The Post Dispatch food writers put together a list of ten food trends they believe we should look for this year based on what they're seeing from local restaurants, grocery stores and national food observers. The one that made me chuckle or LOL was the first:
Chicken • The humble bird may be the hot protein of 2013, with chefs incorporating everything from breast meat to chicken skin into dishes.
I mean, seriously? Chicken has been in everything and on every menu forever, baked, fried, sauted, boiled, shredded, cubed, creamed and sandwiched. It's been the go to meat since the pioneer days when chickens were Sunday meals after their egg laying days were over. It's been so part of our diets that every strange meat is often compared to it as in "These fried frog legs, rattlesnake, spiced tofu tastes just like chicken."
Number 3 is Communal Tables in which diners in restaurants share tables with other customers often to the extend that they let strangers taste their wine or food. Not for me.
Oh and, cauliflower will be the new hot vegetable. Get ready local food farmers.
And this for grocery stores: "Protein-packed bean chips and similar snacks, pickled and fermented products, and coconut-based items all are predicted to gain traction on supermarket shelves this year. Fermented bean crackers with a shot of coconut water, anyone?"
Maybe the grocery store trend is why our local Schnucks had to rearrange the whole place-get those bean snacks out where we can find them.
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