Other trends to watch for in 2016 in­clude:

The Guardian (Charlottetown) - - FOOD -

The emer­gence of hum­mus as the new salsa, juice bars as the new cof­fee shops and fried chicken be­ing the new pork belly.

In­creas­ingly pop­ping up on restau­rant menus is toast, such as pick­led an­chovies and tomato toast and smoked chicken and wal­nut Wal­dorf toast.

More of the com­plex flavour com­bi­na­tion of sweet and heat. Con­sider chilies and honey, Sriracha and maple syrup driz­zled over roasted veg­eta­bles, honey and wasabi on chicken, jalapeno-in­fused honey and Sriracha peach jam.

Savoury yo­gurt could go main­stream. Un­ex­pected flavours de­vel­oped in the kitchens of Blue Hill and Blue Hill Stone Barns, two of New York’s top farm-to-ta­ble des­ti­na­tions, in­clude but­ter­nut squash, beet, tomato, car­rot, sweet potato and parsnip.

Bar­tenders and mixol­o­gists will ex­per­i­ment more with shrubs - and not the green bushes used in land­scap­ing. Shrubs are cre­ated when you pre­serve fruit with vine­gar, sugar and wa­ter. They al­low for new punches, cock­tails and spritzes.

Ice cubes that are carved into shapes or in­fused with flavoured smoke or al­co­hol. As the ice melts it doesn’t wa­ter down your drink.

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