Perhaps Andrew Greeley was on to something back in 1865 when he penned the words, “go west young man” since that’s the direction that you must head to get a legal taste of one of 2015’s food trends (that is putting a whole new spin on grass fed).
Good-bye wheat, hello almond flour, good-bye milk, hello coconut water, good-bye sugar, hello agave and so it goes–food trends just keep on coming–so let’s take a look at what’s on the horizon for 2015.
If orange is really the new black, the food world has yet to hear about it. Trending blacks on 2015’s list include:
- Black India Pale Ale--Happy hour may just be getting a little happier or hoppier if the health and taste claims for this black IPA come to fruition. People seem either to love or hate it. Check out, Jukebox Hero black india pale ale, at Chicago’s Revolution Brewing pub on Milwaukee Avenue.
- Black pasta. Squid ink gives this pasta its striking color but more than that it claims to stop the growth of new blood vessels which some say slows the growth of cancer. You can try the squid ink infused pasta at RPM Italian at 52 West Illinois Street.
- Black garlic is said to have twice the antioxidants of regular garlic and help in the fight against cancer and other diseases. Black garlic is pretty easy to find around Chicago including RPM Italian at 52 West Illinois Street.
- Black Rice has more anthocyanin antioxidants than a spoonful of blueberries–according to the authorities on black rice at blackrice.com. Union Sushi & Barbeque (230 W Erie St) serves it in many of their delicious dishes.
Don’t be too quick to delete spam. This retro food, a staple in WW II and still going strong, is about to become cutting-edge. You’ve got to trust me on this one.
Check out the spam musubi at Roys, 720 N State Street or try one of the many spam combinations at Aloha Eats at 2534 N. Clark.
Raw, perhaps the oldest of all food groups, first enjoyed by the caveman has gotten its act together. The new raw is surprisingly good. You can check out some very tasty raw at RAW inside Chicago’s French Market, under the tracks, at Ogilvie Transportation Center.
4, Vegetable Mashups
Its hard to get away from kale, it’s everywhere from kale chips and kale smoothies to kale brownies (who would have thought this craze would hang-on so long). But since kale is no longer trending–just kind of hanging around–the powers that be have coined the term “vegetable mashups” to include a whole range of veggie fusions.
Perhaps most popular are kalettes–a cross between brussel sprouts and kale. You can find them on menus around town or make your own. Kalettes are available at Trader Joe’s and Whole Foods.
5. Bugs (Grasshoppers are especially yum)
Although 80% of the world has been eating bugs pretty much since the beginning of time, the buzz about insects as a foodstuff in the U.S. has taken a little longer to catch on. It seems that the time may have finally arrived with some calling these “protein powerhouses” the “Food of 2015.”
To be politically correct, we should refer to this trend as the invasivore movement. You too, can become a part this hot new trend. Just head over to Sticky Rice (4018 North Western Avenue) for some toffee meal worms over vanilla ice-cream.
If you want to be truly cutting-edge forget the sriracha and opt for the harissa–the new ketchup of choice for those who know what’s hot. This combo of dried chiles, garlic, tomatoes, caraway, paprika, coriander, and olive oil is quickly becoming a staple in many Chicago restaurants including: Lulu Cafe, The Girl and the Goat, Red Door and more.
7. Marijuana Edibles
A new kind of pot pie may be coming to a location near you–just not too near. Colorado is a hotbed for these edibles and Washington state is coming on strong with a cannabis bakery dedicated “to affluent customers with good palates” in Seattle.
8. 3-D food
3-D food is not widely available and has meet with some opposition including Moto’s Executive Chef Homaro Cantu who when asked about this new trend replied, “not at Moto.”
Whether 2015 becomes the breakout year for this latest creation or a little further in the future, the way I see it there’s no stopping it.
Already Hershey and Barilla pasta have hopped aboard the 3-D bandwagon. Hershey calls their 3-D chocolate creations “the candy of tomorrow” while Barilla is already in production with “Rosa Pasta”– a pasta flower bud that changes into a rose during cooking (pictured at the top of this post).
Check out the 3-D food printer here:
9. Food halls
Food halls are not new but they are booming. The food halls serve as incubators for small independent businesses and as gathering places for the public to grab a bite or discover an assortment of local, fresh, and artisanal foods.
The trend is gaining steam across America with San Diego’s Liberty Public Market opening this summer; the James Beard Public Market in Portland, on-target for a 2016 opening; and Anthony Bourdain’s food hall project heating up for a spot in New York’s 3 World Trade Center.
In Chicago, check out the French Market (131 North Clinton Street) where you’ll find some amazing selections from more than 30 vendors.
10. Filipino Cuisine
Thai and Chinese foods are sooooo last year. For 2015, all signs point to a boom in Filipino cuisine. The food is a mix of Chinese and Malaysian, with a dash of Spanish influence. It can be fun, kitschy, challenging (blood stew or chicken embryos) healthy ( Lumpia,veggies wrapped up in an crepe-like wrapper) and often budget-friendly.
Get your taste buds ready for the likes of Pancit, Adobo, Menudo, Inasal, Kare-Kare and more. Although the Filipino food trend hasn’t reached it’s heights yet in Chicago, you can come to the table early by checking out the extensive menu at the BYOB Isla Pilipina Restaurant at 2501 W Lawrence Avenue.
Take a look back at Show Me Chicago’s trending foods for 2014 by clicking here.
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