Savory Doughnuts
Earlier this year, Clinton Hall teamed up the Doughnut Project to create the Flamin’ Hot Doughnut Grilled Cheese, a habanero-bacon glazed doughnut with mozzarella cheese and a side of tomato soup. In September, the New York gastropub did it again, this time partnering with the Sugar Factory to make the Sour Cream n' Onion Doughnut Grilled Cheese. The over-the-top concoction includes a scallion-filled doughnut with a sour cream glaze and gooey sharp cheddar cheese, all of which hangs over a bowl of potato soup.
Purple Noodles
Chef Hong Thaimee of Thaimee, which has locations at the McCarren Hotel & Pool in Williamsburg, Brooklyn, and in the East Village, became an Instagram sensation recently thanks to her “magic noodles.” The gluten-free, tea-soaked glass noodles start out blue at the table, but with a squeeze of lime turn a soft purple hue.
Unicorn Colors
In March, Taylor and Hov Events and Design in Washington gathered event planners and industry professionals for a brunch designed around the fictional “llamacorn"—a llama-unicorn hybrid. The menu included rainbow bagels, cocktails, and snacks, such as rainbow-colored pancake sausage and bratwurst bites served with maple syrup.
Charcoal Everything
In response to the rainbow craze, Little Damage ice cream shop in downtown Los Angeles created its “Unicorn Tears” flavor—an almond charcoal ice cream that’s served in made-to-order black waffle cones, which are also made with almond charcoal. The goth concoction can be topped with a variety of items, including fruity pebbles, coconut, and caramel popcorn.
Day-Glo Cocktails
American Eagle Outfitters celebrated its 40th anniversary at its AE Studio concept store in Union Square in October. The event featured glowing cocktails in branded drink pouches from Peter Callahan Catering.
How amazing are these? We predict that the food trends will only get crazier next year! Keep your eyes peeled and devour the details of some way-out-there feasts in 2018.
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