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Food Trends For 2015 Will Include So Much Fermentation
Smoked cabbage. Savoury beignets. And pickled cauliflower. These are among the foods predicted to become popular in 2015, according to the latest trendspotting report that tries to divine what we’ll be eating next year.
After culling data from their app’s Popular Dish feature, user data, reviews, and expert commentary, restaurant discovery service Urbanspoon has come up with a list of the foods they expect to trend in 2015, as well as the top cuisines of 2014.
Urbanspoon aggregates restaurant reviews from bloggers, critics and local diners.
Here’s what they found:
Pickled vegetables
Pickled and fermented foods have become increasingly popular in 2014 and Urbanspoon predicts that 2015 will be the year that cauliflower, onions, eggplant, zucchini and fennel bulbs get dunked in vinegary, herbal and garlicky solutions.
Smoked cabbage
After liquids and cocktails, 2015 will see the flavor-enhancing technique applied to vegetables.
Artisanal brittle
Next year, sweet tooths can look forward to revisiting old-fashioned desserts and candies, most notably brittle, prefixed with adjectives like artisanal and homemade.
Savoury beignets
Look out for soft, pillowy balls of deep-fried dough to be filled with savory fillings such as smoked shrimp, broccoli and cheese and meats on more and more restaurant menus.
Top five cuisines 2014
Spanish-style tapas
Italian
Mediterranean
Southern, soul foods (bbq, fried chicken)
Japanese
Meanwhile, according to Urbanspoon users, the overall best dish of the year is the filet mignon at Boulevard restaurant in San Francisco, which was the highest-rated dish on the app.
In 2012, Boulevard, helmed by chef Nancy Oakes, was named the best restaurant in the US at the James Beard Foundation Awards, an event known as the Oscars of the US food world.
Visit Krautlook for recipes and menu substitution ideas with kraut.
Article from The Huffington Post, December 15, 2014.
Category: Industry News
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The cabbage we use to produce our kraut is sourced from a network of local family farmers within a 50 mile radius of our plant facility.
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