TEN TOP CHEFS, TEN FOODTRAVEL TRENDS
Food and Travel Magazine|Fall 2020
Lured by the eclectic tastes of indigenous cuisine, foodies who love to travel often seek out destinations where they can experience dynamic regional culinary scenes. For many travelers with discerning palates, discovering the latest culinary trends has become a popular form of self-expression. According to top chefs, epicureans can expect to find several experimental food concepts on their plates this year.

Bill Taibe, Owner/Chef, Jesup Hall, Westport, CT Bill Taibe, Owner/ Chef, Jesup Hall, Westport, CT

Everything looks lighter and brighter with a focus on vegetables and plant-based options. We will be utilizing vegetables in every way possible; raw, juiced, fermented and pickled, in both dishes and cocktails. People are looking to eat cleaner and healthier without sacrificing flavor and creativity.

Justin Taylor, Executive Chef, Park Hyatt St. Kitts

Here at Park Hyatt St. Kitts, we take pride in using thoughtfully sourced, local ingredients that speak to our island culture. At our adults-only restaurant, Stone Barn, we serve an exclusive wine list and tasting menu that features signature dishes that showcase our commitment to incorporating sustainably sourced ingredients. For example, our signature Squash Blossom features risotto with notes of citrus and saffron combined with delicious spiny lobster that we catch right here on our docks.

Anthony Cole, Executive Chef, Chatham Bars Inn, Chatham, MA

In 2020 we are seeing broths used in dishes such as Dashi and other bone broths which are a great way to pack flavor into a dish. Homemade broth carries lots of nutrients that are essential to any healthy dish. Vegetables preserved by fermentation and pickling will be seen in restaurants this upcoming year as well. By preserving vegetables unique flavors are coaxed out and probiotics are produced through the fermentation process.

Jan Van Haute, Executive Chef, Goodstone Inn & Restaurant, Middleburg, VA

Our team’s main focus for 2020 is to incorporate as many local ingredients from our Chef’s Garden into our dishes and ensure we do our best to eliminate waste. Since we are growing most of our own vegetables and fruits on property, we don’t need packaging and the green tops are going straight back to our soils through composting. If we have some produce that we do not end up serving to our guests, our staff enjoys it for our 30-40 person family meal the day after.

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TEN TOP CHEFS, TEN FOODTRAVEL TRENDS

Lured by the eclectic tastes of indigenous cuisine, foodies who love to travel often seek out destinations where they can experience dynamic regional culinary scenes. For many travelers with discerning palates, discovering the latest culinary trends has become a popular form of self-expression. According to top chefs, epicureans can expect to find several experimental food concepts on their plates this year.

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