What we’ll fall in love with this year.
Food – Pickles, pits and pop ups:
Pickles
There was a house-made pickle on every plate at the recent Gold Medal Plates Competition. Every plate! It was inevitable; last year we saw the return of the charcuterie board, and wherever salami and terrines go, pickles follow.
Check out MoJo Pickles for some fine flavours to have at home.
Pits
As in barbecue pits. Southern ‘Q that is; fatty brisket, ribs, maybe some beans. We have gone from to three: Sloppy Hoggs Roed Hus, Smokehouse BBQ (reopening soon after a fire before the holidays). A Sherwood Park BBQ Pit is in development, and let’s not forget Creole Envie, a small place in the Highlands featuring New Orleans food. Not barbecue but some great southern flavours all the same.
Popups
A popup is a gastronomic phenomena, one-night in a temporary location. Look for MoshBurger.
Two cooks from Corso, Mike Hunka and Phil Marokus, who make outstanding burgers, medium rare the Staff Meal Collaboration, and Andrew Hess of adlib Edmonton .
Eat More Greens All sorts of green leaves are joining kale in the must-eat-more of category, including dandelion greens (spotted at Blush Lane) various chards and bitter greens such as escarole.
Drink
We’ll be drinking more cocktails, sherries and amaros in 2013.
Cocktails
The cosmo is dead. Cranberry juice is so 2005. Finally, the cocktail trend is starting to pick up speed. Expect to find a well-made and inventive cocktail at Three Boars , The Manor Café, the High Street Social Club and Mercer Tavern.
Sherry
The Spanish wine called sherry from Andalucia (Jerez and Morilla Montilles)is trending at uber-chic bars in London. We’re not talking your grandmother’s tipple. We’re talking the pale, bracingly crisp and dry fino sherries and their more robust darker and richer cousins called oloroso. Coming to a tapas bar near you.
Italian Amaros, the bitter elixer sipped at the end of the meal, it’s a strong trend — find at corso 32.