Twists on classic cocktails with ingredients like pickling brine and roasted grapes, dishes with South American- and Mediterranean-inspired flavors and desserts with new takes on childhood favorites. Those will be the top hits of 2017, according to Kimpton Hotels & Restaurants’ recently released Culinary & Cocktails Trends Forecast.
“When it comes to culinary trends, Kimpton chefs and bartenders are on the hunt for the flavors and techniques that tantalize taste buds and expand diners’ culinary universe. They’re true trendsetters and innovators,” said Alex Taylor, senior vice president of restaurants & bars, Kimpton Hotels & Restaurants. “These are the most creative and cutting-edge culinary concepts that will pepper menus and home kitchens in the coming year.”
The third annual report also expects to see more use of whole beast, sustainability-driven dishes and lean meat options such as elk and bison in restaurants across the country. In addition to the traditional wine and cheese pairing, we should see more creative combinations like oysters and gin or sherry and fries on the table, as bartenders and chefs collaborate more on tasting menus. Diners and bar-goers can also expect to see cocktails made of fermented beverages like Kombucha and ginger beer.
The findings are based on a survey of over 70 Kimpton chefs, sommeliers, general managers and bartenders across more than 30 U.S. cities.