Food and Beverage Trends
Gluten-free is everywhere right now—in conversations, on the news, and on menus. Over three million people across the United States follow a gluten-free diet, and whether restaurants are catering specifically to the gluten-free lifestyle or are just making accommodations, the gluten-free movement has made an impact on the restaurant industry.
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Vanilla is one of the most labor-intensive food products to produce on earth. The flowers are pollinated by hand. The pods are harvested, soaked, wrapped, put into boxes to steam, and then laid out on mats in the sun for one hour each day for months. Because of this, they have never been cheap. After…
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This has been the year of the pie. From home cooks to Michelin-star chefs, excitement about pie in all its forms seems to be at an all-time high, and we think we know why. Pies are a showcase for seasonal ingredients and regional tastes. They’re nostalgic, and they are incredibly versatile—pie is everything that people…
Read MoreBrunch cocktails used to be fairly predictable. There were two choices — Bloody Marys made with canned tomato juice or mimosas made with cheap orange juice. Brunch cocktail menus didn’t exist, and thoughtfully-made cocktails only came out after dark.
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Seeds are tasty powerhouses of nutrition, and they have been growing in popularity. We wrote about the seed trend not long ago, so hopefully you know seeds are not leaving the plate anytime soon. In this unique Roasted Butternut Squash recipe, we combined an herby pumpkin seed pesto with roasted squash, dried currants, and grated Manchego…
Read MoreEvery year, the Food & Drink Resources (FDR) culinary team assesses industry data and shares notes on their own dining adventures to compile the official FDR list of predicted food and beverage trends for the upcoming year. (See the official 2017 list here.)
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