30 December 2014

Food Trends for 2015 ... Personal Prognostications

That business over cocktails the other evening got me thinking about the food trends that will be coming our way in 2015. It seems that every year restaurant chefs, food writers, and bloggers catch on to a few select spices, vegetables, meats, fruits, or techniques that become a fad. So I got to wondering what some trends for 2015 might be ...

1. Fritters - Both sweet and savory make wonderful little desserts, tea time bites, and platforms for all sorts of savory sauces or delicate meat and/or vegetable accompaniments. I was recently looking at one of  Diana Henry's cook books and when I saw her recipe for ricotta fritters, I thought them perfect for a food trend jumping off point.

2. Ramen Noodle Bowls - The possibilities are endless for additions to a bowl of noodles. Making a cheap bowl of pasta healthy and tasty is surely a challenge that the foodie world should embrace ... right? Besides, getting interest in more ramen stands and food trucks would be a public service, so a food trend is def called for here.

2. Escarole - This leafy green has much to offer in main dish presentations and salad and vegetable side dish recipes. Let's go, chefs! Serve up the escarole!

4. Honey - Using honey as a small sweetener and as a main ingredient is just the right thing to do. If we're ever to turn around the plight of the honey bee, it will be directly tied to the market force of 'supply and demand' so we need to use more honey. Period. Time to trend!

5. Rabbit Meat - It's lean and healthy. It's a meat source that small producers can humanely raise without shoving corn and junk into the little creatures. Certain species of rabbit and hare are smaller and more realistic in portion per piece. In a time when, meat consumption is becoming less a daily thing and more considered, rabbit's time has come.

6. Sandwich Cookies - Now that cup cakes are off the trendy list of sweet treats for the urban hipster coffee crawl, I'm thinking that a good sandwich cookie could be the next big thing. I recently saw a recipe for oatmeal cookies with a creamy filling that made me think that the world could use at least a hundred more creative ways to knosh two cookies at a time! Sandwich cookies! Yes!

7. Tempura - There must be a zillion ways to prepare and spice a tempura batter. I'm thinking tempura veggies, tempura fruits as embellishments for main dishes, tempura meats and seafood bites.
The tempura technique is ripe for experimentation. It's a food trend just waiting to happen!

8. Grains - Getting good grains that are not full of chemical residue is a pretty important thing, so I'm hoping that smaller organic grain producers get their due in 2015. A trend is called for ...

9. Airline Food 'Alternative Caterers' - Small packs prepared right in the terminal for folks to grab on the go before they hit security and pack away for consumption on the planes (that refuse to step up to the foodie challenge) could make for happier travelers. Just saying ... there's a foodie opp here, if only someone would develop the idea! Or ... has it already been developed. It's been so long since I've been able to AFFORD to travel !!!!! I may just be out of the airline terminal loop.

10. ..... hmmm.

I could probably go on for a bit, but I'm wondering what followers and creepy blog stalkers might think ... feel free to let me know in comment section. What will be the next big foodie thing in 2015?


  1. It will be interesting to see if any of your predictions come true. I would love to see any green, leafy vegetable replace kale! And number 9 sounds like a great business opportunity! Hope your New Year brings you joy!

  2. my parents used to cook rabbit-I cannot say I was fond of it as a child.I'd be curious to see if I like it now.


Anonymous comments will not be accepted. Please be aware that due to spamming concerns, I must be able to track back. Use your Google account ID to comment.