Issue link: https://digital.copcomm.com/i/455266
january/february 2015 / the tasting panel / 95 Favorite Flavors and Foods Foods pickled, fermented, brined, cured, aged or smoked or roasted over a wood fire, and specialty chili peppers were among the hottest trends in Kimpton's survey of over 100 staffers in 26 cities in October 2014. The most popular ingredients and flavors: house-made and craft vinegars, baby kale, beets, salsify, sour cherries, gluten-free and vegan dishes. Popular techniques: poaching, steaming, juicing and dehydrat- ing. The foam fad is fading, after over a decade of fancy molecular gastronomy. Savory flavors found their way into desserts, and classic desserts were reimagined with new twists, like upscale s'mores, the survey found. Pies—fried, miniature and Key lime—were favorites, while high- end soft-serve ice creams in exotic or unusual flavors, mini-bites and gluten-free desserts were emerging trends. Vegetables were everywhere. "In 2013, pork reigned supreme. In 2014, vegetables stepped out of the wings and into the spotlight. Chefs substituted vegetables for meats on the rotisserie, salt-baking, frying, grilling, shaving, pickling and canning them," says Sagaria, whose company's Gramercy Tavern offers a vegetable tasting menu nightly. "Vegetable-driven appetizers are popular in the past few years, but not vegetarian necessarily; they might include bacon or another meat," says Mills, former Corporate Culinary Director at Heavy Restaurant Group in Seattle. Grilled cauliflower with Calabrian chilies and cilantro is one of his most popular appetizers, and chestnut flour pappardelle with squash cut into pasta-like strips is a popular entrée. The Curious Consumer Diners' growing sophistication is driving menus. "People are becom- ing more adventurous in their dining habits—willing to try new kinds of fish, meats and vegetables than previously, trying all kinds of new cui- sines and cultural flavors such as North African, Eastern Mediterranean and South American," adds Mills. "We've had success this past year with adventurous meats like venison neck, elk and oxtail. Eclectic spices are hitting the spot too—like Moroccan chermoula blended with our roasted heirloom carrots, and Chopped bison on rye toast with egg yolk-horseradish vinaigrette, beets, mizuna and pickled ramps from B&O American Brasserie at the Hotel Monaco in Baltimore exemplifies diners' growing sophistication. PHOTO COURTESY OF KIMPTON HOTELS AND RESTAURANTS Sabato Sagaria, Chief Restaurant Officer of Union Square Hospitality Group in New York City. PHOTO: MARSHALL TROY