Trends in American Dining. A Vintage Mash-Up
Post what you eat.
In 2013 Instagram had two hundred and twenty holiday-fare photos were posted every second over Thanksgiving.
Artisanal nibbles abound all over the country. The patrons want high-quality, casual foods at reasonable prices.
Hard cider has surged in popularity. “The appeal is obvious: Fermented and barrel aged like wine, ciders are food friendly and offer flavors of all ranges – a perfect pairing with the wide variety of popular foods.” —Stephen Wood to Food & Wine
Dine & Dash.
Pay your bills without waiting for the check. OpenTable and TabbedOut offer mobile payment platforms so you can skip the coffee & cordials.
Home Cooking Delivered.
Subscription services like Mantry, Blue Apron and Plate offer the culinary-challenged or those busy folk some time. No more standing in the middle of the supermarket aisle trying to decide what ingredients to purchase for that perfectly tasty, well proportioned meal.
Serve it all up in style.
Snacks Before Dinner.
Nibbles, pre-apps are bite-sized pre-dinner noshes. The likes of Middle Eastern small plates, Spanish tapas. Little delectable nibbles and finger sandwiches.
Serve It Up Nice.
Steaks As Big as your Head.
From coast to coast aged prime rib, rib eyes and THICK. Steamy & served stacked high on the platter. Oven baked – BBQ, slowly pan fried. Garnished with chunky, wild roasted country vegetables.Tuck in. Proteins in all forms have been trending- foodie entreprepreneurs are forecasting protein rich insects will be next.
Asian Fusion – North West & South Meets East. Try a pile of poke. It will change your life.
The 9 billion dollar industry is believed to have reached it’s pinnacle. Joseph Murray of the Mayo Clinic told The New Yorker it’s “at least 70 percent of it is hype.” But if you find it makes you feel healthier, I’m glad it came along.
Foodies Love Bread. We want to share one of our favorite recipes with you.
Cast Iron Skillet Corn Bread
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. Easy. Yield:8 to 10 servings –FoodNetwork.com
No matter the trends … Don’t hold back on the butter. Enjoy.
Article Credits: Weekly Magazine, FoodNetwork, Food&Wine, Travel&Leisure Magazine. Featuring Instagram #foodie image posts from: @wholefoods @churrascada @sanelamah @foodstarz_official @adamonjourney @dollopsofdallas @mxfiles_70 @worldlyvegan @midietavegana @bestfood_aroundtheworld