Top Five Miami Food Trend Predictions for 2015
Each year brings its own food trends, and because the people at the forefront are our city's chefs and restaurateurs, we went straight to the trendsetters.
Who would have thought 2014 would be the year of oyster bars in Miami? We asked Mignonette's Danny Serfer about this trend, and his answer was simple: "That one was really all Ryan [Roman, food writer and Mignoette co-owner]. My prediction is that I will continue to follow Ryan's predictions about trends."
In that spirit, we went to the experts as we compiled our food trend predictions for Miami in 2015.
5. Fermented Products
Homemade pickles had their heyday in previous years. However, according to SushiSamba Coral Gables executive chef David Sears, "In 2015, I predict chefs will draw more and more inspiration from traditional Asian cuisine to create new, exciting, and modern dishes. Fermented products, including black garlic and kimchee, are some of the hottest ingredients on the culinary scene, and I suspect this is just the beginning." Judging by the opening of Drunken Dragon, the kimchee fries at Finka Table, and now the debut of SooWoo, we see a lot of kimchee in Miami's future.
Sherry received a boost in 2014, for the first time since Frasier Crane drank it on his long-running sitcom. However, in the upcoming year, chef Juliana Gonzales of Barceloneta predicts another fortified wine: vermouth. "These fortified wines with spices have long been a staple in Spanish bars but received very little appreciation in the international scene other than 50 years ago. But mixologists now are taking a step back and perfecting the classics, which most have a base of vermouth. Due to this recent demand for classics again, there's obviously a demand from bartenders for good vermouths, not your regular Cinzano or Noilly Prat but these new arrays of artisanal brands coming from Spain and Italy, where each sip is complex and refreshing. Barceloneta just added a vermouth section to our cocktail menu, which showcases many of the classics, such as Boulevardier, Manhattan, old-fashioned, and Negroni, but all done in a creative and different way to add a unique touch. We use artisan vermouths from Spain."Next Page
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