What's up 2014? Let's "hear it" for silent meal trend

What’s up 2014? Let’s “hear it” for silent meal trend

Happy New Year to Culinary Thrill Seekers. I love hearing from you and together, we can “keep the flavor” of Southeast Texas. Here’s some news on the trends that will feed and inspire us in 2014:

Ugly produce is fine with me. Southeast Texans make salsa out of that. But now, it’s trending for the rest of the country.

JWT, marketing communications brand, has released its ninth annual forecast of key category trends that will drive or significantly impact consumer mindset and behavior in 2014:

Some topics of interests include:

·  Edible Packaging: A tool being used by marketers that utilizes new technologies to create edible wrappers.

·  Infused Ice Cubes: Concoctions are created with infused ice that enhances the look of the beverage while adding complimentary flavors as it melts, rather than diluting the drink.

·  Silent Meals: Restaurants are starting to hold silent meals, asking patrons to remain quiet and focus on the taste of the food, sounds of the food prep and details of the room.

                     ·  Ugly Produce: Imperfect produce is gaining more appeal as         retailers start selling “nonconformist” produce and embracing imperfection as a good thing.

McCormick announces Chilies Obsession

I heard it from my mom first: Carolina Reaper from South Carolina is currently the world’s hottest pepper. I thought it was the ghost pepper from India, but that’s old news from just a few years ago. I think my mom still thought the habanero, but a couple more have become “hotter.”

This goes in with McCormick & Company’s Flavor Forecast of 2014. This125th Anniversary Edition leads with chilies: Their global menu news:

5 TOP TRENDS                       

Chilies Obsession: Food lovers everywhere are seeking out their next big chile thrill.

Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.

Clever Compact Cooking: Proving that big flavors can come from small spaces, cooks in urban kitchens are making the most of what’s available.

Mexican World Tour: Mexican flavors are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.

Charmed by Brazil: The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native I nfluences.

5 TOP FLAVORS

Aji Amarillo: A hot Peruvian yellow chile with bold, fruity flavor.

Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.

Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.

Chamoy Sauce: A unique Mexican condiment—made from apricot, lime, chilies and spices—just beginning to gain a following in the U.S.

Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.

Visit www.FlavorForecast.com for 12 more flavors to watch in 2014 and beyond.

Best Brownies at the bake sale

We’re on a trend with the lists here. McCormick offers these flavor twits for head-of-the-class bake sale ideas:

         Raspberry Brownies – Add 4 teaspoons Raspberry Extract to brownie mix and 2 teaspoons to chocolate frosting for a fruity alternative to this bake sale staple. Garnish with a raspberry.

Orange Kissed Brownies – For citrus-infused delights, add 1 tablespoon Orange Extract and chocolate chips to brownie mix and 1 teaspoon of the extract to chocolate frosting. Top with an orange slice.

Almond Brownies – For a nutty flavor, use 1/2 teaspoon Almond Extract in the brownie mix and 1/4 teaspoon in the chocolate frosting. Add colorful sprinkles on top.

ddoiron@panews.com