These Will Be The Biggest Food Trends Of 2021
Another year has just ended. We just say goodbye to 2020 – a year of challenge and welcome new year, new start – 2021. Due to the COVID-19 pandemic in 2020, we can see a lot of chances in the food trend that people continue to cook at home, order take-out, and get more things than ever delivered. So what will it be in the new year?
Below we’ve forecasted some food trends those are likely to happen in the new year. Additionally, the recommendations of some cookbook guides are also included.
Let’s get started!
At-home restaurant experiences
“This year we, and many other restaurants across the globe, had to quickly pivot to expand into takeout and delivery, and I don’t see that trend going away anytime soon. In 2021, it will evolve as chefs are creating new and interesting ways to bring the restaurant experience to life at home for guests. At our restaurants, paella became one of the most popular items on our to-go menu. The paella pan fit perfectly into a pizza box, while keeping the rice hot, so you had this element of presentation you’d get in the restaurant.” — Rick Billings, executive chef of José Andrés
“Restaurant-style meals packaged for the family will definitely keep trending in the year to come. Plant-based, healthy vegetarian dishes with seasonal ingredients and global flavor are here to stay in the future. Wonderfully curated meals with soul, taste, and creativity can be picked up at a favorite restaurant and ready on the table in a split second.” — Daniel Boulud, chef of Daniel, in New York City
“Chefs and restaurant owners will find a way to safely provide cool experiences in customers’ homes. Some creative take-away options will emerge, and I’m hopeful that some risk-taking and more challenging concepts will trickle out towards the end of the year.” — Evan Gaudreau, chef and owner of Post House in Charleston
“The biggest trend next year is going to (continue to) be how to be creative with to-go food. I think as much as I can about what I can do to make to-go dining more attractive to diners, whether it’s what we’re using for flatware and silverware or what we can do to appeal to a family for weeknight dinner, or a special ‘date night’ in.” — JoJo Ruiz
“For 2021 the trends will go towards comfort and simplicity. This is due to the pandemic, and everyone looking for a sense of comfort and normalcy. Unfortunately, restaurants are also just trying to survive and have limited resources and staffing now, so that will also impact what we all do moving into 2021.” — Michael Schulson, chef and founder of Schulson Collective
“I think people will run to comfort food. Anything that reminds them of what it used to be like. Classic pizzas (no pineapple), burgers without a bunch of crazy toppings, real tacos (not fancy wraps), old-fashioned barbecue, mac and cheese, country fried steak, fried catfish, biscuits and gravy … you name it, as long as it tastes good, someone else makes it, and it’s not at your house!” — Erik Niel, chef of Easy Bistro & Bar and Main Street Meats in Chattanooga
You can definitely create your own comfort food at home with the cookbook Simply Suppers of Jennifer Chandler
- SIMPLY SUPPERS
- Authors: Jennifer Chandler
- File Size: 3.41 MB
- Format: Epub
- Pages: 256
- Publisher: Thomas Nelson
- Published Year: 2010
- ISBN-13: 9781401600594
Jennifer Chandler’s newest recipe collection is full of delicious recipes, from weeknight meals to weekend feasts fit for company.
Simply Suppers features every successful home cook’s secret—a selection of tried and true recipes that come together in a snap
This beautifully photographed cookbook is filled with entree, side dish, and dessert ideas that are easy enough for a Tuesday night meal with the family and impressive enough for special weekend guests. Get ready to transform your kitchen into a workspace where you’ll enjoy whipping up satisfying suppers for the people you love the most.
“As planet-based and flexitarian diets become more popular and people seek out foods that are equally good for the environment and themselves, there is no doubt that consumers will turn to products made from the best, sustainable ingredients, like mushrooms. For our flagship Eat the Change snack product, we created a mushroom jerky—wood-smoking portobellos and criminis with hickory wood so that they absorb all those traditional smoky flavors you’d get in a meat jerky, and then infusing habaneros and mustard seeds. Mushrooms are an amazing canvas to take on other flavors.” — Spike Mendelsohn, co-founder and chef, Eat the Change
Cookbook for Mushroom – The Wild Table of Green, Connie; Scott, Sarah; Remington, Sara; Keller, Thomas
- Edition: 1st Edition
- Authors: Green, Connie; Scott, Sarah; Remington, Sara; Keller, Thomas
- File Size: 45.69 MB
- Format: Epub
- Pages: 343
- Publisher: Penguin Publishing Group;Avery;Viking Studio/Penguin Group
- Published Year: 2010
- ISBN-10: 0670022268
- ISBN-13: 9780670022267
A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.
Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.
“While sugar alcohols have ruled the alternative sugar market for a long time, new alternative sugars in granulated and liquid forms are beginning to make a major debut. A favorite of mine is maple sugar. It’s an excellent alternative to regular sugar with a low glycemic index, so it’s great for diabetics and it doesn’t taste too much like maple but still offers a full body of flavor. It is my favorite alternative sugar, especially in our Keto brownies. Another great one is coconut sugar, which you can also find as coconut brown sugar now.” — Chef Simone, founder of Art Delectables in Los Angeles
“Even after everyone’s vaccinated, I don’t see restaurants overbooking and cramming as many guests in as possible just to earn a quick buck for a few years at least. Sanitation, spacing, and an overall concern for the guest’s comfort levels will remain a high priority, not just in practice but also in showing—I think it will also bleed into new restaurant build-outs and concepts. Pricing of food and beverage will need to be vetted with more scrutiny because the old thinking of how many seats can we fit in here to increase the bottom line may not be so cut and dry anymore.” — Malcolm McMillian, chef de cuisine of Benne on Eagle in Asheville
“There’s no doubt that 2021 will be the year for comfortable outdoor dining. By adding single-use throws to chairs, updating heating systems, and adding beautiful fire pits and inviting overhead lighting, restaurants like The Wine Garden and Madison’s are able to stay open longer into the winter, and open up earlier in the spring.” — Chris Huerta, executive chef of Old Edwards Hospitality Group in Franklin, North Carolina
“I think the biggest thing I foresee is the permanent shift to single serve items and a heightened sense of environmental impact, partially brought on by COVID’s impact. Shared bottles are going to be shifted away from, and you will see more and more single serve portions that will then result in a more focused effort on waste/sustainability. (Think about straws). — Geoff Rhyne, chef and founder of Red Clay Hot Sauce
Even more local
“Supporting local is more important than ever. At Commander’s we are always doing so, supporting our quail guy and working with our friends doing amazing herbs and vegetables nearby, but continuing to do so will be even more important as we head into 2021.” — Meg Bickford
“Communities will go to the extra effort to support local businesses and put money back into their communities.” — Ravi Kapur
Quick service and delivery-only
“The quick-service restaurant space will continue to explode due to COVID-19, with people’s inability to experience fine dining … and the want to support small businesses. With restaurants finding more ways to stay alive, we will see fine dining, ghost kitchens, QSR, and delivery meld into a very happy place. I’m here for it!” — Khoran Horn, chef and founder of Stripp’d and forthcoming Guard House Cafe in Philadelphia
“Ghost kitchens, delivery, and home meal sectors will continue to increase with a desire to have restaurant experiences at home—and hopefully travel and dining will bounce back rapidly when COVID is contained with people ready to enjoy socializing with friends and family.” — Truman Jones, executive chef at Tides Inn in Irvington, Virginia
“I think we are going to continue to see the creation of new delivery-only brands. We started talking about the future of delivery technology and developing C3 almost two years ago, and when we launched in February of this year, it just happened to coincide with the pandemic. With these delivery-only brands, we will continue to see comfort food like burgers and fried chicken because the demand is high and those foods travel well, but will also bring innovative—experimental food that’s less familiar. Maybe it will take the form of experimental cross-cultural combinations we haven’t seen before, but that work because you don’t have to run them through a restaurant.” — Martin Heierling.
More virtual cooking classes
“Online, chef-driven virtual cooking classes—with accompanying chef food boxes for their recipes—will continue to expand in 2021. Many people will keep this fun way to get together with friends and family and be entertained at home while preparing a good meal and cooking along with a chef.”— Daniel Boulud
“With everyone having been hunkered down, more and more folks turned inwards about cultivating their own food resources and began cooking more as well. There is a thirst for knowledge again that we saw 10 years ago where cooking classes were really popular. I could see this as a launch point for more classes, as well as more community-based and home gardens rising up.” — Geoff Rhyne, chef and founder of Red Clay Hot Sauce
“With so many more people preparing more meals and washing more dishes than they have in decades, I think cooking with condiments and sauces will be a big trend. Whether you make your own chimichurri or sauerkraut or buy chili crisp by the bag-load, adding pre-prepped flavor to simple ingredients means dinner comes together easier and is often more exciting to eat. Plus condiments often have long shelf lives and can be stretched over a number of meals.” — Vivian Howard, television personality, cookbook author, and chef of Handy & Hot in Charleston