I’m forcing myself to not write my next Tribune column (slated to come out December 24th) on Christmas cookies, eating too much at Christmas or how to make a really good Christmas eggnog. I think every other media outlet, column and magazine will have covered that ad nauseum several hundred times over. Gotta do something different (like, say, a Thanksgiving Day column on Missouri pork and where to eat it in New York City).
No, I’ll be delving into what I think the food trends for 2009 will look like. And I could use some help.
I have ten or eleven ingredients, cuisines and foods I think we’ll see more of in the coming year, but am willing to take additional nominations. Most have local ties, i.e. more small-plate dining, evidenced locally at Bleu and Room 38, but plenty of others are more along the lines of big picture trends.
So what will we eat in 2009?