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Square food on a plate | Lisa Dupar Catering | Wedding & Event Catering in Seattle

The Food Trends Everyone Will Be Eating Up in 2019

What’s hot (and not) for 2019 according to Chef Lisa Dupar

 

I EXPECT MIXOLOGISTS TO “RAISE THE BAR” IN 2019:

– Fun Custom Slushies: Thai Basil-Lime, Aperol Spritz, Cold Fashioned, Peach Julep, Hey Froze

– Zero-Proof Cocktails: A Bloody Shame, Mule Hound, Fuzzless Navel, Black Julep n’ Cream, Faux 75

– Exploring Culture through Spirits: Baijiu cocktails or shots – Saskatoon Berry Soju Shrub, anyone?

– CBD Oil (from hemp) infused drinks

Wedding Bar Aperol Spritz | Lisa Dupar Catering | Wedding & Event Catering in Seattle
Pama Royale Mocktail - everything but the bubbles!
HERE’S WHAT I EXPECT WE’LL SEE IN FOOD:

– Anything interactive that connects people together at an event. Events built around learning a culinary craft: chocolate making, pie baking, butchering techniques, knife-sharpening techniques, fermentation class, mushroom foraging, or barista “school” classes

– Hyper-local/seasonal eating – thanks to front runners like Noma, Faviken, and Blue Hill at Stone Barns

– Honoring Native American indigenous people and their culinary traditions

– Foraged, fermented, and super foods weaving into mainstream menus

– Using imperfect produce and “not as popular” cuts of meat (such as offal, trotters, pig’s ears and beef tongue)

– A focus on food as medicine: vegan, raw, plant and nut proteins, creative non-dairy, all plant milks and creams, etc.

2019 Food Trends | Lisa Dupar Catering | Wedding & Event Catering in Seattle
Our interactive Bean to Bar station allows guests to customize their own take-home chocolate goodies

Flavor and cuisine-wise, I believe North African, Indonesian, Peruvian and Israeli dishes will be popular…all with our American-twists infused into these dishes.

As far as rethinking or elevating food presentation, I think the cleaner, the simpler, the better. Too many flavor-combos, touches and garnishes, too fussed over = too much. It’s much harder to execute something clean and simple and have it blow your mind, than bury a dish in sauces and garnishes. Small bites, for example, where you can appreciate the flavor of a spring morel, without stronger, bold flavors masking the delicate mushroom.

2019 Top Food Trends | Lisa Dupar Catering | Wedding & Event Catering in Seattle
Small bites: rice crisps topped with seared tuna tataki & avocado-wasabi mousse
HERE’S WHAT’S NOT GOING TO BE POPULAR IN 2019:

– Foams

– Foods labeled “crack” or “sexy”

– “Sustainable” – the word is “green washed” and now that McDonalds is talking about being “sustainable,” people will no longer take the word seriously or pay attention to it

Seattle Catering Catering menu poster for Lisa Dupar Catering's Thanksgiving Turkey A-Go-Go. Includes a detailed Thanksgiving dinner menu and ordering instructions.