St. Louis Magazine food writer, George Mahe, highlights the 2013 food trends for St. Louis and leads in with this:
"When discussing upcoming food trends for the new year, national gastronauts have been waxing about items like spit-roasted pig’s tails, leek ash, and fish milt (that’s fish sperm to you and me). We thought the more sensible and relevant approach would be to discuss what we predict will happen here, in St. Louis. (And if fish milt never makes it as far as the Gateway City, we’re fine with that.)"
Gotta love St. Louis, always feet on the ground.
1. Five Star Burgers! Yes! The absolute best burgers.
2. Kale. Kale in salad, kale in or around everything. Here at Concordia Seminary we've been growing it for a few years now and it just keeps on coming. The food service people make some mighty fine kale chips flavored with various things and it's very popular.
3. Provel Cheese. This is a weird one after being so omnipresent for so many years.
4. Brown Booze... or whiskey... to us wine and beer drinkers.
The rest of the year's food trends are here and include more than just actual food but food service etc.