Off-the-beaten-path meats. “Root-to-leaf” dishes that feature vegetables in their entirety. “Fat-washed” cocktails that add flavor and viscosity.
These are the hot trends that will lead us into 2017, according to the culinary and beverage team at Kimpton Hotels & Restaurants, which just released its annual trend report.
Kimpton surveyed its chefs, sommeliers, general managers and bartenders across about 70 restaurants, bars and lounges in about 30 U.S. cities, as well as some tastemakers, to find out what’s hot.
Alex Taylor, Kimpton’s senior vice president of restaurants and bars, says these are the trendsetters and innovators who are always on the hunt for the flavors and techniques that will stand out from the crowd.
Some, like the nose-to-tail trend of using whole animals, have been around for a while, but continue to inspire innovation, says Taylor. Others are more cutting edge.
Here’s what they see on the horizon: goo.gl/0gUxhq
SOURCE: Restaurant Hospitality, November 2017