What’s hot in the food world in 2017? Here & Now resident chef Kathy Gunst ( @mainecook) checked out a couple of California shows this week and says one major trend is unfamiliar flavors in familiar foods. Gunst and Here & Now‘s Robin Young go through some examples.
Here’s Kathy’s take on some of the products she discovered:
- Runamok Maple: “Vermont maple syrup infused with cardamom, elderberry, hibiscus, cinnamon and vanilla as well as maple syrup that is rye-barrel aged, bourbon-barrel aged, pecan-wood smoked and more.”
- Omnivore: “Seasoned salt mixtures, hot sauces and Sicilian sauces.”
- Pok Pok: “Drinking vinegar comes in several flavors, but the Thai basil is outstanding. Use it mixed with seltzer, in cocktails or cook with it.”
- Fire Cider: “Another excellent drinking vinegar. The apple cider vinegar and honey tonic is delicious and said to help with digestion.”
- Blackberry Farm: “A Tennessee farm that produces fabulous charcuterie, cheeses and condiments — including a fabulous ramp kraut.”
- Superseedz: “Seasoned pumpkin seeds. Flavors include spicy, maple sugar and sea salt and more.”
- NeoCocoa: “Amazing toffee nib brittle and black sesame seed brittle. They also make a variety of truffles and homemade marshmallows.”
- Hummustir: “A make-your-own hummus kit that comes in several flavors.”
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