By Donna Cornelius
Google “trends for 2017,” and you’ll find a plethora of predictions for fashion, music, technology and other popular topics.
That’s all well and good, but let’s focus on a more pressing concern: food.
Eater.com recently posted an article called “Every Single Food Trend That’s Been Predicted for 2017.” The 81-item list starts with adaptogen supplements (no, we don’t know what those are, either) and finishes up with yogurt (made with milk from creatures like water buffalo and Nubian goats).
We admit we haven’t been quite so comprehensive, but we hope you’ll have fun finding out what some Birmingham food folks think we’ll see on our tables this year. Read this while you’re enjoying your breakfast of avocado toast. Oh, wait – that’s so last year.
JAMES BOYCE
Boyce is the executive chef/partner at Galley & Garden in Birmingham and Cotton Row Restaurant, Commerce
Kitchen and Pane e Vino Pizzeria in Huntsville.
What do you see happening on the Birmingham food scene?
I see the Birmingham food scene going toward more ethnic types of cuisine – styles that are spice and herb-driven and contain less fat.
How about nationally?
I see a rebirth of formal dining as well as the multi-courses meal with wine pairings to accompany.
TERRILL BRAZELTON
Brazelton is the chef at Slice Pizza and Brewhouse in Birmingham’s Lakeview District.
What do you see happening on the Birmingham food scene?
Birmingham has come such a long way in the food scene. While some cities have their pro sports leagues, we have five-star restaurants and treat dining out as our entertainment. Birmingham foodies have embraced their roots and eat right where their feet are here in the Magic City rather than heading to our neighboring larger cities like Nashville and Atlanta.
How about nationally?
More and more restaurants are opening. However, there are not enough passionate people working in the industry. Chefs spend so much time cultivating menus to please patrons, and this passion needs to be fluid from the chef all the way down to the servers explaining the dishes.
Are there any current food trends that you’d like to see disappear in 2017?
Who am I to judge what people should do? If chefs are doing some- thing well and it is working in their market, I say take a trend and turn it into a true staple!
JEREMY DOWNEY
Downey is the owner and chef at Bistro V in Vestavia.
What do you see happening on the Birmingham food scene?
The trends in Birmingham are Vietnamese and hot chicken right now. Chain pizza and burger joints are also on the rise albeit more upscale in nature.
How about nationally?
Regional chefs are doing their cuisine in the bigger cities – think Syrian, Calabrian or even Eskimo. Vegetable-driven restaurants will put the emphasis on creating new perspectives on the side item. It is now the star of the show and will showcase its versatility. As fish gets harder to find, there will be an emphasis on sustainable seafood, and that is a good thing.
Are there any current food trends that you’d like to see disappear in 2017?
Sliders are dead. Loud restaurants are dead. Kale is not No. 1 anymore. Bye, kale Caesar.
MELISSA HUGHEY
Hughey is a dietitian with Option Care Home Infusion. She’s a graduate of Hoover High School and the University of Alabama and has a master’s degree from the University of Southern Mississippi.
What do you see happening on the Birmingham food scene?
I think comfort food is making a comeback with places like Hattie B’s and Melt. People want the foods they grew up up with – but maybe fancier versions. Our grandparents made their food at home; we like to go out and get it.
Are there any current food trends that you’d like to see disappear in 2017?
Putting everything in smoothies. Let’s find another way to cook fruits and vegetables instead of hiding them.
WESLEY LASSEN
Lassen is the owner of The Cook Store in Mountain Brook.
What do you see happening on the Birmingham food
scene?
Great places for people to pick up good food if they don’t enjoy cooking, like dinner. and Black Sheep Kitchen, both in Crestline. A homecooked meal that you can pick up is a treat.
How about nationally?
I think we will continue to see organic as a trend. The farm-to-table movement is great and will continue. Also, Blue Apron and companies that provide recipes and food delivery will continue nationally.
Are there any current food trends that you’d like to see disappear in 2017?
I’m not a fan of “hot.” I do like some heat, but not hot. So the hot chicken trend is not for me, but I’m sure it will continue.
JAMES LITTLE
Little is the founder and director of Birmingham Restaurant Week and district manager at REV Birmingham
What do you see happening on the Birmingham food scene?
Chef-driven, fast-casual, local restaurants like Real & Rosemary are very popular right now and will continue to be. House-made condiments are huge right now – you see them at local places like Five Points Public House, Dram/Avo, Vino and more. Farmstead and artisanal cheeses are a big trend also and are offered at many local restaurants, including the new Busy Corner Cheese & Provisions res- taurant planning to open in the Pizitz Food Hall.
A lot of restaurants source local produce and seafood but take it a step further with hyper-local food sourcing, where they are growing produce and other ingredients found on their menu right in their own backyard. By employing this and similar tactics, restaurants have less waste and spend less money on produce, leading to increased revenue. They’re also finding ways to reduce food waste by creating innovative ways to use every part of a food item in some way in their menu.
How about nationally?
Anything that can shorten the time it takes to get food and improve that process is a big thing now. Little by little you’re seeing more and more places offering customers ways to get food faster, quicker and easier. You can have the same restaurant or food experience at home through an app like UberEats that offers local food delivered to your doorstep or grocery store models that have “click and pick” and drive-up options like the new Amazon grocery stores. You can walk in and walk out without standing in a line, and that is desirable to consumers.
DAVID AND JOE MALUFF
The Maluff brothers are co-owners of Full Moon Bar-B-Que.
What do you see happening on the Birmingham food scene?
Birmingham’s food scene is influenced from cultures all over the world. Traces of Italian, Greek and our own Lebanese ancestors brought their culinary tastes to the Magic City and are fusing them into restaurant concepts. Soon we will have even more of a variety of ethnic cuisine options like Hawaiian, Israeli and Ethiopian.
How about nationally?
If you travel to any large city, the convenience of online ordering is everywhere. Having the option to place orders via smartphones or tab- lets not only eliminates misunderstanding your customer on the phone but it also frees up employees inside these restaurants to better serve the customers physically inside your restaurant.
Are there
any current food trends that you’d like to see disappear in 2017?
As long as people still love their barbecue in 2017, all other trends can stay!
KALI MCNUTT AND FRANÇOIS BRAINE-BONNAIRE
The two halves of this married couple have eaten in places all over the world, from François’ native France to Washington, D.C., where Kali worked for several years after graduating from Vestavia Hills High School and the University of Alabama. François is a real estate investment expert. Kali recently co-founded Elysian Fields International, a company that imports saffron from Herat, Afghanistan. They live in Forest Park.
What do you see happening on the Birmingham food scene?
François: The thing I’m most excited about in 2017 is the opening of the Pizitz Food Hall. It’s a new concept for and addition to the city. I’ve experienced Krog Street Market in Atlanta. It’s awesome – a one-stop place to drink, eat and socialize. In 2016, the creativity in Birmingham was particularly interesting, with Ovenbird, Fancy’s on 5th, The Marble Ring speakeasy, and the affordable and great wine tastings at the one and only Chez Fonfon. The quality of cocktails is great in Birmingham, especially thanks to mixologist Angel Negrin, who can be found at Collins’ Bar and Lou’s.
More quality ethnic food in Birmingham would be great. The best Thai food is by chef Josh Haynes, who deserves his own restaurant (versus pop-up dinners), hopefully soon.
Kali: I would definitely mention chef Josh Haynes, who has Alloy Thai. His knowledge of traditional Thai cooking and cuisine is incredible. Having dinner at his home is a treat, especially if you like spice.
There are some really interesting food and beverage concepts coming out of CO.STARTERS, a partnership between REV, Create
Birmingham and MAKEbhm. I recently graduated from the program, and I’m excited to see my classmates bring their ideas to market. For example, one guy just moved back from a long stint living and cooking in Australia. I’m excited to see his modern Aussie concept, Ironbark Kitchen, grow in the coming months. His food is delicious.
Personally, I’d like to have an amazing but accessible wine bar in Birmingham with esoteric wines from places like Turkey, Georgia and Israel. We need more delivery options. I’d also love an upscale Indian or Afghan restaurant. Ethnic dishes I miss the most are blood sausage, andouillette (French style, not New Orleans style sausage), bone marrow, ramen and kati rolls. I wish there were more options for really good oysters from outside the Gulf Coast.
The good thing is that as long as we have Chez Fonfon, we will be happy. It is really world class and always perfect.
JOSEPH MITCHELL
Chef Mitchell is the Jefferson State Community College Culinary and Hospitality Institute’s program director.
What do you see happening on the Birmingham food scene?
Growing and becoming more competitive, which is good for consumers and the industry. We are fortunate to have so many great restaurants and restaurateurs. Driving this growth is the community of patrons willing to dine out and spend money. However, to succeed in the restaurant industry, you have to have repeat business, and you get this through customer loyalty. This is achieved by delivering consistently and producing a product based on quality and excellent customer service. Consumers have so many choices; they will give you a try but will not return if not satisfied. This will encourage chefs and restaurateurs to put their best game on the table (pun intended), raise the bar and provide the best possible ingredients, based on quality cooking techniques while focusing on value. This is good for all of us.
How about nationally?
Nationally, as well as locally here in Birmingham – we now rank nation- ally as a top food city to watch – we will see a continuance of street food inspired dishes, smaller portions at a value. I believe the inflated menu pricing cannot be sustained without considerable quality – for example, foods that are fresh and focused on flavor and are exciting and nutritionally founded. We will continue to see attention directed to natural ingredients and environmental sustainability-designed menus, which of course is a continuance of the farm-to-table concept.
NADIA RUIZ
Ruiz, a native of Madrid, Spain, is the resident chef at Sur La Table at The Summit.
What do you see happening on the Birmingham food scene?
I think that we are going to see more of ethnic foods like Ethiopian, Jamaican and Cuban – cuisines full of different types of spices and bold flavors.
How about nationally?
I think the same trend is already happening nationally. We are seeing many restaurants expanding their spice repertoire and using sumac, cardamom, aji peppers, pimenton, etc.
Are there any current food trends that you’d like to see disappear in 2017?
I would like the kale trend to stop! We have inundated the food scene with all things kale – chips, Caesar salads, soups – and it is time to find a different green.
JOSH SMITH
Smith, a native of Wyoming, is the owner of Green Guy Gourmet. His company’s handcrafted, small-batch products include organic balsamic vinaigrettes and cricket chews (yes, you read that right) in oatmeal pie and coffee cake flavors.
What do you see happening on the Birmingham food scene in 2017?
In 2017, I see more food businesses geared toward deliverable pre-made meals focused on specific lifestyles like vegan and paleo. I also anticipate seeing more authentic cuisines such as Mediterranean make an entrance into the Birmingham food scene as the market is wide open for fresh flavors.
How about nationally?
I see a trend of grilled PB&J sandwiches being a hit. I feel such items have abundant room for exploration, especially when chefs begin crafting their own butters and jellies. As for savory, I expect to see breakfast sand- wiches with a variety of twists, including open-faced styles, to be a hit. Also, be on the lookout for raw, no-bake food items to become more popular, especially within the gluten-free, dairy-free and vegan communities.
Are there any current food trends that you’d like to see disappear in 2017?
Being a healthy individual, I would like to see less overstuffed doughnuts, pastries and anything that consists of a heavy dose of sugar. I would also like to see the tapas and small plate trend fade away. Just charge another $5, add a little more food, and call it an entrée.
FRANK STITT
Nationally known chef Frank Stitt, along with his wife and business partner, Pardis, owns the highly acclaimed Birmingham restaurants Highlands Bar & Grill, Bottega Restaurant and Café, and Chez Fonfon. The James Beard Foundation named him Best Chef of the Southeast in 2001, and he was nominated for Outstanding Chef in 2008. Highlands Bar & Grill has been nominated for the Foundation’s prestigious award for Outstanding Restaurant each year since 2009. Stitt also received the Lifetime Achievement Award from the Southern Foodways Alliance and was inducted into the Alabama Academy of Honor in 2009, the most distinguished award given to an Alabamian. In 2011, Stitt was inducted into Esquire magazine’s Restaurant Hall of Fame and to the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”
What do you see happening on the Birmingham food scene?
I see more and more Alabama farmers growing organically or at least sustainably, and the produce has never been so flavorful and beautiful. Surprisingly, the winter season is especially rich with all kinds of greens — collards, kales, turnip, Swiss chard, spinach, dandelion and other cool weather crops: carrots, turnips, rutabagas, beets, radishes, etc. There are also local producers such as Marble Creek producing and processing their own free range chickens of incredible quality. It is a good time to be cooking in Alabama.
Are there any current food trends that you’d like to see disappear in 2017?
Foams, freeze-dried granules, undercooked egg whites that were darlings of the molecular gastronomy craze are falling out of favor and none too soon for me. Another trend we could do without is rude bartenders. There is nothing wrong with being gracious and polite.
SUSAN SWAGLER
For nearly 30 years, Swagler has written about food for newspapers and magazines across the country. She worked as a restaurant critic for The Birmingham News and before that was a food and lifestyle writer for The Tampa Tribune. Her articles about food, books and culture regularly appear in Portico Mountain Brook and Birmingham magazine.
What do you see happening on the Birmingham food scene?
Locally, I see increased appreciation for international foods and ethnic flavors of all kinds. I’m not just talking about restaurants and eating out. People are becoming more adventurous in their own kitchens. With comprehensive food sites like New York Times Cooking, more people are experimenting with different cuisines. And our Asian and Hispanic grocery stores and Middle Eastern markets make this easier than ever and very exciting. Hometown Grocery on Green Springs Highway is an absolute adventure. I like getting an unusual ingredient like pomegranate molasses from Nabeel’s market and seeing how many ways I can use it. My current favorite things from the Green Springs-area groceries: fruit in a cup at Mi Pueblo with everything spicy they care to put on it and the huge sangak bread at Mediterranean Food Market. I put this runner-size Iranian flatbread in the middle of the table and let people tear pieces off. Also, I like to surprise my family with unfamiliar sweets from these markets.
How about nationally?
I keep hearing about meat substitutes other than tofu. Jackfruit is one item that keeps coming up. I’ve seen these enormous, spiky fruits (weighing 50 pounds or more) in some supermarkets. Jackfruit has a pear-like flavor when ripe and raw and is savory and meaty when unripe and cooked. I understand it readily absorbs the flavors in which it’s cooked.
Also, I’m seeing more plant waters other than coconut and aloe. I’m talking about things like cactus water and maple water and even artichoke water.
I think meal kit delivery services like Blue Apron, Plated and HelloFresh will continue to be popular with busy cooks who like to try new things and value fresh, home-cooked dishes.
Are there any current food trends that you’d like to see disappear in 2017?
Well, I’m glad that cauliflower’s moment is over (although I have a friend who’s still making pizza crust from cauliflower, so maybe it’s not quite over). I’m a little tired of finding chia seeds where I don’t expect them.
