• New Year, Fresh Flavor: 2017 Culinary & Cocktails Trend Forecast

     
    POSTED March 14, 2017
     
  • New Year, Fresh Flavor: 2017 Culinary & Cocktails Trend Forecast

     
    POSTED March 14, 2017
     

Kimpton Hotels & Restaurants picked the brains of chefs, sommeliers, general managers and bartenders from its 70- plus restaurants, bars and lounges across more than 30 U.S. cities to push the foodie envelope for 2017. Here are some trends to look out for at the Kimpton and beyond:

CULINARY

+ MEDITERRANEAN-INSPIRED DISHES: Moroccan spiced lamp chops with tomato-cucumber fattoush and lemon yogurt

+ REIMAGINED CHILDHOOD DESSERTS: Sour cherry mascarponeflavored frozen push-ups

+ “NOSE TO TAIL” MOVEMENT, USING THE WHOLE BEAST: Oven-roasted bone marrow burger

+ “ROOT TO LEAF” MOVEMENT, USING THE WHOLE VEGETABLE: Radish greens; carrot top pesto; salt roasted beets

+ LEAN MEAT ALTERNATIVES: Smoked elk carpaccio; venison tartare; ox, bison, boar; ostrich

+ KICK-ADDING SPICES: Cardamom; cumin; turmeric

COCKTAIL

+ UNIQUE INGREDIENTS: Roasted grapes, saltroasted plantains

+ SOUTH AMERICAN-INSPIRED COCKTAILS: Caipirinha using mezcal or jalapeño-infused cachaça

+ FAT-WASHING COCKTAILS: Using alternative nonmeat-based fats like milk, coconut and peanut butter 

+ NEW CULINARY PAIRINGS: Oysters and gin; sherry and fries

+ USING FERMENTED BEVERAGES: Kombucha, ginger beer, coconut kefir

While attending the 22nd annual Meetings Industry Council (MIC) of Colorado Educational Conference & Trade Show at the Colorado Convention Center in Denver on March 1 – 2, I was reminded about the important work We Don’t Waste has been doing across the Denver metro region for more than a decade. 

 

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