Food Trends for 2011

There are some fun (and interesting) food trends to look for in 2011.  This list is from Andrew Freeman & Co. Hospitality and Restaurant Consultants.

 1. Sweet as Pie

A state fare staple is predicted to take the place of cupcakes this year. "Savory, sweet, individual deep-fried pies, bite-sized minis and even pies blended into shakes."

2. Mini Meats

Portion size for meat will be getting smaller– think snack pack. "Look closely for mini–pizzettas and bagels, two-bite hotdogs, miniature tacos or burritos, cake truffles bound with frosting, even pot roasts and pot pies all done in less than 1⁄2 size." 

3. Crumbles

Sauce is out, texture is in. "Powders, crumbles, dusts, and dirts crafted from cookie crumbs, dried mushroom powder, dehydrated beets, and anything else that can be dried, ground or crumbled to add intriguing texture."

4. Light My Fire

Embers will be lighting up eateries all over the country this year.  "Restaurants all over are roasting vegetables directly in embers and slow-roasting whole animals or large cuts of meats over wood-burning fire."

5. Hot Dog!

The burger's overlooked cousin will finally get their day on the grill.  "Hot dogs are the new burger as chefs re-imagine them with boutique-style sausages and gourmet toppings. Hot dogs will escape from specialty stands and venture into restaurants as chefs dress them up for service."

6. Totally Fried

If you're a fan of potato chips (and who isn't) you'll love this munching crunching trend. Potato chips may be "out."  What's in– "Fried Cauliflower, Brussels Sprouts Chips and Kale Chips."

7. Soft Serve

Soft Serve moves beyond ice cream in this trend. "We’ll see savory soft serve, soft frozen fruit, high-end interpretations and cocktail driven creations."

8. Pop Rocks

Speaking of frozen treats, the popsicle will also be getting it's day on the sun.  Well not really because it would melt.  "And the chefs follow suit with spiked, salty, sweet and savory popsicles in exotic and alcoholic flavors." 

9.  Yogi (Not Bare)

This trend sounds healthy and tasty. "Yogurt moves from snack to staple as it takes leading roles in sauces, dips, spreads and desserts. Expect to see it in new form including: sundried, freeze-dried, smoked and pressed as well as cultural variations like skyr (from Iceland) and Lebanese labne."

10. Ikea on Your Table

"Thanks to Noma and Nordic innovation, northern ingredients and culinary trends are headed south. Call it the Scandinavian Invasion."  Think rabbit, gooseberries and black eye peas.

Here's to good Eats in 2011!