DINNER, STARRING VEGETABLES
Chefs Push Meat Out of the Spotlight, Moving
Vegetables to the Center of the Plate.
Chefs have called a role change, pushing veggies into the entrée spotlight, which has long been occupied by meat. As kitchens continue to place an emphasis on vegetables, meat is moving on from being the star of the show to playing the part of supporting actor.
Rebecca Messner

CAFFEINE COUTURE
Can Artisan Coffee Get Any Haut-er?
Thanks to the explosion of artisan, micro-coffee roasters, establishments can no longer get by just serving run-of-the-mill drip. Increasingly, diners judge kitchens by what is not only in their pantry, but also by what is in their coffee pot (or press).
Katherine Sacks

CHEFS’ UNI-VERSAL OBSESSION WITH SEA URCHIN
Uni Makes Its Way into the Mainstream
Although we have seen uni on menus across the West for the past couple of years, sea urchin is officially swimming into the mainstream, adding complexity to traditional and progressive dishes alike. This past year, chefs just can’t seem to resist this foie gras of the sea!
Mika Takeuchi

STREET FOOD
From Grub to Gourmet
Street food such as Chinese Baos and Thai Satay are favorites of food lovers traveling abroad, but these foreign dishes have found a new home stateside, in kitchens across the West. Many chefs discover culinary inspiration from their international travels, and now these dishes sold from cart vendors across the world move their way into casual chic and fine-dining kitchens alike.
Jody Eddy

FANCY FRYING
The Art of Refined Frito Fare
Moving away from standard fry basket options and embracing a new roster of refined ingredients, chefs push predictable fried food dishes off their plates, making room for more sophisticated fried apps, sides and entrees. Say good bye to run-of-the-mill tots and hello to refined frito fare.
Laurel May