This is 2020: Part 4
For the culture: Time for a little wine, ingredients from other parts of the world
A new decade is a bigger deal than just any typical new year, and 2020 is not going to disappoint. Not only are fascinating flavor profiles ready to bump up already exciting food and beverage movements, but broader cultural influences will stand alongside developing trends that are a result of the challenging times we’re in.
Heritage Korean ingredients
Though Korean cuisine has been on trend for several years, heritage ingredients from the peninsula have been sorely missing. That’s changing, thank goodness, as specialty oils, salts, seeds, soy sauces, jangs and vinegars are now finding their way to the United States for the first time ever.
Brooklyn’s Gotham Grove, for example, sources ingredients like strawberry gochujang and five-year aged ginkgo 'hyo' vinegar to restaurants like Poi Dog in Philadelphia and Daniel in New York, as well as to Atlanta pop-up chef Seung Hee Lee. “I’m so excited to have premium Korean ingredients in my kitchen,” she says. “Finally, I can cook foods that mimic what my grandmother used to make.”
Bacon-infused cocktails are finally over. There, we said it. What’s taking their place? The more saline taste of seaweed. Turning up in kombu-kissed Scotch martinis at Dante in New York and low-balls at Mako in Chicago, seaweed adds a savory, umami-packed shake on things. “Pairing seaweed with our tequila, soju and whiskey cocktails adds a briny, oceanic note,” says Mako’s chef B.K. Park, “I love serving it with cocktails because it adds depth of flavor.”
Halloumi jumps into the frying pan
Halloumi, the Cypriot version of saganaki, has been popping up on scorching hot new menus left and right, including Boston’s Ilona, which serves the squeaky, rubbery grilled sheep’s milk cheese pan-seared with pickled grapes, toasted sesame and honey; and Zoe’s Food Party, a sandwich pop-up in Los Angeles. Because this soft-curd cheese is also rennet-free, it makes a delicious option for vegetarian dining, perfectly tucking into that ongoing, evergreen trend as well.
Climate change wines
With disruptive weather patterns hitting the most storied wine-making regions regularly, lesser-fabled areas are producing wines of ever-increasing quality. “Marginal climates such as Belgium, Luxembourg and England are seeing warmer temperature patterns,” says noted master sommelier Alpana Singh, “allowing them to produce wines with more ripeness, texture and body.” We can expect previously unheralded offerings to appear on wine lists with greater and greater frequency, next year and beyond.
Green restaurants, but green as in cannabis
When Original Cannabis Café opened in Los Angeles last October, it made national headlines as the first establishment of its kind to serve cannabis in a restaurant environment. We aren’t talking CBD; it aims to be the real deal: THC products are matched to seasonal dishes as you would pair a bottle of wine.
"The historic nature of Original Cannabis Cafe looks to the future as being a home to the cannabis industry as a whole,” explains executive chef Andrea Drummer on the zeitgeist of the moment. With recreational usage legalized in some of the country’s top dining epicenters, chefs and restaurateurs will be looking at 2020 with green in their eyes.
- Author: Jeffrey Ward
- Posted: December 12, 2019
- Categories: Trending Now