Top Food Trends for 2016 | What the Experts Say
1. Eat Your Veggies
– Veggie Focused Menus
“As American consumers continue to develop deeper connections to their food and its sources, Sbraga anticipates more vegetable-focused menus will rise in prominence. “Our experience has shown that guests are willing to try new vegetables, especially if they’re prepared with the same level of care with which farmers grow and harvest the crops. Heritage crops are particularly popular; look for locally-focused restaurants to tout heirloom varieties of peas, turnips, and tomatoes.”
~ Chef Kevin Sbraga (Sbraga & Co)
 |
| Turnips by Sbraga & Company |
– Food Costs on the Rise
According to Restauranteur John Nagy of Eleven South, the cost of food rose 15% in the last year. To achieve more value on the plate the spotlight is turning more towards unique and sustainable vegetable crops.
 |
| The Tuscan Sandwich from Eleven South Bistro & Bar |
Urban Gardens “More and more local “urban” farms are cropping up (pun intended!) and serving their local area with specialty items (such as Congaree + Penn on the west side of Jacksonville and GYO Greens in Ponte Vedra), both of whom are examples of urban farm partners to Moxie and featured throughout our menus.”
~ Chef Tom Gray and Sarah Marie Johnston ( Moxie Kitchen + Cocktails)
 |
| Photo by Agnes Lopez |
2. Strong Restaurant Identity = Destination Dining
Signature Dishes
“Despite the desire for variety, it’s important to assure both new and loyal guests that they can expect some degree of consistency from one visit to the next. These dishes usually go beyond seasonal appeal, and touch on something that’s core to the restaurant’s identity. Take, for instance, our Hog & Hominy at Sbraga & Company. It’s our answer to the popularity of shrimp and grits in Northeast Florida.”
~ Chef Kevin Sbraga (Sbraga & Co)
 |
| Chef Kevin Sbraga |
Demand for more regional inspired fare
“Cocktails both modern and classic. Craft cocktail flavors representative of the region. Regional twists on classics. Craft soda’s are going to be huge for the consumer.”
~ Chef Scotty Schwartz (29 South)
“Southern-inspired cooking and recipes are very big. Our Chicken + Waffles is consistently one of our most-ordered entrees, as is our Pimento Cheese Toast, Crispy Chicken Livers, and Brunswick Stew, from our current menu. “
 |
| Photo by Miguel Emmanuelli |
3. Healthy = Happy
Increase Demand for More Health Conscience Dishes
“Generally speaking the trend that we have seen the most is a move towards health consciousness. People want to know where their food comes from, eating locally produced and sustainably grown produce, clean flavors and gluten free options. “
~ Chef Sam and Kiley Efron ( Taverna)
 |
| Beet Salad with Endive, Arugula, Beets, Orange Segments, and Marcona Almonds. The Arugula comes from a local farmer named Freddie Bacon. |
“As the owner of the “this chick” brand, our philosophy is to honor our guest’s choices and food belief systems.”
“We just need to serve whole(some) foods to our friends, family and clientele. Free of pesticides, GMO;s from truly clean soil.”
~ Chef Rosaria Cammarata Anderson (This Chick Can Cook)
” Ingredients that are slightly unusual vs. traditionally mainstream are becoming more in demand: unusual animal proteins (such as pigs ears, chicken livers, flank steak, etc. as seen on our menus at various times), and inventive vegan/vegetarian menu options (such as our Grilled BBQ Tempeh entree).”
~ Chef Tom Gray and Sarah Marie Johnston ( Moxie Kitchen + Cocktails)
 |
| Crispy Chicken Livers, Hot Sauce & Blue Cheese Photo by Miguel Emmanuelli |
Middle Eastern Food On Trend
“After the Ottolenghi boost in middle eastern food popularity I thought it was a flash in the pan. Now more and more we are seeing Israeli and Arabic cuisine popping regularly up on the food scene. “
~ Chef Scotty Schwartz (29 South)
 |
| Falafel by Sbraga & Company |
5. Back to Basics
Kicking it Old School
“Look for iconic dishes to return with a twist. As for cocktails, Manhattans and Old Fashions rule the day. Bourbon leads the way, outpacing Vodka this year.”
~ John Nagy (Eleven South Bistro & Bar)
 |
| An Old Fashioned from Elevage at the Epicurean Hotel in Tampa |
“Remember the days when people went to a butcher for meat. A Baker for bread. A farmstead for produce. I predict these days are making a return. We have seen in the past decade a return to the farmstead but the old time butcher shop is making a comeback. The last time I was in Park City I visited a “Artisanal Butcher’s Shop”. Meats were cut to order as well as sausages and other charcuterie made onsite. If you wanted something special he would cut it or order it in for you. Too often we go to the supermarket and buy off the shelf instead of having something cut specifically for the use we intend. By having a relationship with the butcher the public can access all of those yummy things chefs have at their disposal.“
~ Chef Scotty Schwartz (29 South)
What’s your opinion? Weigh in on your top foodie trends in 2016 in the comments below!
Until then…
Enjoy the Journey!
xo- Amy West
www.amywesttravel.markupdesigns.net/old
