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November 6, 2009

25 food buzzwords for 2010

DiablitaGelati.jpg

Are you ready for some buzzwords? (Sorry, my family watches a lot of Monday Night Football.)

Here are, as promised, the 25 buzzwords from international restaurant consultants Joseph Baum & Michael Whiteman Co.

Now don't go telling me there are more or less than 25. I can't figure out why they labeled them that way myself. ...

BUZZWORDS FOR 2010: Authentic Neapolitan pizza. Lamb riblets. Too many food trucks, not enough curb space. Latino street food. Farmed trout creeps up on farmed salmon. Curry- and Indian-spiced fried chicken. Vietnamese sandwiches (bahn mi). Gelati. Global comfort food. Artisan hot dogs. Made-to-order ice cream. Chefs turned butchers. Casual comfort. Touch-screen kiosks and home delivery in fast food outlets. Latino street food. Wood oven cooking. More energy drinks and adulterated waters. Mood food. Backyard and rooftop bee hives. Stevia. Kimchee. Urban farms. Griddled burgers. Free food. House-made everything, especially in sandwiches.

I wish we had Messrs. Baum and Whitehead here with us to talk a little about these. Free food, for instance, is sort of slipped in there. Is that like free hors d'oeuvres or oysters during happy hour? I have noticed more of those this year.

Obviously any and all of these are interesting and fun to talk about -- well, maybe not "casual comfort" or energy drinks -- but what would make them even more interesting would be if they have a good chance to be true in '10. (That looks weird, doesn't it? First time I've written the new decade that way.)

Anyway, I thought it might be fun to show you last year's buzzword predictions so you can judge for yourself:

BUZZWORDS FOR 2009: Maple syrup – in vinaigrettes, in sauces, as glazes on savory food. Brussels sprouts. Mozzarella bars – there’s one in LA, one in New York, and a San Antonio pizzeria recently opened a “burrata bar," so expect more restaurants promoting hand-pulled mozzarella in various forms. Shisito peppers and pimientos al padron – thumb-size peppers from Japan and Spain that vary randomly from hot to sweet, showing up as blister-fried bar snacks and atop grilled meats. With more and better types of mangos are entering the country, they’ve become the sweet fruit of choice. Porchetta. House-made pickled vegetables are enlivening the palate, especially when served with fatty foods such as charcuterie. House-made charcuterie is taking off as chefs demonstrate their artisan talents. Osterias. Spray cans of olive oil and balsamic vinegar for interactive customer experiences. Stevia. Ultra-slow cooking, either in pouches (sous vide) or in ovens (four-hour chicken at 250 degrees) that yields less shrinkage so that portions look larger, more succulent, and easier control in restaurant kitchens – so long as no one gets poisoned. Duck Eggs. Breakfast all day long. Nutella. Old fashioned Dutch gin with lots more flavor impact. Comfort food like baked beans in gourmet concoctions, and peanut butter. More drinking places calling themselves gastropubs. Korean food (tamed for western palates) as kimchee goes multi-culti; Peruvian cuisine, as we predicted last year, will make big strides; and other Andean countries’ foods will emerge this year. Basque and Catalonian cookery, as people explore the flavors of northern Spain beyond their local tapas bars. Salt will be the new trans-fat and there’ll be attacks on bottled beverages, especially energy drinks. Superfruit flavors and extracts added to gins and vodkas. Chickpeas are the vegetable of the year.

Chickpeas aren't my vegetable of the year, but it seems to me a lot of these were right on. So does that mean we'll have beehives in our backyards by the end of next year?

(Barbara Haddock Taylor/Sun photographer)

Posted by Elizabeth Large at 7:07 AM | | Comments (14)
        

Comments

I've been using maple syrup in in vinaigrettes, in sauces, as glazes on savory food for years. I somehow doubt I will get any credit for this, however.

As for riblets, there is a buzzword best left to the menu at Applebea's.

Creepily enough, the previous list is pretty on the money.

1) Been using maple syrup in savory food for years; I blame yearly trips to Vermont.

2) Brussels sprouts, check.

3) When your neighborhood supermarket starts carrying all different sizes of mozzarella, you know something's up.

4) Similarly, champagne mangos seem to be available in non-Asian markets all of a sudden.

5) A friend is suddenly on a pickling kick; now I know why.

6) Gastropubs, check.

7) Peruvian food, check.

8) I just got back from northern and eastern Spain, so that's spookily prescient. And yes, it's more than just tapas and pintxos and ham.

9) Salt as food public enemy number one, check.

10) I just made a chickpea salad last night. Spooky.

"Too many food trucks, not enough curb space."

Ah yes, the reality of living in a restaurant-heavy neighborhood. Welcome to my world.

I don't know if 2009 was YumPo's best year, but I'd be thrilled if bahn mi started being available everywhere.

Mood food just sounds scary. "I'll have the Depressed hanger steak with a side of indecisive peas and the salacious salad, please".

Maple Syrup is a great addition to BBQ sauce on ribs.

mccormack jerk seasoning and maple syrup in equal amounts for a quick and easy grilling sauce

Diversity, that is my motto

I'm with you, Jean de la FONTaine. We could use more French around here.

Ah, but Porchetta isn't trendy--something so tasty never falls out of favor.

One of my neighbors appears to have beehives in the back yard--if I ever actually meet them I plan to ask about that.

Why does "Latino street food" appear twice?

And isn't ALL food "mood food"?

the truffle mashed potato thing appears to have ended, doesn't it? as a matter of fact, just about anything with truffle oil seems to be done. Just an observation that hit me earlier today.

Dahlink,
To paraphrase Blazing Saddles:

You said "Latino Street Food" twice.

I like "Latino Street Food."

I use Sweetleaf stevia and I love it! It has 0 calories, 0 carbs, 0 chemicals, and a 0 glycemic index and is the only truly all-natural stevia brand on the market-- and no bitter aftertaste!

9:12 is link spam.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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