Food trends to try in 2013

The new year is well underway, and with it comes many predictions for what dishes, ingredients, taste profiles and restaurant trends we’ll be enjoying in 2013. Since we work with various food and hospitality clients, all of us here at CVR are constantly on the lookout for new things to try. Following are the top food trends we’re most excited to see catch on:
  • Duck eggs – Richer than chicken eggs; expect to see duck eggs popping up on many a menu, most likely served unadorned – baked in a ramekin or poached, for example.
  • The bread course – Artisan breads are moving beyond the obligatory bowl of rolls and taking center stage, allowing diners to focus on interesting options.
  • Chicken-only restaurants – They’ll probably never replace the tried-and-true steakhouse or hamburger stand, but when Jean-Georges Vongerichten endorses a trend, it’s here to stay. Jean-Georges has opened Simply Chicken as a concession stand in New York’s Madison Square Garden, and other chicken-focused restaurants have hatched in Chicago, Atlanta, Austin, Dallas and San Francisco.
  • Homemade yogurt – The next DIY food trend requires no special equipment, just some patience and a jar in the refrigerator.
  • The cemita – Originally from the Mexican state of Puebla, look for the cemita to be the new hot sandwich, replacing the Cuban and the Banh Mi.
  • Fernet Branca – While it’s tough for some of us to get excited about a spirit most often described as “bitter,” Fernet Branca is becoming the drink of choice among bartenders, and an increasingly popular cocktail ingredient as taste trends move away from sweet cocktails.
  • Food documentaries – With three new food documentaries on the horizon (“Women with Cows,” “A Place at the Table,” and “Spinning Plates”), clearly we’ll be watching food as much as eating it in 2013.
  • Gochujang – From Korea, gochujang has been described as “when sriracha meets soy sauce.” Expect to see it replacing the rooster bottle at many a restaurant.
  • Fresh horseradish – It can be grated and sprinkled on just about anything when you want to add a bit of nose-clearing bite.
Please let us know which food trends you’re most excited about trying in 2013. Happy eating!