Sausages, fried foods top menu fare in 2010

by Bryan Salvage
Share This:
TIGARD, ORE. — Flavor & The Menu magazine’s newly-released Top 10 Flavor Trends issue predicts signature sausages, globally-inspired sandwiches and a resurgence in fried foods are among the 10 major influences driving menu trends for 2010.

Flavor & The Menu is published five times a year, and distributed to chefs and menu-development professionals nationwide. Its editors watch menu-development, restaurant growth and dining patterns throughout the year, and with input from a team of restaurant industry experts, select 10 trends likely to influence menus and restaurants for the coming year.

Many predicted trends point to a continued search for comfort in food and dining, but with added value and enhanced flavor experiences.

"From sausages, family-style dining and 'rustic' fare to tavern settings and nostalgic desserts, these trends are indicative of how we are living our lives in an uncertain time — seeking small indulgences balanced with large helpings of comfort," said Cathy Nash Holley, publisher/editor-in-chief.

The magazine’s top 10 trends for 2010 include:

Top Ethno-Cuisine Trend: Worldly sandwiches — Ham and Swiss sandwiches will be replaced by banh mi, torta, Cubano, tartines, muffalettas and other ethnic/regional sandwiches from throughout the world.

Top Sauce Trend: Chile-fired sauces — Since Americans are ready for a world view of chiles, chefs will branch out with chile usage, layering several types and infusing heat in more ways.

Top Menu-Making Trend: Blue-plate updates — Family-style dinners, Sunday suppers and other chef-driven ideas address today's quest for casual-dining formats in ways that boost value and enhance the dining experience.

Top Technique Trend: Deep-fried, sanctified — A good piece of fryer work can result in satisfying texture and flavor. This is a great fit with the small-plates and bar-foods trend; fried chicken and hush puppies are good examples.

Top Concept Trend: American tavern — The American tavern revival is resulting in a new standard of pub fare, in concept and menu focus. Pared-down menus are more hand-crafted, offering reasonably priced, flavor-focused food and drinks that are distinctly American.

Top Ingredient Trend: Signature sausages — High-end, cured signature sausages will appear in more proprietary recipes, house-made and artisan versions showcased at center-plate. Hot dogs will evolve into this year's hamburger, featuring premium ingredients.

Top Culinary Trend: Rustic Revolution — “Rustic” (i.e., comfortable and affordable) is the new artisan, encompassing everything from farmhouse tables and pared-down decor to foraged foods, farmstead cheeses and regional, home-style cooking.

Top Dining Trend: Global Grab & Go — Kebabs, dosas, crepes, gorditas and vada puri are among street snacks being reinterpreted in limited-menu formats to provide meals on-the-run for a new generation of diners.
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Meat and Poultry News do not reflect those of Meat and Poultry News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.