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.
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.
1 cup dried tomatoes (home-dried, not in oil)
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.
4-5 mint leaves
2 bar spoons brown sugar
Simple syrup to taste
Soda water to top up
Garnish with a mint spring
Muddle the lime, mint and sugar in the bottom of a highball glass, 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!