Food trends are like fashion trends to me, some are good, some are bad and some are just ridiculous. Out this year: Bacon-flavored chocolate Gazpacho Sliders Got that? According to the National Restaurant Association, sourcing and sustainability will be what consumers are going to look for and value in 2013. This of course would fall […]Read More Hold That Mini-Burger: Restaurants Forecast Food For 2013 : The Salt : NPR
The Smithsonian Magazine lists their take on the 20 best food trucks in the US. Chicago has a way to go to catch up with the likes of Austin, Los Angeles, and Portland. I have no doubt once the laws are eased on food trucks, Chicago will be up showing up more and more on […]Read More The 20 Best Food Trucks in the United States
Like many in the last few years, Nicolas Ibarzabal’s job was in danger of being a casualty of the economic downturn. He decided to channel his energy into creating his own business based around what he described as one of his “passions” — the empanada. With two other fellow Argentines 5411 Empanadas was created. Chicago […]Read More Empanadas Brought to You by the Recession
Good news for travelers coming through O’Hare International Airport — fresh on-site produce will be served in several restaurants. According to the Huffington Post the aeroponic garden is the “first in-airport vertical garden at O’Hare will supply the international airport’s restaurants with swiss chard, red habanero peppers and 42 other types of herbs and vegetables […]Read More O’Hare Airport Debuts Aeroponic Vegetable Garden
This article caught my attention with this quote from José Andrés, “Everyone else in the world still thinks of American food as ketchup.” Mr. Andrés, has been in the US working as a chef for a couple of decades and according to Wikipedia is the, “Spanish chef often credited for bringing the small plates dining concept […]Read More Let’s Not Be Ashamed of Ketchup
Well, according to Andre Knowlton of Bon Appetit it just may be. A couple of years ago BA named New Austrian as, “the cuisine of the year.” Since then Knowlton notes a trend toward Germanic fare, attributing it to the pork craze and craft beer. I’m not a die-hard follower of food trends, I just like good […]Read More Germany the New Spain?