To wrap this year, Sterling Rice Group talked about the 2015 Culinary Trends they expected for this past year and I just wanted to share with you, how I measured up.
After 4 years of Tofurkey on Thansgiving, practicing Vegan Meals on Meatless Monday and eating with my Vegan daughter and soon to be son-in-law, I finally went 90% vegan myself. 90% because I occasionally eat something (a bite or two) of something that’s not vegan. And many times, it’s just that I didnt realize it wasn’t Vegan, and someone called my attention to it later. So I am trending mostly Vegan Food. And it’s so motivating, because most of what I eat isn’t good. Not even in restaurants that are Vegan. It’s lacking a good flavor profile. So I have been taking what I know and creating great flavorful Vegan Meals and I’m writing a Fourth CookBook. Wanna know what it’s called?
WHAT CHEF?
Vegan Flavors Worldwide. This way I can do all the flavor profiles we eat: Asian, Italian, Mediterranean, French, etc. So far, my Sausage/Eggplant Lasagna is really great. Yes the sausage is soy, but it’s gently sprinkled, not overwhelming. And yes! There is a difference between Daiya and Almond Cheese. You just have to experiment!
Outside of that, I do find what others have said to be intriguing so now you get to hear about the things most of America was trending (and I am thinking more like most of California was trending)… and how I (and maybe you) played a role in that.
The first thing that hit me was Macha Madness. Sad to say, I bought a big container of Macha that just occupies space. Although I know I should have used it since I purchased it, I can’t tell you why I haven’t. Makes no sense to me. It’s supposed to make you happy…. and I might add bought right around the time of the song “Happy” that came out. lol So perhaps I was in brain wash mode? Well…. there’s still time. lol
This was also the year I was to discover Asian, but more specifically Thai cuisine, according to trends. I failed on that one as well. In late 2000, I took a Cooking Class at The Blue Elephant in Thailand and discovered that the Number 1 ingredient in Thai food is…… wait for it……. sugar. I rarely eat Thai food because of what I know, and when I do go to a Thai Restaurant, I watch what I order. So that wasn’t a trend for me at all. But I can see where more people are eating Thai (and not knowing why – that their addiction to sugar is motivating them).
Next: Cannabis Cuisine. Well, yeah. I can see with Colorado going ‘Pot Ok Here’, that someone would come up with more edibles. And the simple syrups and butters created with THC would add something to the mix. Eat. Get the munchies. Eat more. Get the munchies. Yeah. I can see that.
Next trend this past year? Incendiary Charcoal. Really? Really? I missed that one like totally.
Hop Free Beer. No doubt. That was only waiting to happen and in the San Diego area we are certainly cutting edge on the Micro Beer Industry. But for me? This was the year I stopped consuming alcohol after noticing it was either wine or a beer with every evening meal. Now, New Year’s Eve will be my first alcohol in 3 or more months (except the one time I was with my daughter in Los Angeles buying her wedding dress and the Concierge at the hotel gave us each a glass of champagne, unsolicited. That was pretty cool!
But in this year ahead, if I have alcohol 4 times a year, that will be a lot. It’s going to have to be great food paired with great wine. (No more self medicating)!
And I’ve noticed very good side effects from being alcohol free, including more money to do other things with! That’s just like “not dating anymore”…. more time to do things that bring me joy like music and artwork! lol
The article mentions fresh Milled Flour. I bought into that trend, and maybe you did too. That makes sense …. with all our Farmers Markets here in San Diego.
Coconut Sugar. It won me over with it’s lower glycemic index. So I trended, on that one, remembering that sugar is sugar is sugar. (Sugar=inflammation. Inflammation = disease). You just have to watch it and actually read labels and ask questions.
How about Farm to Table Kosher? I’m not really in that world, but I can tell you that the Leichtag Foundation in Encinitas is a group that promotes Israel and does incredible charity work. They now have their own farm and are growing their own food – Farm to Table Kosher. So yeah. I think that trended this past year.
Restaurant Version of the Hunger Games. I didn’t really see a ton of pop up restaurants or people supporting a particular chef without a restaurant by providing space and promotion. I do love when Ludo in Los Angeles creates Ludo Bites. I found myself going up there just to eat! So if you attended pop ups in San Diego this year, I guess you were not alone! It was ‘trending’.
And last, the Ugly Fruit and Vegetable Movement. Yeah. I would say that happened this year and last, when heirloom became the ‘craze’….
I must say that I don’t see heirloom as ugly. Still …….. I’m going for the best looking red pepper on the shelf! So it’s a matter of perspective I think.
Well that wraps up the 2015 Culinary Trends. Hope you enjoyed and will pass this along through your social media. And if you need Cooking Classes or a Food Coach please let me know. I create events on San Diego Foodies or you can go into ‘about’ to find my email (they tell me if I put it here, I will get tons of spam – so I don’t)!
Healthy Happy Eating and a Wonderful New Year.
