News
Fermentation & Pickling
A punchy way to add flavour and acidity to a dish, whether in the form of a quick hot/cold pickle or a prolonged fermentation!
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Ethnic Flavours
From niche ethnic cuisines to ethnic fusion, these unique flavours will step into the spotlight!
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Vegging Out
Growing in popularity over the last couple of years, vegetarian fare is no longer relegated to side dishes (or to vegetarians for that
matter)!
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Adventurous Protein
From duck to goat to catfish, our collective palate will expand to bolder and gamier meats (ie: chicken better take it up a few notches if it wants to survive!)
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Flights of Food
Small plates and tasting menus will awaken palates and allow for a customized experience; many predict that tasting-only menus will become very popular!
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What’s Old is New Again
Classic dishes that have long been out of style will begin their return (coulibiac, consommé, etc.)
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Charcuterie
Expansive spreads of artisan cured meats, housemade pickles, terrines, and toasted baguette will take their rightful place on the menu!
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Pretzel Mania
Continuing its popularity, pretzel anything (pretzel bread, pretzel crackers, etc.) will hit it big in 2014!
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Blurred Lines
Chefs will continue to blur the lines between sweet and savoury, moving way beyond just salted caramel!
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Room Service Redemption
Hotels will go big or go home when it comes to room service, either offering upscale menus or eliminating traditional room
service altogether in exchange for snack bars or take out.
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Tea-Totaling
Tea shops have been popping-up everywhere and this year the trend will move into the bar with tea-based drinks.
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