Food Trends in 2011

Studio 5 Gourmet Today Contributor Amy Richardson has been hunting down the hot trends and reveals her top 10 list.

Dirt: Dry rubs replacing sauces and marinades.
Todd’s Dirt
The Original Todd’s Dirt
Todd’s Crabby Dirt
Todd’s Bayou Dirt

Gourmet Artisan Brittles: A new twist on Nut Brittles
Morning Glory Confections
Thai Curry Peanut Brittle
Fleur de Sel Peanut Brittle
Indian Currry Pistachio
New Mexico Chili Pumpkin Seed
And more…..
2 oz $5.00
5 oz $10.00

Pies! Cold, Hot, Sweet, Savory and Miniature are “the food of the year”
Prada Pies
Assorted Natural Juice Pies
9″ $9.98 Classic
9″ $11.98 Platinum

Aromatic Salts and Balsam Aged Fruit Vinegars
VomFass Jackson, WY
Hawaiian Red Gold Salt
Basil Citrus Salt
Danish Smoked Salt
Many more varieties available on price list.
Waldburg Balsam Honey
Waldburg Balsam Pomegranate
Waldburg Balsam Calamansi

Belgian Frites (fries)
Bruges Waffles and Frites
Authentic Belgium Frites with Home Made Mayo.
Andalouse, Samurai, Curry, Mammouth,, Aioli, Lemon Pepper Dill etc…

Artisan Ice Pops
Salted Cucumber and lime
Mango and fresh lime
See article:

Single specialty food shops

Macaroni and Cheese
New York

The Frankfurter
Artisan style sausages

Beard Papa
Cream Puffs
San Francisco, LA, Hawaii

Rice To Riches
Rice Pudding
New York

Dutch Style Pancakes

Wedding Food Trend:
Everything Mini
Mini Donuts
Mini Macaroons
Mini Shot glasses filled with custards
Mini Whoopie Pies
Mini Churros with Chocolate Dipping Sauce

Latino-Asian Fusion:
East meets Southwest!
Korean BBQ Tacos
Kimchee Quesadillas
Go-Choo-Jang Cucumber Salsa

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