Looking back and forward: culinary trends

OK, this is it. The end of the year—time to see how we fared as a community, culinary-wise. As was the case nationwide, one of the biggest continuing food trends in Baton Rouge in 2011 was the explosion of dispense-your-own yogurt shops capitalizing on the consumer hunt for healthier sweets. Demand for food trucks was still riding high, enough to welcome newcomerslike Salivation Station, Geaux-Yo (yes, with frozen yogurt) the Cuban Connection and FRESH, a wheels-only version of the quick-serve salad restaurant inside the Main Street Market. While still not a large trend, more local chefs began partnering with Louisiana farmers and incorporating their produce into menu items. Chefs Fred Heurtin, Eric Arceneaux, Jaime Hernandez, Jason Roland, Luca Di Martino stood out for planning and executing Slow Foods Baton Rouge’s inaugural “Dinner in the Field” event at Oakland Organics in Gurley, La., a multi-course meal comprised mostly of local ingredients. The Red Stick Farmers Market continued to add new programming, including a tailgate competition, the Toyota Farm to Table Tour and the opportunity for low-income patrons to shop with electronic benefits cards. Sushi restaurants continued to sprout across Baton Rouge like crabgrass. With a new smattering of all-you-can-eat sushi spots, the once lavish meal seems to have become democratized fast food. Picking up on Baton Rouge’s burger love, long satisfied by spots like George’s, The Chimes and Louie’s, two new joints opened, Fat Cow and Burgersmith, following Five Guys last year.

What’s to be seen in 2012? Baton Rouge operates a few clicks behind other cities our size, not because we’re not curious, but because our own local food culture is so entrenched and specific. Trends that exist elsewhere simply haven’t elbowed their way in.

Nationwide, restaurant trendspotters are predicting interesting territory including French fry menus, inventive Thai, new interpretations of grilled cheese, desserts with fresh vegetables, Indian street food, Korean food, lamb belly, house made pickles and lots more. I’d love to see these in Baton Rouge. Finally, as the economy still sputters unpredictably, mom and pop restaurants could continue to struggle nationwide. One firm predicts the US will lose 8,000 to 10,000 restaurants in 2012, most of which won’t be chains.

Remember to eat local.

Maggie Heyn Richardson’s work has appeared in Eating Well, Taste of the South, WRKF and on the national public radio program, On Point. She writes about food and wine for 225, and is currently working on a book about Louisiana foodways. Follow her on Twitter, @mhrwriter, and email your comments to [email protected]