Dining scene in United States is always dynamic, constantly witnessing changes and relocations in terms of trends. One day, you see chefs going all out for exotic cuisines and the next day they all are retreating towards simple ones. One day you see a particular cuisine ruling the roost, the next day it is grounded by a new alien dish. Keeping a tab on dining trends in US is a Herculean feat, however, there are trends which have persisted this year and looking strong to stay for the rest of 2013. If you are travelling to US any time soon, then prepare yourself to confront these latest trends in the food culture there. Here are some of them:
The Alternative Egg
More and more chefs are leaving henhouses off late for a much richer variety of eggs, i.e. the Duck egg. Currently the hot favourite among the chefs, these eggs are slightly bigger than the hen eggs. Considered excellent for both sweet and savoury dishes, duck eggs lend themselves to a variety of dishes due to their rich flavour.
Cross Restaurant Collaborations
After the revolutionary pop-up restaurant dominated the trends, this is the current trend which has gripped the restaurant scene in US. Radical collaborations among different restaurants and chefs are taking place in US. This has led to restaurants coming up with delightfully different dishes, that are totally alien to their niche, much to the delight of the customers.
These beverages have been making waves since the end of 2012. Considered by Baum & Whiteman and Eatocracy as the hot new trend in the dining world, this trend gained momentum as more and more young people and pregnant women started visiting high-end restaurants in the country. Non-alcoholic cocktails which are exquisite in taste like yuzu with rose syrup have seen a huge demand in recent times at the restaurants in US and this is going to continue in the year 2013 too.
Vegetables as the Main Course
This trend is literally a blessing in disguise for vegetarians. Chefs totally exhausted by the routine pork chops and other meaty stuff are experimenting with putting vegetables on the main course platter. This has resulted in vegetables like greens featuring more on the main course plate rather than as a side dish.
Re-entry of Chicken
Chicken is making an astounding re-entry into the meat scene in US. Having faced extreme competition in the past by beef, pork and lamb, chicken is now back as the prices of beef and pork are touching astronomical heights. Chefs in US are experimenting with chicken, trying to infuse as much luxury into this as possible, resulting in lavishly flavoured dishes like Scaloppini Di Pollo.
Newly Flavoured American Cuisine
Renovated American cuisine has become a hot trend in US. American cuisines refined by French and Asian techniques are among the newest foodie thing in the US. The influence of Vietnamese, Spanish and Italian flavours is getting more profound. Some restaurants like Andrew Michael Italian Kitchen and Hog and Hominy in Memphis have introduced dishes like smoked catfish brandade and black eyed tortellini with collard greens and ham hack brodo, which are the unique combination of Southern American cuisines profused with Italian flavours.
This fermented Korean condiment made from red chilli, salt and fermented soybean is considered by many chefs as the next big thing in the Asian cooking scene. Already it has superseded Sriracha as the new hot sauce in US with Asian dishes.
In addition to these, there are other food trends that are dominating the food world in the States. The above mentioned ones provide the glimpse of the changes in the food scene that you will witness when you travel to the States this year.