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
