by http://www.progressivegrocer.com/top-story-supermarket_prepared_foods_sales_expected_to_surge_-31594.html:
Market research firm Packaged Facts’ new report, “Prepared Foods and Ready-to-Eat Foods at Retail: The New Competition to Retail,” predicts that supermarket sales of prepared foods will grow to $14 billion by 2011, largely motivated by consumers migrating away from restaurants during the recession in search of value and one-stop-shop convenience. “We see a lot of momentum here and expect growth of 7 percent from 2010 to 2011, which is a pretty monumental surge in a supermarket industry that has been accustomed to losing share,” says David Morris, the report’s chief analyst.

Reported by UPI.com:
The Caffe Boa in Tempe, which made headlines last Easter with an all-rabbit menu, said it will be serving North American caribou from Colorado and Idaho in a variety of dishes, including caribou tartare gilded with pickled quail egg and caribou tongue bruschetta with pickled watermelon radish and horseradish cream, The Arizona Republic reported. The pasta dishes include pappardelle with caribou Bolognese and caribou-filled tortellini in a Parmesan broth.

Reported by Janet Forgrieve at http://smartblogs.com/restaurants/2010/12/10/tips-for-writing-and-promoting-a-cookbook:
Turning out cookbooks with their faces gracing the covers is standard practice for celebrity chefs these days, and a growing number of local and regional restaurateurs are following suit as part of an effort to both raise their own professional profiles and market their eateries. Denver chef and restaurateur Jennifer Jasinski published her first cookbook this month. “The Perfect Bite” features dishes from the menu at her popular Mediterranean restaurant Rioja.
(To read my year-long feature on the opening of Rioja, click on:

Reported by: http://www.mediapost.com/publications/?fa=Articles.showArticle&art_aid=140987:
In what can only be described as a natural partnership, Tim Hortons is linking with the National Hockey League in a multi-year partnership. The quick-service restaurant chain, founded in 1964 by NHL hall-of-famer Tim Horton, has signed as the title sponsorship of the 2011 Tim Hortons NHL Heritage Classic. Also as part of the agreement, Tim Hortons has become the Official Quick Serve Restaurant Coffee, Donut and Breakfast of the NHL in Canada. The 2011 Tim Hortons NHL Heritage Classic pits the Montreal Canadiens against the Calgary Flames outdoors in McMahon Stadium on Feb. 20

Reported by: http://www.foodnavigator-usa.com:
Americans are looking for more complex and intense flavors and are consuming more spices than ever before, according to McCormick’s annual flavor fusion forecast. The seasonings company said that its flavor forecast looks at emerging flavor trends that are expected to feature strongly in the food industry over the coming year. Combinations to watch out for in 2011 include roasted curry powder with wild mushrooms, ancho chile pepper with hibiscus, and thyme with stone fruits, the report said. It cites US Department of Agriculture data that show US spice consumption at more than one billion pounds a year – and growing more than three times faster than the population.

A few words from President Franklin D. Roosevelt:
“True individual freedom cannot exist without economic security and independence. People who are hungry and out of a job are the stuff of which dictatorships are made.”

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

John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.
The 2011 American Salumi Calendar: www.americansalumi.com

“Here’s a great Holiday gift idea for chefs, farmers, foodies, students and anyone else who wants to learn about and enjoy one of the fastest growing segments of the national culinary scene. This American Salumi Calendar 2011 is co-authored by John Lehndorff, food-writer and former restaurant critic. We have ours…you should get one too! “ – Bobby Stuckey, Frasca Food & Wine, Boulder CO.

“This is a centerfold calendar that we can really get excited about! That is some beautiful salumi – we plan on having some lovely meats and cheeses on our menus. But get the calendar – it will allow you to schedule your at-least-once-a-week visits. Co-authored by food blogger and critic John Lehndorff.” = Row 14 Bistro & Wine Bar, Denver

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