Vegan Tempeh And Beet Burgers To Top Culinary Trends In 2018

Veggies are also predicted to become a key ingredient for bartenders
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Beet burgers are likely to become more popular next year (Photo: Zane Mulligan)

Beet burgers are likely to become more popular next year (Photo: Zane Mulligan)

Meat alternatives including tempeh and beet burgers are set top top culinary trends next year, according to the fourth annual Culinary & Cocktails Trend Forecast by Kimpton Restaurants.

The research includes a survey of chefs, sommeliers, general managers and bartenders and aims to 'showcase what's next in culinary and cocktail philosophies, experiential dining and design, as well as new and innovative trends in beer, wine and coffee'.

According to the report, these meat alternatives are set to 'disrupt menus and win the hearts of vegetarians and omnivores alike'.

Trends

Other upcoming trends include nut butters.

According to the report: "More than 30 percent of chefs think vegan and nut- or seed-based spreads like sunflower butter and cashew cream cheese will give avocado toast (the reigning darling of healthy brunches) a run for its money."

Spices including za'atar and kampot pepper also made the list.

Bartenders will be using more veggies in drinks next year (Photo: Brooke Cagle)

Bartenders will be using more veggies in drinks next year (Photo: Brooke Cagle)

Vege drinks

Vegetables are also predicted to make a splash when it comes to drinks, with 91 percent of Kimpton bartenders saying they plan to use vegetables in a cocktail in 2018.

The report says: "Bartenders are embracing nontraditional vegetables like beets, carrots, green beans, butternut squash, corn and radishes."

Sustainability is another key trend when it comes to drinks.

"An emphasis on sustainability has led to creative upcycling of ingredients and reduced waste," says the report, "with 71 percent of Kimpton bartenders noting sustainability as a key consideration for cocktail design in 2018. 

"Examples of sustainability in action include making citrus stock from used citrus peels, using compostable straws, and using whole fruits and vegetables in cocktails - from the juice to the pulp to the skin."

'Excited'

Alex Taylor, Kimpton's Senior Vice President of Restaurants & Bars, said: "Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences and unexpected flavor profiles, as well as the social and cultural drivers transforming today's dining experience.

"We're excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens." 

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