2016’s Culinary Trends: Part 1
Every year, the culinary world shifts in a new direction. Menus change, chefs explore new flavor combinations and consumers are eager to taste the next big thing. Although classic favorites are likely to find their way onto restaurant menus for years to come, there are plenty of new dishes, culinary offerings and restaurant styles that are predicted to crop up.
Here are just a few of the top culinary trends forecast for 2016.
Increased Digital Ordering and Delivery
Today, consumers can order transportation with the push of a button and a smartphone, and there are apps that let you order pizza exactly the way you want it.
In 2016, more and more restaurants are likely to follow suit and allow users to digitally order foods and even have them delivered. Doing everything from a computer or a smartphone, rather than in person, is a growing trend that extends well into the culinary sphere.
Eliminating GMOs
GMOs, or genetically modified organisms, are a hot-button topic for many diners. Chefs and consumers alike tend to prefer food that isn’t genetically modified, and restaurant menus are reflecting that preference.
Chains like Chipotle already advertise GMO-free ingredients and dishes, and chains like Panera and Subway are making new statements as well.
Many local, independent and farm-to-table restaurants already favor ingredients free from GMOs, but expect to see an increased awareness about their presence and distinct signage if they are excluded from the menu.
Vegetable Faux Noodles
Let’s call 2016 the year of the spiralizer. Traditional wheat pasta is getting a bad rap thanks to high levels of carbohydrates, so alternatives made from vegetables are cropping up everywhere.
Anyone who sticks to a gluten-free, low-carb or low-calorie diet can appreciate that more and more chefs are using spiralizers to craft noodles from vegetables.
Noodles made from zucchini, cucumber or even sweet potatoes can add nutrition, color and variety to any dish. When treated correctly and covered in the right sauces, these pasta alternatives are an impressive, delicious and healthy trend that is definitely picking up steam across the country.
Extreme Brunch Favorites
Brunch used to be reserved for those people who wake up late on the weekend and still want to grab traditional breakfast foods beyond 10 or 11 in the morning. Today, however, and into 2016, brunch is an event.
Often accompanied by alcoholic beverages, brunch has taken over as the ultimate meal for the entire week. Restaurants are catching on and attracting customers with bigger and more extravagant dishes.
Prepare yourself for menus featuring bloody Mary cocktails accompanied with celery, bacon and a corn dog, dig into a savory waffle topped with runny fried eggs and honey fried chicken or indulge in breakfast pasta made with sweet pasta dough and a strawberry and nutella sauce.
Sweet and Spicy Combinations and Role Reversal
Sweet surprises in spicy foods and spicy flavors in traditionally sweet dishes will be all the rage in 2016. Expect to see things like hot sauce ice cream, savory vegetable frozen yogurts and sweet seaweed salads as an appetizer.
One of the best things about the culinary world is it is never stagnant. These predicted trends will expose consumers to new tastes and give chefs the opportunity to improve their creativity.
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