Savouring the saveur top 100 list

fruits.jpgI like lists. I find it reassuring to have things ordered and counted. My favorite, of course, is a Top 10 list but I’m not picky. I’ll take my Top lists in any number. Saveur Magazine is also a lover of numbered lists. In fact, every year for the last decade they’ve published a list of their editorial staff’s top food-related interests and topics.

While my top 10 lists are always fast and easy to read, one of the fun things about the short form version of Saveur’s list is that they use cryptic descriptions and many vaguely familiar names. In this way they entice you ever deeper into the delicious depths of their website as you click and point your way to the full stories behind each numbered item.

Although I could go on for pages adding my opinions and perspectives on Saveur’s Top 100 choices, I’ll save you the eye strain and just highlight the items that, from my trend tracker’s perspective, will be important for you to know about for 2008 and that will give you a roster of cocktail party small talk topics:

Whey-fed pork: Move those acorns and tulip bulbs out of the swine pantry, this year’s top pigs will be eating this by-product of cheese making so that we can enjoy nutty flavored, velvet textured pork chops.

Crumbled cookies: Although Saveur’s editors specifically praise FEUILLETINE which are wafer cookie shards, cookie crumb coated cream puffs at NYC’s Beard Papa and other ‘crummy ideas’ gaining momentum in the sweet kitchen.

Natural licorice: Cutting edge chefs are using black licorice in not only desserts but in savoury slow cooked dishes such as short ribs and lamb stews, too.

Asian fruits: The Saveur eds and I must be reading and shopping at the same stores because I’ve noted this trend as well. (In a few weeks I’ll be posting a blog entry with a glossary of the Asian fruits you’ll be seeing on menus and in the grocery stores in the near future.)

Edible weeds: You could say that this trend is the result of slacker culture and the locavore movement colliding. Edible weeds (think dandelion, milk weed pods, etc) are a forager’s find and remind us that eating locally doesn’t mean finding a way to grow fig trees in Canada but looking closer at what is outside your own back door step.

Have you noticed any of these things on menus or in the grocery store?


2 Responses to Savouring the saveur top 100 list

  1. This does not sound tasty for me – such names & such appearences – obviously not for me…

  2. Ed says:

    Useful blog post definitely a good contribution to the web.

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