Delicious fall food trends of 2016
As the weather changes and one season turns into the next, restaurant menus get a makeover to incorporate new items. Some foods that have seen a surge of popularity this year are flavored butters at the Marriott and alcoholic ice cream at boutique hotels. This fall, chefs are once again getting creative with updated versions of favorite dishes. Here are a few trends to watch for.
The standard recipe for Eggs Benedict combines poached eggs, bacon or ham, and hollandaise sauce on an English muffin. This year, chefs are switching the bacon for other meats to give this brunch staple a new taste. Chicken, duck, and even crawfish star in the latest versions of Eggs Benedict. Some chefs are replacing the English muffin with a waffle; others skip the traditional hollandaise sauce and opt instead for curry or maple flavors. Eggs Benedict can be tweaked to fit in with a restaurant’s theme, such as by frying the eggs in tempura batter for an Asian fusion style.
Customers are used to ordering burrito bowls that include a grain, meat, and vegetables. Now they can try bowls of poke, a Hawaiian salad made of raw tuna, onion, and seaweed. The dish is flavored with condiments like soy sauce, wasabi, and sesame oil. Variations on poke use cured octopus, shellfish, or raw salmon in place of the raw tuna. The raw fish will appeal to sushi and seafood lovers, while the potential to mix and match vegetables, fruits, and nuts make this dish a winner with any customers who like to choose ingredients and personalize their meals.
Brisket is a popular cut of meat for barbecuing, but this fall, chefs are skipping the barbecue sauce and using brisket in new ways. For example, Arby’s has started serving brisket for breakfast at its showcase restaurant in Manhattan. This meal features brisket on a biscuit, paired with an egg and cheese. Some chefs are offering brisket on a toasted bun, with the cheese, pickles, and mustard that customers might look for on a hamburger. Brisket on macaroni and cheese is another novel combination being offered this year.
Babka is a yeast cake covered with icing and sometimes with toppings like nuts. It’s a traditional Eastern European dessert, but until recently, it was mostly found in niche bakeries. Now, people can enjoy babka French toast garnished with fruit, and they can find babka in pudding or as the cookie to an ice cream sandwich.
Pumpkin pie is a perennial fall favorite, and pumpkin spice latte has become a modern classic. But chefs like to mix things up. This year, restaurants are serving pumpkin-flavored desserts that are a little different from what customers are used to. Some twists on the pumpkin tradition are pumpkin flan, pumpkin tiramisu, and pumpkin mousse. Candied pumpkins seeds also make their appearance as a sweet and crunchy topping.
Look for these foods among restaurant offerings in the next few months, and prepare to be impressed by the new delicious trends.