The beginning of the new year is always a fun time to make predictions about the oncoming year, and lay out some of our aspirations too. National food trends are something that always get a lot of attention by local foodies, but aren’t always reflective in the microcosm that is Columbus dining.
To find out more about what to expect locally, we asked a group of restaurant owners, chefs and other taste-makers to tell us what they anticipate as being our biggest trends of 2012.
1. A continued focus on all things grown and produced locally
Certainly not a new trend, but 2012 will see an even wider spectrum of restaurants, grocery stores and other dining establishments with a laser-sharp focus on local. While the locavore-style buzzwords might grow tiresome, this is a win for customers, as it means more fresh seasonal produce, a more eco-friendly connection to Ohio farms, and all-around better tasting food.
“How do we use our skills and knowledge to shorten the chain between product and plate?” asks Christian Hattemer, Executive Chef at Milestone 229. “It seems obvious, and not so new, but I do see this as a decades-long move to get back to the land and away from being alienated from the products that sustain us.”
Hattemer anticipates an increase in restaurant-hosted events in Columbus where customers can meet cheese makers, farmers and butchers in addition to winemakers and beer brewers. He also thinks that more restaurants will feature produce and herbs grown by chefs, and meats cured on premise.
“I also see the movement toward using the whole animal being big this year,” he adds. “Expect to see some head cheese and more offal. Beef Heart Tartar anyone?”
2. New comforts from comfort food
Comfort food can mean a lot of different things to different people, but here in the Midwest, it likely refers to things such as pot roast, mashed potatoes, casseroles, and anything else that grandma used to make. The reasons that people gravitate toward comfort food are numerous.
“This type of food is economically friendly, fulfilling, and delicious,” says Matt Prokopchak, Chef and Owner of Trattoria Roma. “In 2012 I can see chefs getting creative with comfort staples from any ethnic cuisine, either as a side dish or main course… scalloped potatoes, casseroles, polenta, grits, beans, lentils, and any ‘crock-pottery’ style of cooking.”
3. The rise of the “At Home” gourmands
One of the big trends of 2012 will take place in home kitchens rather than in professional restaurants. High quality foods and recipe resources are more accessible than ever, and with the national recession still in effect, many diners will continue to opt to save a little money by eating at home or entertaining guests with personally made meals.
“More at-home chefs makes for better informed and discerning customers who really understand food, food sourcing and food cost, which challenges restaurants to work harder,” says Elizabeth Lessner, co-founder of Columbus Food League. “I get asked questions by customers on a daily basis about where we source our products and how they can make our recipes at home.”
Lessner says that the same trend carries over to at-home mixologists, beer brewers, bread bakers and pastry chefs.
4. New diversity to the locally-sourced drink lineup
2011 saw a surge in the availability of locally produced wine, beer and spirits. 2012 will see that trend continue in those three areas, with a few new beverage outliers added to the mix.
“We have noticed that there is increasing interest in well crafted, locally sourced spirits and alternative spirits where the raw materials come from Ohio,” says Sarah Jones at Brothers Drake. “Local fermented beverages such as Kombucha and fermented sodas will pick up in 2012.”
When it comes to mixology, Jones says that the focus on vintage cocktails will continue well into the year. She cites their simplicity as one of the reasons that drinkers are looking for a more streamlined cocktail menu.
5. The popping up of Pop-Up Restaurants
The national trend of pop-up retail has mostly taken the local form of fashion boutiques, but 2012 could mean something new for foodies looking for a more experiential event-based dining experience.
“It’s something that we’ve read about in other cities but we haven’t seen much sign of yet in Columbus,” says Bethia Woolf, Owner Columbus Food Adventures. “Mobile food will also continue to be popular in 2012 with several new mobile vendors planning to hit the scene this spring.”
6. More food trucks and more food carts, of course
Speaking of mobile food, several people are predicting that we’ve only hit the tip of the iceberg when it comes to food cart and food truck business.
“I am biased, but I do see the food truck trend continuing into 2012,” says Brian Reed, Founder and Manager of Mojo TaGO. “2011 saw the addition of several new trucks to Columbus, and I think you will see some of those trucks close up shop along with new players entering the game.”
Reed thinks that 2012 will also feature more food truck festivals and events, as well as some industry-specific organizational efforts by local food vendors, so that their concerns can be better heard as one unified voice.
7. New “Grocerant” offerings and food-on-the-go
Prepared food items have become a very significant part of a standard grocery store experience, with many commonplace stores offering dine-in seating in addition to prepared items meant to be taken home.
“In 2012, people will rely more frequently on ‘grocerants’ like La Michoacana and The Hills Market,” says Amy Brennick, Co-Founder & COO of Columbus Food League. “Many people are now working multiple part-time jobs or going back to school so the demand for prepared, home-made meals is rising. These stores offer alternatives to fast food that are healthier, homier and can be more organic and and sourced more locally.”
Out with the old from 2011:
We also asked our food professionals about the past trends from 2011 that they’d like to see disappear in 2012. Here’s what they had to say:
“I’m ready to see the end of truffled fries, mashed potatoes and mac and cheese. I think truffle oil has been over-used and I’ve had enough pork belly to last me for a few more years.” — Bethia Woolf
“I want to see the end of the Sysco Truck. Every chef, owner, manager and customer owes it to themselves to know where their food comes from. Columbus can choose a better quality of life and health if they demand local, organic production of their food. Every menu item that can be replaced by something grown near Columbus is a victory!” — Sarah Jones
“I want to see the end of vodka flavored with whipped cream, cupcakes or bubblegum.” — Elizabeth Lessner
“I don’t think it will ever go away, but I’m starting to see people have more of an interest and appreciation for smaller high quality plates. The Midwest expectation of huge portions is still there, but it seems we are starting to turn the corner. If you want to lose weight, eat less.” — Brian Reed
“No more coupons in 2012!” — Matt Prokopchak