Looking over the hot food and beverage trends as the old year closes and the new begins is an occupational hazard here. Perhaps hazard isn’t really the right word--rite? Entertaining pastime? Head-scratching exercise?
It’s hard to put my finger on the right descriptor because it seems that many of these lists are put together using a combination of a crystal ball and a dartboard. Still, we look forward to reading the various predictions, as we know you do, too, but it’s not always a given they are solid project planning leads.
For example, the National Restaurant Association has determined that Peruvian food is THE NEXT BIG THING in restaurant cuisine. This, of course, will then trickle down into the retail market. Variations on corn, potatoes, beans, tropical fruits and chiles all seem acceptable to the North American palate. Quinoa, maca, pisco and ceviche, yeah, we can buy into that. Cuy (Calm down little Meatloaf.), escabeche and tripe, not so much.
Admittedly, Peruvian food was THE NEXT BIG THING last year as well as in several other years over the last decade, making me wonder if I’m channeling Bill Murray in Groundhog Day. (“ Do you ever have déjà vu, Mrs. Lancaster?" “ I don't think so, but I could check with the kitchen.") But if anyone wants to take the chance that this really is Peruvian cuisine's year to shine, it does offer some interesting flavor possibilities that might give your products a unique twist. But my advice? Step away from the guinea pig.
It’s hard to put my finger on the right descriptor because it seems that many of these lists are put together using a combination of a crystal ball and a dartboard. Still, we look forward to reading the various predictions, as we know you do, too, but it’s not always a given they are solid project planning leads.
For example, the National Restaurant Association has determined that Peruvian food is THE NEXT BIG THING in restaurant cuisine. This, of course, will then trickle down into the retail market. Variations on corn, potatoes, beans, tropical fruits and chiles all seem acceptable to the North American palate. Quinoa, maca, pisco and ceviche, yeah, we can buy into that. Cuy (Calm down little Meatloaf.), escabeche and tripe, not so much.
Admittedly, Peruvian food was THE NEXT BIG THING last year as well as in several other years over the last decade, making me wonder if I’m channeling Bill Murray in Groundhog Day. (“ Do you ever have déjà vu, Mrs. Lancaster?" “ I don't think so, but I could check with the kitchen.") But if anyone wants to take the chance that this really is Peruvian cuisine's year to shine, it does offer some interesting flavor possibilities that might give your products a unique twist. But my advice? Step away from the guinea pig.
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