Trendspotters Predict 2013 Will Be Year of Toast, Ancient Grains, Shared Pig Heads
Local hospitality and restaurant consulting firm Andrew Freeman & Co.'s annual trendspotting food forecast has just come out, and it proclaims 2013 the year of toasted bread. My very first story for SF Weekly was on Josey Baker's toasts, so I'm feeling a little smug about that, but mostly sorry that 2013's hottest trend is so lame.
Anna Roth Josey Baker's toast at The Mill.
See also:
- Toast of the Town: Josey Baker's Bread Is Back
- Fruit and Vegetable Leathers Transform Into Fine Dining Treat
- Sriracha is the New Salsa: Freeman Forecasts 2010 Restaurant Trends
How will this toast be presented, you might ask? The document pronounces that "boards are the new baskets" for showcasing restaurants' house-made bread. Other forecasted trends include:
- "Authentic and sophisticated" Mexican cooking, as well as food from Argentina, Brazil, and Chile.
- "Vintage typewriters (and other period collectibles) are the new taxidermy" in restaurant decor.
- Ancient grains -- which is good news for Tartine's Chad Robertson and his experiments with sprouted grains at Bar Tartine's new sandwich shop.
- Hot ingredients: pork secreto, homemade ricotta, lamb belly (also predicted for 2012, which clearly didn't happen), vegetable "noodles," savory cotton candy, and my personal favorite, pig heads to share with a group.
- Drinks: Amaro, pre-bottled and canned cocktails, sherry, veggie-flavored cocktails, cider, Scandinavian and house-made beers, clarified juices, homemade tonic water.
Got all that? There will be a quiz this time next year. Better study up on the full report .
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