"2014 was the year of...
... COMFORT FOOD. Comfort food is back and here to stay. You'll see it as a mainstay on restaurant menus for many years to come." - Ming Tsai, Blue Ginger (Wellesley, MA)
... MUSIC AND FOOD. I spoke to more musicians about food and more chefs about music than ever before. The world, however, is still waiting for someone to pair them together in a way that really makes sense!” - Tim Love, Lonesome Dove (Fort Worth, TX)
... FERMENTATION." - Tom Colicchio, Craft Restaurants (New York, NY)
... STEAK. Why else would we have opened the Bowery Meat Company? Vegetables had their fun in the sun, but red meat is back on top where it belongs. Meat prices are higher than ever, and that’s strictly due to supply and demand. Different and interesting cuts of meat are also showing up on menus." - Josh Capon, Bowery Meat Company (New York, NY)
... REAL FOOD. Molecular gastronomy is on its way out. It's not about a show, but giving people what they want: substance. There was a time and place for it, but we're leaving it behind in 2015. No more circus acts.” - Slade Rushing, Brennan’s Restaurant (New Orleans, LA)