Posted January 8, 2013 by Carol Martin in Travel

Top 5 hot food trends for 2013

Grab your fork and knife. Amateur and expert foodies alike highly anticipate the newest food trends, and 2013 will not disappoint. Throughout the country, restaurants and residence cooks are utilizing their creativity to make food that satisfies the palate and leaves a lasting impression.

Indulge your passion for food and drink with the leading food trends of 2013, found at a lot of of the 33 destinations participating in California Restaurant Month, a specific month-long event in January that delivers travelers gourmet prix-fixe menus, wine-pairing possibilities and more. Here are the leading trends you&rsquoll see emerge this year:

Trend 1: Wine experimentation

When you check out a restaurant in 2013, don&rsquot be surprised if you see wine flights on the menu, which allow patrons to sample various wines and find new varietals they enjoy. &ldquoFrom pouring a flight of the very same varietal from 3 distinct regions, to grouping wines by style, such as robust reds, flights encourage diners to experiment and attempt various wine and food combinations,&rdquo explains Nancy Light of the Wine Institute.

What wines will be well-known in 2013? Light says that the top rated three California varietals &ndash chardonnay, cabernet sauvignon and pinot noir &ndash will continue to be the very best-selling wines. Moscato and red blends &ndash i.e. zinfandel and petite sirah combined with cabernet or merlot &ndash will be hot in the new year.

Trend 2: Food foraging flourishes

Food foraging is set to hit its stride in 2013, which means finding foods that are developing organically in nature and then utilizing them in your cooking. Items like wild edible plants, berries, nuts and of course mushrooms are the most well-known products foraged from the wild.

Restaurants are embracing this trend and making use of foraged ingredients at the peak of freshness, supplying guests new flavors along with an intriguing back-story about their dish. For example, Chef Tin Vuong of Abigaile restaurant in Hermosa Beach, Calif., partners with a regional food forager group Shiitake Occurs to get the freshest mushrooms for their recipes.

Trend three: The reinvention of the burger

Did you know the cheeseburger was born in Pasadena, Calif., and every year the city hosts a specific Cheeseburger Week that attracts travelers from around the world? In 2013, the burger is acquiring reinvented and can be located on menus from casual diners to gourmet eateries throughout the country.

In 2013 take a fresh look at your burger and be creative with toppings and seasoning. Pasadena&rsquos Umami Burger restaurant takes toppings to the limit: shiitake mushrooms, caramelized onions, roasted tomatoes and parmesan crisp make for a burger that&rsquos anything but boring. One more instance is Slater&rsquos 50/50, which reinvents the burger from the inside out with a mix of half ground beef and half ground bacon.

Trend 4: Olive oil is king

Two reasons make further virgin olive oil the oil of decision for 2013 &ndash it&rsquos versatile and healthier. How is olive oil distinct than other oils? &ldquoNutritional high quality for a single,&rdquo says Theo Stephan, olive oil professional for Global Gardens. &ldquoPolyphenols are identified in olive oil which translates to antioxidants. Added virgin olive oil is a monounsaturated fat &lsquofat&rsquo is in fact required in our diets if we are going to sustain correct organ well being and maintain our weight stable.&rdquo

She suggests when dining out to ask for extra virgin olive oil as a butter substitute. For the residence cook, extra virgin olive oil can be utilized in just about any kind of cooking. Think about shopping on-line or going to a specialty shop to sample diverse varieties &ndash many alternatives at regular grocery stores&nbsp are altered or have high levels of acidity, creating them not really extra virgin.

Trend five: Farm to table grows

&ldquoFarm to table basically means you&rsquore dealing with farmers, fishermen or ranchers you know and are using their merchandise in your style of food,&rdquo says Chef Gregg Wangard of Marisol at the Cliffs Resort in Pismo Beach, Calif. &ldquoWith that comes a lot of seasonality in products all through the course of the year.&rdquo

In 2013, far more individuals will make use of farmers markets and restaurants will make efforts to supply from neighborhood suppliers, which means quickly altering menus for diners. &ldquoRight now, we work with about 30 distinct farmers, nearby fishermen and ranchers. The menu is updated about each and every two weeks and is reflective of what we get from these nearby suppliers,&rdquo notes Wangard.

For a lot more details about 2013 food trends or California Restaurant Month check out www.DineInCA.com.

QR Code – Take this post Mobile!
Use this unique QR (Quick Response) code with your smart device. The code will save the url of this webpage to the device for mobile sharing and storage.

Carol Martin