(I just love sensationalistic headlines and big words). Last week I posted the Huffington Post’s “11 food trends seen over the past year“. Here are their predictions for the “Food Trends 2012”
- Fast Casual Asian. Check – We’ve got that already.
- Frontiers In Taps – I had no clue what this meant, so here it is spelled out:
“…more and more bars and restaurants have shown that you can do a lot more with a tap than pour Sierra Nevada.
The bartenders at acclaimed New York Czech restaurant Hospoda can pour normal beer into a whole host of different textures and tastes by playing with taps. Mario Batali’s Birreria is doing great things with wine on tap. By pouring wine glasses from huge barrels, bars waste far less wine than they would if they had to pour from bottles; the excess at the end of a night is just kept til the next day rather than being poured down a drain. A few restaurants, like Bull & Bear in Chicago, have even tried out self-serve taps, which encourage people to try more beers than they otherwise would have.”
If anyone out there is feeling generous, I’d like a nice barrel of a good Pinot for the holidays.
- French Dips. Hmm. I’d try them again. Reminds me of Denny’s.
- THE FALL OF FOOD TRUCKS!!! I jumped over to foodcartsportland to see if they were talking about this story, but all they seemed to have was lists of foodcarts that are closing. According to Huffington Post,
…But the real death knell for the trend may have been food trucks’ adoption by mainstream companies like Applebee’s and Jack in the Box. Bye-bye, cool factor. We expect food trucks to be added to the lame list in 2012
- More Mezcal – I have my name engraved on a plaque in Los Angeles, for eating the most meguey worms without vomiting. True story. (I was young, and… and… innocent)
- Pretzels – Maybe the food carts will start selling more of them! Oh, wait. Hmm. The article suggests incorporating them into fried chicken, cookies and ice cream sundaes among other things.
- Niche Hyperlocal Cuisines – We are almost there.
- Rabbit & Goat – Portland has had both for years. I enjoy both.
- Mismatched Dishes – as in cups, saucers and plates. Makes me think of Thistle. I like that.
- Chicken Skin – Not healthy, but sounds good. Seems like I’ve seen it on menus.
- Sour Beer – let me know how that works out for you.
- Affordable Home Sous Vide – If you read the article, they do backpedal a bit, but I so think they are wrong on this one.
So what do you think? Is Portland still ahead of the curve? Will food carts being to vanish? Jump over to the Huff Post and read the article. It’s got pictures!
Jess in Portland says
Ehh, that HuffPo, food carts are not dead. I don’t know anything else that has helped add to the diversity of dining options like food carts. They won’t go away, atleast not in Portland.
I’m not sure what to make of your comment about sour beers. Are you not familiar with Cascade Barrel House? Or the various sours that Hair of the Dog has brewed over the years? Sours take a little adjustment, but Portland does them as well as anyone.
“Hyperlocal” (whatever that means) sour beers to try: Hair of the Dog “Michael”; Upright Brewing’s “Four Play”; Cascade Brewing’s “Sang Noir”; and of course the annual PuckerFest at Belmont Station.
Food Dude says
I just meant, I don’t like sour beers. Personal preference.
George t. says
Affordable, quickly executed, truly gourmet food created by passionate chefs whose only shortcoming is not being able to afford a half million dollar build out for a brick and mortar, and whose business undermines big chain monsters like Burger King or KFC…while that’s not all food carts, it’s a few, and they might just have more staying power than self important food bloggers. I guess we’ll just have to see.
Rachel Schoening says
Again with the half million dollar build out thing. Enough already. We don’t all spend that kind of money. It’s not an “us against them” thing when it comes to mom & pop local restaurants & food carts, or at least it shouldn’t be. Can’t we all just strive to do well with local products & good food? The cream will rise to the top, regardless of the “housing”.
Gary O. says
Chicken skin salad at Aviary—delicious.
The skin is often the most delicious part! This is why people eat chicharrones or salmon skin rolls, and why dieters eschew skin.