2015 Food Trends
Ringing in the new year is exciting for many different reasons. It’s a chance to start fresh, make new goals, and get excited for what the new year is going to bring. The new year also brings us new trends to look out for, and the culinary scene is no different. A new year brings us new food trends. Here’s a sneak peek on what to expect at your favorite local spot:
Oysters are appearing more frequently on menus. This appetizer favorite is a perfect companion to happy hour cocktails. Plus oyster flavours are customizable with different sauces and condiments. You can order oysters by the shuck, or a set number, allowing you to decide for yourself how many you’d like to have.
Think darker roast coffees, dark chocolate, and more hops in your beer. This is a departure from the sweeter flavours popular in past years, and recently spicy flavours have been all the rage. Try adding bitter greens like kale, arugula and beet greens to your salads.
Think pickled everything. We all know and love foods like kimchi, sauerkraut are fermented, but did you know that fermented foods are very extremely helpful in lifting your mood, increase brain and skin function, and encourage good bacteria? If you’re looking for a great way to try fermented foods at home, here’s our DIY pickle recipe.
We’ve all seen the rise of Greek yoghurt come to a peak, and many people opted for yoghurts mixed with fruit. Now the realization of the sugar content in fruit and yoghurt mixes has hit the fan, and companies are opting to add vegetables like beets, carrots, and butternut squash to yoghurt.
Smaller Plates and Smaller Menus
As the notion of breakfast, lunch and dinner fades away, and the popularity of brunch rises, so does the notion of grazing. No more big meals, as people are tending to lean towards more frequent and smaller meals to avoid over eating and feeling too full. Expect to see tapas menus exploding all over the world, and to see menus become smaller.
Photo Courtesy of Domaine Home