From USAToday’s Jerry Shriver:
Umm, boy! Less foie gras and microgreens await
diners on restaurant menus in 2009 — their places to be taken by turkey
legs, meatloaf, gussied-up mashed potatoes, ethnically-flavored fried
chicken (think Korean) and peculiar pig parts.
That's the dish from restaurant consulting firm
Joseph Baum & Michael Whiteman Co., which has just released its
2009 trends forecast. We'll also see more bistro-scale eateries and
fewer "absentee star chefs"; fewer expensive fixed-price menus and more
à la carte; and, best of all, friendlier service and easier-to-get
reservations.
Among next year's buzzwords and ingredients to
keep an ear and nose out for: maple syrup, pickled vegetables,
ultra-slow-cooked food, chickpeas, Nutella and Basque, Catalonian and
Andean cuisines.
http://www.usatoday.com/travel/news/2008-11-27-dining-forecast_N.htm?csp=Travel