Chef Hosea: Culinary Trends for 2012

Knowing where your food is coming from 1^st hand

It can’t be stressed enough – we’re being fed food in this country that can’t be traced to a specific origin.  With farmer’s markets, csa’s, organic markets, and companies like Whole Foods, the paradigm is changing.  Led by chefs, the consumer is now learning so much about specific food items (names of heirloom tomatoes, the difference between quinoa and kamut) and they are now realizing that where something comes from and who was touching it is as important as what it is.

More local sourcing of ingredients

Pretty much goes along with the last subject.  Every state in this country has great farms and gardens.  And many are popping up on rooftops, in backyards, and in restaurants.

More farmer’s markets and co-ops

As the need increases, so does the supply

Children’s health & nutrition

Led by people like First Lady Michelle Obama and Anne Cooper, there is a very strong and real push for honesty and transparency in the school lunch program.  Too many of us are obese in this county and the problem starts at a very young age.  It’s time to turn back the clock on children’s health.

Gluten-Free and allergy-safe foods

It seems every month, I meet more and  more people with food allergies.  It’s not going away.

Alternative whole grains

Why eat the boring old grains every day?  Experiment a little and see what things like quinoa, lentils, heirloom beans and grains can do to your old recipes.

Vegetables as center plate

More vegetables, cooked in new and interesting ways (whole roast celery root, grilled cauliflower) and as center of plate.

New Southern cuisine

Sean Brock.  Linton Hopkins.  John Besh.  Susan Spicer.  Donald Link.  Need I say moree?

Charcuterie

Just as we rediscover the joy of celebrating a vegetable at the height of it’s season, we are rediscovering the joy of long fermentation, curing, pickling and preserving.

Traditional recipes

Take your heirloom vegetables, heirloom grains, and organic dairy and guess what?  You’ve got everything your great-great-grandmother used to use every day.  It’s called getting back to the basics.  With a conscience.