Four Seasons Hotels and Resorts has released predictions for 2015’s food trends. Compiled by Four Seasons chefs, trends cover a variety of areas including sustainability, unconventional meats and high fiber grains.
Going green. Four Seasons’ chefs predict fresh, locally sourced vegetables will increase in popularity. According to Executive Chef Aaron Brooks of Edge Steak and Bar at Four Seasons Hotel Miami, healthier choices are becoming increasingly popular.
“For a while, gluttony was cool, but then people realized it doesn’t do anything for your waistline,” says Brooks. Although Brooks runs a classic steakhouse, he says the Edge Green Salad with arugula, cucumbers, asparagus and avocado has become one of the most-ordered menu items.
Great grains. Carbohydrates remain popular among diners, but swapping out refined carbs for high-fiber, protein-packed options is being seen frequently. Examples include quinoa, grain flour pancakes and flatbreads.
“There will be a growing number of customers looking for healthy options beyond meat proteins,” predicts Executive Chef Maurizio Ferrarese of Quattro Restaurant at Four Seasons Hotel Houston. “This will support the already growing vegan and vegetarian movement. Grains, especially high-fiber options, will be a huge hit.”
Sharing is caring. Diners will increasingly order several dishes for their table and pass around.
“Nowadays, people like to share, and big groups always want to try more than one thing,” says Executive Chef Fabrizio Schenardi of Four Seasons Resort Orlando at Walt Disney Resort. At his resort’s restaurant Capa, items like the patatas bravas and the croquetas fall under a menu section called “para picar,” strictly meant for sharing.
Beyond the filet mignon. Chefs will continue to experiment with unconventional cuts and parts from animals. At Bourbon Steak at Four Seasons Hotel Washington, D.C., alternative sources of protein such as rabbit, goat and mutton are becoming mainstays on the menu.
“Beef markets are going haywire, especially from a price perspective,” Bourbon Steak Executive Chef Joe Palma says.
“Rising food costs getting to be a challenge in the industry,” adds Executive Chef Thomas Bellec of Beverly Wilshire. He predicts that chefs will be using more of what he refers to as “third cuts” from the cow, like kidneys and liver.