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Inside Kendall

Lookout for these 2016 Food and Beverage Trends

2016-new-year-ss-1920As the New Year begins, everyone wants to know one thing. What is going to be BIG in 2016?  Kendall College faculty members from the School of Culinary Arts and School of Hospitality Management have put to paper food and beverage predictions for the year ahead, specifically for “America’s tastemakers,” or millennials. To the millennial, food can be like social currency – whether as the first to discover the “next cronut” or by experimenting with a new global cuisine or cooking technique. To help these trendsetters, Kendall culinary and hospitality faculty analyzed industry and global insights to cook up the five biggest trends they anticipate seeing in the next year.

Let the countdown begin!

FIVE—Haute Éclairs: Kendall’s baking and pastry instructor Chef Melina Kelson-Podolsky predicts the humble éclair will be revamped for the first time in 30 years by infusing interesting and unexpected fillings from mango yogurt to salted caramel to goat cheese. For more information about “haute eclairs” and other food trends, check out this article, Next Dessert Food Fad, on to learn more from Kendall’s Chef Kelson.

FOUR—Sous Vide Goes Mainstream: Restaurants have used sous vide technology for decades, but now sous vide tools are becoming more widely available for cooks at home according to Kendall graduate Chef Brian Schreiber. The cooking method includes vacuum packing a meal and cooking it in hot water for an evenly cooked and flavorful result. Sous vide machines can be found everywhere from premium cooking stores to mainstream retail chains.

THREE—DIY Food Plating: With the popularity of Instagram and Pinterest, food plating is no longer just for restaurants. Chef Elaine Sikorski of Kendall College predicts home cooks will increasingly focus on the way their dishes look, in addition to the way they taste. Check out this article, Entertaining Hacks, on to learn more about DIY plating from Chef Sikorski.

TWO—Austrian Red Wines: According to Beverage Professor and Sommelier John Peter Laloganes, millennials will look beyond the traditional to new and unique red wine varieties from Austria. The region offers a trio of distinctly unique, indigenous red wines: Zweigelt, St. Laurent and Blaufränkisch. These new varieties can range anywhere from $12 to $35 and will be featured more prominently in retail and on wine lists in 2016.

ONE—Pulses:  Pulses are a time-tested staple in many international cuisines including Indian, Mexican and Spanish, but now they are making their way to plates in America. In fact, the 65th UN General Assembly declared 2016 the International Year of Pulses. So what exactly are Pulses? They are grain legumes that span from the more familiar lentils and chickpeas and the more exotic dried beans such as pigeon peas and run beans. Pulses are not only a trendy source of protein, but also an interesting option for those passionate about other hot-button food issues: local sourcing, economic value, and sustainable practices, for example. Kendall’s own Chef Chris Koetke thinks we’ll start to see pulses pop up on more restaurant menus next year, as mentioned in a Business Insider article, The Biggest Food Trend of 2016.

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