We recently asked our Vice President of Food and Beverage, Executive Corporate Chef and all around expert-on-all-things-culinary Brian Hinshaw for his predictions on what will be the hottest food and restaurant trends of 2017. We are pleased to present his musings below (in no particular order).
Locally sourced menus became hugely popular in 2016 and this is a trend that will continue to grow in the coming year. Consumers are more and more intrigued by the stories behind their food. Guests enjoy knowing where food was grown or raised – down to the specific farm. Local, in season food is not only delicious, but it’s more environmentally friendly to eat food that doesn’t have to travel halfway across the globe and it’s gratifying to know you’re supporting local businesses.
Small Plates & Tapas-Style Food
Our guests have become increasingly interested in experiencing more flavors during a meal – what better way to enjoy this than to share multiple small plates to share as opposed to one large entrée per guest.
Food Allergy- & Gluten Free-Friendly Menus
At Cameron Mitchell Restaurants, we have offered gluten free-friendly menus for some time and it has consistently proven to be a feature that draws us notable guest appreciation as well as national and local accolades.
The internet has made the world a much smaller place, so to speak – people can get information about food trends around the globe that has never been as accessible as it is now. Palates are changing and younger people are looking for newer and more interesting culinary offerings. Spice is big, Middle Eastern flavors like curry are more popular than ever, Korean Kimchi & Gochujang are appearing on menus, Ramen shops are popping up everywhere and items like Dim Sum and nontraditional tacos are trending. We’ll be seeing more and more menus pushing the envelope with ethnic diversity.
Vegetables at the Center of the Plate
An increasing demand for vegetarian cuisine is driving chefs to look at vegetarian meals from a whole new perspective. We are seeing more dishes composed of things like whole roasted cauliflower and broccoli as the main component. Our vegetable lasagna at The Guild House is wildly popular not only to our vegetarian friends, but is also a favorite of our non-vegetarian diners. I expect to see chefs continuing to be more creative in this arena. We will also be seeing more juice bars and salad- and grain-centric fast casual restaurants popping up around the country. Creative ‘carbs’ like quinoa, farro and couscous are all more popular than ever and won’t be going away any time soon.
Public markets where guests can get a broad array of diverse food in quick service format are becoming more common than ever.
Plating on Anything but White China
In 2017, we will see plating mediums shift from the traditional white round plate to more earthy, natural colors and non-traditional shapes.