As we say goodbye to the Whole-Roasted Oven-Baked Turmeric-Spiced Cauliflower Craze of 2015, we eagerly anticipate what the next veg of choice will be. While the rising veggie world seems to be ruling the culinary arena, every year is a fresh slate offering endless amounts of foodie innovations. See what some of the most exciting chefs are predicting will be huge in the new year.
“I’m excited to see more food items prepared in-house with more fermenting and pickling. Also, I think soft-serve ice cream with innovative flavors will be huge!”
—Sandy Dee Hall, Black Tree
“Really excited to see more all-natural sugar substitutes gain some traction.”
—Josh DeChellis, Il Buco Alimentari
Vineria
“I’m seeing a lot more interest in Asian drinking food, specifically more regional Chinese. China has an amazingly broad culinary culture—each region has a different climate, agricultural crop, growing season, et cetera. We will see more and more regionally specific Chinese dishes finding their way onto menus.”
—Daniel Holzman, The Meatball Shop
“Israeli food is going to be big. With so many restaurants in New York and several big cookbooks coming out, I think it’ll be a great year for Jewish cuisine.”
—Amanda Cohen, Dirt Candy
“People are beginning to experiment with by-products that were previously (at least in America) discarded as waste—not just broccoli cores or kale ribs, but also more industrial examples like whey and cascara.”
—Dan Barber, Blue Hill
“In the food world at large, I think we’ll be seeing more restaurants open with just tasting menus or prix fixe–only options.”
—Rob Newton, Wilma Jean, Nightingale 9, and Smith Canteen
“Less tasting menus.”
—Mario Carbone, Carbone
“The year of the bowl is upon us! We plan to shake things up at El Toro Blanco and create some festive burrito bowls.”
—Josh Capon, Lure Fishbar and El Toro Blanco
