YYZ’s Food Forecast for 2014

15 Jan

2013 was an exciting year for food in Toronto, which was one of the reasons we started this blog: to support and promote the impressive culinary advances in our fine city.But what’s in store for 2014? From the three editors of YYZ, we present our Food Forecast 2014:


Kimchi is the new bacon*

That pretty much says it all. It’s as if the food industry, and Toronto in particular, who embraced the porcine trend to the tilt, is suffering bacon exhaustion. What will replace it as a fun and flirty garnish? Why the more veggie friendly and delicious kimchi. I’m all over it. — Cherry


The rise of the tea somelier

Tea is the new coffee. 2013 was the rise of tea shops in the city and their counterpart: the tea snobs… and now tea someliers? Yes, they exist. Will they introduce you to the aromas of the bouquet and how it will compliment your meal (or high tea)? I hope so. — Cherry


Tea’s skinnier & trendier cousin is Kombucha

We all need to eat more fermented foods. Kombucha is fermented tea and there are several Canadian companies offering unique and creative flavour combinations in their brews. My healthy belly needs to see this in more mainstream supermarkets! — Clementine


What is charcuterie?

One of my professors asked me that once. Now it seems like every establishment has a charcuterie and cheese course. I only have time for places that cure their own meats and make their own terrines like Le Select. If you want to make a plate at home, visit Sanagan’s Meat Locker in Kensington Market. — Clementine


Where else can I use these communal tongs?

Korean DIY BBQ joints exploded all over Toronto 10 years ago and I think in 2014 hot pot restaurants will steadily continue their rise.  Typically winter fare, it’s a different way for friends to huddle around a heat source and cook their own food.  Like Korean BBQ, it’s pretty meat and seafood heavy.  Unlike Korean BBQ it’s less smokey. — Alice


100 miles between the farmer’s field and my plate

More and more people have been committing to eat and shop local.  Leveraging the best of what our season and geography has to offer not only keeps our farming economy strong and reduces the carbon footprint of long-haul importing, but it truly provides the best tasting and nutrient-dense produce possible. Also, if you’re able to have a conversation with the farmer or get out to the farm and see it for yourself, you can learn what exactly is going into your body.  It’s a no-brainer win-win-win situation.  We’ll continue to see a rise in farmer market attendance and organizations such as Fresh City Farms.  — Alice


1 step between me and my food

In the same train of thought as above, people concerned about the source of their food are starting to take an interest in foraging.  With mushroom and morel identification seminars popping up, as well as field guides for edible wild flowers, and a resolve to return to Sudbury to pick more wild blueberries, I think 2014 will be when more and more people decide to forage for fun. — Alice


The most exciting part? It will take a full year of serious data collection (=meals out/nights out) and analysis (=blog writing!) to figure out where our predictions fell. Think we’re wrong? That we missed something that will later stun our taste buds and shape the city’s food culture? Share it with us in the comments!


* This one has been on my mind for a while! See if you can spot where I first mentioned it in this FS Local article.


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