of the Best Food & Drink Trends of 2017
When it comes to food and drink mania in the media, not many years compare to 2017. Tons of tasty trends took the culinary world—and our social feeds—by storm. And while we’re happy to leave some of these edible crazes in the past (no more unicorns, please!), others we hope will last long into the New Year.
Before we ring in 2018, let’s celebrate the best of the best. Check out the Foodgōd team’s favorite food and beverage fads of the year:
Queso, who doesn’t love cheese dip!? Rich, creamy, and deeply satisfying, this ol’ Tex-Mex standby seems to be everywhere lately—from fast-casual joints to fine dining restaurants. Even Chipotle launched their own recipe. Our thoughts? If loving spiced-up melted cheese is wrong, we don’t want to be right.
Sweets made with naturally-purple ube, taro, and butterfly pea flower are having their moment in the spotlight. We’ve seen varying shades of the vibrant hue in everything from desserts to dumplings—and our Insta feed has never looked more colorful. Because these foods are naturally dyed, we are all for this pretty purple trend.
Drinks on Tap
Move over, beer and soda… the latest drinks available on draft run the gamut from craft cocktails and wine to kombucha and cold brew coffee. Ordering up your favorite beverages on tap can cut down wait times and ensures consistency in the mixtures, but we just think it’s a downright cool way to drink up.
All across the country, restaurateurs and chefs are turning their sights on Italian food—and showcasing it in a casual way. With pizza and pasta at the forefront, this wave of fast-casual Italian concepts can be seen from coast-to-coast (including NYC’s Martina pizzeria, Santa Monica’s Uovo, or national chain Blaze Pizza), with many spots offering high-quality ingredients and a laid-back dining environment, or even grab-n-go.
Edible Cookie Dough
2017 was a sweet year for cookie dough lovers. Eateries and cafés serving up raw (but safe-to-consume) cookie dough in a variety of creative concoctions—in cones, sundaes, ice cream sandwiches, dessert pizzas, and more—were all the rage in 2017. This fun fad brings us back to childhood and the days of sneaking a scoop of dough when making cookies (how scandalous!). Ooh, baby, we like it raw…
The essence of smoke is one of the culinary world’s hottest trends—and we hope it continues long into 2018 (and beyond). Chefs are infusing smoky flavors into everything from pastas and herbs to cocktails and desserts. Smoke adds a layer of rich savoriness and a warm intensity that can beautifully elevate dishes and drinks.
This year, we witnessed fine dining take a back seat to street food. From tasty tacos to Thai-style noodles, portable street foods (often served from carts and trucks) were the talk of the town in 2017. This inspired cuisine can be hella flavorful and we definitely hope this craze continues.
Goin’ green has never looked better. In 2017, we witnessed the rise of matcha—all across the globe. The bright green tea powder adds vibrant color and flavor to lattes, ice cream, cupcakes, donuts, and pancakes, to name a few. We like this trend very matcha and hope to see more of it.
Now you can enjoy the most important meal of the day, any time of day. Restaurants are reshaping the idea of breakfast with all-day offerings. Creative chefs are serving up playful riffs and elevated versions of popular AM dishes—like chicken & waffles, chilaquiles, and breakfast burritos—as dinner entrées and late-night eats. And we’re into it.
Some of the most acclaimed chefs, including Dan Barber of Blue Hill in New York City and Massimo Bottura of Osteria Francesana in Modena, Italy, are at the forefront of changing the way the world thinks about food waste. It’s a huge global problem, but through proactive programs and initiatives, we’re finally seeing a positive impact—though we have a long way to go. This cause hits home for us, and we hope to see more thoughtful and resourceful cooking and dining moving forward.
Eggs on Everything
In 2017, egg porn was no yolk (see what we did there?). More and more restaurants are offering the option to add runny fried eggs on errything. Crackin’ one on your dish of choice is an eggscellent way to create a more decadent flavor and creamy texture. And who doesn’t love a little yolk drip action, right?
What 2017 culinary trends are you not ready to say goodbye to? We’d love to hear your thoughts — drop us a line at firstname.lastname@example.org.
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