10 Food and Beverage Trends that Shaped 2010

From MonkeyDish
Using CCD’s signature five–stage Trend Mapping® technique, where Stage 1 represents the emerging trend phase in fine dining or regional restaurants, while Stage 5 represents full “trickle down” to mainstream grocery stores and quickservice restaurants, these were the top 10 food trends pinpointed for 2010:

Lots to digest there. Number 7, Butchery, is intriguing.Since our love for cheap meat means much of it is factory processed now, I wonder if that trend would ever trickle down. I'd be surprised if many chain grocery meat cutters have actually seen a side of beef, let alone know how to process it. Most everything seems to come into the stores cut up and in cryovac these days.

And this is a trend I can get behind:

5. Parisian Macarons (Stage 2): This delicious and multi-hued Parisian pastry, composed of two ground-almond meringue cookies bound with buttercream, ganache or jam filling, is like a couture Oreo—light and tasty, satisfying, and adaptable to variations. Perhaps trying to take on the supremacy of the cupcake, macarons were found this year in a wealth of high-end bakeries and gourmet-food retailers—and became a staple of food photography.

Does anybody in Louisville make Parisian Macarons?

I am still waiting for the agave nectar to trickle down.

I am still waiting for the agave nectar to trickle down.

Same here. It's really giving stevia a run for its money.

I am still waiting for the agave nectar to trickle down.

I've found myself using this to sweeten up my coffee in the morning instead of sugar, but I have not tried using it for anything else yet. Any idea on how this cooks?