An industry consultant and trend watcher, Andrew Freeman, delivered his 2011 food predictions via a “webinar”
(web seminar) with the title “Eat, Stay, Love”. He claims 2011 could be summed up with one top food trend, savoury and sweet pies.
But there’s so much more, including bellies and necks. Here is what Freeman is thinking. One-ingredient restaurants that will extend to “a peanut butter restaurant next or a big biscuit restaurant.” In Bangkok, this is also ‘in’ right now with french fry and salad-only restaurants popping up.
“Small plates were the big buzz word over the last couple of years,” but in 2011 “mini is the new buzz word.
A couple of years ago, we found a lot of people were getting very wordy and descriptive in their jargon on their menus.
Chefs are going to play more with texture with “dried, crumbled, powdered ingredients.” Noma in Copenhagen, Denmark, offers “radishes with toasted-malt dirt”. Soft-serve ice cream machines become a chef's tool “to produce savoury flavours as well as more exotic flavours, such as the coconut-water soft serve with brownie bites at Belly Shack in Chicago.”