5 Food Trends for 2019 | Restaurant Guide | Bend | The Source Weekly - Bend, Oregon

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Special Issues & Guides » Restaurant Guide

5 Food Trends for 2019

What's hot in foodie land this year? Here are the trends to look out for.



Coffee reinvented

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Can coffee still be a trend? We've seen nitro, cold brew and a desire to know where our beans come from—but there's still room for the unexpected. Starbucks has opened Reserve Roasteries in top global cities; playgrounds for master roasters, mixologists and baristas to play with rare, single-origin coffees in an immersive space. The menu features concoctions like the nitro pepper jerky cold brew with malted fennel pepper syrup, topped with honey cold foam, pink peppercorn and a beef jerky skewer. We've seen this trend play out locally at The Riff Taproom. For a bit of fun, order The Riff cocktail. You pick a base spirit, decide if you want decaf or regular, then pick an adjective and the bartender will do the rest.

Bring your own or eat your own utensils

Remember reading that Portland Restaurants could get fined for serving plastic straws? That movement as well as others across the country are fueling creative utensil design beyond compostable flatware. Bakey's, an Indian company, has developed edible spoons made from sorghum flour. Locally, Meli Wraps is completely skipping single-use with their reusable travel cutlery kit that includes a stainless-steel spoon, knife, fork, chopsticks, straw and straw cleaner in an organic cotton pouch.

  • Lisa Sipe

Sophisticated non-alcoholic beverages

  • Lisa Sipe

Adults who aren't drinking booze want beverages flavored for adults. A refined option popped up from Seedlip which produces non-alcoholic distilled spirits that turn into a mature mocktail with the simple addition of tonic. Expect to see more growth with infused waters, traditional mixers like tonic and the shrub, or drinking vinegar category. Shrubs originated as a way to preserve fresh fruit with vinegar and the leftover liquid was used as a beverage.

Snacking on veg

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The plant-based revolution has a firm hold and veggies are getting puffed, pressed, popped and fried into crave-inducing morsels. We haven't seen the end of the cauliflower craze, because it makes a great carb substitute, but it's moved beyond pizza crust and into crackers, pretzels and chips. The beloved avocado has jumped off of fancy toast and into the bag. In Bend, Avolov is turning creamy avocados into crispy chips through dehydration. The chips are available in three flavors: chili and lime, pink Himalayan salt and Sriracha. Before we know it, we'll be able to Google any vegetable with chip and it will exist. It probably does already. Try it and let us know.

Butter is on a roll

  • Lisa Sipe

We can't get enough fat. With the popularity of the high-fat ketogenic diet, butter, as well as ghee—clarified butter traditionally used in Indian cuisine—are hot. That means more premium and compound butters (butter mixed with another ingredient) on the market. We've already seen truffle ghee on the shelves at Trader Joe's and sea salt and maple cultured butter at Whole Foods. We're hearing butter is the new bacon, so we're keeping our fingers crossed they can be popular together. Oh wait, we can relax, bacon butter is already a thing.

About The Author

Lisa Sipe

Food Writer | The Source Weekly

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