2016 Food and Beverage Trends
Kendall College, a culinary and hospitality school in Chicago, Illinois, has unveiled its predictions for 2016 Food and Beverage Trends for America’s tastemakers – millennials.
This generation considers food as social currency – whether they want to be the first to discover the “next cronut” or tout their cooking chops by experimenting with a new global cuisine or cooking technique. To help these trendsetters, distinguished Kendall culinary and hospitality faculty analyzed industry and global insights to cook up the five biggest trends they anticipate seeing in 2016.
“Nearly 50 countries are represented among Kendall College’s student body and staff, offering a vast range of insights on trends and techniques from around the globe,” said Chef Chris Koetke, vice president of culinary, Kendall College. “By combining our legacy of culinary excellence and our international experience, we are proud to offer insights into the culinary future.”
Ranging from the next hot wine region to a twist on a familiar dessert, Kendall College predicts the 2016 Food and Beverage Trends among millennials:
* Pulses: Bigger and Better than Quinoa? Pulses are a time-tested staple in many international cuisines including Indian, Mexican and Spanish, but now they are making their way to plates in America. In fact, the 65th UN General Assembly declared 2016 the International Year of Pulses. So what exactly are Pulses? They are grain legumes that span from the more familiar lentils and chickpeas and the more exotic dried beans such as pigeon peas and run beans. Pulses are not only a trendy source of protein, but also an interesting option for those passionate about other hot-button food issues: local sourcing, economic value, and sustainable practices, for example. Kendall’s own Chef Chris Koetke thinks we’ll start to see pulses pop up on more restaurant menus next year.
* Austrian Red Wines: According to Kendall College’s Beverage Professor and Sommelier John Peter Laloganes, millennials will look beyond the traditional Pinot Noir, Merlot and Cabernet Sauvignon to new and unique red wine varieties from Austria. The region offers a trio of distinctly unique, indigenous red wines: Zweigelt, St. Laurent and Blaufrankisch. These new varieties can range anywhere from $12 to $35 and will be featured more prominently in retail and on wine lists in 2016.
* DIY Food Plating: With the popularity of Instagram and Pinterest, food plating is no longer just for restaurants. Chef Elaine Sikorski of Kendall College predicts home cooks will begin to focus on the way their dishes look in addition to the way they taste. Millennials can elevate the visual appeal of their dishes by plating on an unusual surface such as a salt block or wood and experimenting with a few different colors, textures and sizes.
* Sous Vide Goes Mainstream: Restaurants have used sous vide technology for decades, but now sous vide tools are becoming more widely available for cooks at home according to Kendall’s Chef Brian Schreiber. The cooking method includes vacuum packing a meal and cooking it in hot water for an evenly cooked and flavorful result. Sous vide machines can be found everywhere from premium cooking stores to mainstream retail chains. Now everyone can enjoy a perfectly tender steak and a juicy duck breast!
* Haute Eclairs: Kendall’s baking and pastry instructor Chef Melina Kelson-Podolsky predicts the humble eclair will be revamped for the first time in 30 years by infusing interesting and unexpected fillings from mango yogurt to salted caramel to goat cheese. These delicacies are starting to appear in premiere pastry shops in New York and will continue to gain popularity throughout the year.
(Photo courtesy of Kendall College)