It’s What’s for Dinner
For several years, breakfast has been deliciously crossing dayparts, refusing to be neatly tucked into the wee hours and breaking big at every time of day. Its mirror image—dinner for breakfast—has blurred lines even further, leaving the menu wide open for innovation, with seafood, beef and poultry all in play, all the time. With a nod to the Beef Council’s memorable ad campaign: Breakfast is what’s for dinner, lunch and everything in between.
For chefs, the culinary vista stretches limitlessly ahead. Everything is on the new breakfast plate: heritage cuisines and curve-bending mashups, global favorites and American made, luxuriously upscale ingredients and traditional peasant food, plant-based and brawny beef, deeply savory and super sweet. Below you’ll find spectacularly creative takes on the best of breakfast trends, thoughtfully reimagined and reconstructed to bring this concept to your table in 2019.
“This is an age of all-day breakfast selections that can shapeshift their way through the day, multi-purposing for breakfast, lunch, post-work drinks and takeout, dinner and midnight snacks.”
- Culinary Trend Tracking Series, Packaged Facts 2018
Photography by Dan Coha Photography
Food Styling by Susan Barrientos-Hevey
26% of diners say they enjoy eating foods associated with lunch or dinner for breakfast, including breakfast burgers, and mashups featuring tacos, pizza and ramen.
- Source: Technomic’s Breakfast Consumer Trend Report 2018
- Posted: January 04, 2019
- Categories: Featured, Trending Now, Business Solutions, Food & Beverage Spotlight, VOL 7 - ISSUE 1 • WINTER 2019