Holidays are all about parties - from Christmas to year end celebrations. When we hear the word party, we can always associate it with one thing: food.
In Canada, particularly, this is the time for Canadian chefs to think about the flavor and look of food from this year moving forward to next. An article in Forbes mentions that earlier this month, Technomic, a US research firm, released their predictions about what they think would be served for Canadian dinners next year.
Food has become a commodity for this generation who can indulge their taste buds to almost all sorts of flavor. Most people prepare and consume food like its fashion. Diets became a trend. Some chefs try their best to stay out of the trend and be more creative with their food, some of them are trying to take a peak and see what's in store for them.
The number one on the research firms' list is what they call a "year-round Oktoberfest." They found out that there is a huge amount of interest in German-influenced food. Many consumers find comfort whenever they eat artisanal sausages, beer cheese soups or soft pretzels. The research firm pointed to the newly opened Das Lokal Kitchen + Barin in Ottawa. Many cities in Canada have always wanted wurst for years. There are other several establishments that serve German influenced food like Vancouver's sausage emporium, Bestie.
Number two on the list are those who cater to international flavors. Many people in this generation have adventurous tongues, street foods including specialties in food carts, kiosks or pubs. These foods don't only show the authentic flavor but also a true culinary heritage. The best examples would be Chinese rou jia mo (a street-style meat sandwich), Tijuana danger dogs and Hawaiian poke.
Third would be for beverage trends. They have observed that people enjoy the smoky and bitter flavor or herb-infused drinks. Wines and beer are still included. Technomic calls out coffee as the next area of focus for beverages, looking at "cold brews, single-origin coffees, limited bean batches and 'pour over' techniques," as well as espresso tasting bars.
