2011: This Year in Food

So it’s 2011. And now that the holidays and detoxes are over, you’re ready to get on with the year. So too is the food world. But what will this year in gastronomy bring? Will all of our menus soon be replaced with iPads? Will bacon continue to make its way into every hipster-loving treat? Are cupcakes really dead? Foodies are a creative bunch so there is no telling how the year will truly play out, but here’s what we’re expecting the next eleven months to bring.

First, there’s the obvious. Chili and spice in everything from chocolate to popsicles is all the rage; quinoa too is oh-so-very now; and the classic local, sustainable, organic, farm-to-table, urban garden love affair will probably not fizzle out in 2011.

And this year, put down the frittata. The dish of choice at the ever-popular breakfast meeting is the almighty breakfast sandwich – and not the fast food kind that rocks some sort of processed meat in the middle. Think more like freshly made sourdough biscuits with free-range poached eggs, locally-raised pork belly, and artisanal cheddar made by some guys in Brooklyn (or Melbourne, or London, as it were).

And anyone who’s anyone will not dare be seen with an ice cream cone this summer! How 2010. This year, it’s all about artisanal ice pops in a whole host of unexpected but not surprisingly delicious flavors. Think chocolate wasabi, pineapple chili, and Mexican caramel (told you about that spice…).

Those pop-up restaurants that have been, well, popping up everywhere? Expect them to stay put for a moment even though the chef may not. Rather than opening and closing a high-concept eatery within a flash few weeks, restaurateurs are now opting for experimental spaces where the kitchen is taken over by new chefs every month, week, or weekend. The Loft Project in London or LA’s Test Kitchen epitomizes this trend, inspiring others to follow suite in 2011.

Whatever this year in gastronomy brings, it seems that the food world is forever pushing its creativity a little further to new and spectacular heights. And at the end of the day – or year – whether it’s trending or not, as long as it’s delicious and made with passion, spirit, and love, is all that really matters.

[First photo via adashofsass on Flickr; second photo courtesy of nosheteria.]