In a recent post, “Culinary Forecast: Food Trends, 2018 – Part Three” I mention that we’re going to back to basics this coming year. As consumers become more aware of the environmental impact of our culinary tastes, it’s not enough to pay attention to food waste practices and farm fresh restaurant philosophies. We want transparent supply chains and ethically sourced ingredients. We want to know exactly what’s in each dish and how it’s been handled. Back to Basics One result of this increasing attention to detail is a back-to-basics movement. We can re-work classics, return to old standbys, and simplify…
