Global mashups – the world on a plate

While many consumers may not be economic risk takers at the moment, they are more open to novel and global flavors incorporated into comfort foods. Menu trends reflect new twists on the familiar, bought about in part by the rising popularity of experimental pop-up eateries and food trucks.

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. Other examples include chef Michael Mina’s lobster corn dogs at his Bourbon Steak and Michael Mina restaurants in San Francisco, with the deep-fried lobster mousse carrying the familiar corn dog’s cornmeal batter and a mustard dipping sauce.