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Thursday, December 26, 2013

Kathy Gunst’s 2014 Food Trends

Kathy Gunst says in 2014, vegetables will be the new meat. Gunst's celery slaw is a recipe that has veggies front and center. (Kathy Gunst/Here & Now)

Kathy Gunst says in 2014, vegetables will be the new meat. Gunst’s celery slaw is a recipe that has veggies front and center. (Kathy Gunst/Here & Now)

What will be the hot food trends in 2014?

Here & Now’s resident chef, Kathy Gunst, has been talking to food writers and editors around the country to find out what might be big in the coming year. Here’s what she came up with.

Kathy’s List of 2014 Culinary Trends

1. The Midwest will be the new food destination

  • “My theory is that we’ve saturated everything on both coasts and we’re now looking to the interior of the country,” Gunst says.

2. Local instead of organic

  • Gunst thinks that when corporations like Wal-Mart started offering organic produce, people started to turn more and more to locally sourced meats, seafood and produce.

3. Vegetables will become superstars!

  • Kathy says she’s been seeing vegetables go more and more to the center of the plate, pushing meat off to the side, or even off the plate entirely. “In New York City,” Gunst says, “there are restaurants that are selling $30 cauliflower steaks and $26 mushroom courses.” (See Kathy’s recipe for Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts below.)

4. What will be the next quinoa?

  • Gunst says that freekeh (also spelled frika), kamut, teff, amaranth and oats could rival quinoa as the next hot grain on restaurant menus.

5. Wood flavor coming to a cocktail near you

  • “Barrel-aged cocktails are the new punch,” Gunst says. “Look for barrel-aged Manhattans, Old Fashioneds, Negroni, barrel-aged beer.”

Fennel and Celery Root “Slaw” with Tangerine Dressing and Candied Walnuts

Kathy’s Note: Make the dish at least an hour before serving.

Ingredients:

For the slaw1226_celery-slaw2

1 celery root, also called celeriac, peeled and cut into very thin slices, about 1 ½ – 2 cups

1 fennel bulb, very thinly sliced, (keep the fronds)

Juice from 2 tangerines

2 tablespoons olive oil

1 to 3 tablespoons mayonnaise, depending on how creamy you want it

1 ½ tablespoons lemon juice

Salt and freshly ground black pepper

For the chile-honey nut topping

1 tablespoon olive oil

1 cup walnuts

1 ½ tablespoons honey

Salt and freshly ground black pepper

Dash cayenne

Instructions:

Making the nut topping: In a small skillet, heat the oil over medium heat. Add walnuts and cook, stirring for 1 to 2 minutes. Add honey, salt and pepper, and cook until then nuts are coated in the honey, about 2 minutes. Sprinkle with cayenne and place the nuts on a sheet of wax paper or foil to cool, separating them so they don’t clump together.

Making the slaw: In a medium bowl, mix the celery root, fennel, tangerine juice, olive oil, mayonnaise, lemon juice, salt and pepper to taste. Stir well. Place in a bowl or on a small platter and surround with the nuts.

Serves 3-4.

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