Fall runway shows let people in on the fashionable choices to make this coming season. A fresh take on military themed clothing, revitalizing velvet--the forgotten fabric and skipping the rainbow and going straight for the gold as your color choice. Trends, however, are not exclusive to what you'll don this fall. What you eat and drink will be just as critical as what you wear to dinner.
Check out these 2012 trends on the Joonbug culinary runway!
Perhaps best suited for seafood lovers who have been indulging all summer, Peruvian food hosts plenty of seafood and allows you to easily transfer your preference from summer to fall. Ajies, hot peppers indigenous to Peru, are key in many of the dishes prepared as they compliment impressions left by Incan, Japanese and Italian cultures--all of which are incorporated into Peruvian cooking. Pulsating ingredients vibrant in color and robust in flavor bring the South American country right to the table.
Tacos are often childhood favorites. Very rarely do we get to take childhood ideé fixe into adulthood (nor should we). But this food has decided to grow with us and become a sophisticated, diverse version of an already delicious item. Traditionally Mexican in origin, the ground beef, lettuce, and tomato combo in a hard shell now has so many variations you can get lost in the options. Try this stab in the dark: tender lobster in a smokey chipotle sauce with fresh tomato-cilantro topping wrapped in a soft hand-made corn tortilla shell. Thank you tacos--for growing up!
Although pies are made all year round, they are generally associated with the holiday season. House filling smells of apple and pumpkin pie create an anticipation to the moment when you get to taste the perfect balance of sweet fruits with spices sitting in a flakey crust. The cupcake has been the reigning dessert for quite sometime and the pie wants its time to shine. Innovation rears its head this season with pie pops (pies on a stick), pie fries with jam sauce for dipping and mini pies baked in small cupcake pans. Now, you can take that warm, tingly feeling with you where ever you go.
The trends dominating the bar scene are not necessarily new, but they are holding their own and redefining themselves as important factors in drinking the right way. Barrel-aging cocktails have become less of a science and more of a form of entertainment. Barrels are smaller. Some are soaked in tonic syrup or Fernet Branca. Fermenting time has been cut from months and weeks to days and hours. Bubbly drinks are maintaining their place in the world of sophistication. A carbonated drink can easily be redefined by simply adding sugar to a part of the drink sometimes creating a entirely different experience. As tacos have grown, so have other childhood treats. Spirited milk shakes and snow cones help to end the summer while ChocoVine offers a Coco Puff cocktail.
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