With the at-home tailgate for the Mountaineer game on Friday, Halloween partying on Saturday, and trick-or-treaters + Steelers game/The Walking Dead premiere, I haven’t had a whole lot of down time to cook and/or write about cooking. I’m looking forward to the day I get a digital camera, because then I can properly write/display the culinary output of kitchen. Friday’s tailgate feast was particularly good, but without pictures there’s little point to devoting a whole post about it.
The little bit of food-related business from the weekend (unless you count stuffing my face with candy and drinking a lot of beer) was reading this article on The Huffington Post, reporting the Nation’s Restaurant News 2011 Food and Restaurant Trends predictions. Among the upcoming trends:
– 2011 is THE YEAR OF THE PIE – According to restaurant and hotel consultant, Andrew Freeman, we are on the cusp, or, rather, the crust of the 2011 Pieocalypse: “This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes,” he said. “I’ll eat pie if I don’t get this one right at the end of the year.”
Following the trend of item-specific bakeries, notably the cupcake craze of 2007 – 2009, and a more recent spate of donut shop fever, look for more pie shops serving up sweet and savory offerings for breakfast, lunch, dinner, desert, snack time, birthdays… Look, ANY TIME is a good time for pie. Continue reading