Thursday, January 2, 2014

2014 Dining Trends

Survey says....

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 ( Both those sound more fat-inducing and high-calorie to me than butter or olive oil; using tea is far more appealing to me.

food chick

Eat, drink, be merry and validate for parking (TM)


  1. Caul fat? Good grief. I'll just stick with the tea, lemon, and nut/dairy suggestions above. Love your blog wallpaper - so healthy!

    1. Hi Lissa. I'm with you on the "new fats" they seem overkill. Glad you like the wallpaper; one problem though, it makes me hungry every time I see it :D

      Thanks for stopping by and commenting.


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