9) Vegetarian Dishes in Non-Vegetarian Restaurants
As recently as a couple of years ago, if you wanted a meat-free dish at a restaurant that wasn’t vegetarian you were stuck with a salad or boring appetizer. In 2014 you’ll see chefs embracing more vegetable-forward menus, making grains and vegetables the stars of the dish and doing away with meat entirely.
1) More Chefs Owning Full-Scale Farms
The farm-to-table trend will reach its inevitable next step, as leading chefs and restaurateurs cut out the middleman entirely and buy their own farms on their quest to become completely vertically integrated. 1) More Chefs Owning Full-Scale Farms
The farm-to-table trend will reach its inevitable next step, as leading chefs and restaurateurs cut out the middleman entirely and buy their own farms on their quest to become completely vertically integrated.
From the list:
2. Heirloom beans, peanuts and field peas
Go ahead, get the elementary school jokes outta your system because more chefs are singing the praises of hearty, healthy, protein-rich legumes. Cranberry, lima and butterbeans, as well as blackeye and crowder peas and un-roasted peanuts are taking a star turn in main dishes and standalone sides, often without a speck of meat in sight. These heirloom varieties are packed with nutty flavor, and adapt well to stews, soups, salads, succotash and spreads, and take well to marinating, baking, mashing and even deep-frying.
And bonus: chefs and home cooks are rapidly discovering that heirloom legumes grow like gangbusters in many different climates and soil types, are GMO-free (a selling point for an increasingly conscientious dining public), dry gorgeously for use throughout the year and are an excellent alternative to pricey and potentially dubiously-raised meat.
From the story:
NEW TREND: DRIVE-THRU GROCERY STORES
Consumers already rely on their mobile phones when shopping for groceries, so Supermarket Guru takes it one step further by predicting a streamlined shopping experience. In the future, shoppers may be able to select a recipe, order ingredients and check out directly on their phone, and grocery stores might have drive-thru windows for pick-up.