Food Trends: 2014 The Year Of The Egg On Burgers, Pizza, Pasta, Casseroles;Middle Eastern, Southeast Asian, Gluten-Free Pasta, Tasting Menus Galore Trail Behind
How do you think most people will get their protein in 2014. The answer is sunny side up! Eggs, which is the trendy entree for the new year - eggs are great, easy to cook, and most people like the lite, fluffy taste of eggs taste treats that can be devoured in the morning, noon or dinner meals.
President and CEO of Restaurant.com Christopher Krohn says, "Overall, 2014 really will be the year of the egg," reports the Appetizer Blog on Sacbee.com. Beef is old news, and so is chicken, though a lot can be done with chicken depending the cuisine, and fish is bland for most people because it has a very earthy, acquired taste. Veggies are definitely in.
Krohn predicted, "We'll see an explosion of egg dishes in 2014," adding, "breakfast is obvious, but we'll see eggs more and more at lunch and dinner, too. And it's not just traditional egg dishes such as egg salad or quiche but eggs on top of burgers, pizza, pasta, casseroles, you name it - right on down the line."
The bad rap about eggs was cholesterol but new studies say that eggs are an excellent source of lean protein. It is easy to digest, and good children, the elderly and the sick. It's sort of like nature's soup with an origin in chicken.
The second trendy food rule would be fresh local farm food. About 60 of the restaurant members in Restaruant.com said they chose their produce and other ingredients from local sources.
Other trends you might observe will be dumplings - Chinese style - adding a more eclectic taste by replacing noodles and pretzel rolls, already piping hot at Wendy's.
Midwestern foods tops the list of the National Restaurant Association's annual What's Hot culinary forecast for the new year. Middle Eastern and Southeast Asian flair are here to stay, gluten-free pasta, tasting menus galore, everything bread, along with pickled and fermented foods are also forecasted as the mainstay for 2014.
