Jan 13, 2016 4 min read

Out with old and in with the new. In the food world, this process isn’t as abrupt. There tends to be a slower, more evolutionary change, when talking cuisine.

In predicting food trends for 2016, we look to the hot foods of 2015 like quinoa, egg whites and kale; they are not disappearing, just not as hot.

Local food trends for 2016 will continue with less meat and carbs like pasta. Vegetables will be front and center. Local cuisine and buying local will be more and more prevalent, proving it is not a fad. This trend will be driven by awareness and an anti-GMO (genetically modified organism) sentiment. And comfort foods are enjoying a small come back due to simplified cooking (did they really leave).

Some of our local chefs are looking to the food trends to change or adapt their menus. Ben Venick, Chef/Owner of Rizz’s sees more attention to vegetarian and organic menus in the New Year. He says he will have a special rotating menu to reflect this. “We are looking at more and more healthful menus; gluten free, vegetarian, organic ….” said Venick.

Chef Anthony Augustine sees clean and simpler menus in his future. Vegetables are also on his radar. “I see smaller, healthier and fresh dishes with a focus on the food. Full flavors, but not as much flair,” says Augustine. “I can also see stews and unique vegetables; such as kolrabi, broccoli rabe and purple sweet potatoes on menus.” Utilization of vegetables in different manners will be a part of your new year. Zucchini spaghetti, cauliflower as rice or eggplant as pasta sheets could be part of your dining or cooking adventures.

Use of local products, which has become so focused, it has been deemed “hyper-local sourced” will become more predominant in the area. Our community will be more aware of what is around them and utilize it. In buying and eating locally sourced foods, you will be coined a “locavore.” “People are looking closer and closer to home,” states Chef Josh Deihl of Dr. McCarthys Kitchen. “I find that people are pleased and surprised by our farm to table menu and can see them sourcing locally for their own kitchens. I look for the farm-to-table concept to be around for a long time.” Deihl is GMO conscious and feels the consumer will be more and more aware in the future. “this will affect their buying decisions,” he says.

Simplified cooking is becoming more widespread. Recipes with less ingredients that take less time to cook are popping up on sites such as tasty and buzzfeed and making it into the mainstream culinary world. This seems to be leading to a comfort food resurgence. Rob Hartsek, owner of Hartsek Catering , is starting to see it in his business. “People are going back to more traditional menus; simpler foods that they are comfortable with,” he says.

Trends that I see coming, in the restaurant and in your kitchen, are the use of more flavorful spicy foods. The day of spicy food just being as hot as you can make it, is behind us. We will not use just pepper flakes or tabasco. We still want it hot and hotter, but there must be personality and dimension to the heat, like harissa, sweet heat or Jamaican Jerk. Ethnic foods such as Middle Eastern, Korean and African cuisine, because of its basics, will rise; if not on menus as pure options at least in fusion form. House made sausages and pickled items, brought on by the popularization of things like kimchee(sour Korean cabbage), should also see a boost.

In dining, small plates will become more of the restaurant fabric. Chefs will use them to get more of their culinary personality to the guest, provide more options and force them to be more creative. Also, I see progressive dining becoming prevalent to make dining more of an experience; appetizers/small plates at one restaurant, main dish at another and dessert at still another. Whatever the trends, we hope you enjoy food and eating in 2016. Maybe, you will start your own.