Food trends: The local outlook predicts ... more local
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What food and drink trends do Pittsburghers expect for 2012? Some heavyweights weigh in:
• Chef David Racicot, who's moving notion from Oakmont to East Liberty and turning the Oakmont location into 314 Pasta & Prime:
"There is a gravitation toward nature. Not just local and farm to table, but the next evolution of that. Buying from small farms and things grown in proximity to your restaurant help you craft an entire story from your food.
"I think there will be an increasing use of modern techniques without showing off. Meaning the use of these tools to create better food, not a circus act."
• Kevin Sousa, chef/owner of Garfield's Salt of the Earth, and Union Pig and Chicken and Station Street Hot Dogs in East Liberty:
"I think that people (pros and home cooks) are going to start focusing more in the techniques that they use and why they use them. Just because something has always been done a certain way doesn't mean that it has been done well. If I had to predict one trend, I would say ROT! Seriously, fermentation and its many uses in cooking, preserving and flavor development. In Copenhagen, the concept of microbial terroir was raised and I found it wildly exciting. We are experimenting with many different forms of fermentation and how/why the same ingredients in two different regions can produce profoundly different results because of what is in the air."
• Kevin Joyce, proprieter, The Carlton, Downtown:
"Local produce, farm to table and reliance on local purveyors continues to grow among the better, independent restaurants, and even some of the local chains such as Atria's and Eat n' Park.
"Also, more and more guests are ordering their entree from the left side of the menu -- choosing one or two appetizers instead of ordering a complete dinner. The trend toward splitting an entree also is on the rise. There are probably a couple of factors in play, more than just the economy, which continues to have an effect on the consumer. It's also a function perhaps of chefs offering more interesting appetizer and salad selections as well as the desire of diners to control portions. Most good restaurants are just happy to have the guests in their restaurants and no longer grimace at the smaller orders and checks!"
First Published January 5, 2012 12:00 am
