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Everything I see is "fusion" cuisine, like sushi tacos, or tapas, meaning little plates of appetizers. I think there is more to come on this....
There's a movement about to "kill the entree," that's being led by some 'rockstar' chefs who basically serve haute cuisine tacos. It's all about having food in one hand and taking a photo of it with the other. Apparently under-30s no longer have time to sit down and commune over food.
I'm in the midst of helping a local Asian restaurant cope with this stuff. If one were to mash together all the major and secondary trends, every restaurant would be an Asian-fusion gluten-free Chipotle truck. With ranch dressing, of course.
Location: Georgia, on the Florida line, right above Tallahassee
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Japanese "Viking" buffets. Or, rather, I wish. This is what a Japanese buffet looks like. You choose your meats and cook them at your table. Sometimes in a broth, a la shabu-shabu, or on a grill. http://jr.yukoyuko.net/images/plan/2...45/0134/01.jpg
Japanese "Viking" buffets. Or, rather, I wish. This is what a Japanese buffet looks like. You choose your meats and cook them at your table. Sometimes in a broth, a la shabu-shabu, or on a grill. http://jr.yukoyuko.net/images/plan/2...45/0134/01.jpg
A lot of these trends (other than small plates) are already "dead" to the food intelligentsia. Once it's passe in NY and LA - which happen to be where most of these articles are created - it's onto the next thing, even if most of Middle America is still waiting. I've already read a half dozen articles on the death of Peruvian and molecular gastronomy.
There's a been Brazillian steakhouse, fusion places, and a multitude of gastropubs and local-craft-brewery brewpubs in my (middle American) city since well before I moved here six years ago. Middle American isn't "still waiting" for any of those things. My particularly city doesn't have Peruvian places, but it does have Salvadoran places aplenty...because it has a fairly large Salvadoran population.
Location: Georgia, on the Florida line, right above Tallahassee
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Speaking of that molecular gastronomy... I saw some new hot up and coming chef making a ball of beef flavored air puffed marshmallow looking stuff one time and he actually plated it. It looked like something a kid would make with a Play-Doh machine.
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