9 dining trends on the horizon for 2014

2013 is not even 24 hours gone, but it’s time to start looking ahead.

We asked local food experts to forecast what they expect to see on foodies’ plates and in diners’ dishes during the new year.

The results are varied. 2014 could be the year of designer doughnuts, spicy foods and weeds.

Weeds

People won’t toss garden weeds aside. Pesticide-free wood sorrel, lamb’s quarter and dandelion greens are being used in recipes and teas.

“Eating your weeds, that’s on the up trend,” said Autumn Brown, executive director, Central Minnesota Sustainability Project. “You can use them.”

Trendy gardening

Seasoned gardeners are experimenting, Brown said. People are trying to grow mizuna, an Asian mustard green that is spicy.

Others are going floral with nasturtiums. The flowers taste a little spicy. They are in dishes to add a little color.

“It’s very popular,” Brown said. “People really love them.”

Spice it up

Spice will make a mark in 2014. Nick Barth, food and beverage director at D.B. Searle’s and Nick’s Third Floor, expects to see it impact everything from craft beers to dinners at home.

Heat is nothing new. Hot sauces and spices have always had their followers. But heat took headlines in 2013 with discussion of Sriracha, a wildly popular Asian hot sauce.

“We’ll see heat,” Barth said. “We’ll heat things up at home.”

Craft beers

Craft brewers will explore different ways to make beers. Brewers are combining flavors.

Barth sees infusions of peaches or pears. Craft beers are also being aged in oak barrels, giving it a smoky flavor.

Wine

A few wines are making a push for the new year. Sales for pinot noir and malbec will increase, Barth said.

Sauvignon blanc is also huge, Barth said. People like the crisp acidity. It’s fruity, flavorful and has no sugar.

The rising interest in hard ciders is also expected to continue.

Farm to table

Locally grown foods will continue to be popular. It’s the No. 1 trend, according to a National Restaurant Association survey of about 1,300 chefs.

Barth uses local produce, herbs and proteins in his restaurant. He sources his ingredients from local farmers and producers.

Expect farmers markets and community supported agriculture efforts to get lots of attention.

Doughnuts

Doughnuts will be the “it” sweet.

“The doughnuts are taking the place of the cupcakes,” said Lynn Schurman, co-owner Cold Spring Bakery.

These are designer doughnuts. They come in a variety of flavors and shapes, Schurman said. You can expect to pay $3-$4 for such a doughnut.

They are not on the menu at Cold Spring, but doughnut shops are popping up. Schurman points to the Minneapolis-based bakery Glam Doll Donuts. The bakery specializes in designer doughnuts.

Flavors include the Chart Topper, with peanut butter and Sriracha, and the Girl Next Door, with provolone and muenster.

Sweet and savory

Baked goods will combine sweet and savory flavors, such as lemon basil cookies.

“This is new for the Midwest,” Schurman said. “It’s been going on on East and West coasts.”

No trans fat

Schurman expects the U.S. Food and Drug Administration to ban trans fats in the next few months. This will change how bakeries bake.

Shortenings will change, and Cold Spring is waiting for samples. This could change the baking process, Schurman said. Bakers will receive education, she said.

The change could make a difference in the public’s health.

According to the Centers for Disease Control and Prevention, the ban could prevent about 7,000 heart disease deaths and 20,000 heart attacks every year.