Kimpton Predicts More Plant-Based Dishes and Mocktails on Menus in 2019

Kimpton Hotels & Restaurants

Kimpton Hotels & Restaurants

With only two more months left of 2018, the 2019 food trend predictions are starting to roll out.

Last year, like many forecasts predicted, we saw a spike in vegan dishes.

But this was just the beginning.

Plant-based options have now become mainstream and they aren't only being selected by vegetarians or vegans either.

According to the Kimpton's 2019 Culinary & Cocktails Trend Forecast by Kimpton Hotels and Restaurants group, the plant-based movement is going into overdrive in 2019.

"Expect to see more “whole beast movement” but with a vegetable twist, as more chefs experiment with “whole vegetable” entrées, like a roasted eggplant with eggplant caviar, and crispy eggplant skin chips," writes Kimpton.

The Kimpton 2019 Culinary + Cocktail Trends is based on the feedback received from a survey sent to the leading chefs, sommeliers, general managers, and bartenders at 80+ Kimpton restaurants and bars.

According to Kimpton's data, besides plant-based focused dishes, restaurants are introducing more adventurous protein dishes like fried kidneys and lamb liver. Simple classics are expected to see a revamp like cauliflower gnocchi and Fois Gras fried rice.

Superfoods that "pack a strong nutrition punch" are also here to stay in 2019.

"Expect to see more gut-friendly, fermented and probiotic-rich ingredients like tapache and sauerkraut infiltrating both dishes and drinks alike," according to Kimpton.

In terms of bar programs, 80 percent of the bartenders surveyed said that they are incorporating more mocktails.

Besides also adding more adventurous ingredients to cocktails like jackfruit, endive, chorizo, and more; bartenders are making a push to develop more sustainable beverage programs.

"Eighty-eight percent of bartenders consider sustainability whenever they design a cocktail for their menu," according to Kimpton. "In fact, bartenders are incorporating sustainability in a variety of ways, including edible garnishes, on-site bee hives, room temperature cocktails, and bar and kitchen menus featuring fewer ingredients that can be incorporated into multiple cocktails and dishes."

Read more of Kimpton's food and beverage trend predictions now.

Every year Foodable makes predictions based on Foodable Labs data about what’s to come in the foodservice business. Check out this episode of Plugged In, where Paul Barron broke down his top eight predictions for 2018, most of which were spot on.

Ryan Reynolds-Backed Aviation Gin Will Now Be Available on Virgin Atlantic Flights

The British airline Virgin Atlantic will now be serving Aviation American Gin in its clubhouses and onboard its flights.

The gin has caught the attention of actor, comedian and film producer Ryan Reynolds, who invested in the company for an undisclosed stake in February.

In a comical video, Reynolds teams up with Sir Richard Branson to announce that the gin will now be available on Virgin flights.

In the ad, Reynolds jokingly says that the two companies will merge and be called "Aviavirgination." Branson corrects him by saying, "actually, Ryan, this is more of a partnership announcement."

Since purchasing ownership interest, Reynolds has emerged as the face of the brand.

"I've tried every gin on the planet and Aviation is, hands down, the best. Also, I don't recommend trying every gin on the planet. Stick with this one, said Ryan Reynolds, Owner, Aviation American Gin, according to the company's website.

Andrew Chrisomalis, CEO of Aviation Gin’s parent company Davos Brands said that Reynolds will be involved in the “entire creative process for Aviation, including Aviation’s marketing and strategy."

Davos Brands also owns Astral Tequila, Sombra Mezcal, and Tyku Sake.

Apparently, the marketing initiatives involving Reynolds have paid off.

According to Foodable Labs data, Aviation Gin tops the category this summer as the most loved Gin in America, with a 93.4 score in overall sentiment.

Reynolds is one of the many celebrities to team up with alcohol brands. George Clooney's tequila business was sold to Diageo last year for $700 million. Jon Bon Jovi co-owns the winery Hampton Water.

Read more about Aviation Gin at "CNBC."

Speaking of gin, want some cocktail recipes featuring this spirit? Check out the video below to see Foodable’s resident master mixologist, Oscar Castaneda, demonstrates a few craft cocktail recipes featuring American-made spirits!

Aperol Spritz is the Cocktail of the Summer and Here's Why

You may have noticed more orange and fizzy beverages on restaurant tables. Aperol Spritz, which was created back in 1919 in Italy, has quickly become the drink of the summer. 

But this wasn't done by accident. 

"Last month, Campari America marketing executive Melanie Batchelor told The New York Times that the company made a concerted effort to draw the American palate to the drink, starting a few years ago. Those efforts included booths at New York City summer events such as the Jazz Age Lawn Party and the Governors Ball, as well as events in the Hamptons, Los Angeles, and Palm Springs," writes "VinePair."

The recipe usually includes Aperol, Prosecco or some type of sparkling wine, and soda. It's refreshing, so it's perfect for summertime. 

Not to mention, it photographs nicely., which makes it attractive for the Instagram-loving foodie who wants to show off their summer-themed beverage. 

The recipe is also easy to adjust and get creative with. Making it not only attractive to diners but also to bartenders.

“The traditional Aperol Spritz is a very forgiving cocktail, in that if you are eyeballing the measurements instead of measuring it out exactly, you’ll still have a tasty drink once you’re done pouring,” said Clair McLafferty, a bartender and author of “The Classic & Craft Cocktail Recipe Book" to "VinePair." “Home bartenders should feel free to adjust it to their own personal taste. Every human has a different palate, and what is attractive to me may be disgusting to you.”

It can be served on tap, so bartenders can serve the beverage quickly. 

Want to see how other restaurants are getting creative with their Aperol Spritz beverages?

Read more at "VinePair" now. 

Kimpton Hotels & Restaurants Releases 2017 Culinary and Cocktail Trends Forecast

Kimpton Hotels & Restaurants Releases 2017 Culinary and Cocktail Trends Forecast

By Mae Velasco, Associate Editor

Inventive twists on avocado toast, rainbow foods, poke bowls, and the comeback of the classic cocktail seemed to run rampant in 2016, but what culinary and cocktail trends can we expect the next time the New Year's Eve Ball drops?

Kimpton Hotels & Restaurants, the first boutique hotel and restaurant company in the United States and a large chain that boasts more than 65 award-winning concepts, unveiled their annual trends forecast for 2017. This forecast, self-proclaimed by the brand as "chef-driven" and "bartender-inspired," was determined by an extensive survey of trailblazing chefs, sommeliers, general managers, and bartenders across more than 70 Kimpton restaurants, bars, and lounges across 30 cities. 

"When it comes to culinary trends, Kimpton chefs and bartenders are on the hunt for the flavors and techniques that tantalize taste buds and expand diners’ culinary universe. They’re true trendsetters and innovators in our kitchens and bars,” Alex Taylor, Kimpton's senior vice president of restaurants & bars, said in a press release. “These are the most creative and cutting-edge culinary concepts that will pepper menus and home kitchens in the coming year.”

No need for a countdown here. Without further ado, below are 2017's most anticipated trends. 

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