The first of the food prognostications for 2017 has been published. Sterling-Rice Group has identified 10 of what they call Cutting-Edge Culinary Trends for 2017. Here they are:

  1. Wake + Cake: Dessert no longer is served only after dinner. They cite two studies to justify dessert for breakfast. The first is from Syracuse University, which says a daily dose of chocolate improves cognitive abilities, such as memory and abstract reasoning. Tel Aviv University found that eating dessert after breakfast could help people lose weight.
    Jennifer Zirkle cake1
  2. Dosha Dining: The mainstays of Indian culture are spreading to the States. They cite the spice turmeric as an example, noting that turmeric serves as a consumer conduit into the ancient practice of Ayurveda, a holistic science focused on physical and emotional balance. Consumers will learn more about their doshas, or natural constitutions, and gravitate toward foods and practices that provide balance, reduce inflammation, and improve energy and stamina. Among the things to look for are dosha bars–three flavors corresponding to the three doshas (pitta, vata, and kapha); turmeric tonic, available as tonic shots and tea, to restore balance; and dosha pops, candy made as a cureall from herbal tea.
  3. Plant Butchery: We’ve cited this trend on our Facebook page. As Sterling-Rice Group notes, a new breed of butcher shops is emerging that caters to both vegans and meat lovers. Not only will display cases feature cuts of meat and chicken, but also plant-based mock versions of chicken, ham, meatballs, steak, and charcuterie. These plant-based foods go beyond seitan and soybean, but also feature chickpeas, corn, peas, legumes, and fungi.

    "Faux" Reuben

    “Faux” Reuben

  4. Food Waste Frenzy: We’ve also talked about this. What was once considered trash (stems, skins, pulp) are not products to be utilized. Think watermelon rinds, riced cauliflower stems, chips and burgers from discarded juice pulp, and vegan leather made from pineapple leaves.

    Charred leek greens salt

    Charred leek greens salt

  5. Snackin’ Sardines: Consumers, said Sterling-Rice Group, continue to fish for protein-rich snacks. Recent interest in Basque cuisine and the rise of Portugal as the newest destination for culinary and global exploration will drive sardines to the forefront. High in omega-3s, protein, and umami flavor, sardines simply served on crusty toast with lemon, garlic, and aioli make for an uncomplicated yet elegant addition to any snacking situation.
  6. Noodle on This: Noodles! It’s not just for spaghetti. Asian noodle traditions are becoming American favorites as consumers seek more authentic experiences. So we have Thai pad see ew, Vietnamese pho, and fresh Japanese ramen. Chinese lamian, or hand-pulled noodles, adds another layer of both taste and visual showmanship. Customers slurp their share while watching a master noodle-smith knead, stretch, and swing dough into strands for soup.
  7. Mocktail Mixology: Have clients who don’t care for alcohol? A category of upscale mixologist-created mocktails are being shaken and stirred for those who don’t care to drink alcohol every time they dine. Alternatives to the old standby of club soda and lime feature fresh-pressed juices, flavored teas, sipping vinegars, and macerated and muddled herbs, spices, and fruits. From nonalcoholic happy hours to standalone mocktail menus, beverages are being positioned as unique experiences that can be enjoyed sans the hangover. (Our favorites? Aged sherry vinegar from Spain and homemade shrubs)

    Berry Shrub1a

    Berry shrub with seltzer

  8. Goat! Get It!: Goat is the next go-to protein, says Sterling-Rice Group. Goats have a high ratio of interstitial collagen (the stuff bone broth devotees are bonkers over). The meat is also low in calories, fat, and cholesterol. Already 63 percent of the world is eating goat. It can be a great foundation for spicy and sour preparations, can be kosher and halal, and is sustainable to raise.
  9. Cook + Connect: The saying “sharing is caring” rings true with chefs, home cooks, and foodies alike who are taking advantage of the sharing economy, says Sterling-Rice Group. Smartphone apps like Eatwith and “Etsy for dinner” app Umi Kitchen connect eager eaters with communal dining experiences. And the fleet-farming movement allows others to farm your lawn in exchange for the opportunity to sell most of the produce.
  10. Migratory Meals: All over the world people are relocating, some by choice, others under duress. While host countries continue to face challenges associated with helping refugee populations, one area where these different groups are finding common ground is food, according to Sterling-Rice Group. By celebrating their unique cultural heritages and cuisines, refugee populations are beginning to carve out their own culinary connections with their new home countries. Look for menus that highlight cuisine with herbs and fresh flowers, orange blossoms, cardamom, fenugreek, sumac, pistachio, and pomegranates. Sounds familiar to those of us who live in San Diego, where multiple refugee populations have long settled and introduced older residents to new cuisines. Check out local markets to incorporate new-to-you ingredients into your dishes.

    Afghan sweet bread

    Afghan sweet bread

This is just the first of what will surely be many more prognostications for 2017’s culinary scene. We’ll keep you posted as we discover them.

What are some of the culinary trends you’re beginning to see in your region? Please share them with us below!

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