Garner Foods donated $20,000 to hunger charities during the Texas Pete® Kitchen Hero Cook-Off.
Author: Flavor & The Menu Staff
We welcome you to our 2019 Top 10 Trends issue, our annual collection of 10 trends influencing menus over the coming years. In all, these trends showcase the trajectory of flavors and concepts newly embraced by American consumers.
Our predicted trends for 2019 include:
The rise of the jianbing, eggs in new and unusual formats, indulgent vegan food, XO sauce, flatbreads, rice in all sorts of formats, French cuisine, flaky pastry and beautiful creative use of textures.
Modern applications of compressed watermelon featured at two Oakland, Calif., restaurants
In this case study of King + Duke’s foray into veg-forward flavors, Chef E.J. Hodgkinson centers his menu around the red-hot veg-centric trend. For starters, he developed a comforting Hearth Baked Lasagna combining ground beef and mushrooms in a way that delivers on the flavor promise.
With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.