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Trends for 2008
Smaller
restaurants with bigger flavors.
Pizza
Pizza Pizza - with everything good from the Farmers Market across the street
on top.
Upscale
Soft Serve. Focused flavors from pure ingredients found in surprising
places: Sketch on Fourth Street in Berkeley, Bacannalia in Atlanta,
Meadowood in the Napa Valley - and it all came from a happy accident in
Hoboken, NJ. A post – molecular gastronomy mid-range technology.
Markets
and Market Buildings: Following the Ferry Building in San Francisco, there's
Oxbow in Napa and soon the Fulton Stalls at the Seaport in Manhattan.
Even
more serious attention to even better coffee. So much so that Starbucks had
to close for a few hours to retrain and regroup.
Artisan
Everything. Not sure what it means, exactly, but it's a magical goal worth
fighting for.
Sushi
withOUT tuna - especially bluefin.
Chefs
Gardens, School Gardens, Home Gardens, Victory Gardens -- Survival Gardens.
Better get the seeds out now!
Biscuits.
Really good American Biscuits - preferably made by Scott Peacock from
Watershed Restaurant in Decatur, GA.
Actually
knowing, and wanting to know where and from whom our food is coming.
Eating
smaller fish. When you think about it, being too far atop the food chain
isn't always such a plus. Little critters have less time to pick up the junk
we're tossing into the seas so GO, SARDINES!!
Cocktails
worth eating. Yup, real (artisan) ingredients mashed and smooshed and
blended to a frenzy, mixed with really good booze by master mixologists.
Prosecco's
a-bubble, with just about any good food.
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