Locally sourced products aren’t going anywhere in 2015, according to the National Restaurant Association’s annual culinary forecast — and to anyone who keeps tabs on Tampa Bay’s food and drink scene. But that’s not the only trend that looks to have legs. Here are five to watch for this year, including a few that have overstayed their welcome.
The staff and I predicted some of these before checking out the data (and by predicted, I mean proclaimed how d.o.n.e we are with bacon), but others (like the rise of gourmet lemonades and iced teas — thank you, barbecueries?) were less obvious.
Attack of the kalettes, and more obscure veggies. No matter how many times we wish for it to disappear from restaurant menus, kale’s likely here to stay. And its peculiar cousin, kalette (a kale-meets-Brussels-sprouts hybrid), is tagging along, say NPR and Fine Dining Lovers. Also, expect a resurgence of lesser-used root veggies such as turnips, celery root and parsnips.
Local makers, unite! I love how many food and drink artisans the area gained last year, and the momentum probably won’t slow in 2015. Your neighbors, whose goods you’ll see everywhere from weekly farmers’ markets to indie-owned shops, are crafting some fine delectables, including chocolates, cheesecakes, fermented goods you can sip or eat, slushies, pot pies, olives, juices, boiled peanuts and way more.
Things we’re over: bacon, Sriracha and pressed Cubans, apparently. 1) Do I even need to elaborate on the enthusiastic overuse of those (yes, tasty) pork strips? Bacon everything is out. 2) I’ll never abandon Sriracha, or any hot sauce, but my colleagues have had enough. 3) Someone told me Brocato’s Sandwich Shop ditched its Cuban sandwich press, so I stopped by the shop to confirm, and sadly, it’s true. The sando joint, and your Publix deli, is heating its Cubans instead. What gives?
Distilleries are the new black. The staff also called out craft breweries as yesterday’s news. At first, I was all “no way, man,” but with places like the Florida Cane Distillery, and the soon-to-open Cotherman Distilling Co. and St. Petersburg Distillery, micro-distilled spirits could become the region’s latest boozy obsession. The National Restaurant Association even agrees. And if there’s gin involved, why not? P.S. We’ll take more cider houses and meaderies.
Other foodstuff fads. Snazzy doughnut creations are still kickin’ (sorry, cupcakes). I’m hoping fries will again accompany my lunchtime main rather than house-made potato chips (please?). And charcuterie — featured at newer spots such as Annata, Ava, Local Public House and Provisions, and Locale Market — is having a moment. Look for Applebee’s to be piling salami and Velveeta cubes on a plate any day now.
This article appears in Jan 1-7, 2015.