What's hot in 2013: hyper-local foods, foie gras doughnuts

2013-01-02T00:00:00Z What's hot in 2013: hyper-local foods, foie gras doughnutsJill Wendholt Silva The Kansas City Star Arizona Daily Star
January 02, 2013 12:00 am  • 

Here are the hot food trends that defined 2012 and are projected for 2013:

Top recipe searches in 2012

1. Chicken

2. Crockpot

3. Halloween

4. Vegetarian

5. Salmon

6. Beef stew

7. Zucchini

8. Eggplant

9. Cake

10. Shrimp

Most Appetizing Yet Stomach-turning searches in 2012

1. Candy Corn Oreos

2. Pork doughnuts

3. Bacon ice cream

4. Flamin' Hot Cheetos

5. Deep-fried strawberries

6. Beer milkshake

7. Fried Kool-Aid

8. Guinness cupcakes

9. Maple bacon beer

10. Grape jelly meatballs

What's Hot for Chefs in 2013

1. Locally sourced meats and seafood

2. Locally grown produce

3. Healthful kids' meals

4. Environmental sustainability as a culinary theme

5. Children's nutrition as a culinary theme


7. Hyper-local sourcing (ie. Restaurant gardens)

8. Gluten-free cuisine

9. Sustainable seafood

10. Whole-grain items in kids' meals


1. On-site barrel-aged drinks

2. Food-liquor/cocktail pairings

3. Culinary cocktails (savory, fresh ingredients)

4. Micro-distilled/artisan liquor

5. Locally produced spirits

6. Locally sourced fruit/berries/produce

7. Beer sommeliers/cicerones

8. Regional signature cocktails

9. Beer-based cocktails

10. Locally produced beer


• More chicken (often upscaled), less beef

• Menu shuffling aimed at flexitarians

• Fermented everything

• Doughnuts get bizarre upscaling (foie gras jelly doughnuts, hamburgers between two griddle doughnuts, kimchee doughnuts)

• Zip-code honeys

• Craft bourbon, small-batch rye, local gins

• Asian flavorings: (togarashi, yuzukoshi, gochujang)

Source: Yahoo Source: Yahoo Source: National Restaurant Association Source: National Restaurant Association Source: Baum + Whiteman, an international food and restaurant consulting firm



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