Local hospitality and restaurant consulting firm Andrew Freeman & Co.'s annual trendspotting food forecast
has just come out, and it proclaims 2013 the year of toasted bread. My very first story for SF Weekly
was on Josey Baker's toasts
, so I'm feeling a little smug about that, but mostly sorry that 2013's hottest trend is so lame.
- Toast of the Town: Josey Baker's Bread Is Back
- Fruit and Vegetable Leathers Transform Into Fine Dining Treat
- Sriracha is the New Salsa: Freeman Forecasts 2010 Restaurant Trends
How will this toast be presented, you might ask? The document pronounces that "boards are the new baskets" for showcasing restaurants' house-made bread. Other forecasted trends include:
- "Authentic and sophisticated" Mexican cooking, as well as food from Argentina, Brazil, and Chile.
- "Vintage typewriters (and other period collectibles) are the new taxidermy" in restaurant decor.
- Ancient grains -- which is good news for Tartine's Chad Robertson and his experiments with sprouted grains at Bar Tartine's new sandwich shop.
- Hot ingredients: pork secreto, homemade ricotta, lamb belly (also predicted for 2012, which clearly didn't happen), vegetable "noodles," savory cotton candy, and my personal favorite, pig heads to share with a group.
- Drinks: Amaro, pre-bottled and canned cocktails, sherry, veggie-flavored cocktails, cider, Scandinavian and house-made beers, clarified juices, homemade tonic water.
Got all that? There will be a quiz this time next year. Better study up on the full report .