Top 10 Projected Food Trends for 2014 in Houston
4. Gourmet chicken wings
Photo by Evan Cooper Ah, a chicken wing with microgreens. That was inevitable.
Much of the potential 2014 trends involve fast, inexpensive or undervalued food moving up in the culinary world to places of prominence on fancy menus. Goro & Gun has already created upscale chicken wings, and as we saw at this year's Wingtoberfest, Uchi and Underbelly are just as capable. Expect to see elegant (read: expensive) wings in unique sauces at some of the more fashionable restaurants in the country. Inevitably, of course, fast food restaurants will follow suit with their takes on mala wings with bleu cheese sauce or cilantro and cashew crusted drumsticks.
3. Sea vegetables
What's healthier than kale, more abundant than spinach and more exotic than bok choy? Seaweed, of course, and kelp and sea lettuce and wakame. The ocean is a veritable cornucopia of healthy plants, fresh, crisp, nutritious and ready to eat. The Japanese have been eating various forms of seaweed for thousands of years, and sea plants have been written about by both the Vikings and the ancient Greeks. We're a little behind on this trend here in the United States, but someday soon we imagine more seaweed salads will be finding their way to our tables.
2. Biscuit buns
Yes, pretzel buns were delicious when made correctly by an artisan baker, but fast food restaurants ruined that. Expect pretzel buns (already waning in popularity) to be replaced by biscuit buns on everything from hamburgers to BLTs to veggie sandwiches. Breakfast foods have long been sandwiched between two buttery biscuits, but these mounds of flaky dough will soon be enveloping lunch and dinner, too. Biscuits have weathered perversion by fast food restaurants, and they're poised for a slightly more high-end comeback.
1. Classy versions of a boilermaker
Photo by wkiernan Do you want top shelf with your Coors Light?
If you don't know what a boilermaker is, go back to hipster school. Actually, the oilermaker, or "a shot and a beer," was popular long before hipsters decided it wasn't cool and was therefore cool. Here in America, a boilermaker is most often a shot of whiskey and a cheap beer like Budweiser, though the term refers to something different in England, where the combo was presumably invented and named in the 1920s. Hip bars are now endeavoring to class up the boilermaker, though, with craft beer and expensive shots. A shot of Fernet and and a Saint Arnold Winter Stout, coming right up!