Trends-day Wednesday 7/9

Here’s the final installment of the food trends of 2014 as given by Baum and Whiteman. If you haven’t read the first two posts from the last two Wednesdays, you should go back and read those since this is sort of a countdown. Without further ado, here are #4-1.

4. Food Halls

Growing up, I remember every time I went to the mall I ate a meal at the food court. It was always cheap, greasy, processed, unhealthy, and delicious. Those days are slowly sliding away it seems. Food courts are being replaced with, what Baum and Whiteman call, food halls. Food halls are the same premise as food courts; it’s a collection of vendors and food sellers in one location, except these vendors sell more natural and healthy food. The downside to this is that the food is also much more expensive. This concept has taken off in the larger cities of the US. I don’t know how I feel about this. On the one hand, it’s nice not to worry as much about what you’re putting in your body, but is that peace of mind worth the price difference? When I go shopping and buy a $5 unhealthy lunch, then I can justify to myself spending more money on clothes or whatever else I’m purchasing. If I were to spend $20 on lunch, I wouldn’t want to buy anything else. If enough middle class people think along the same lines, this could have a bad effect on the retail stores in the long run as they see a decrease in sales. Am I over-thinking this? Do you agree? Or would you rather pay more for lunch while shopping knowing that you are being healthier?

3. Chicken!

I know what you’re thinking… “How in the hell can chicken be a trend? It is the most trite and boring protein in the culinary world.” All I can say in reply is, “Don’t shoot the messenger.” Chefs around the country are inventing new ways to dress up this commonplace and dull bird. Roasted chicken with foie gras served with a bouquet of flowers stuck in its rear? That’ll be $79 please. Another chef has invented Poulet Vert (which tackles two food trends in one, #5 and #3), which is chicken marinated in green anchovy sauce. I’ll admit I’m a bit skeptical about this one. I don’t know how many new flavor profiles you can give to chicken. I think it has all been done before, right?

2. Tasting Menus

So for those of you who don’t know, tasting menus are multi-course meals where you get a smaller serving, a “taste” if you will, of each course. Upscale restaurants are seeing that it is economically sound for them to do these tasting menus, so they are catching on. And now that I see what these restaurants are charging for them and what people are willing to pay, it makes total sense. These upscale restaurants are charging $150 at the low end, and at others some patrons end up with a $1000 bill after factoring in wine with the meal. It’s obvious that people are willing to pay these extreme prices considering these restaurants are booked solid weeks in advance. The good news for the foodies of the middle class is that other less expensive restaurants are jumping on the tasting menu bandwagon. The bad news is that it costs as much or more than it may cost you to fill up your gas tank. Yes, you get gourmet food like seared scallops or foie gras, but you’re paying about $75-$85 for 6 to 8 courses. For a special occasion, I could see doing the lower end tasting menus, but I think I’ll leave the $1000 restaurant bills to the big spenders. And if any of you reading this is a big spender, I’ll be happy to accompany you to the tasting menu serving establishment of your choosing.

Okay, who’s ready for #1? Drum roll…

1. Restaurants in Retail

Having restaurants in retail stores used to be a common thing, but they were removed because they were deemed “too messy” and “unproductive”. In large cities around the country, these restaurants are coming back. Brooks Brothers in New York is opening a steakhouse in their store. The Nordstrom’s in Bellvue, Washington opened an upscale bar in their store that serves blueberry-lavender martinis and watermelon-jalapeño margaritas. The serving of food is very convenient, and I somewhat touched on my reservations on that topic in #4 above. However, it’s the alcohol service that I think is genius for retail. I know from experience that once people, especially younger people, start drinking, they don’t seem to care how much money they spend. I’ve seen friends at a bar start drinking and just keep ordering more and more; they then freak out in the morning when they see the receipt that tells them they spent $75 on drinks the previous night. Alcohol often impairs people’s judgment. Why wouldn’t this work in retail as well? Some one goes to the bar and has a drink or two, and when they leave the store, they have purchased one or two more item than they had planned on without even giving it a second thought. The only drawback here is that people can return clothes, but they can’t return drinks they have consumed. So my theory will need to be tested, but the potential for the retailers to make more money is there. Would you like to have a nice dinner in a department store while shopping?

Throughout this countdown of food trends, we’ve seen two overarching trends that go hand-in-hand. First of all, we’re seeing a big move toward the natural and healthier foods. This has been a growing trend over the years, and it doesn’t seem to be letting up. I think it’s great. People need to be conscious of the stuff they are putting in their bodies. However, there is a downside, which accounts for the second overarching trend: higher cost. Eating natural and healthy food costs more. It’s that simple. A hamburger made of leftover animal parts and chemicals costs much less to make than a hamburger made from only fresh quality cuts of meat; that’s common sense. But that higher cost is obviously going to be passed down to the consumer. So it’s a win-lose situation. Do you budget for higher food cost and give up something else in your life while knowing that you’re eating healthily? Or do you have more money to spend on other, sometimes necessary, things while you fill your body with junk that could cause physical problems later? What do you think? Get into the debate and give your opinions below.

Trends-day Wednesday 7/2

Here is the continuation of last Wednesday’s post. Last week I introduced and gave you #12-9 in the top twelve food trends of 2014 as listed by Baum and Whiteman, international food and restaurant consultants. Today I will give you the next four, #8-5, on the list. Are you ready?

8. The Color Green

With more and more people becoming both environment friendly and more health conscious, new food attitudes and new chains are popping up. So many people are now getting rid of gluten from their diet, more people are diabetic, more people are struggling with weight issues, more people are becoming vegetarian and vegan, and some people are giving into the guilt and pestering of nutritionists. All of this has culminated in the rejection of fatty and unhealthy food and the embracing of more green and natural foods. With many fast food and other chains not catering to that lifestyle change, it has left an opening for other new businesses to fill. Sweetgreen is a chain based in Washington, which serves mainly salads and wraps that are loaded with greens and light on the animal protein, if it’s wanted.

Currently, many chains and restaurants are just now coming around to introduce items to suit these new healthy desires. For example, Chipotle now has the Sofritas option, which is tofu marinated in their special blend of spices. On the other end of the price spectrum, many high caliber restaurants are also introducing vegetarian options. However, it seems the vegetarian lifestyle is quite expensive. Restaurant Daniel has a three course vegetarian meal for $116, and in Chicago Grace offers a veggie menu for $185. This is yet another reason I do not see myself becoming a vegetarian any time soon; that’s not to mention that I love meat…

Now I’m all for eating healthily, but that doesn’t mean we should do away with the bad stuff. Chemical ridden and fake food, yes; but a good natural greasy hamburger is sometimes necessary…especially after a night of drinking, right? And I will go on record saying I am against any and all legislation that tries to force you to eat healthily. If someone wants to make poor decisions and fill his/her body with chemically processed food, it is his/her right to do so. Do you think you could live on only salad and completely healthy food forever? Do you like this trend, or do you find it a bit self-righteous?

7. Butter’s Not Enough…

Apparently, this is the year of “creative spreads”. Restaurants are no longer just giving you ordinary butter on the table. They’re turning up the volume by giving items like tomato jam, black garlic mostarda, rosemary hummus, and even salsa butter. In reality, the sky is the limit with these spreads. You can really change the flavor profile of a dish and dress up a breadbasket or cheese board with the addition of these items. I think it’s very creative. However, it may get a bit too creative for me when you offer me whipped chicken liver butter… No thank you… I guess I’d try it once, but chances are I won’t eat it again… What do you think? Are some of these ideas fun and interesting to you? Or is it just too much, and you would prefer pure and ordinary butter?

6. Bubbling and Fizzing Beverage Trends

This trend has some subsections…

Tea: As we’ve seen by the obnoxious shaken tea commercials, Starbucks is expanding their teas. Also, Teavanna, is a retail store that obviously sells all things tea related, but recently they opened their first bar in Manhattan. There they will make your tea and they also have food for sale, so it’s a tea-house instead of a coffee-house. As a side not, I found it interesting that research has shown that people are more likely to buy a food item with tea than with coffee, so the tea bar also serves food products. I love tea, so I say bring it on.

Vermouth: Artisan bartenders are exploring the use of different types of vermouths. Apparently, Spain is where the hot vermouth action is right now. I’ve never been a fan of vermouth, but as I age and my taste buds change, I notice my taste in alcohol is expanding. But I’m fighting it every step of the way. I don’t wanna drink old man drinks!

Soda: I’m sure you’ve heard of the Sodastream. It’s gaining popularity now that people realize they can experiment and create their own types of soda at home. They can even carbonate lemonade and cocktails at home. Restaurants are crafting their own natural and artisanal sodas with fruit infusions. Again, Starbucks, who seems to be on the edge of every trend, is testing in some stores the use of the option to carbonate your teas and coffees. I think this goes hand-in-hand with the healthy trend. Many people like soda, but Coke and Pepsi are so full of chemicals and other unnatural stuff that isn’t healthy, and people try to stay away from them. In response, the natural sodas, which have been around a while, are becoming more mainstream.

Sour Beer: Beer crafters are adding wild yeasts to their beers and aging them in wood. The resulting product is a sour beer, sometimes very sour. They are gaining popularity with beer enthusiasts, and their acidic nature pairs well with BBQ. I’m not a beer person, so I think I’ll stay away from this trend.

Pressed Juices: Again with the health trend, more people are frequenting juice bars. They don’t want to take the time to eat an apple or carrot, so they have someone juice it for them, and they take it to go. Sure, they’re not getting the important fiber from the fruits and vegetables, but that’s why they probably eat bran cereal. These pressed fruit juices are also popping up in cocktail use. I love juice, but I don’t think I will pay a huge amount for one cup of it. At least with coffee you’re getting some caffeine. With these juices you’re getting all the sugar with none of the fiber. I don’t get it.

Bar Culture: Yet again, healthiness enters the picture. Bartenders are dispensing with the chemical filled mixers and additives in favor of natural and “farm-to-shaker” ingredients. They are also starting to use non-sugar sweeteners. They are coming up with gluten-free versions of some drinks. Of course, Bethenny Frankel truly started the health-conscious cocktail movement a few years ago with her Skinnygirl brand. It’s been so successful that people are copying her products and taking note that the idea sells. Bartenders are also starting to use flavored ice cubes in their shakers and flavored essences to mist over the finished cocktail. Everyone who knows me knows I love a cocktail, so I’m super excited to try some of the new creative and even healthy cocktail ideas.

5. Fishy Fish

The redheaded stepchild of fish is coming back with a vengeance. People are ordering fresh and salt-packed anchovies and sardines again. They’re not just relegated to the blender to flavor Caesar dressing anymore. (Yes, for those of you that didn’t know, the strong taste in Caesar dressing is anchovies. Don’t say you hate it all of a sudden now that you know that. Obviously, the cheap bottled Caesar dressings use a chemical substitute rather than real anchovies, and I think you can really taste a difference… but I digress…) Anchovies and sardines are now being put atop pasta and salads. Mackerel is also making a slight comeback. I’ve never eaten an anchovy or a sardine by itself. Like I said before, I’ll try anything once. I like real, fresh made-from-scratch Caesar dressing, so maybe I’ll like anchovies. My grandfather, who grew up during The Great Depression, use to put sardines on top of his pizzas. He did that until the day he died, even when he could afford to use other meat. So they must be appealing at some level. Would you eat them?

Next Wednesday I’ll conclude the list with the top four food trends of the year. Let me know what you think. Should I talk more about food? How about interior design? Or do you prefer the strict fashion topics more?

Fashion Reads 7/1

Happy July everyone! This year is flying by a bit too quickly for my taste.

Today’s post will be a little short because there aren’t many fash-holes to talk about today. Sad, isn’t it?

The library is open…

Jennifer Garner

http://www.eonline.com/shows/fashion_police/news/555889/jennifer-garner-schools-us-in-geek-chic

Now this is how a celebrity is supposed to dress when traveling. When flying, especially across the world or even across the US, it is important to be comfortable. I have seen people in very questionable things on an airplane, but I give them a pass because they’re obviously trying to be as comfortable as posible. Unfortunately, celebrities do not get this pass. There will always be someone out there waiting to take his/her photograph. So he/she had better look presentable. We’ve seen some fashion mistakes at airports before; however, this is not one of them. Jennifer Garner is being incredibly smart wearing this. She is obviously comfortable, and she looks stylish at the same time. I must also point out that she is not wearing any makeup, yet her skin is beautiful. Maybe knowing all of your movies will be flops is less stressful, so you don’t break out as much…

Miley Cyrus

http://www.eonline.com/shows/fashion_police/news/554758/miley-cyrus-goes-shopping-in-the-90s

Well, the transformation is complete. Miley has become a male toddler. It started with the short blond hair. Then she started dressing like a tomboy. Now she’s backed up the age clock. I think I’ve seen little boy dolls dressed like this—striped shirt, overalls, and a backwards cap. I guess I must thank Miley for one thing. I now realize that even Chanel make mistakes. Even as cynical as I am, I thought Chanel was one of the perfect design houses. I was wrong. That black purse-like thing is ugly. It almost looks like it’s made of felt or, even worse, velour. I am relieved, however, that Chanel did not make those ridiculous overalls, which is what I thought when I first saw the photo. The bag matches the overalls in color perfectly. We can get one piece of good news out of this, though. Our mothers were wrong. Your face won’t “freeze like that”. For once Miley’s tongue is where it’s supposed to be; it’s not licking something or someone.

Leave your comments below. Who’s ready for the next installment of the food trends of 2014? I’ll be giving you 8-5 tomorrow. So come back and check it out.