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A Taste of 2011

We talked to food experts about trends in the year ahead, and then asked caterers to create innovative dishes based on those predictions. Here’s what to serve in the next 12 months and beyond.

Lisa Cericola
January 31, 2011
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Photo: Greg Powers for BizBash
Kale and chickpeas: Kale noodles with chickpea cake and bacon powder from Au Soleil Catering in Boston
Kale and chickpeas: Kale noodles with chickpea cake and bacon powder from Au Soleil Catering in Boston
Photo: Beatrice Peltre
Meatballs: Micro meatball grinder on naan, from Ridgewells Catering in Washington
Meatballs: Micro meatball grinder on naan, from Ridgewells Catering in Washington
Photo: Greg Powers for BizBash
Honey: Honey ice cream with lemon confit and chamomile tea gelée, garnished with a fried acorn squash chip and white chocolate “honeycomb,” from Blue Plate Catering in Chicago
Honey: Honey ice cream with lemon confit and chamomile tea gelée, garnished with a fried acorn squash chip and white chocolate “honeycomb,” from Blue Plate Catering in Chicago
Photo: Derek Hatfield
Quinoa: Ancho chile and roasted quinoa-dusted halibut served over red quinoa and pomegranate risotto, from Canard Inc. in New York
Quinoa: Ancho chile and roasted quinoa-dusted halibut served over red quinoa and pomegranate risotto, from Canard Inc. in New York
Photo: David Lazarus
Doughnuts: Five-spiced pork belly “doughnut” with kaffir sugar dust, from Patina Catering in Los Angeles
Doughnuts: Five-spiced pork belly “doughnut” with kaffir sugar dust, from Patina Catering in Los Angeles
Photo: Bridget Kenny
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