Trends vs Fads

As a leading Global Culinary Trendologist, I go beyond the borders and get up close and personal with the food industry. You can find me touring food shows around the globe, presenting my Trend Watch Report at industry conferences, exploring greenmarkets along with gourmet & grocery stores and cooking and tasting with chefs in fabulous restaurants everywhere. I share my findings with my clients and help to inspire, guide and create on-trend, on-time, great-tasting food products and menu items.

The number of new food products and menu items I taste in a month is what makes my job exciting each day ~ and yes, you can come along with me anytime you want to follow my fork!

So, what makes a trend succeed and a fad fall off our culinary radar screen?

Trends are identifiable and must speak to your target consumer. Fads can be called hype and are unpredictable and quick to market.

I stay very externally focused to be able to think about how trends and fads will affect the food industry. My sought-after Trend Watch Report looks at emerging, developing and existing areas of the food world. Being aware and informed helps you to know what makes cauliflower and kale, stand apart from rainbow coloured donuts or ramen burgers.

I am getting ready to head to The Good Food Awards and The Fancy Food Show early in 2017. Here are some food trends that I expect to taste while I am there.

Love Food / Hate Waste

The stigma of imperfect produce is fading. Innovative food companies and creative chefs will be leading this trend in 2017. Misfit Juicery in Washington DC is so creative what fruits and vegetables they use to make fabulous juices.

The Forager Project is turning the fresh-pressed fruits and veggies from their juices and smoothies into vegetable chips. Watch for more ‘ugly’ produce in grocery stores.


Consumers know more about food than ever before. Culinary tourism leads to more knowledge and an increase in passion for food. This means that just serving a lasagna is not good enough anymore. Now, it should be made with hand cut noodles & baked in a wood-burning oven in a Tuscan tomato sauce.

This sense of origin can be applied to almost anything on your menu or on a grocery shelf. Think about the authenticity, the ‘true taste’ – ultimately, remember to “Tell The Story!”

What Can You Waffle?

This just could be the dish of the year! It’s more than just chicken & waffles or waffles for breakfast with some maple syrup. Watch for creative menus that offer waffles made from:

  • Hash browns
  • French toast
  • Grilled cheese
  • And my favourite: stuffing waffles served with gravy, mashed potatoes and roast turkey or chicken

Be sure to watch for my article in February where I will share the tastes of The Good Food Awards & The Fancy Food Show with you.

Taste! Taste! Taste!

Christine Couvelier is a Global Culinary Trendologist, Executive Chef and Culinary Executive. Christine is the past Executive Chef of President’s Choice, the Director of Culinary & Beverage/Executive Chef at Cara Operations, and the Chair of The Chef School of George Brown College. She worked on global innovation for Unilever and was the first Director of Culinary Strategy at Maple Leaf Foods.

Currently Christine continues to educate, teach, and inspire her customers through her consulting company Culinary Concierge, where she provides culinary solutions to assist clients in launching on-trend, on-time great tasting food products and menu items. For more information, contact Christine by email at


Forbes – Top 10 Food and Restaurant Trends of 2016

It’s that time of year ~ the food industry is talking about new tastes & trends.
At Culinary Concierge, we give you a better understanding of the marketplace & the trends in the food world ~ in order for you to develop & sustain a competitive edge.
As a leading Global Culinary Trendologist, Christine Couvelier goes beyond borders & gets up close and personal with the food industry.
Let’s talk about your vision of success & how we can help!
Here is an article from Forbes Magazine of the most recent trends.

It’s sweaty, spicy, saucy – and totally gratifying – work to whip up the annual Seat 1A list of food and restaurant trends, and 2016 was no exception.

It started with some 35 potential top trends based on observations from restaurants all over the U.S., which were evaluated by an esteemed panel of culinary experts to get to the final 10:

  • Linda Burum is a freelance food writer and a contributor to the Los Angeles Times, Los Angeles Magazine and other publications for decades, and author of the landmark book A Guide to Ethnic Food in Los Angeles. She’s a frequent judge for the James Beard Foundation awards.
  • Christine Couvelier is a global culinary trendologist, executive chef and culinary executive. Through her consulting company, Culinary Concierge, based in Victoria, British Columbia, she assists clients in launching food products and menu items.
  • Robin Selden is the current president of the International Caterers Association and was named their Chef of the Year in March. She is Managing Partner & Executive Chef of Connecticut- and New York-based Marcia Selden Catering & Event Planning, whose clients include companies, celebrities, and dignitaries. (Full disclosure: Robin and I are cousins.)
  • Mike Thelin is a food and hospitality expert and advisor to many leading brands and organizations. He is co-founder of Feast Portland, one of America’s top culinary festivals.
  • Bret Thorn is senior food & beverage editor of Nation’s Restaurant News with responsibility for spotting and reporting on food and beverage trends across the country. He has also studied traditional French cooking at Le Cordon Bleu in Paris.

Some of the trends on past lists remain popular: all-day breakfast, poke, fried chicken, avocado toast, lobster rolls, truffles, kale, Brussels sprouts, bitters, copper mug cocktails, customizable fast food, upscale vegan cooking and restaurants filtering and bottling water on site. Click for previous lists from 2015, 2014, 2013, 2012 and 2011.

And see the end of this story for some ideas on the horizon that may end up on future lists.

1 – Asian Twists on Comfort Food
Even five years ago, Korean kimchi and gochujang, Japanese dashi stock and Sriracha hot sauce were seen as exotic in the U.S. mainstream, but now they’re everywhere. “Bottles of Sriracha are becoming as ubiquitous to diner condiments as ketchup and Tabasco sauce,” says Mike Thelin (Linda Burum notes that they’re even in Mexican fast food restaurants, where presumably there are other hot sauces), “and ‘kimchi mayo’ doesn’t require an explanation.”
Recommended by Forbes

Part of this, Thelin says, is that “fermented foods and chili sauces add depth and complexity that marry incredibly well with classic comfort dishes.”

Case in point: Robin Selden calls her small plate of chicken and waffles with kimchi slaw and Sriracha maple syrup “one of the best things we make.”

Bret Thorn calls this trend “a popular way to put a new twist on classics” that “grounds consumers in something that seems safe, and thus gives them the freedom to be more adventuresome.”

2 – Better Butters
Compound butters like these with oregano and garlic are moving front and center. Image: Shutterstock

This category is actually sort of a double header, between restaurants culturing their own butters in house and compound butters, with other ingredients mixed in. “A good local or European butter softened to room temperature and a fistful of herbs is all it takes” for a compound butter, says Mike Thelin. Truffle butter is a classic, he says, but compound butters can be “the bases for loads of possibilities and experimentations.”

Some of Robin Selden’s favorite compound butters are wildly diverse: nori, toasted sesame and ginger; lemon, tarragon and popped capers; madeira and shiitake; even double chocolate and hazelnut. “Taking butter to another level is an easy special touch,” she says, “particularly when served with a great bread.”

3 – Coconut everything
Coconut milk finds its way into everything, including this chia pudding topped with berries. Image: Shutterstock

Coconut is “riding the superfood bandwagon and also the anti-dairy one,” says Bret Thorn.

“Lots of versatility,” says Christine Couvelier. “We are seeing it not only as coconut water and beverages, but look for innovation with chips, crackers, spreads, oils, vinegars,” not to mention coconut flour and coconut coffee creamer.

Robin Selden uses coconut milk in panna cotta and gluten-free, vegan coconut truffles, and coconut water in fruit popsicles. That said, she finds “people either love this versatile fruit or hate it. It’s much like cilantro in the catering world.”

4 – Cook-it-Yourself Meal Kits
“The cook-it-yourself meal kit movement is America’s food revolution coming full circle and landing back in the kitchen,” says Mike Thelin. Outfits like Blue Apron, Purple Carrot (which specializes in vegan cooking), Peach Dish (Southern cooking) and other regional services ship pre-measured ingredients with recipes to consumers, who can cook at home.

The rest of our panel is not so sure, with comments like “a fad rather than a trend” (Christine Couvelier), “the field may be overcrowded” (Linda Burum) and “not sure how long they’ll last” (Bret Thorn).

“I do feel that meal kits may have been helpful in teaching consumers portion size, preparing in advance for meals and even introducing them to new recipes and flavors,” Couvelier says, but she also says that about “90% of customers drop the service in the first 6 months.” She also wonders about all the packaging waste they generate.

Still, Thelin predicts that “This is a trend that will continue as more chefs are planning to launch similar services around the country.”

5 – Dukkah
Don’t know dukkah? Our experts bet you will. Linda Burum calls it “the Egyptian blend of toasted seeds, nuts, and spices that adds crunch and pizzazz to just about everything” and notes that “it’s now everywhere from a zillion cooking blogs to food-oriented magazines.” Ingredients vary from chef to chef and coast to coast. Burum cites, among others, James Beard award-winning chef Ana Sortun of Oleana in Cambridge, Mass., who uses it over Moroccan carrot salad and a dukkah crunch doughnut. Chef Alon Shaya of Shaya in New Orleans “splashes it onto okra,” while pastry chef Alison Cates of Honey’s in Chicago “turns out a curry-infused sponge cake under Turkish-coffee mousse and dukkah-spiced toffee shards.”

“I was hoping to keep this as our secret ingredient as I love when our clients question what it is,” says Robin Selden. “Guess the word is out.”

6 – Farm-raised Fish
Surprised to see this one on the list? So was I, given that “There’s still a strong anti-farming bias among some chefs and consumers,” as Bret Thorn says. “But as they become more educated, they’re coming to understand that this is a complex issue. Aquaculture is being done more responsibly, and eating wild fish from badly managed fisheries can drive them to extinction.”

The devil appears to be in the details. “Available information still seems inconclusive,” says Linda Burum. “The health and safety of the fish depends on how and where they were raised.”

Mike Thelin agrees that “Farm-raised fish can indeed be sustainable and of high-quality, but like anything, it all comes down to the details, the product and the producer.”

7 – Filipino Cuisine & Flavors
“A biggie for 2016,” says Linda Burum, who gives much of the credit to Top Chef competitor Dale Talde (whose Talde gastropubs are in Brooklyn, Jersey City and Miami) and his cookbook, Asian-American, for having “spread the Filipino-American gospel.” She notes that Bon Appetit named the D.C. Filipino restaurant Bad Saint as America’s second-best new restaurant in 2016.

Mike Thelin says Filipino cuisine “celebrates massive flavors and funky combinations—but with approachability, generosity and downright love.” Like the Philippines itself, Filipino cooking has absorbed diverse influences from Malaysia, Indonesia, China, Japan, Spain and even the U.S., with dishes spanning simple pork filled buns and lumpia (spring rolls) to adobo (braised pork or chicken), pancit (stir-fried noodles), roasted and stewed pork, flavors generally heavy on the vinegar and coconut, and desserts like halo-halo, a flexible mix of that might include sweet beans, coconut, sticky rice, purple yam, shaved ice and sweet sauces.

8 – Miso
“I will never tire of using miso in my cooking!” proclaims Robin Selden. “The flavor profiles that you can create from this complex paste are unlike anything else.” Although the fermented soybean paste is most closely associated with Japanese cooking, its versatility puts it in its own category from the other Asian influences above.

Mike Thelin calls miso the “Swiss army knife of the pantry—it can do anything,” adding umami, depth and complexity way beyond miso soup in sushi bars: marinades, salad dressings, bar snacks (Selden makes crispy miso chick peas and almonds), even donuts and ice cream like Selden’s white miso, ginger and lychee flavor.

9 – Nut Cheeses
“The eye-rolling can stop now,” says Mike Thelin. As diners look for more dairy-free and vegan options, cheeses made from nuts “have taken a massive leap.”

Thelin, Bret Thorn and Linda Burum all credit maker Kite Hill (by Chef Tal Ronnen of L.A.’s Crossroads Kitchen, which appeared on our food trend list in 2013), with starting the movement – Thorn says that Ronnen figured out “how to get nut milk to actually act like real milk and make something that’s really cheese-like, rather than smashed up and shaped into something resembling cheese.”

Thelin calls the new products “good enough for a restaurant cheese plate.” Other brands recommended by our panelists include Treeline, Miyoko’s, Parmela Creamery and Dr. Cow.

10 – Turmeric
“What a great spice to have as a leading taste!” says Christine Couvelier. All of our experts cite turmeric’s health benefits as an anti-inflammatory (“helps with aches & stiff joints, promotes balanced mood, helps with inflammation,” Couvelier says).

Bret Thorn notes that it’s long been a favorite “among the supplement, juice-cleansing crowd” and is “widespread in Southeast Asian cuisines (and Indian, too),” and Couvelier now sees it in everything from bone broths to salad dressings, and it’s showing up on cocktail menus including L.A.’s popular EP & LP restaurant (the Silly Rabbit mixes turmeric in with vodka, carrot juice, almond cereal milk, lemon and cayenne).

Mike Thelin simply calls it “one of those perfect foods.”

Trends on the horizon: There were a lot of honorable mentions on this year’s list.Some of the panelists like the prospects for goat meat; it’s entering more menus from its traditional home in Mexican and Caribbean cuisines, but none of our experts felt it had gone mainstream yet. Same for sherry, which is enjoying growth in some markets and is beginning to break out of Spanish restaurants. Personally, my favorite new food of the year was Thai ice cream rolls (yes, outside of Thailand), but almost nobody else seems to know about them.

One pattern – if not exactly a trend – that seems to follow real estate is restaurants getting priced out of high-rent cities like New York and San Francisco. “Smaller cities around the country win as chefs set up shop in places where lower costs allow them the flexibility to be creative and not be too beholden to investors,” says Mike Thelin.

“Compounding the price challenge,” Bret Thorn says, “there are now interesting food scenes in every major city. Why battle it out in New York or San Francisco when you can thrive in Cleveland or Nashville and have a backyard and affordable parking?”

And one trend that some like and some of our experts don’t: menus for dogs in restaurants for people. I’ve seen it at Danny Meyer’s Shake Shack, and Linda Burum has spotted lactose-free ice cream for dogs at Roy’s Artisinal Creamery in Santa Barbara, Calif. Mike Thelin, however, says “I hope this isn’t a trend that lasts.”

Will any of these end up on next year’s list? Y’all come back and find out.

View full article on Forbes:


The media has been buzzing with food trends & tastes for 2016 !!


As each year draws to a close, I hear from many journalists as they are all wanting to write about the new tastes & trends for the upcoming year.

Wow, was there ever a buzz around food trends this year !

So, what will I be watching for ~ will it be another year of craft pickling, or birch syrup, or kimchee or …….?

Here are the links to a few of the stories that highlight the tastes in my culinary crystal ball for 2016.

Let me know what your favourite food was in 2015.

Don’t forget to Taste, Taste, Taste!!

Canadian Grocer Magazine
January 4, 2016

CTV News
December 28, 2015

November 23, 2015

July 21, 2015


The Taste of Culinary Travel

Culinary Tastes with Christine Couvelier of Culinary Concierge and Travelocity

I was pleased again this year, to partner with Travelocity & reveal the top culinary travel destinations for this year.

Visit Global Food Trendologist Christine Couvelier and Travelocityca Unveil the Hottest Destinations in Culinary Travel for our new report and find out all of the great tastes around the world!

Leave me a comment — I would love to hear about your tasty travels.

Taste, Taste, Taste,


What is a Saunier?

Vancouver Salt Company Food Market | Culinary Concierge

Vancouver Island Salt Company

Recently I went to visit The Vancouver Island Salt Company.

Owner Andrew Shepherd was pleased I had asked to come and see his operation up island from Victoria. I have been using the fabulous salts from The Vancouver Island Salt Company for quite a while.

When I arrived, I was greeted by Canada’s #1 Saunier, Bryan Krueger.

Bryan Krueger Canada's No 1 Saunier

Bryan Krueger Canada’s No 1 Saunier

He gave me a tour and shared his passion for harvesting salt from the sea.

This company is very innovative with the flavours that they infuse with the sea salt; fabulous flavours like roasted garlic, balsamic, blue cheese, Spanish paprika and more.

The Canadian Fleur de Sel was in production the day I was there.

What is a saunier | Culinary Concierge

Love the Canadiana of the Hockey Stick!

Hand-harvested crystals bloom on top of the water just as the salt begins to form.

I keep a number of the packages of salt on my kitchen counter ready to sprinkle on potatoes out of the oven, mix with herbs & coat a salmon dish or make a crust with grainy mustard & panko for a beef tenderloin. I love them all!

If you can’t get to Vancouver Island, be sure to order from their online store at


Taste & Inspiration from Great Food Blogs

Great Food Blogs | Culinary Concierge

My crazy, hectic, busy & fun life is full of food inspirations.

As a world-class, award-winning food product developer & renowned culinary trendologist, much of my time is spent looking for, reading about, cooking & tasting great food.

Many people ask me where I look for inspiration, what food magazines I read, what cookbooks I like to have on hand; but lately, a lot of people have been asking me about what food blogs I like to read.

There certainly are hundreds & hundreds of food blogs to tempt you with fabulous photos, but you know I am all about, Taste, Taste, Taste!!!

So, although many blogs may look great, I like to make sure that the recipes have been tested and that they taste great. I find that I have a list of about 10 blogs, that I check every day or two, to see what they are talking about, to try out a recipe, or to pass along a story on my twitter page.

I would love to know of any food blogs that you like to read — it’s all about sharing great food tastes!!

Here’s my top 10 list (for now .. )

Don’t forget. Send me some of the blogs that inspire you and I will be sure to share them with my readers.

Taste, Taste, Taste


Christine in California

Christine Couvelier | San Francisco | California Culinary JourneyCalifornia Culinary Journey

Yes, I travel to taste, eat & cook .. To stay ahead of the global food trends .. To bring the ‘best’ back to my clients to enable them to launch on-trend and on-time, great tasting food products or new menu items. … But, sometimes I just want to explore for myself & have a culinary adventure.

This was the case recently, when I headed to eat, meet with chefs in California, re-charge & of course taste, taste, taste my way through Napa Valley & San Francisco.

Hope you enjoy the inspirational photos of the journey in the gallery below.

Many of my clients ask me to guide them on culinary journeys around the globe …. If this ‘taste’ of what there is to experience & explore is something that you would like be to experience or offer to your team — I can put together a customized, culinary journey for you. Be ready for lots of tastings, lots of store & restaurant tours & more— and of course, to return with ideas to kick-start your product development or menu plans for the future.

Taste! Taste! Taste!

To view a larger image from the gallery below click on an image.

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    Eggplant Fries from CP's

  • dsc02569-christine-and-chef-cindy-pawlcyn-at-cps

    Christine and Chef Cindy Pawlcyn at CP's

  • dsc02574-baked-alaska-with-marshmallow-fluff-topping-at-cps

    Baked Alaska with Marshmallow Fluff Toppi9ng at CP's

  • dsc02577-cindy-pawlcyns-wood-grill-wine-bar-st-helena-california

    Cindy Pawlcyn's Wood Grill & Wine Bar, St. Helena California

  • dsc02578-the-french-laundry-gardens

    The French Laundry Gardens, Yountville California

  • dsc02579-the-french-laundry

    The French Laundry

  • dsc02598-the-french-laundry-yountville-california

    The French Laundry

  • dsc02608-culinary-institute-of-america-st-helena-california

    Culinary Institute of America, St. Helena California

  • dsc02614-auberge-du-soleil-rutherford-california

    Auberge du Soleil, Rutherford California

  • dsc02619-lobster-salad-auberge-du-soleil

    Lobster Salad, Auberge du Soleil

  • dsc02620-amazing-view-from-auberge-du-soleil

    Amazing View from Auberge du Soleil

  • dsc02632-dinner-at-the-french-laundry

    Dinner At the French Laundry

  • dsc02641-salad-of-hawaiian-hearts-of-peach-palm-the-french-laundry

    Salad of Hawaiin Hearts of Peach Palm, The French Laundry

  • dsc02646-devils-gulch-ranch-rabbit-the-french-laundry

    Devils Gulch Ranch Rabbit, The French Laundry

  • dsc02659-spectacular-kitchen-the-french-laundry

    Spectacular Kitchen, the French Laundry

  • dsc02663-breakfast-at-bardessono-hotel-yountville-california

    Breakfast at Bardessono Hotel, Yountville California

  • dsc02673-30-cakes-in-30-days-mustards-grill-napa-california

    30 Cakes in 30 Days, Mustards Grill, Napa, California

  • dsc02680-ad-hoc-yountiville-california

    Ad Hoc, Yountville California

  • dsc02682-chilled-corn-soup-like-a-cob-of-corn-in-a-glass-ad-hoc

    Chilled Corn Soup - like a cob of corn in a glass, Ad Hoc

  • dsc02683-peaches-wrapped-in-la-quercia-proscuitto-ad-hoc

    Peaches Wrapped in La Quercia Proscuitto, Ad Hoc

  • dsc02694-christine-and-chef-katie-hagen-whelchel-ad-hoc

    Christine and Chef Katie Hagen-Whelchel, Ad Hoc

  • dsc02719-state-bird-provisions-san-francisco-california

    Statebird Provisions, San Francisco California

  • dsc02728-famous-burger-at-zuni-cafe-san-francisco-california

    Famous Burger at Zuni Cafe, San Francisco California

  • dsc02729-fabulous-fries-zuni-cafe

    Fabulous Fries, Zuni Cafe

  • dsc02740-shaking-beef-the-slanted-door-san-francisco-california

    Shaking Beef, The Slanted Door, San Francisco California

  • dsc02573-red-velvet-cake-at-cps

    Red Velvet Cake at CP's

  • dsc02555-taylors-refresher-_-gotts-roadide-for-a-great-burger

    Taylor's Refresher / Gott's Roadside for a Great Burger, St. Helena California


Contact Info for California Culinary Journey



Culinary Crystal Ball

What’s ahead for our tastebuds in 2013?

At Culinary Concierge, I taste, experience & look for food trends around the world.

Taste, Taste, Taste !!!

Chef in the kitchen - food trendsI create & customize Trend Watch Reports for my clients, that provide a detailed look at food trends from 1 – 5 years in the future.

Planning for new product development or new menu items is easier with a view to how the food trends may be affecting specialty ingredients, cooking methods & equipment and cuisines & dishes. I map out the trends that are emerging, developing or exisitng, then lay out a plan to bring a new idea or taste to the grocery shelf or the restaurant table.  My external exposure & tasting of foods around the world work towards fabulous new food products that are on-trend, on-time and taste great !!

Here are a few trends that I will be watching closely throughout 2013.

Love Your Vegetables

Love Your Vegetables - Trend Watch ReportsVegetables are now in the centre of your plate. Have you heard of Meatless Mondays? And what about all the wonderful farmer’s markets that tempt us with displays of seasonal vegetables.

Bartenders Are Becoming Bar Chefs

Look carefully at cocktail menu at your favourite restaurant. You will start to see more artisanal, local & hand-crafted ingredients in the specialty drinks offered. Watch for great tasting shrubs, sodas & mixes.

Gluten Free With Flavour

As I tour & taste my way through many international food shows, the gluten-free offerings are certainly growing. The biggest change I expect to see this year is the introduction of gluten free products that taste great.

Culinary Travel

Consumers are travelling more to taste new food experiences.  Watch my blog for some exciting news about culinary tours where you can come along and taste with me — fabulous destinations like: NYC, San Francisco/Napa, a culinary cruise & market tours through the Mediterranean & also a tasting tour of the markets of Southern France.

Don’t want to miss out on the new tastes?

Want to follow my fork?

Follow the Fork | Christine CouvelierHere are a few foods that will tempt you this year….

  • coconut oil
  • quince
  • kimchi
  • finger limes
  • popcorn — sweet & savoury
  • donuts

I have been asked my a number of publications to give my thoughts on new food trends for 2013 — here are few of the articles that speak of some other trends that are appearing in my Culinary Crystal Ball.

Global News – Tasty gluten-free foods on horizon while vegetables move to centre of plate – December 2012

Calgary Herald – Entree with quince and salad incorporating cauliflower are on trend for 2013 – January 2013

Calgary Herald – Tasty gluten-free foods on horizon for 2013 – January 2013

Huffington Post – Food In Canada 2013: What Can Canadians Expect To Eat In The New Year? – December 2012

As always,
Taste! Taste! Taste!
Christine Couvelier


Happy Holidays 2012

Culinary Concierge | Vancouver BC | Christine Couvelier Happy HolidaysThe past year has been wonderful ~ great tastes and fabulous food memories. Wishing you the best for 2013!

Be sure to check back early in January to follow some of the new food trends I will be tasting as we start our culinary journey for the next year.

Taste, Taste, Taste,


Jerusalem – A Cookbook

Jerusalem - A Cookbook

Jerusalem – A Cookbook

As you know, I love food !!

Yesterday was no exception. It was a day filled with tastes. I had a wonderful friend in the food business drop by my kitchens to cook through a new cookbook with me. Yes, it is how we get inspiration, how we fill our palate with wonderful new tastes and treats.

Being a Culinary Trendologist, means I am open to new tastes. As I search for new food trends to present to my clients in my Trend Watch Reports,  I am always looking at what new cookbooks have just been published and what new food trends may come from them.

The test kitchen was filled with wonderful tastes as we explored the gorgeous new book from Yotam Ottolenghi and Sami Tamimi, entitled “Jerusalem”.  If you are travelling to London, England — be sure to head to one of the Ottolenghi Restaurants.  As well, it is great to follow their tweets (@ottolenghi or @samitamimi) & see what food adventures & tastes they are up to. 

Fattoush Salad | Culinary Concierge | Vancouver BC

Jerusalem – The Beginning of Fattoush Salad

The menu included Na’aama’s Fattoush.

Then we moved on to create the Roasted Cauliflower & Hazelnut Salad (which is sure to be a favourite from now on!), Salmon Steaks in Chraimeh Sauce & even tackled making Falafel — a breeze if you are patient !! Be sure to make the Zhoug to serve with the Falafel — you won’t want to miss out on this wonderful condiment.

Pureed Beets from Jerusalem Cookbook | Culinary Concierge | Vancouver BC

Jerusalem… WOW! Pureed Beets with Yogurt & ZA’Atar


The Pureed Beets with Yogurt & Za’atar was such a rich colour & perfect to serve beside any grilled or braised meat or fish.


Jerusalem – Starting the Bulgur For the Chermoula Eggplant

Wish you could have smelled the aroma from the oven, as the Chermoula Eggplant was roasting. Here is the bulgur waiting to be placed on the eggplant and topped with yogurt.


Yes, this cookbook would be a great gift for someone who wants to explore new tastes …it is sure to be a best seller for the upcoming holiday season. It is also an important historical look at some of the tastes that we will be seeing on menus & in new products.


Jerusalem… A Feast!!!

Hope you have enjoyed a view into a day in my test kitchen.

Taste, Taste, Taste