Culinary + Cocktail Trends
Sustainability and wellness continue to drive the superfood revolution, ac- cording to Kimpton Hotels & Restaurants’ fifth annual Culinary + Cocktail Trend
Forecast. The 2019 report was compiled by a
survey of over 100 chefs, sommeliers, general managers and bartenders from Kimpton
restaurants and bars.
Culinary Trends for 2019:
The Plan-Based Movement Is in Overdrive
◗ 80 percent of chefs plan to feature a vegan
or raw dish on their menu.
◗ Expect to see more “whole beast movement” but with a twist: whole vegetable
Carnivores Double Down
◗ There will be more experimentation with
Unique Flavors, Herbs & Spices
◗ Nearly 40 percent of chefs see smoky
flavors influencing menus in 2019.
The Superfood Revolution
◗ We’ll see a new obsession with superfoods, from spices like turmeric, sage and
holy basil to proclaimed “natural elixirs”
like rose water, camu and goji berries.
◗ Expect to see more gut-friendly, fermented and probiotic-rich ingredients
infiltrating both dishes and drinks alike.
◗ We’ll continue to see classics like pasta
and pizza reimagined, as carbohydrate
alternatives like cauliflower gnocchi, yuba
pasta and chickpea and polenta crusts
continue flying off the shelves.
Upping the Ante on Sustainability
◗ Chefs are continuing to incorporate
sustainable practices by embracing zero
waste dinners, on-site composting and by
reducing gas, heat and water usage.
◗ Hyper-local sourcing also continues to be
top of mind.
Cocktail Trends for 2019:
New Flavors & Regional Influences
◗ Turmeric and rose emerged as the top
new flavors you’ll find in cocktails.
Not Your Mom’s Mocktail
◗ 80 percent of bartenders will feature more
non-alcoholic cocktails in 2019.
A 360 Approach to Sustainability
◗ 88 percent of bartenders consider sustain-
Featuring Funky Fungi and the Obscure
ability whenever they design a cocktails.
◗ Nearly 70 percent of bartenders are experimenting with mushroom-infused spirits
and more will use obscure vegetables like
tomatillo, chayote and jicama.
Flavored Seltzer Is the New Wine Cooler
◗ 63 percent of bartenders are considering
using a flavored alcoholic seltzer with
either a seasonal fruit or herbal garnish.
Off-the- Wall Ingredients + Pairings
◗ Chorizo, jackfruit, anchovy and grains
are likely to appear on bar menus in 2019
along with new combinations such as wild
boar heart and burgundy.
New Wine and Beer Trends
◗ We’ll see the new wave of natural wine-making and an uptick in dry-hopped
sours, bright kolsch-style beers.
By Kate Cripe