Simplicity with a Twist Among 2019 Trend Predictions

A panel of renowned chefs and cookbook authors outlined what we’ll cook, eat, drink, and crave in 2019 at the fourth annual The Next Big Bite trends event, held on October 1 by Les Dames d’Escoffier New York. The event, which took place at The New York Law School in Manhattan, paired veteran culinary experts with rising stars of the food world in four one-on-one themed conversations.

Pairs included:

  • Jacques Pepin, world-renowned chef, author, and cooking show host, and Gesine Bullock-Prado, owner of Sugar Glider Kitchen, cookbook author, and host of Food Network’s “Baked in Vermont.” (pictured above)
  • Carla Hall, from ABC’s new show GMA Day and author of “Carla Hall’s Soul Food,” and Molly Yeh, cookbook author, host of Food Network’s “Girl Meets Farm” and the blog My Name is Yeh.
  • Lettie Teague, writer and wine columnist for The Wall Street Journal, and Natalka Burian, author of “A Woman’s Drink” and owner of the Brooklyn, N.Y. bars, Elsa and Ramona.
  • Dorie Greenspan, cookbook author, speaker, and “On Dessert” columnist for The New York Times, and Christina Tosi, author, pastry chef, and CEO of NYC’s Milk Bar.

Joe Yonan, food editor of The Washington Post, served as master of ceremonies.

According to the speakers, here are some predictions on trends we’ll see in 2019:

Cook: Jacques Pepin and Gesine Bullock-Prado
Pepin pointed to rapidly unfolding trends in global cuisines, especially less-explored regional foods from Asian countries like Cambodia. “It’s exploding at such a rate that sometimes I think I don’t know anything about cooking,” he joked. Other trends he and Bullock-Prado noted:

  • People will be less afraid to dig in and cook.
  • Eating at home and cooking with family and friends.

Eat: Carla Hall and Molly Yeh
“We’re recovering from an age of too much-ery,” said Yeh, who believes we are coming out of a time of food for Instagram’s sake, as in the case of rainbow bagels and charcoal ice cream. Hall cited better availability of ingredients online as a gamechanger in what people cook. “Now sorghum, millet, and other grains we couldn’t get five years ago are making it easier to cook soul food,” she said. Other trends cited by the pair:

  • Innovation will yield more new foods like Impossible Burgers and aquafaba. 
  • Lard and cooking with real fat will get more respect.

Drink: Lettie Teague and Natalka Burian
Teauge reported that exciting wines from unanticipated states is one of the most interesting things she’s seen, and noted Michigan and New Jersey as turning out unknown, high-quality varietals. Other trends from Teague and Burian:

  • Craft beer will lose its fizz.
  • Interest in orange wine will fade.

Crave: Dorie Greenspan and Christina Tosi
Greenspan and Tosi encouraged cooks to learn the rules so they can break them and have fun with new ideas—evident in Greenspan’s description of a recent recipe: spaghetti and meatballs with walnuts. Twists on the familiar was their trend theme:

  • Baking gets simpler. People will crave making a cookie versus a complicated croquembouche.
  • More comfort-food classics with unexpected ingredients to make them pop.

Les Dames d’Escoffier is the preeminent organization of women who are leaders in the fields of food, fine beverage, and hospitality, with 2,300 members. The New York chapter is the founding and largest of the 42 chapters in the United States and abroad. It was established in 1976 by Carol Brock (food reporter for the Sunday New York Daily News at the time) and has 163 members.

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