This is the best time in history to be a foodie. Every year brings a new slate of creative food trends that let you expand your palate and learn new ways to liven up your dining, whether it's at a restaurant or in thegourmet kitchen of your Springs luxury apartment home.
Here are the top food trends that people are buzzing about in 2018. Which ones tickle your taste buds?
If sushi is a little too exotic for your tastes, poké might be a nice compromise. These raw fish salad bowls are a staple of Hawaiian street foods that can be customized with your own choice of ingredients, including rice, vegetables, dressing and seasoning. Still not interested in raw fish? Poké restaurants usually offer cooked protein options such as tofu and crab.
Vegetarian dining has been on the rise over the last few years, but a lot of people aren't ready to give up red meat. If you fit that description, check out shoulder tenders, sirloin bavettes, coulottes and other alternatives to the classic strip steaks and tenderloins. Now that summer is here, it's a perfect time to prepare one of these new cuts at ourSprings outdoor grilling stations.
Did you know that30–40% of the food produced in the United States is thrown away? Root-to-stem cooking is a response to the serious problem of food waste. Broccoli stalks, mushroom stems, carrot tops and other produce parts that are usually thrown away can become flavorful elements of soups and broths, salads and other dishes.
After the huge popularity of craft beer, it was inevitable that the trend would move on to another beverage. Even soft-drink giants Coca-Cola and PepsiCo are moving into the market with artisanal, small-batch sodas in flavors such as orange hibiscus, lavender and black cherry with tarragon.
Craft sodas also appeal to non-alcohol drinkers as a sophisticated option to traditional cocktails, but they make great mixers as well.
America has become a literal melting pot of global flavors that have become integrated with "homegrown" cuisines such as Creole and Tex-Mex. Now these taste profiles are entering the last frontier: breakfast. Look for items such as chorizo, empanadas, kolaches and dosa to make their way onto more and more breakfast and brunch menus.
Donut nachos? It might sound outrageous, but the dish was showcased at May's National Restaurant Association Show as an example of one of the year's hottest trends. Kaffir lime and roasted chiles? Black sesame cream? Smoked pig's head? When it comes to filled donuts, nothing is off-limits today.