world, turmeric can have even more benefits when paired with black pepper. Gaining attention: India’s ghost pepper; Korea’s gochujang, a fermented hot pepper paste; Indonesia’s sam-bal hot sauce; and the North African paste harissa. 5. CONSIDER THE SOURCE Local sourcing of produce, meat, and seafood is still a top priority for consumers. It was listed among the top restaurant trends for 2016, according to the National Restaurant Association’s What’s Hot culinary forecast. Diners want to know where their food is coming from and they’re concerned about sustainable seafood. Some restaurants have been known to embellish the amount of local food on their menu, so more diners are doing their homework and confirming sources. 6. RAW POWER Poké has been a longtime staple in Hawaii, but it’s turning into one of the hottest new trends on the mainland. Poké is a serving of raw cubes of tuna or other seafood in a soy or ponzu marinade, often served with sesame seeds and other garnishes. Poké bowls are becoming a big thing in fast-casual Asian restaurants, but the dish also is appearing on appetizer lists of fine restaurants. 7. TACOS TRIUMPH The taco craze shows no sign of slowing down. Taco shops are now nearly as ubiquitous as burger joints, though they’re not always aiming for authentic ingredients. Some taco chefs are experimenting with more unusual fillings like quinoa, pork belly, and pan-fried tofu to make their restaurants stand out. 8. IN THE SPIRIT Tequila keeps flowing at Florida bars and now, mezcal is more in demand. What’s the difference between the two? The website Mezcal PhD explains it this way: “Tequila and mezcal are produced in different states of Mexico (though there is overlap). Tequila can only be made, by law, with one variety of agave: the Blue Agave. Mezcal can be made with upwards of 30 varieties of agave, though most are made with the Agave Espadin. The production process for mezcal is different from tequila, which leads to a distinctly different flavor profile for mezcal.” 9. TRENDY TEA The popularity of matcha, the emerald green tea powder, is still going strong. Made with the whole tea leaf, matcha is said to be a more potent source of nutrients 44 | INFLUENCE WINTER 2016 than typically steeped green tea. Sipping the tea purportedly gives one a feeling of well-being, something we all can use. 10. VEGGIES WITH A TWIST Home cooks have embraced this kitchen contraption. You can turn vegetables into a spaghetti-like noodle using a spiralizer or “zoodle,” decreasing carbs while making it fun to eat foods like zucchini, jicama, parsnips, and squash. Top with your favorite sauce and keep twirling. FOOD TRENDS PHOTOS: Courtesy Universal Orlando Resort 1 2 6 7 8 9 10
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