And who better to tap for projected dining trends than some our nation’s top tastemakers: The chefs, restaurant owners, registered dietitians, culinary school instructors, grocery product managers, and bartenders that set the stage for foods we line up for (masks on and at a distance, please), follow on social media, and what we cook for our families at home. What’s in store for 2021, you ask? A lot—and like everything in life of late, it’s going to look very different from any pre-pandemic predictions. Here’s what 17 of our nation’s top food experts can tell you about dining trends to come. —Laurentia Romaniuk, Trend Expert and Senior Product Manager at Instacart —Elizabeth Blau, Owner, Honey Salt and Founder/CEO, Blau + Associates in Las Vegas, Nev. —Chris Scott, Chef at the Institute of Culinary Education —Marc Marrone, Chef-Partner at SkinnyFATS in Las Vegas, Nev.; Salt Lake City, Utah; Dallas, Texas —Miriam Aniel, Head of Content and Research at Tastewise In the world of spirits, I predict we’ll be seeking the precursors to what we already know and love. For instance, mezcal predates tequila, and more and more we’re showcasing the small villages that produce mezcal. Rhum Agricole, a pure cane-sugar rum produced in the Caribbean, is the forerunner to rum made with molasses or fermented juice. Aquavit and moonshine also set the stage for gin and whiskey, respectively. When we examine these spirits, we see that all of them take on the terroir of where they’re produced, making them individuals in a world of carbon copies. We can taste the heart and soul of the spirit, and it shows us where it came from. Location, the intention and passion, and the timeline behind the production might mean more to Americans in 2021, since we have had time to examine the same within ourselves." —Ellen Talbot, Lead Bartender at Fable Lounge in Nashville, Tenn. —Laurentia Romaniuk, Trend Expert and Senior Product Manager at Instacart —Rick Camac, Dean, Restaurant & Hospitality Management at the Institute of Culinary Education —Anthony Sobotik, Co-owner of Lick Honest Ice Creams in Austin, Texas —Mee McCormick, Chef and Founder of Pinewood Kitchen & Mercantile in Nunnelly, Tenn. —Elizabeth Blau, Owner, Honey Salt and Founder/CEO, Blau + Associates in Las Vegas, Nev. —Samantha Cassetty, MS, RD —Alexandra Lourdes and Lin Jerome, Co-owners of Café Lola, Saint Honoré Doughnuts & Beignets and Pizza Anonymous in Las Vegas, Nev. —Jenny Dorsey, Chef at the Institute of Culinary Education —Mishel LeDoux, Director of Restaurant & Hospitality Management at the Institute of Culinary Education —Marisa Moore, RD —Elizabeth Blau, Owner, Honey Salt and Founder/CEO, Blau + Associates in Las Vegas, Nev. Another trend that will continue is low- or non-alcoholic beverages. Adults have been looking to ‘adult beverages’ to help in 2020, but there is a trend toward healthier and low/no alcohol versions of this. Finally, I expect to see some growth in 2021 is ‘functional foods’ that promote things like relaxation, concentration, and so on.” —Abbie Gellman, MS, RD, CDN, Chef at the Institute of Culinary Education —Mee McCormick, Chef & Founder of Pinewood Kitchen & Mercantile in Nunnelly, Tenn. —Palak Patel, Chef at the Institute of Culinary Education
