1. Comfort food with a twist – Like 2009, comfort foods with a twist remains popular. From upscale restaurants serving variations of mac & cheese (mac & cheese with truffle) to sandwich shops recreating classic sandwiches (I am talking from experience).
Bacon whether sugared, peppered, mixed with chocolate etc. remains to be popular. My personal favorite is the Peter Luger thick cut Canadian bacon eaten as an appetizer.
2. Korean fried chicken goes mainstream and Korean fried chicken stores continue growing in the East and West coasts.
3. Exotic super fruits – soursop which is believed to be a natural cancer killer, mangosteen which is an anti oxidant, then duku for 2011
4. Black Garlic – fermented garlic popular in Korea and prized for its antioxidant qualities.
5. Classic cookies with a twist – Non traditional cookie ingredients such as cornflakes, pretzels, espresso beans made into cookies. Chocolate chip cookies mixed with the non traditional ingredients or made with premium chocolate such has Valrohna. (then donuts with a twist in 2011)
6. Gourmet Finishing Salt – truffle salt, pink Himalayan salt, Hawaiian sea salt
7. Functional foods, Benefit labels on food – ie mushrooms prevent cancer, garlic against hypertension
8. Artisan overshadows molecular gastronomy for now...experimental cuisine will make a comeback when the economy improves.
9. Home vegetable gardens then pickling your produce
10. Gastropubs
11. Luxury meats served at home – wagyu and iberico ham
12. Sandwiches from different countries – Vietnamese banh mi, Cuban cubanos, Mexican teleras and tortas
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