The year 2015 was a big one in the food and booze world. We saw cold brew, tacos, tongue and craft beer taken to new heights. We also witnessed the revitalization of old-school cocktails, whiskey and, yes, bourbon. As I peer into my crystal ball, here are my predictions for foodies and drinkies in 2016.聽
Seaweed
Kale has had its day. And with more research coming out around overconsumption and goitrogens, we are looking to balance our intake of greens. Look no further than seaweed in soups, salads, pastas and shakes. From kombu to wakame, these sea treats will start appearing in home cooking and restaurant fare.聽
Oatmeal
Rolled, steel-cut, flakes and bran, oatmeal is going to have its day in the sun. It is affectionately known by my Scottish friends and family as 鈥渢he body鈥檚 little brooms.鈥� This little grain packs a hefty punch in the nutrition department and can be dressed up with all manner of nuts, seeds, fruits, oils or dairy. It鈥檚 a great way to kick-start your day and highly affordable.聽
Turmeric
You鈥檝e had it in curry, but this orange root (also available in powder form) is going to be big this year. This anti-inflammatory superfood is not only incredible in golden milk (check out the recipes online) but is touted as having benefits to those fighting cancer. New research is showing that it is best used with a healthy fat and black pepper to reap the full benefits. Nester鈥檚 carries the root, so if you are on a juicing kick, add it to your favourite juice recipe.
At restaurants
In the restaurant scene, we will be seeing a lot more hot chicken, poke (fish salad), Singaporean foods, more vegetable proteins and yes鈥�. insect proteins.
Designer water
The one trend that we can really leave behind is designer water. Come on, people! It鈥檚 2016! Let鈥檚 ditch the smart water, the black water, the machines for thousands of dollars making the whatever-it-is alkaline water, the bottled, fizzy water etc. We live in one of the most beautiful 鈥� if not the most beautiful 鈥� countries in the world for water. Respect it. Drink it. Love it. Get yourself a Santevia filter and a soda stream. Stay hydrated. Let鈥檚 leave all of these silly water products made by monster companies where they belong: in the past.
Mead and cider
Now the important stuff 鈥� booze trends for 2016.聽
As wonderful as craft beer is, some people are over the overly hopped vibe and are looking for something a little more refreshing. A meadery is opening in town making beautiful, crisp, sparkling meads. Cider will also see itself coming back into fashion, beyond Growers and more like Merridale from the Island. Elegant, food-friendly ciders will be popping up everywhere.
Lower-alcohol cocktails
With the consideration of the designated driver and caloric intake, we will be seeing a lot more lower-proof drinks made with sherry, vermouth and combinations of spirits.聽
There will be more use of complex syrups, shrubs and bitters for flavour profile. It鈥檚 not that a Sazerac or old fashioned has gone the way of the dodo bird, but they will share the stage with lighter buddies.
Spirits
What鈥檚 out? Bourbon, international gin and vodka, fireball and tequila. What鈥檚 in? Brandy, schnapps, locally crafted gins and vodkas, Aphro (by Gillespie鈥檚) and other agave spirits such as mezcal and sotol. Rum will also be a big deal.
Non-alcoholic drinks
So much progression is happening in this category. So, if you are having a 鈥渄rynuary,鈥� look to ginger beer, Kombucha and other fermented beverages like tepache and tea. Drink them hot or cold, or make non-alcoholic drinks out of a combination of these non-alcoholic numbers and some homemade or local syrups and some Boozewitch shrub.聽
We have a nightly non-alcoholic cocktail on offer at our lounge. Come try it out at the newly opened Gillespie鈥檚 lounge on Progress Way in Squamish. Chances are that you won鈥檛 miss the booze.
May your tummy be full of goodness and your thirst be quenched. All the best for 2016.
