TASTE TRENDS FOR 2019

 

Foodies, and even people who bristle at such a moniker, are both fascinated and curious about what’s next in the restaurant world. Four Louisville insiders tell TOPS what to expect this year.

“Organic, gluten-free and vegan healthy snacks that will hold you over to dinner, and individual cheese and charcuterie presentations with pickled vegetables.” - Chef James Adams, Executive Chef, The Brown Hotel

“Nuts are next! Especially pistachios, particularly in sauces, but in everything.” - Rocco Cadolini, owner, ROC

“Classics like crème brûlée, cheesecake, pie and tiramisu are going to make a comeback, just with a modern twist to them.” - Kim Beam, Pastry Chef, 8UP

“Chefs are taking a larger stance on food waste to help the hungry.” - Anthony Lamas, Executive Chef and Owner, Seviche


Posted on 2019-01-04 by
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