Like never before, the measurement of food trends in the United States is not only being followed and lead by chefs, retailers and food manufacturers, but most importantly farmers, fishermen, butchers and bakers.
The amount of experimentation with food in 2012 will set a new pace for the industry as well as new eating and drinking habits for generations to come. Creativity and innovation are more critical than ever to provide the now very savvy food enthusiasts with exciting restaurant dining experiences and cooking at home diversity.
Simplicity is the key to life these days for everyone around the globe. Chefs, farmers, retailers and food and beverage industry suppliers will strive to seek what the consumer is demanding – better quality, flavorful, functional, healthy products without major increases in costs.
We now value things differently than we did before the economy slumped and jobs, money and our resources became scarce and our lives became complicated. People are cherishing simplicity and our food resources and habits are on track to embrace this on going trends.
The overwhelming popularity of artisan foods is powered by the love of homemade and authentic foods, people seeking exciting new flavors and a desire to engage with food and food producers.
The following represents many of the food trends that we can expect to see in 2012.
Sentimental Sweets-Pickling–Beer Dinners–Peruvian–Tapas–Pop Ups–Potatoes –Ice Cream–Food Trucks-Charcuterie–Local–Mobile Apps-Child Nutrition- Sustainable–Fruits-Fish–Mustard-Cocktails-Ethnic Fusion–Artisan–Cheese-Simplicity- Quinoa-Flatbreads–Umami –Cuban–Heirloom–Bitter Greens–Small Portions- Low Country Cooking-Radish–Tea-Olives-Gelato–Street Food-Frugality-Healthy-Price Increases-Meatballs-Allergy Friendly–Herbs -Community-Honey-Sandwiches-Salty Sweet-Donuts-Southern Inspiration….
Make a reservation, belly up to the bar, put your apron on and get ready to eat, drink, cook and be deliciously delighted at home or at some of these great Smyrna-Vinings restaurants putting their own stamp on the hottest food trends in 2012.
Southern cooking – Hot Boiled Peanuts; Buttermilk Fried Chicken; Georgia Mountain Trout with Roasted Mushrooms and White Bean Cassoulet and Brown Butter Aioli; Pickle Jar with Local and Seasonal Pickles; Banana Pudding, High Road Craft Ice Cream and Sorbet.
Yuzu dressed Slaw; Cimino Farms African Squash; Peruvian White Beans; Black Garlic Butter; Chocolate Grotto with Salted Caramel and Pretzel Dust; Popcorn Ice Cream Sundae with House Made Cracker Jack.
Sweet Potato Fries with Bacon Jalapeno Cheese Sauce; Truffled Cheesey Macaroni Fritters with Mustard Sauce; Sautéed Calf’s Liver with Caramelized Onions, Ellijay Apples, Green Beans, Creamy Yukon Mashed potatoes and Crispy Bacon; Fried Oreo Cookies with Vanilla Ice Cream.
Georgian Andouille Po Boy; Truffle Papas Fritas; Artisan Cheese Plate with Gluten Free French Bread; Southern Fried Chicken Livers with Chipotle Buttermilk Dressing and Bread and Butter Pickles; Local Peach Cobbler with Clover Honey Gelato; Chocolate Cayenne Mousse Fleur de Sel Brownie Sandwich.
Huevos Diablo’s; Serrano Deviled Eggs, Chorizo, Red Onion; Chicharonnes with Hot Pepper Vinegar, Charcuterie Sampler: Lonza Sweet Coppa, Prosciutto La Quercia, Smoked Liverwurst; Collard Greens: Muss' "I Can't Believe a Damn Yankee Cooked These”; Egg Nog Panna Cotta, Chocolate Chip Cookies
Cider-Braised Beet Salad with Watercress, Parsnips, Pistachios, Goat Cheese and Brown Sugar Vinaigrette, Potatoes either: Baked, Idaho Fries, Olive Oil Mashed, Potato Gratin, Mashed Sweet Potatoes or Sweet Potato Fries, Fried Green Tomato Benedict with Poached Eggs, Goat Cheese and Smoked Chili Tartar; Peach Pound Cake griddled in Butter with Vanilla Ice Cream, Bourbon-Caramel sauce and toasted Pecans.
Without a doubt you mouth is watering for some of these salty sweet, Southern treats so do your thing to support the local Chefs and Farmers and share their
Peace Love & Food!