Snapchef’s first post on “food trends with staying power” generated a lot of feedback from chefs and food enthusiasts who either wanted to talk about the trends we identified or trends they thought should be on the list. In this second of an ongoing series, we’re continuing the conversation with more food trends we think will have staying power. Tell us what you think. Are these on target? Are there others you’ve identified? Let’s keep the conversation going.
Plancha Grilling
A plancha is a flat cast-iron surface that you place on top of a grill. Chefs use it to create a nice smoky sear on a variety of meats, seafood and even vegetables. Commonly used in the Basque region of France and in northern Spain, the plancha doesn’t have open slats like a grill surface, so you can sear smaller foods and not worry about losing any to the fire below. You can also slather on sauces that will stay put. So smoky searing and flavorful sauces using one tool? We think that’s a great thing.
Magnificent Mocktails
Think mocktail and you might think of the syrupy sweet Shirley Temple you may have been served as a kid. But with more and more people focused on improving their health these days, mocktails are coming into their own. Creative mixologists are muddling herbs, making house syrups and adding a creative twist to concoct nonalcoholic drinks that will (almost) make you not miss the alcohol. We think this trend has the potential to stick around for quite a while.
Super Seaweed
Most commonly found in Asian cuisine, seafood is making a big salty splash in the states as well. Maybe because seaweed is loaded with Vitamins A, B, and C, minerals and soluble fiber, making it a superfood for the healthy crowd. And maybe because it’s not only delicious but also sustainable, making it a win-win. Plus, it’s versatility lends itself to many uses way beyond wrapping sushi. Soups, salads, snacks and more. The only limits are your imagination.
Ancient Grains
Forget quinoa, which has almost become a mainstay on many menus. Chefs today are exploring and experimenting with other lesser known ancient grains such as teff, farro and amaranth. The category of ancient grains applies to true grains (seeds that come from grasses) and pseudo-grains (seeds that come from non-grass plants). All can be prepared the same way and used in similar applications. And all tend to be higher in protein and require less irrigation, making them not only healthier, but more sustainable.
Sprouting Sprouts
If you’ve been around long enough, you’ll remember the sprout craze of the 70s. Well, sprouts are back in the form of seed, legume, grain, and nut sprouts. These little powerhouses pack plenty of nutrients: when seeds are sprouted, they have less starch and more protein. Chefs are using them to add texture and complexity to a variety of dishes, such as broccoli sprouts as a garnish or sprouted lentils as a side dish.
Weigh in and let us know what you think. Any trends you disagree with? Any you think we should add? Let’s create the future of food together.
