Monday, September 20, 2010

Reinvented Culinary Trends

Many home cooks watch Food Network and Cooking Channel to keep up on Culinary trends, and of course, watch there favorite shows.  I enjoy talking to other Cooks and Chefs around town about those programs and culinary trends.  Lately, mainly this past 2 years, I've seen food trucks make a comeback.  I say "comeback" because they have been around for a long time, I just think they are being reinvented to appeal to a more sophisticated working people who have specialized diets and don't want to compromise what they truly want to eat.  

Another trend is the "farm-to-table", market-fresh, organic, locavore, sustainable style of cooking.  As with the food truck, this is a reinvented trend.  I think you would be kidding yourself to think this is something new.  Chefs have always strive to get freshness to the plate.  Freshness will change your food from "OK" to "Greatness", if cooked correctly.  I feel this year, 2010, there was a significant increase of people growing there own gardens.  People want to save a little cash, but most importantly have freshness to the table. 

Lastly, Artisan Mixoligy has made the Foodie scene.  Making delightful tasting cocktails, as well as eye appealing presentation. And once again, this is a reinvented trend.  Its a fancy term for a bartender who specializes in cocktails.  As with Chefs, there are many types of Bartenders, this one just happens to appeal to the public craving for something different. I think this will fade away in about a year or so because Wine will never be replaced as the best pairing for foods.  Coffee being the second runner up as a timeless favorite.

All of these are interesting and exciting.  They offer the public a new/old experience on the tastebuds.  I have always tried to stay up to snuff with food trends, and sometimes I'm lucky to be ahead of the trend.  If you want to keep pleasing your audience you have to stay up with trends as well as be inventive and progressive.

Farm-to-Table:  Dried Tomato Pesto
*Most items straight from your Wyoming garden*


1 cup dried tomatoes (home-dried, not in oil)
Boiling water
1/2 cup extra-virgin olive oil
1/2 cup fresh grated Parmesan or asiago cheese
2 T. pine nuts
1/4 cup packed fresh basil leaves
2 to 3 garlic cloves
salt and pepper to taste

Cover the dried tomatoes with boiling water and let sit 10 minutes or until soft. Drain.
Combine soaked, drained tomatoes and olive oil in a food processor fitted with a sharp metal blade. Pulse several times to chop tomatoes. Add Parmesan, pine nuts, basil, and garlic. Process until the mixture forms a paste. Taste puree and add salt and pepper if desired.

Food Truckfishlips sushi
Based out of  Torrance CA.  I have eaten there once by a chance crossing and it was great!  If your in and around that area in CA.  I recommend.

Artisan Mixoligy : Mojito Cocktail
*I picked this one because my wife favorite cocktail is the Mojito*

50ml. Havana club

6-7 quarters of lime
4-5 mint leaves
2 bar spoons brown sugar
Simple syrup to taste
Soda water to top up
Garnish with a mint spring
Muddle 8" Wood Bar Muddler the lime, mint and sugar in the bottom of a highball glassAnchor Hocking Heavy-Base 15-Ounce Iced-Tea Glasses, Set of 12, fill with plenty of crushed ice, and add the rum. Stir well and add dash or two of simple syrup, to taste. Top up with soda water. Garnish with a mint spring two straws and serve

So, with all these trends in mind, it never takes much to reinvent something old to be something new again.  Things as simple as Potatoes, Tomatoes, Apples and Pears, in the hands of someone with artistic flair and a taste for what makes things good can be the next reinvented culinary trend.  Be brave.  Be bold.  Create, innervate and most importantly, HAVE FUN!


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