Published on : Monday, December 11, 2017
Chifa and Nordic-influenced cuisine, nut-based spreads, visual filters, sour beers and upcycling of ingredients are among the top dining trends of the new year according to Kimpton Hotels & Restaurants’ fourth annual Culinary & Cocktails Trend Forecast, released today. From dishes like Choereg Bread with Za’atar to Vadouvan Curried Carrots, the trends of 2018 are sure to spark imaginations from the kitchen to the bar.
This year’s forecast not only covers the culinary and cocktail flavors and ingredients chefs and bartenders plan to experiment with in 2018, but also showcases what’s next in culinary and cocktail philosophies, experiential dining and design, as well as new and innovative trends in beer, wine and coffee. The forecast findings were uncovered via an extensive survey of leading chefs, sommeliers, general managers and bartenders from 80+ acclaimed Kimpton restaurants, bars and lounges across 37 cities in the U.S. as well as Kimpton properties in Europe and the Caribbean.
“Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, Senior Vice President of Restaurants & Bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.”
These trends are reflected on select Kimpton menus around the globe. Sample them at Kimpton’s restaurants, bars and lounges and spot the trends yourself. These are the palate-expanding trends that will capture the hearts and minds of culinary, cocktail and dining enthusiasts in 2018.