What will be the big foods in 2013? What can we expect to see on restaurant menus in the coming year? Here are some predictions from international food and restaurant consultants Baum+Whiteman.
Charcuterie boards
Charcuterie plate at The Publican by JessieFriedman on Flickr
Asian flavorings: togarashi, yuzukoshi, gochujang
Spice trends: torridly hot, smoked, warm and aromatic, fruity
White strawberries, Green tomatoes
White strawberries by Kingdesmond1337 on Flickr
Geranium leaves, Hibiscus, Shiso
Shiso leaf tempura by thisgirlangie on Flickr
Flexitarian menus
More chicken (often upscaled), less beef
Lobster rolls
Lobster roll by nicknamemiket on Flickr
Charred octopus tentacles
Fermented everything
Donuts getting bizarre upscaling (foie gras jelly donuts, hamburgers between two griddled donuts, kimchee donuts)
Bacon donuts by BudgetBougie on Flickr
Bar-made and small-batch tonics and quinine syrups. Lillet, Dubonnet, Chartreuse, Benedictine and other golden oldies. Craft bourbon, small-batch rye, local gins. Hard cider
Zip-code honeys
Honeys by barefoot chef on Flickr
Weirder and weirder desserts
