In 2015, look out for hybrid vegetables like kalettes (photo below) -- a mash-up of brussels sprouts and kale -- Mexican cuisine, and ethnic breakfast offerings to trend in restaurants and kitchens, predicts another report from food diviners.
According to market research group thefoodpeople.co.uk, the produce aisle in grocery stores will feature more hybrid vegetables like kale, and broccoflower (photo below) -- broccoli bred with cauliflower.
While Scandinavian cuisine enjoyed the spotlight over the last few years thanks to Noma restaurant in Copenhagen and its Danish celebrity chef Rene Redzepi, 2015 will mark the rising popularity of authentic Mexican cuisine (photo below), with its punchy, complex flavors.
Experts also predict that restaurants and consumers alike will begin to show increased interest in ethnic breakfasts, from Mexico, Australia, Vietnam, Spain, Japan and the Middle East.
{{/usCountry}}Experts also predict that restaurants and consumers alike will begin to show increased interest in ethnic breakfasts, from Mexico, Australia, Vietnam, Spain, Japan and the Middle East.
{{/usCountry}}More and more restaurants will offer chef’s tables, for an up close and personal dining experience with their favorite chef.
Restaurants will also catch on to ‘secret’ off-the-menu service, allowing diners in the know to order dishes upon special request and give them a sense of exclusivity.
Likewise, look out for classic, traditional French dishes -- think boeuf bourguignon (photo below), steak tartare -- to be given fun, grittier makeovers, the report says.
Here are a few more buzz words and flavors to look out for in 2015, according to thefoodpeople.co.uk:
Acid:yuzu, kaffir lime, tamarind, pickles, sumac
Smoke:chorizo, coffee, wood, chipotle, bacon
Spice: Ras Al Hanout, Garam Masala, Za’atar, Harissa, Dukkah, Szechuan, chili, gochujang
Milk:burrata, fromage blanc, ricotta, goat’s curd