2010 Food Predictions

What will the New Year bring to food?

In with the new, out with the old! Happy New Year from Chef's Blade! We've consulted top ranking professionals, reviewed surveys, and used our own know-how to bring you these 10, 2010 food trend predictions! Some predictions stem from 2009 trends while others are totally new; see if you agree with us!

Move Over Celebrity Chefs

Racheal Ray. Paula Dean. Bobby Flay. Anthony Bourdain. Tom Colicchio. These celebrity chefs are household names these days, but with the rise of home cooking food bloggers like Julie Powell of Julie and Julia and Clotilde Dusoulier of Chocolate and Zucchini, maybe we don't want limit ourselves to the outside egos of celebrity chefs. And you know what they say — the bigger they are, the harder they fall. Watch out!

Comfort Food

The trend started in 2009 but shows no signs of slowing down. Last year we fell in love with Southern comfort food and now can't wait to integrate these home-cooked specialties into our own regional cuisines. Plus, you know how southerners believe bigger is always better? That goes for portion size too, which means more delicious, buttery leftovers for tomorrow. Yum!

Small Plates

Diners don't want to try just one dish, they want to try as many things as possible. Variety is the spice of life, right? So small plates — which have just recently exploded in popularity — should continue on as a major trend in 2010.

Taste Buds for Latin American Foods

Maybe it's the small plates, maybe it's boredom with Asian and European cuisines, but Latin American cuisine is set to be the trendsetter in 2010 according to Dr. Victor Gielisse, the Associate Vice President of Business Development at the Culinary Institute of America. Latin American cuisine derives influence from Native American, European, Asian, and African cuisine and incorporates ancient grains, such as quinoa, as well as fresh fruits and vegetables, often stewing these foods for hours to create wonderful blends of flavors.

Bang for Your Buck

With 2009, came recession specials, but the hard times still aren’t over so you're going to have to make your diners keep feeling like they're getting the best bang for their buck. But keep in mind that your diners are probably sick and tired of hearing about the recession and may not want their discounts labeled with the R-word. After all, it's been a year already, and what makes that discount special any more?

Twitter, Facebook, and Chef's Blade

The Culinary Institute of America surveyed its readers and they predicted that one of the greatest resources for 2010 would be social media tools such as Twitter and Facebook, and (of course!) Chef's Blade. You won’t be limited to contacting your immediate network, instead you'll be able to reach most of your target audience, excluding the few poor souls that still haven't yet engaged with social media. If you use these tools properly plus be able to learn a lot from your own peers!

Beyond Sustainability

>Sustainability has been a big issue in the restaurant industry for the last few years, but chefs should continue to develop their knowledge of issues involving not only sustainability but also organics, GMOS, and health and wellness. These are all very complicated issues and diners are educated more then ever, so the wise chef will have to be an informed one to be able to answer all his or her diners’ enthusiastic and prying questions.

Guest Experience

Mike Gibbons, the head of the National Restaurant Association, says his number one advice to restaurants is to provide diners with a superior guest experience. While economic recovery is expected, it won't happen overnight and the restaurants that provide the most personal experience will certainly be the ones diners will come back to again and again.

Health Care Reform

This is the biggest thing that could affect your business this year. On one hand, we all want our workers healthy but, on the other, many restaurant owners haven't been paying for their employees' health insurance. Now there's a good chance they will have to. How each restaurant deals with this could cause minor to major changes in the kitchen.

Get Savvy: Smartphones

Unless you've been living under a rock, you know what a smartphone is and you've realized a good majority of your customers are using them. And that's not going to stop anytime soon. How many of your customers say they've found you on Yelp? Hopefully some, because if they aren't, start a profile today. Word of mouth alone isn't going to do it these days and whether you like it or not, people on the go will be using applications and websites such as OpenTable, Yelp, and MenuPages to figure out where they're dining. You had better be there for them to search for, otherwise, you'll just be missing out.

Top Food Trends of 2009

Food carts were all the rage in 2009. Will they be next year as well?

By the end of 2008, the food industry was bracing itself for the recession to take its toll. Then swine flu hit. And then the Taco Bell chihuahua died. Even as the nation scaled back, people continued to eat out and chefs met their recession-special desires with innovation and creativity. And several meltdowns.



So, as we approach 2010, let's raise our glasses to these top food moments of 2009.

The Foie Gras Debate

As the palate of the United States becomes more sophisticated, Americans are gaining a taste for foie gras just as animals activists are decrying the fatted liver. While this debate has always been around to some extent, this year it most certainly came to a head as celebrity chefs David Chang and Anthony Bourdain spoke out against animal activists and promoted farms that used more humane practices to produce the delicacy.

Black Garlic

Described as indescribable—helpful, right?—black garlic is this year's new flavor arrival that swept both the food industry and the media by storm. Believed to be an ancient food from the Middle East and Asia, where it is popular today, its use goes along with the general trend to return to more traditional food production such as house cured meats, brewed beers, and homemade cheeses. Black garlic itself is fresh garlic that has been fermented for 30 days, which turns it black, giving it its name. How have you used black garlic? Comment below!

Gordon Ramsay Loses It

We're all familiar with the British celebrity chef loosing his cool on his television shows or just in general, but who ever thought the wealthy celebrity chef would be forced to sell off his Los Angeles location as his restaurant profits plummeted close to 90%. Great scott! That is unacceptable Mr. Ramsay!

The Taco Bell Star Chihuahua Dies

Remember the Taco Bell commercials around 1999 where a hyper chihuahua named Gidget went crazy over Taco Bell food? Well, sadly the 15-year-old chihuahua, who was in retirement after her time as the Taco Bell dog, headed up to doggy heaven on July 21 after suffering a massive stroke. May you rest in peace dear Gidget. You and the Taco Bell food you so loved.

Swine Flu

We fell in love with bacon last year and this year bacon got sick. Well, not bacon per se, but the pigs that we raise for bacon. Pigs give us bacon but they also give us H1N1, although bacon, thankfully, won't give us the dreaded swine flu.

Twitter and Chefs

Everyone and their grandmother jumped on Twitter this year and chefs were no exception. Nor were food carts. And restaurants. Chefs tweet about everything from the newest shipment of beef cheeks to the pie recipe they just discovered. Food carts tell us their whereabouts while restaurants announce promotions that you'll only find out if you follow them. We used to think that food was only for eating. Apparently it's for tweeting too!



Are you following me on Twitter? You can @jackyhayward and @JilliIceCream!

Food Carts and Home Cooking

Recession specials were the big trend this year and with them came the food trucks and a return to home-styled cooking. We weren't willing to spend half our salary on fancy restaurant food but we wanted sustenance that would warm our bellies and remind us of times when money wasn't so tight. So formal dining took it down a notch as food made its way to us on wheels, tasting just like mom would have made it.

White House Community Garden

We've been following the Obamas' eating habits since before President Obama took office and we were just as gripped by Michelle Obama planting a victory garden on the White House lawn. Yes, the farm to table movement has also made it to the White House.

Julie and Julia

Julia Child rose to fame in the 1960s. Julie Powell published her first bestseller in 2002. And in 2009 Julie and Julia hit the silver-screen, and the nation was seized by the Julie and Julia craze. Did you know that Julia Child's book Mastering the Art of French Cooking has been published 41 times?

Gourmet Shutters

After nearly 70 years of fine eating, the most recognizable name in food media shuttered. Ruth Reichl was the former editor-in-chief of the magazine and is still promoting her last project as Gourmet's editor: The Gourmet Cookbook.

Are Celebrity Chefs the New Rock Stars?

“Celebrity chefs are the new rock stars,” Ryan Scott told me as he was prepping for a meal that night in Global Gourmet Catering Company’s kitchen. That day, I talked with Ryan and three of his fellow Season 4 Top Chef contestants—Stephanie Izard, Mark Simmons, and Manuel Trevino—as they prepared a dinner for a very lucky nine guests. The dinner had been an auction prize from the February 28th American Red Cross auction, the proceeds of the which benefited the San Francisco chapter of the American Red Cross.

The new rock stars, eh?

We’ve all watched an episode Top Chef at some point; we’ve picked out our favorite contender, tasted their creations with our eyes, and watched our least favorite contestant edge out our choice contender in a Quick Fire Challenge. But the people we saw on television were characters to us. Sure, we cared about their food. But we were equally interested in their personalities, interactions, and, sometimes, their love affairs.

Could Stephanie Izard, the winner of Season 4, be the new Madonna?

"I certainly feel like I live a rock star life, that's for sure," Stephanie says. "I travel a lot now..." Stephanie is currently working on opening her new restaurant, the Drunken Goat, but is also busy traveling the country speaking to women about her career as a chef and encouraging them to pursue their own culinary dreams.

Hmmm. I’m going to go with a no on Madonna…but maybe there’s a better example; Aimee Mann perhaps?

Manuel Trevino, who is currently working on opening Travertine Restaurant in New York City this month, says, with a pause, “Well, I mean, [being a Top Chef contender] gets the word out about who we are; people want to know what you're up to so, hopefully, it helps." Manuel’s restaurant has yet to open, but it has already received buzz on Eater, the popular restaurant gossip blog, as well as New York Magazine.

In a recent New York Times article, Leah Cohen from Season 5 talked about how her restaurant attracts patrons who are interested in "critiquing [her] character as much as her cooking skills." During Season 5, Cohen shared a clandestine kiss with the eventual winner Hosea Rosenberg, which garnered a lot at attention as the season’s “showmance”. Most Top Chef contestants are young and early in their careers; the media attention they receive from being on a primetime television network is unprecedented for them and an amazing opportunity. Top Chef contestants move from being a chef in some restaurant to a name and a face that the national foodie audience recognizes. Still, it’s frustrating as new patrons come to Top Chef competitors’ restaurants not always just for their culinary creations; as Cohen attests, she became a chef patrons wanted to see, but not totally because of her cooking.

Just as we often become interested in these chefs for more than their cooking, Top Chef alumni are using their fame to promote issues beyond their cooking. Mark Simmons from Season 4 uses his “relationships with local farmers” to promote the “humane” food he serves at Market Place and Table in Brooklyn. Ryan Scott, in addition to running a personal chef and catering company and consulting for a restaurant company in Dubai, is devoting a good chunk of his time to philanthropic pursuits. He works with Meals on Wheels in San Francisco, Make-A-Wish Foundation, the American Heart Association, Share Our Strength, and, obviously, the Red Cross.

In fact, all of these chefs I talked to are taking time out of their busy schedules—Mark and Manuel flew in from New York City and Stephanie from Chicago—to give their time to aid The American Red Cross, an agency they believe in.

Also cooking for this dinner were former contestants (and San Francisco locals) Casey Thompson, Erik Hopfinger, and Jennifer Biesty, each of whom cooked one of the dinner’s seven courses. This dinner for 9 was an item at the Red Cross’s annual auction to raise money for the San Francisco chapter; the auction’s 200 items raised more than $330,000, with the Top Chef dinner alone raising $8,500.* Donna Siegel, the event coordinator for the Red Cross San Francisco, said that these chefs “[lending] their celebrity to [The Red Cross] to help bring awareness about what we do…that’s fantastic.” The Top Chef dinner was one of the most popular auction items.

And, I guess rock stars sort of do the same thing too: Madonna, especially, is known for her philanthropic bent...maybe Stephanie is, after all, the new Madonna.

*The San Francisco chapter of The American Red Cross helps individuals in need every day, be it a family who’s house just burned down or house individuals after an earthquake, theses fund will go to help San Francisco residents when they need help most.



All photos in this article by Zac Frank

COCHON 555 - “5 Pigs, 5 Chefs, 5 Winemakers”

Yeah. That's right.

And I'm going, thanks to Foodbuzz.

Cochon 555 brings together a group of top San Francisco chefs, who will each prepare a heritage breed hog from head to toe for this competition. Cochon 555 is the only national chef competition promoting heritage pigs and breed diversity. Guests and professional judges will determine a winner based on utilization, presentation and overall best flavor. The winner will be crowned the “Prince of Porc”. Yeah, that's right. In addition, five family-owned wineries will showcase their wines. I think I will be leaving fat and happy.

Couchon 555 started in Atlanta and is now national in scope. Other cities that have participated are New York City, Seattle, and Chicago. This time, the chefs from SF are:

Ravi Kapur, Boulevard
Ryan Farr, 4505 Meats
Nate Appleman, A16/ SPQR
Staffan Terje, Perbacco
Peter McNee, Poggio Trattoria

Could you have a better round up? Anyways, I'm pretty excited about it. And you should be too! As I'll be writing about it, taking pictures of it, and sharing it with you!

Stay tuned!

Chef's Blade

So, little while ago, I told you that I had started a new job and that I would write about it in posts to come, so here is that post.

Chef's Blade is a social networking site for professional chefs and the rest of the culinary industry. What does this mean? Well, Chef's Blade has culinary news and food writing coupled with a social networking platform that lets users both comment on the content but also get to know each other. So basically, it's like facebook for chefs and other culinary industry professionals and enthusiasts with news, writing, and quizzes thrown in--our quizzes are much better than facebook's.

What does this make my job? Well, amazing. Basically, I source food and chef related content, write about food, and talk to chefs and culinary industry professionals about their jobs as my job, all the while trying to make this endeavor that I'm really excited about successful...not to shabby, and by not to shabby, I mean, the best job ever.

And so here's my plug: Please join Chef's Blade, if you haven't. I'll make you tasty food if you do :) (YUMZZ...I know even more about tasty food now with this new job...)

(Also, as a little FYI, that is indeed a photo from Katie Kwan of kitchensidecar; she's one our feature writers! Wowzers!)

So, about two months ago, SF foodie bloggers were a-twitter with the 7X7 article "The Big SF-Eat: 100 Things to Try Before You Die", and, right about now, I finally decided to get my ass in gear and mark off (or rather bolded in this case) the things among the 100 that I had eaten coupled with my often complimentary but sometimes snarky commentary. From here on, I'm going to write intermittent blog entries cataloging the dishes I do try but hadn't tried when this article came out, two of which have already occured...so look for those.

1. Roast chicken and bread salad at Zuni

2. Coffee-rubbed pork shoulder at Range

3. Carnitas taco at La Taqueria

4. Spicy crab and grits at the Front Porch

5. Chasu ramen at Katana-Ya

6. Burger with fries at Slow Club

7. Shaking beef at the Slanted Door

8. Morning bun at Tartine Bakery

9. Tofu soup with kimchi at My Tofu House

10. Baja-style fish tacos at Nick’s Crispy Tacos

11. Pork sugo with pappardelle at Delfina

12. Salt-and-pepper squid at Yuet Lee

13. Soup dumplings at Shanghai House

14. Beef brisket at Memphis Minnie’s

15. Oysters on the half shell at Swan Oyster Depot

16. Katsu curry from Muracci’s Japanese Curry & Grill

17. Tea-leaf salad at Burma Superstar YUMZZZZ!! (always my fav, even if Willi doesn't approve)

18. Salumi misti plate at Perbacco

19. Tuna tartare at Michael Mina

20. Chicken pot pie at Liberty Café

21. Pizza margherita at Pizzeria Delfina

22. Vietnamese roasted pork sandwich at Saigon Sandwich

23. Beer sausage with sauerkraut and grilled onions at Rosamunde Sausage Grill Without the onions and the sauerkraut, me no likey those things...

24. Blue Bell Bitter from the cask at Magnolia Pub

25. Loaf of bread straight out of the oven at Tartine (bonus: sliced while still warm and slathered with Brillat- Savarin cheese from Bi-Rite, down the block) Thank you Katie of kitchensidecar fame

26. A classic gin martini at Bourbon & Branch Maybe I went here to early in the game, but, on my first visit, I found this place snooty and their drinks to sweet, so have never returned.

27. Papaya salad with salty crab at Sai Jai Thai

28. A Gibraltar at Blue Bottle Café I'm actually drinking Blue Bottle french press, as I write...

29. Spaetzle at Suppenküche

30. Laughing Buddha cocktail at Cantina

31. Pan con chocolate with sea salt and olive oil at Laïola

32. Pupusas at Balompie Café #3

33. Prime rib at House of Prime Rib

34. Yellowtail collar at Oyaji

35. Salted-caramel ice cream at Bi-Rite Creamery This was my H-Ween costume, circa 2007, for realz, son.

36. Dry-fried chicken wings at San Tung

37. Rotisserie chicken at Limón Rotisserie

38. French fries at Hayes Street Grill

39. Pierna Enchilada torta at La Torta Gorda

40. Cheeseburger at Taylor’s Automatic Refresher

41. Pho ga at Turtle Tower

42. Fried-shrimp po’boy at Brenda’s French Soul Food

43. Mint julep at Alembic (Just a hop skip and a jump from my apt, this place has some of the tastiest cocktails in the city and is one of those SF endroits you bring visitors to show off that SF is indeed worth the hype.)

44. Cannelé at Boulangerie Bay Bread

45. Galapagos cocktail at Absinthe

46. Chips and salsa at Papalote

47. Ceviche at La Mar Cebichería Peruana

48. Angels on horseback at Anchor & Hope

49. Ginger snaps at Miette

50. Giant pretzel with mustard at The Monk’s Kettle

51. Maccaronara with ricotta salata at A16

52. Fried brussels sprouts at SPQR

53. Garlic soup at Piperade

54. Spiced-chocolate doughnut at Dynamo Donut with a Four Barrel coffee

55. Milk-roasted pork at L’Osteria del Forno

56. Caponatina with burrata at Beretta

57. Goat stew at Kokkari Estiatorio

58. Absinthe daiquiri at Jardinière

59. Huarache with cactus salad at El Huarache Loco (Saturdays at the Alemany farmers market)

60. The Brass Monkey at Little Star Pizza (I just don't get the hype around Little Star...thick crust? Please. Go to Delfina. God.

61. Crab soufflé at Café Jacqueline I would say my most favorite is the chocolate souffle...light and fluffy, chocolaty goodness...now that is something special!

62. Shrimp-and-chive dumplings at Ton Kiang

63. Meatballs with grapes at Aziza

64. Paper masala dosa at Dosa I don't get the hype nor the reason for the long wait about/at this place

65. Crispy eggplant at Jai Yun

66. Pig parts at Incanto Does Bocalone count?

67. Sand dabs at Tadich Grill

68. Irish coffee at the Buena Vista Cafe

69. Licorice parfait at South

70. Omakase menu at Sebo

71. A Fernet at R Bar

72. Arancini at Ducca

73. Popovers with strawberry butterat the Rotunda

74. Corned-beef sandwich with Gruyère at the Sentinel

75. Fried green beans at Coco500 I heart Peter Duyan

76. Chicken hash at Ella’s

77. Eggs benedict on the back patio at Zazie Um, if not, I challenge your SF foodie-hood.

78. Chilaquiles with a fried egg at Pastores

79. Onion strings at Alfred’s Steakhouse

80. Apple fritter at Bob’s Donuts

81. Chicken curry at Punjab Kabab House

82. Fried chickpeas at Piqueo’s

83. Sweet-potato fries with banana catsup at Poleng Lounge

84. A margarita at Tommy’s Mexican Restaurant

85. Pulled-pork sandwich at Roadside BBQ

86. A cheese slice at Arinell Pizza; I mean, who hasn't?

87. Fresh spring rolls at Out the Door

88. Buckwheat crepe and a French cider at Ti Couz The only crepe in SF worth it's weight in flour

89. Lamb schawerma at Truly Mediterranean

90. Slow-cooked egg at Coi

91. Albondigas soup at Mijita

92. Bacon-wrapped hot dog from a cart in the Mission (preferably when you’re drunk)

93. Seven courses of beef at Pagolac

94. Mango with chile, lemon and salt at Doña Tere’s cart (At the corner of 21 and Treat Streets, no phone)

95. 3 a.m. bowl of caldo verde soup at Grubstake

96. Baby-coconut ice cream from Mitchell’s

97. Sesame balls at Yank Sing

98. Basil gimlet at Rye

99. Clam chowder at Hog Island Oyster Co. I don't eat Clam Chowder outside of New England.

100. Cheese course at Gary Danko

VICTORY!!!! (garden)

So, as of now, this might not be news to everyone, but I wanted to take a brief moment to acknowledge Michelle Obama's breaking ground on the White House Victory Garden, or the White House vegetable garden last Friday, March 20. It was a pretty exciting moment for the Food Movement as we were not only getting a victory garden on the White House lawn, or as close as we're going to get, but it seems we finally have an administration that is in support of reforming our food system. From Tom Vilsack proposing cuts in corn susidies as well breaking ground last month on the the people's garden to the appointment of Kathleen Merrigan, a long supporter of reform of our food system, as the Deputy Secretary of Agriculture, it seems, a food revolution is indeed in the air, as the New York Times apply said last weekend.

In the New York Times article Michael Pollan is quoted as saying that the food movement might not be ready to go "prime time". While I do agree, that it seems that in only a few short months, a movement that was once seen, by both itself and the nation, as an underground constituency is taking the hot seat. I would like to remind Pollan, however, that books such as his very own Omnivore's Dilema have educated Americans about what is wrong with our food system, and with rising energy costs and health problems nationally, I believe our nation is in fact ready to reform. To me, it seems that it not just the food activists that are powering this movement, but rather the government and the people themselves.

Also, the layout of White House vegetable garden is pretty amazing; I was sort of drooling over just the picture.