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THURSDAY, NOVEMBER 26, 2009
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 OPINION 
1

What to Expect on '09 Menus

Beer, BBQ and ramen will tempt your palate next year

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(Newser) – Industry publication Flavor & The Menu predicts that casual, comfort flavor cues will drive restaurant trends in 2009; via MarketWatch, what your palate can look forward to:

  • Top culinary trend: Craft beers paired with sophisticated pub food.
  • Top concept trend: Urban barbecue, with more interesting preparations and sides.
  • Top comeback trend: The French bistro now has low-on-pretension appeal.
  • Top menu-making trend: Expect a snack attack, with small plates and their wine-bar kin spreading farther afield.
  • Top ethno-cuisine trend: Asian noodles, a la ramen and soba, get a variety of new interpretations.

  • Top sauce trend: Fruit.
  • Top high-impact ingredient: American artisanal cheeses.
  • Top buzzword: farm.
  • Top beverage trend: Latin refreshers such as aguas fresca and sangria add to your drink options.
  • Top dessert trend: Inspiration from Italy in items like soothing budino (Italian-style pudding), homey polenta cake, and semi-frozen specialties known as semifreddo.

After a wave of interest in European cheeses, American chefs are turning their attention to the growing domestic cheese scene.
After a wave of interest in European cheeses, American chefs are turning their attention to the growing domestic cheese scene.   (Flickr)
"Japanese ramen and soba chains are establishing beachheads in the US and Asian-American chefs like David Chang offers upscale takes on classic noodles," Flavor & The Menu says.
Samuel Adams' Chocolate Bock is an example of the kind of craft beers that more chefs are looking to pair with food.
Samuel Adams' Chocolate Bock is an example of the kind of craft beers that more chefs are looking to pair with food.   (The Boston Beer Company)
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Zebraone
Dec 20, 08 6:32 PM CST
You better hope so~~~ The days of the flush diner sporting his position in todays society will get his fresh vegitables served with a overhand throw!! Reply
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