Sterling Rice Group [consulting], Boulder Colorado, polled celebrity chefs, product developers, restaurant consultants and grocery store shoppers to determine cutting-edge dining trends for 2014. See infographic below. Click HERE to enlarge.
My favorite trend is experimenting with tea leaves to enhance flavor of foods in place of butter, bacon or oils. Love this for a few reasons. I love tea, I am a tea addict. There are a gazillion types and varieties of tea, with rich robust flavors, that I can imagine would enliven the flavor of breads, cheese, meat, desserts and more. Plus, the tea trend can counter another trend for 2014, which is restaurants using new fats in our food such as caul fat (a thin membrane of fat covering the intestines of a pig, cow or sheep. The most common type of caul fat used in the culinary arts is pork) and lardo (epicurious.com). Both those sound more fat-inducing and high-calorie to me than butter or olive oil; using tea is far more appealing to me.
Eat, drink, be merry and validate for parking (TM)