Culinary Trends
By Donna Sibilia-Squillaro

The ever-changing culinary world is both faddish and classic; a meld of foods, culture and methods of preparation. This brings our gastronomic senses to new heights of immeasurable pleasure, both for chefs and for those who inspire them. It is commonplace for chefs of today to go beyond their basic training, with an attitude of “can you top this” mentality. They expound on their education through inspiration and creativity. This has reset the standard where mediocrity, thankfully, is unthinkable, given the media exposure and the increasingly cultured, and savvy public.

Food scientists and culinary journalists also help influence and forecast culinary “fashion.” With the chefs, they comb the world to discover and modify key ingredients, recipes and preparations to create new combinations and recreate a good dish into a great meal.
But, the biggest trendsetter of all is you! Although one can speculate what’s hot and what’s not, it is the masses who ultimately determine culinary fate, sort of like last night’s leftovers. So be daring and adventurous. Choose a new dish when dining out, or embark on an expedition for cuisine that’s foreign to you.

Surprise yourself. Purchase one new exotic fruit or vegetable each week to try at home. Check out the cheese selections at your upscale grocer and scan the shelves of your market. Many times, new items are displayed with enticing descriptions.
Travel down the “International Aisle” and take a look beyond what’s familiar. You may notice that it seems to swell each year with our culinary acumen. Be a culinary trendsetter, for today’s “hot off the dish” fodder may be tomorrow’s flight.
Some current culinary trends include:

• Antioxidant-rich foods. The ongoing popularity of these foods provides healthy additions to our diet without any compromise in taste. Think pomegranate martinis, blackberry coulis, dark chocolate truffles or green tea and ginger poached salmon.

• Biodynamic Farming. A step beyond organic, biodynamic farming utilizes recycling and reusing of everything on the land including the water to regenerate the chemical and additive-free soil. Biodynamics is steadily increasing in the production of fruits, vegetables, wine, milk, cheese, olive oil and spices.

• Responsible eating. Beyond the fact that Americans “bite off more than they can chew,” another type of responsible eating is the ban on consuming over-caught fish. Although some chefs and fish mongers aim to please by serving and selling what the consumer wants, those who care and respect marine life will offer tasty alternatives, and pass on the message.

• Three cheers for locals! Sought-after locally grown produce and products have found a revered place with the epiphany that you don’t have to go far to find great stuff!

• Less-glamorous cuts of meat. Pass up the filet and make way for hangar steak, veal breast, and oxtails, for instance. With some TLC (time, love and care), braising, slow-simmering or marinating less expensive cuts of meat can lead to a melt-in-your-mouth experience.

• Go Ethnic. Ethnic eating is becoming more and more prevalent outside of the major cities. It is even transcending restaurants that were once considered exclusive to one type of cuisine. Look for more Greek, Cretan, Croatian, and Pan-Asian fare. Lose yourself in an exotic, ethnic cuisine and live by the culture. You may pleasantly surprise yourself.

• Infused Spirits. Behind the bar at your local scene, look for a large glass jar, with brass spigot and colorful ingredients. Chili peppers, mango, blood oranges, and cilantro are just a few examples of infusible foods. Spirits such as vodka, rum, tequila and bourbon are used to bathe these ingredients to create unique flavors. Simple syrup, fruit juice or sugar may also be added to sweeten the taste. These concoctions can then be used in a cocktail recipe, or for cooking purposes.

• Pizza. Aaah! Can pizza really be a trend or perhaps now, a staple? Pizza has taken on a life of its own with no-holds-barred toppings and crafty combinations. Probably the only food that can include all categories of the USDA Food Pyramid on the same slice, pizza is universally loved by all. Simple and fun to make at home, roll the dough into smaller, individual sizes for a personal pie. Restaurants offer everything from gourmet toppings of smoked duck, caviar and shaved truffles to flavored dough and dessert pizzas. Make mine the classic, Neapolitan-type.

• Bite-size desserts. A nibble here, a nibble there. Little morsels present a sweet ending to top off your meal. Now, you don’t have to eat just one!