Look for excitement at the lower end of the market where devil-may-care entrepreneurs are piling flavors from all over the globe onto a single dish. Gastronomically, everything goes. Bite into a sandwich of chipotle pork chop with burnt sugar glaze, carrot kimchee and tarragon mayonnaise, and your taste buds will announce that these flavors came from a global Mixmaster. This is what’s emerging: A multi-ethnic, multi-sensory dining experience where flavors clash on purpose. A multi-culti zucchini pizza dabbed with hummus and topped with crunchy wasabi peas is from nowhere geographically because it is from everywhere. We can seal our southern border but it won’t stop folks from stuffing tacos and tortillas with outlandish things like octopus and feta cheese, or with barbecued chicken gizzards and sriracha slaw. And any day now, someone will stuff a porchetta with bulgogi seasonings. Cooking is at a crossroads … where everything collides!

By: Baum+Whiteman International Food and Restaurant Consultants

Ashelynn Manor


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