Top Five Dining & Wine Trends of the Year

09-17-2012

Benchmark Hospitality International’s Top Five

Dining & Wine Trends of the Year

 

The Woodlands (Houston), Texas, September 2012 … Benchmark Hospitality International, a leading US-based hospitality management company, has just released its Top Dining and Top Wine Trends for 2012 and beyond.   The trends were observed by Benchmark’s executive chefs and culinary experts at the company’s 35 luxury hotels and resorts coast to coast and off shore.

 

Benchmark Hospitality International’s Top Dining Trends of the Year

(Top Wine Trends follow.)

 

Dining Trend #1  The Search for Truth, Transparency and Clarity

 

There is a rising movement that wants to verify the truth behind oft-used descriptions of ingredients and dishes, such as Artisan, Natural, Healthy, Organic, Farm to Table, and Hand-crafted.  These adjectives were previously solely used in the realm of chefs and culinary experts. 

 

Today, however, we see a noticeable increase in the use of these descriptive words for products that lack credibility for the use of this language. The debasement of certain significant descriptors is being exploited for sheer commercial use without much value added to the guest experience, and this robs the true artisan producers from being recognized for the difference that they make in the quality of our food and our lives. 

 

When fast food restaurants start claiming their product to be artisan related, it is time to revolt, and many chefs today say that time is now!

 

Dining Trend #2  Foraging:  The Nature-Kitchen Partnership

 

Though not everyone will forage for their dinner, foraging is significant for specific regions of the country.  Consider this – you’re sitting by a clear, flowing creek and looking at all the gorgeous, lush greenery that is growing around you. It’s nature’s beauty. 

 

It’s also nature’s bounty.  At least, this is what the forager sees in Dandelions, Amaranth, wild Asparagus, Clovers, Chicory, Chickweed, Sheep Sorrel and more that are among those green masses by the flowing creek. Suddenly one’s life is enriched doubly – a beautiful sight that is potentially delicious too.  Some restaurants are allowing one cook to be a forager for the week; others are employing external foragers with much success in creating a sense of the true nature-kitchen partnership. 

 

On your next nature hike, take along a Forager’s Guide, a small bottle of extra virgin olive oil, and a whole lemon to enhance your walk in the wild.

 

Dining Trend #3 Molecular Gastronomy/Cooking

 

Understanding the cooking process is as important as the beauty and taste of the end product.  Cooking isn’t just about the drama or the gorgeous plates, it’s about grasping the chemistry of the process and really dedicating oneself to understanding everything that occurs to create superb flavor, aroma, color and presentation.

 

We believe as strongly in the molecular gastronomy revolution today as we did at its advent some years ago.  Though perhaps intimidating to some, this knowledge of the physical and chemical transformations of ingredients, which occur while cooking, enriches our culinary lives immensely without taking away from the simple pleasures of a grilled steak, or roasted prime rib with potatoes.

 

A caveat is to recognize the real culinary artist from the dramatist, as no foam or liquid nitrogen or disappearing pouch raviolis or reverse spherification will succeed unless it also provides wonderful flavor and evokes a sense of discovery.

[Back to Press Releases Main]