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Main Food Trends by Four Seasons in 2015
Four Seasons Hotels and Resorts published main trends in food industry for 2015. The report was made by chefs of the company. They tried to gather various aspects concerning food, including sustainability, high fiber food, unconventional meats and much more.
The main trend in food is quite obvious. These days, tourists prefer healthier choices even when they are away from home. Locally produced food and more vegetables are what tourists are after these days. For example, Chef Aaron Brooks of Edge Steak says one of their most frequently ordered dishes is the Edge Green Salad with avocado, cucumbers, arugula, and asparagus.
Even though carbohydrates remain a popular option, nowadays they are more frequently replaced with high fiber and high protein choices. Such products as grain flour pancakes, quinoa, and flatbreads have become very popular. There is a growing number of people who seek high protein food that is other than meat, so restaurants will certainly try to meet that demand. The next trend is group dinners. People like to share and when they are in a group, they always want to try more than one dish. Group orders for several dishes that are passed around become increasingly popular. Some restaurants even make special menu sections for dishes like croquetas or patatas bravas that are strictly meant for sharing.
Finally, when it comes to meat, unusual cuts and parts or animals are trendy this year. Such unusual choices like rabbit, mutton or goat become mainstays even in steak house menus. As there is a trend for raising the cost of food, chefs are likely to experiment with meat and use more of so called “third cuts” like liver or kidneys.
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