Food trends tend to focus on the up-and-coming. We all want to know what consumers are going to clamor for next and be the first to provide it to them.
However, one bold writer for The Daily Beast is calling for an end to these still-hot trends:
Food Trucks: “As the mobile food market gets gourmet, its prices are skyrocketing past the $2 hot dog stands. And wouldn’t you prefer to eat that $7 banh mi pork sandwich or $9 Wagyu beef and broccoli at a proper table instead of standing on a street corner?”
There is something to be said for receiving sit-down service. However, much like fast food made a dining room out of our cars, the food truck provides diners with another alternative to enjoying their favorite foods.
Bacon: “Not since Elvis’ peanut butter, banana and bacon sandwich has there been such a craze for all things porcine. And while at first the enthusiasm of these bacon crusaders was contagious, sometimes it’s OK to make guacamole, or a Bloody Mary, sans pork.”
In a region where chocolate-covered bacon-on-a-stick is a highlight at our State Fair, I might have to tread lightly on this one. When used in moderation, bacon can add the perfect savory flavor to create a mouth-watering sweet and salty experience.
Truffle Oil: “Too many chefs have become heavy-handed with the infusion, using it more as a crutch than an accessory. The oil shouldn’t overpower the dish, which it ends up doing more often than not.”
I have to wonder if consumers would continue to gobble this lucrative product up if they knew it often wasn’t made from real truffles.
Cupcakes: “After witnessing them at every wedding, social function, and fashion show for the past two years we’re gagging at the sweetness. Are adults really waiting in line for a treat once reserved for fourth-grade birthday parties?”
Hmmm…the indulgence of cake wrapped neatly in a bite-sized package. I don’t see the issue with this one.
“Farm to Table”: “While this is one of the most admirable food trends to emerge recently, the term “farm to table” has lost all meaning as Sysco-loving chefs in the ‘burbs have co-opted the concept without really understanding it.”
I would have to agree that unless used properly, this term has the potential to lose all meaning (“organic,” anyone?), which is unfortunate because it represents a consumer desire to understand what it is they are eating.
Sliders: “Ultimately, this miniature menu innovation is a way for restaurateurs to charge more money for a cutesy dish versus serving a heftier, eight-ounce burger—and to leave diners wanting more.”
Like the cupcake, I see this as more of a trend toward smaller portion sizes. As long as ordering half a burger is not an option, sliders present an alternative for those diners who don’t wish to consume a full beef patty.
What do you think? Should we all get over these trends, or should the author get over her annoyance with them?
Labels: food trends, marketing premium food, Premium Food, Stephan & Brady
That is just too cool! I can’t imagine an amateur baker like myself trying anything this elaborate