Industry Trends

A survey of more than 1,600 professional Chefs revealed these leading 2009 culinary trend themes: nutrition and nutrition awareness, gluten-free/ allergy-conscious, Micro-distilled / culinary cocktails, food and alcohol pairings / Spirits flights


The Current Top 10 menu trends

1. locally grown produce
   
2. bite- sized desserts
   
3. organics
4. healthy kids' meals
5. new/ fabricated cuts of meat
   
6. kids' veggie/ fruit side dishes
7. superfruits such as acai, goji, or mangosteen
8. small plates/ portions for example mezze, tapas, or dim-sum
9. Micro- distilled Artisanal Liquor
10. Sustainable Seafood

Current Top Alcohol Trends

1. Micro-distilled liquor
2. Cullinary Cocktails
3. Organic Wine
4. Craft Beer
5. Muddled Cocktails
6. Wine or Beer Flights / Food-Alcohol Pairings
   

Non- Alcoholic Beverages

1. Specialty Iced-tea
2. Organic Coffee
3. Flavored/ Enhanced Water

Luckily for many of us Cocktail trends are showing no signs of slowing down. The always popular mixed drink while never in danger of fading out seemed for a while to be put on the bottom shelf during the micro- brew, import-weisen, fruit flavored $9 draft beer craze.
Many of us bartenders felt unchallenged and uncreative spending our bar shift pouring pints of the latest brew into their own uniquely designed glasses. I began to get excited when I heard that 2o something say " I don't know what I want... Surprise me" I noticed other bartenders taking full advantage of our chance to mix, shake, and muddle a new concoction. This was apparently more wide-spread than I thought. Skillfully Mixed Original Signature Cocktails with fresh and exotic garnishments such as star fruit, kumquats, or flowers are all the rage. Even the old favorites you haven't mixed up since the early 80's like Pink Squirrels, Rob Roys, and Rusty Nails have started popping back up only this time around they have a new and organic twist.

Infusing is on that 2009 hot trend list. Using the locally grown, organic, fresh herbs, fruit, and vegetables out at the bar to flavor your plain bottles of liquor has started bridging that gap with the Chefs in the kitchen. Creating the "Culinary Cocktail" has bartenders approaching the cocktail recipe just as a chef does a food recipe. I have seen many bartenders pow-wowing with Chefs mixing and matching food and drink ingredients to create amazing taste sensations.
Pairing cocktails and wines to complement food dishes is listed on the 2009 hot trend list. It really delivers the whole dining experience to our customers. In addition to food-alcohol pairings is a similiar hot trend -"Spirit flights" A flight of Spirits or Beer allows patrons to compare a selection of small samples in a particular catagory or theme. These flights are also sometimes used to pair with food dishes.
These are all listed as this years hottest trends and I would agree. One popular hobby that I have noticed that wasn't mentioned on any of the Industry trend lists is home brewing. It seems everyone I talk to is fermenting beer in their basement , aging wine in their pantries, or distilling their own brand of booze. I have not attempted the home brewing , but I am thinking of looking into it. That would be branding at its best.