POP POP POP
Pop up feasting in secret locations was an underground restaurant trend that has become a cool dining model applied everywhere we look. From setting tables on the frozen Assiniboine River to various suppers in fields, forests and bridges, chef-led events have become a favourite way to amp up the popularity of dining out and in particular, fundraising. Multi-chef collaborations have become the secret ingredient to draw a crowd with open wallets.
POP
EYES ON ASIA
Asia is the new geographical muse for chefs of all stripes looking to add a new umami dimension to their flavour repertoire. Asian bakeries are on the scene( who won’ t swoon over a pastry swan?) and pho is mainstream. Ramen, kimchi, bulgogi, and steamed bao are early favourites making an impression all over town. Inspiration has begun to move southward, with flavours of The Philippines and Laos poised for continued growth.
CREATIVE COCKTAILS
A new generation of drinkers is viewing imbibing as a quality vs quantity proposition, choosing to have only one or two drinks, and savouring every sip. The new indulgence alibi( the need to justify a product purely for pleasure) is well applied here— and to the prices. Delicious concoctions showcase spirits infused with herbs and fruit and thoughtfully flavoured syrups. When it comes to unexpected add-ons, smoky is the new spice, making charred fruits, smoked salt rims and smoked ice a thing.
MORE LOCAL
It’ s never been easier to be a locavore; there’ s simply more local food to eat. The Manitoba food sector has seen a dramatic increase in foodpreneurship in the last 20 years, nearly doubling from a 2.5 to 4.5 billion dollar industry. The Manitoba Food Processors Association( now Food and Beverage Manitoba) jumped from 100 members in 1997 to more than 300 members today. Creative business upstarts have harnessed indoor hydroponics, downtown rooftop beekeeping, and small batch production techniques. Find Manitoba-grown fresh herbs year round, syrup boiled from birch tree sap, artisanal mustards, designer ketchups and flavoured honey conveniently on the shelves of grocery giants like Safeway, Sobeys, Red River Co-Op and Save On Foods. Let’ s not miss the role of consumer choice in this equation— more local eating leads to more local foods.
HEALTHY IS HIP
Virtuous health conscious eating has crossed over to mainstream. Leafy greens, vibrant juices, plant based diets, gluten free cooking, and interest in fibre rich ancient grains like quinoa( which we now know how to pronounce!), hemp, and now teff reveal healthy is a selling point. Whether motivated by stats of increasing numbers inflicted with disease, a desire to feel better, or a growing environmental consciousness, we are eating green. Rightfully, we should all be glowing. ciao! / feb / mar / two thousand seventeen 9