Fall Culinary Trends – More than Just Cider and Pumpkin Pie
April 5, 2010
•Le Cordon Bleu
•Chicago
• 0 Comments
Fall Culinary Trends – More than Just Cider and Pumpkin Pie
With the change in season and the upcoming holidays, many of us think of the fall months as a time to enjoy classic autumn culinary delights. But this year, restaurants and foodies are looking at more than typical squash and turkey dishes.
It’s time to gear up for a tasty fall. Here are four must-know culinary trends.
Culinary Trend #1 - Going Green in the Kitchen
You are expected to conserve energy and recycle, but going green has a lot to do with what you eat too. This fall you will see an increase in free range meats, sustainable seafood, and organic produce on menus everywhere. You might even notice a shift in your grocery stores as more and more consumers now demand environmentally sound foods.
Culinary Trend #2 – Health Food isn’t Just for Nuts
Like the green movement, the health movement is expanding as well. Many diners expect healthy options ranging from foods prepared with non-hydrogenated oil to smaller portion sizes to leaner cuts of meat.
Other healthy culinary trends focus on preparation. Fewer chefs are frying foods and instead smoking, grilling, and roasting their dishes.
Health consciousness is not always about weight, and the best chefs understand this, which is why many in the culinary industry are focusing on offering choices for those with allergies. This trend is a welcome change for many diners with food intolerances, including those who require vegetarian, gluten-free, and dairy free options.
Culinary Trend #3 - Pairing Beer with Food
Wheat beers, stouts, and ales are becoming popular alcoholic beverages for many drinkers, and not just for those who prefer pretzels and sausage to a five star meal. Many top-notch restaurants have begun pairing both beer and wine with their dishes right on the menu.
This trend is a result of the burgeoning microbrew scene that has resulted in dozens of flavorful beers, which are usually a far departure from the typical lager. Look for more restaurants adding beer to their bar menus and dinner menus as beer’s popularity continues to rise.
Culinary Trend #4 - Noodle Bowls … Slurp
Chefs of all disciplines are adding noodle dishes with an Asian flare to their menus. Meals such as the Vietnamese pho and the Korean bibim naengmyon will become more common impressing North American diners with their spicy flavor and filling meats and vegetables. These flavorful and sometimes spicy meals make for a perfect dinner on those chilly fall evenings.
This article is presented by The Cooking and Hospitality Institute of Chicago. The Cooking and Hospitality Institute of Chicago offers Le Cordon Bleu culinary education classes and culinary training programs in Chicago, Illinois. To learn more about the class offerings, please visit http://www.Chefs.edu/Chicago for more information. The Cooking and Hospitality Institute of Chicago does not guarantee employment or salary.