Even though most of us are well into our celebration of summertime, it's still not too late to catch up on three of the summer's most promising culinary trends for 2010 according to Gayot.com:
Farm-to-table: The "sustainable agriculture" movement is still in full swing, becoming an integral part of pop culture as opposed to merely a tagline for Alice Waters. This movement stems from a need to focus on the quality of the food we are putting into our own bodies, to know where it's grown and how it's grown. Most top-tier restaurants in the U.S. are currently making this a priority, and there are few who have yet to take the plunge. Call it what you will -- "going local", "purely organic," "market-fresh," or simply "going green" -- there's plenty of cause for the many beneficial effects produced. Additionally, some restaurants are stepping it up a notch by growing their own produce at in-house gardens, a la White House. Some examples include Atlanta's Restaurant Eugene that assisted the city of Atlanta in starting a local farmer's market, Arrows in rural Maine that grows over 90% of its produce, and Ninety Acres at Sir Richard Branson's Natirar in Somerset County that gathers most of its ingredients from its own farm.
Food on the Go: Mobile food trucks aren't what they used to be. Gone are the days of the old-school "roach coaches." Now, mobile food carts are presenting much more of a competitive option in terms of quality, convenience, and affordability. Many truck owners and chefs have become traveling celebrities, so to speak, with fans following their next destination via Twitter or Facebook. Take for example New York City's DessertTruck run by former Le Cirque pastry chef Jerome Chang, serving gourmet sweets such as citrus ganache macaroons and an award-winning warm chocolate bread pudding with choice of vanilla or bacon custard sauce (as seen on "Throwdown with Bobby Flay").
Mainstream Mixology: More restaurants are going out of their way to produce their own micro-brews, specialty drinks, and artisan cocktails. Beer and sake are included with specialty wines when considering food pairing and complements. "Healthy" mixed drinks are still trendy, as seen in such cocktails as a pomegranate margarita or acai martini. Additionally, there have been an increasing number of locales that specialize in drinks alone, bringing "liquid chefs" to the forefront. It's not just about the food anymore.
Source: Gayot.com
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