We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
Chef Kevin Nashan of St. Louis’s Sidney Street Cafe thinks the future of food is growing in his garden right now. “I love growing stuff that’s off the beaten path like saltwort, lovage and borage,” he says. “They help elevate flavor in place of salt or spices. If you were a vegan, you could eat a borage blossom to learn what an oyster would taste like. Get a fresh blossom with a little of its stem, season it with shiro dashi, and it would make you flip out.”
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