When I think about what's in store in the world of food I've got a few thoughts. Some of them are Bay Area-specific, some are completely self serving, and some apply no matter who or where you are. Anything to add?
Tacolicious. No longer will my guajillo-braised beef taco craving be satisfied just one or two days a week. In a short while, the now shuttered Laiola in the Marina will be transformed into a full time Tacolicious. My stomach is growling just thinking about it.
Braises and Stews, and start cooking.
vegetables, you'll be happy to know that restaurant menus will not leave you feeling left out. I often find myself ordering a vegetarian entree at a great restaurant just because it sounds amazing. I love Asian food because it has so many properties that leave you feeling satisfied and not weighted down. Vegetable-centered dishes are on the rise and I'm predicting they will continue to taste fantastic.
Rick Bayless, Jacques Pepin, and Lidia Bastianich. Guess what? Mad skills and likable personalities can actually coexist.
Family Dinner: Much like cooking at home, one of my "soapbox issues" is family dinner. I strongly believe that eating as a family has nothing but positive benefits. My friends who tell me their kids are picky eaters are usually the same people who tell me they feed their kids early then they feed themselves later in the evening. What good is this? First off, the kids don't see their parents eating all kinds of foods so the aren't learning by example. Second, the conversation that happens at family dinner can not be replicated when people at home eat at all different times. You'd be amazed and what comes out when you're sitting around a plate of roasted kale and pork loin. As people cook more at home, let's hope they begin to eat together too.
Kasa is actually my fave).
Momofuko? How about beef stroganoff like Thomas Keller, of Ad Hoc? Curious about Sardine-on-Toast Sorbet from Heston Blumenthal's The Fat Duck Cookbook? This is your year. Cookbooks from restaurant chefs are nothing new but the trend of "home cook" version of these titles seems to be booming. Some have been hugely successful while others still end up on the coffee table and out of the kitchen. Either way, expect more to come.
Just a few of my thoughts to get the culinary juices flowing for 2010. I look forward to an amazing year.