2011 Food Trends: Sous vide, hyper-local, salami-free meals, Yummly, and Colorado Port

Reported by: http://www.fesmag.com/index.php/news/foodservice-news/item/5162-chefs-identify-leading-trends-for-2011 According to a recent chefs’ survey, the top five production methods for 2011 will be: sous vide, braising, liquid nitrogen chilling/freezing, pickling and smoking. The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids’ dishes, hyper-local items, … Continue reading →

2011 FOOD TRENDS: The ‘supri’ capital; Wealthy turn to McRibs; Cake or pie? Breaking down a hog

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.supri.com/supri_sopressata.html: Westerly, Rhode Island, and the surrounding areas are the only places that sopressata is called “SOUPY” or “SUPRI”. The residents here consider the town of Westerly to be the … Continue reading →

2011 FOOD TRENDS: Offal on the rise; Of men and corndogs; What is a snack?

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com) Reported at: http://naturalfoodsmerchandiser.com/blogs/tabid/84/EntryId/309/Organ-meats-tasty-to-new-carnivores.aspx: “Though it’s nearly impossible to find U.S. purchasing stats for organ meats, the evidence that America is jumping in whole hog is clear. Check the online forums at egullet.org, epicurious.com or … Continue reading →