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Some Predictions on What We’ll Be Eating More of In 2017

Written By Scott Joseph On January 2, 2017

Dovecote croque

As it is with every New Year, we look forward to predictions about what to expect for the next 12 months. What we’ll be eating is a big part of it.

The thing about food predictions, however, is that they’re largely based on ingredients and methods that have already been trending and less on crystal-ball prophesies.

The editors of JBF Beard Bites, the newsletter of the James Beard Foundation, have published a list of trends that are based on things they’ve seen chefs from around the country offering at Beard House dinners in New York.

Some of these trends we’ve seen in Central Florida, such as the increased presence of cauliflower, a la Greg Richie’s Chicken-fried Cauliflower “Steak,” a vegetarian dish that also meets the prediction of less beef on our plates. We’ve seen French restaurants coming in, too, such as DoveCote, and chef Clay Miller’s interpretation of French classics such as the Croque Monsieur (pictured at top).

And delivery-only restaurants like the almost-delivery-only Farm & Haus at East End Market (watch for a review here soon).

Of course, it’s all just conjecture, but it’s fun to theorize and anticipate what our creative chefs can do.

Take a look at the full article 13 Food Forecasts for the New Year at JBF here. Then leave a comment below about any trends you’ve been noticing, or ones you’d like to see.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

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