There’s no confusion over infusion … it’s big.
Survey says … farro! And ghost chilies and infusions and Japanese whiskey.
We’ve just released our first annual Culinary and Cocktails Trend Report, and it makes for some tasty reading. We polled more than 100 of our chefs, bartenders and somms from our 70-plus restaurants and bars across the country, asking them what’s hot in their kitchens and lounges right now. Besides those ghost chilies, of course.
We also asked our chefs about their favorite techniques and kitchen tools, as well as their own off-hours preferences and restaurant pet peeves.
Look for brown spirits to keep their momentum, particularly Japanese whiskeys.
So if you want to skip the pundit predictions and go right to the source, you can read our chef and bartender survey right here. These folks aren’t anticipating the trends, they’re setting them — and their answers just might surprise you … or inspire you … or totally freak you out.
And while we’re at it, what do you think? What do you want to see more (or less) of on your plate and in your glass in 2015?
