Trends without end: chef predictions for 2013 include simplicity, more local greens and pot (maybe)

Categories: Cafe Society

Doug Anderson, owner-baker, Hi*Rise
On the gluten-free craze: Gluten-free will continue to be a focus but the intensity will decrease as the shakeout separates those who truly can't consume wheat from those who are just on the bandwagon.

On Amendment 64: The biggest impact of the passage of the pot amendment on the industry will be how to have sober staff. People will inevitably start selling more pot-infused foods, but I don't see it going anywhere. Governor Hickenlooper was prescient in saying what he did -- that the money will be in the fast-food world, since that's what pushes people with the munchies.

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Yasmin Lozada-Hissom and John Broening have plans for Spuntino.
Yasmin Lozada-Hissom, chef-owner, Spuntino
On sweets: I've noticed that more and more pastry chefs around the country are creating desserts that strongly emphasize classic pastry techniques and formulas with elements of wild creativity for flavoring, sauces and presentation. Rustic or humble desserts that have percolated up into the hands of skilled pastry chefs have been refined and turned into brilliant creations. I'm also thrilled that fine-dining desserts are moving away from overall sweetness, and I believe that one of the reasons is that the use of premium ingredients is now the rule rather than the exception, so it only makes sense to allow those ingredients to be at the forefront and not muddled with too much sweetness.

Watch for another installment of Trends Without End here tomorrow.

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Williams & Graham

3160 Tejon St., Denver, CO

Category: Music

Parallel Seventeen - CLOSED

1600 E. 17th Ave., Denver, CO

Category: Restaurant

Street Kitchen Asian Bistro

10111 Inverness Main St., Englewood, CO

Category: Restaurant

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I personally see a major comeback from peanut-butter & jelly sandwiches !!!

Now that we are in '0001 AT, (After Twinkie), is there truly life after Hostess ??? 


@DenverWestword great predictions. We're all over the "zipcode" honey idea !

jenna-furrr topcommenter

Great story, Lori! I hope to see more greens on restaurant menus, and the house-pickled veggies and fruits is my favorite dining trend that I'd like to see continue.

As for the pot thing--I dunno if I'm alone in wanting to see at least a few cannabis-infused dishes when A64 gets sorted out, but I would very much like to see some creative uses by local chefs; maybe a nice ravioli with pot pesto, or a cannabutter-rubbed lamb shank. The possibilities are endless. : )

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