6 Flavorful Food Forecasts from Ally Phillips

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by Ally Phillips

[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]We welcome back the dynamic Ally Phillips of Ally’s Kitchen as she shares her food predictions for 2016.  

1. There will be more focus on ethnic cuisines that are ‘untraditional’ to many people ~ Middle Eastern & African ~ playing with new spices and spice mixtures. Also, exploring artisan grains not typically used: bulgur, barley and freekeh (an ethic grain indigenous to the Middle East and Africa).
2. Combining unlikely tastes and textures ~ salads with thinly sliced, chilled cucumbers and dates, heat (i.e., serrano, jalapeno, etc.) and buttermilk.
3. Turning cheap, dried beans into bowls of culinary artistry ~ all types of dried beans cooked with various forms of bone marrow and fats (i.e., ham hocks, salted fat back, lard, etc.) and veggies added to make a complete meal.
4. Millennials and Gen Xers finding the kitchen/cooking a place of solitude and creative expression and wanting to learn how to cook. Getting interested in sharing, communal eating and entertaining more in their homes, apartments, condos, etc.
5. Even more emphasis on healthy, organic and “eating close to the earth” (that’s my phrase).
6. I believe palates are changing even more and that people can now ‘taste’ processed food ‘chemicals’ — for example, their taste buds are sensitive to what real mac n’ cheese is supposed to taste like vs. that in a box.

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