After surveying chefs, sommeliers, restaurant managers and bartenders from Kimpton restaurants, bars and lounges worldwide, the brand has released its food and beverage trend predictions for 2018.
Many chefs expect plant-based proteins to move further into the mainstream dining scene. About one-third believe vegan spreads and nut- or seed-based butters could challenge avocado toast’s dominance as a popular breakfast choice.
Global flavors are continuing to influence American menus. Nordic ingredients and techniques, Mexican dishes, and chifa — the Cantonese-Peruvian fusion — are appearing more often. Middle Eastern za’atar and vadouvan, a French adaptation of Indian curry, alongside aromatic Kampot pepper, are also gaining traction.
Mixologists are likewise exploring new directions. An overwhelming 91 percent plan to introduce vegetables into cocktails in 2018, experimenting with ingredients from green beans and corn to radishes and butternut squash. At the same time, 90 percent of bartenders intend to expand the coffee cocktail category beyond traditional Irish coffee, developing original combinations such as Turkish-style espresso with aged rum.
Both chefs and bartenders are increasingly designing dishes and drinks with social media in mind, recognizing that presentation plays a crucial role in how guests discover new food and beverage trends online.
“Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, senior vice president of restaurants and bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.”