Thursday, December 27, 2012

What's cooking for 2013? Here's one guess

'Trash Fish Minestrone' from the Renaissance Boston Waterfront Hotel.

Ah, the end of the year. A time for looking forward -- especially if you had a not-so-great year and looking back would scare you.

For foodie prognosticators, part of the process is the joy of cooking. Or, rather, the joy of guessing what will be cooking in 2013.

Take, as just one example, Bret Thorn. He's the senior food editor for the industry publication Nation's Restaurant News, whose just-published list of restaurant trends for the new year reflect his views as well as those from some other industry folk.

Some are prosaic -- chicken breast (vs. chicken wings, the latter of which will be going up in price), potatoes, avocados, etc.

Other projected trendy ingredients are anything but mainstream at the moment although seen on some daring menus, such as kimchi, sriracha, bush tucka, bycatch and poultry skins.

Oh, and a continuing rise in the demand for custom craft brews.

You can get a look at the whole story, and NRN's reasons behind the predictions, by going here.

Go here for the region’s best local food & drinks events calendar.

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