Wednesday, January 7, 2009
What To Expect In 2009
Lawrence McFadden, hotel manager and food and beverage director at The Ritz-Carlton in Naples, Florida, says he’s seeing more dishes created with a sweet/savory combination. “Sweet spices are being introduced more into savory dishes while savory spices are being added to sweet dishes such as desserts,” he says. The Beverly Hills Hotel’s Chef Robert Allen agrees, and believes that the trend towards savory flavors in unexpected places will continue. “The next savory trend will be in cocktails and beverages,” he says, citing examples like a Chili Serrano Martini and Kefir Lime Martini.