Chef David Burke’s Food Predictions for 2013
Recipe of the day
Everyone in the food world has a list of things to watch out for at the start of the new year, and I’m no exception. Here are some things I’m pretty excited about seeing pop up, or stay in place, in the upcoming year.
Farm to Table
It’s not new and it’s certainly not going to go out of style this year. Not only will this dining concept hold its place in 2013, but I think we’ll see it grow and develop to a point where chefs aren’t just sourcing directly from a local farm, but from their farm, on the top of their restaurant, let’s say.
Vegetables and Grains
Vegetables and grains have long been a part of our diet, but I think that they’ll really shine in 2013 and will become more than just "healthy sides," but delicious, innovative, and creative dishes that chefs (professional ones and home cooks) are proud to create.
Yogurt is going to be everywhere this year, stretching beyond the usual tzatziki into more unique sauces, desserts, and appetizers.
Already a pretty popular concept in the culinary world, I think dry-aging will grow in 2013. Chefs will experiment with methods, flavors, and meats.
Adventurous Home Cooks
Dehydrators aren’t just for some fancy chef anymore. I think this year the home cook will start getting more adventurous with their cooking — especially with their gadgets. I look forward to hearing about home cooks dehydrating, steaming, and smoking more at home.
Barbecue has already expanded well past its usual Southern clientele, but I see it making great strides this year where everyone — from the food snob to the economical diner — will start embracing it more.
I predict that all those people who say "I’m not much of a baker" are going to be come huge bakers this year — and far beyond the usual cake or cookies. I think homemade breads, pastries, and other baked goods will make a comeback in the home kitchen.
Home winemaking is tired — I think 2013 will be the year of beer.
We’ve already seen chicken pop up on a food trend prediction list, and I think that it as well as any other type of fowl — capon, hens, pheasant — will become very popular on menus.
Adopt-a-Pet, Kind of
This year, I think a lot more people will begin to take a Michael Pollan approach to their food, where they "adopt" a farm animal, keep it on a farm to be raised, and have the pieces shipped to their homes when ready — all the while making sure the animal is treated humanely.
AA members rejoice — it’s not about booze anymore. I think that a lot of mixologists and bartenders will be developing a non-alcoholic cocktail menu for their dry clientele.
Whiskey and Bourbon
For all those whiskey lovers out there, you’re in luck, because I think that these two liquors will remain high on the "hot" list for 2013.
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