What was popular in restaurants across the country last year? Craft beer, locally sourced food, and kale (along with its leafy green cousins—we’re looking at you, chard), according to the results of Restaurants Canada’s annual chef survey. As for what’ll come next, that’s up to the vendors at this week’s Restaurants Canada Show—or so they hope. And with the number of Toronto chefs in attendance (Susur Lee, Donna Dooher and John Bil to name a few), it’s quite possible that what’s on the tables at this year’s show will end up as answers on next year’s survey. Here’s some of what could be the next big thing.
Now that loose leaf tea, kombucha and craft beer are relatively mainstream, the next breakout beverage might be <strong>cold brew coffee</strong>: joe made by steeping fresh grounds in cold water for hours on end. The concentrated form of Station Coffee Co.'s has already been used in dishes and drinks at <a href="http://www.torontolife.com/daily-dish/openings/2013/04/23/lisa-marie-toronto-restaurant/">Lisa Marie</a>, <a href="https://www.google.com/url?q=http://www.torontolife.com/daily-dish/openings/2013/03/27/bar-isabel/&sa=U&ei=2Tj3VLDwLdGMyAS-_4GQDA&ved=0CAgQFjAB&client=internal-uds-cse&usg=AFQjCNGqh2pXuK2qvkA6O0akicZDWJ-gPQ">Bar Isabel</a> and <a href="http://www.torontolife.com/daily-dish/new-reviews/2013/03/01/review-the-whippoorwill/">The Whippoorwill</a>.
The rising cost of meat has driven demand for <strong>less-prized cuts</strong>, like beef chuck and pork shoulder (that are also top-grade, pasture-fed, grain-finished and well-aged, natch).
Opa! Outnumbered only by Latin-American fare, <strong>Greek products</strong> —especially alcohol—were everywhere at the show. Expect to sip more wine from Santorini soon.
<strong>Apps and other mobile devices</strong> aimed at making quick-service restaurants even more convenient for customers are on the rise. <a href="http://imhangry.ca/" target="_blank">Hangry</a>, for instance, lets users place and pay for their takeout orders from an app, making waiting in line a thing of the past.
From hand-pulled mozzarella, to ‘nduja (a spicy, spreadable pork sausage), there continues to be a push towards reviving <strong>old world recipes and methods </strong> .
Restaurants looking to pick up another sustainable practice can adopt their own <strong>bottling </strong> and <strong>water filtration systems </strong>.
<strong>Sous vide technology</strong> isn't going anywhere. Since it made a splash at the <a href="http://www.torontolife.com/daily-dish/restaurants-dish/2012/03/06/food-trends-crfa/">show in 2012</a>, the number of vendors either offering sous vide equipment or gourmet sous vide–ready meals has tripled. Vendors say consumers are less freaked out than they used to be by the meat bath.
Latin flavours are still hot hot hot. There were more vendors this year than last at the show's Mexico pavilion, but it was the Canadian-made <strong>queso</strong> (a typically Mexican-made soft, fresh cheese) that caught our eye.
Manufacturers are going even further towards <strong>making every meal taste like dessert</strong>. Joining last year’s <a href="http://www.torontolife.com/daily-dish/trendwatch/2014/03/03/crfa-show-top-food-trends/slide/canadian-restaurant-foodservice-association-show-2014-13/">dark chocolate and maple-flavoured milks</a> is full-fat yogurt in flavours like caramel, white chocolate and key lime pie.
Did anybody try the LA Cinnamon Bread at the show? WOW!!!
I just, got paid $8500 working off my computer this month. And if you think that’s cool, my friend has twin toddlers and made over $8k her first month. It feels so good making so much money when other people have to work for so much less. This is what I do,
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