2017 Menu Prep: Add Tumeric, Goat and Noodles

Tumeric, goat and hand-pulled noodles may appear on more menus next year. The Culinary Trends 2017 report from Sterling Rice Group (SRG) based in Boulder, Colo., predicts these will head into the mainstream in 2017. With input from 175 chefs, restauranteurs and foodies, the report highlights several key trends. Here are three that made the FE&S editors take note:

  • Tumeric takers: containing many super powers, several medical professionals claim tumeric as the most powerful herb on the planet. With sustained interest in food as medicine, expect this herb to make its way into more than curry in the new year.
  • Get your goat on: Nope, this goat has nothing to do with the Cubs. Goat’s greatness comes in being low in calories, fat and cholesterol. SRG predicts more goat dishes going forward, citing empanadas and lasagna as ripe with goat possibilities.
  • Hand-pulled noodles: Noodle lovers are rediscovering Chinese lamian — hand-pulled noodles. The trend combines taste and entertainment value: Noodle masters knead, stretch and swing dough into strands for soup.

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