2013 Food Trends: Our top predictions for the New Year

Here are our top food, wine and beer trends for the new year and where to find them in our Sierra foothills:

1. ARTISAN FOOD
Hand-crafted food sales are booming. Food lovers crave artisan cheese, crusty bread and dry-cured meats. New laws, such as California’s Homemade Food Act, will spur further growth.
• Smokey Ridge Charcuterie
Artisan sausages (try the British-style bangers) and specialty meats, including slab bacon and duck confit.
Placerville
• Shaft’s Cheese
Artisan blue cheese. We like “Ellie’s Vintage 2-Year Reserve.” Smooth and creamy.
Roseville ShaftsCheese.com
• The Baker and the Cakemaker
Artisan bread and pastries using organic flours, grains and nuts.
Auburn TheBakerandtheCakemaker.com
•Marshall’s Pasties
Comfort food “to go.” Authentic and made from scratch with fresh ingredients.
530-272-2844, Grass Valley

2. CHEF COLLABORATIONS
Chefs, restaurateurs, farmers, winemakers, beermakers and others are teaming up to offer exciting, new experiences for food and wine enthusiasts.

3. BLENDED WINES
Most people think of wines in terms of grape varieties, such as Chardonnay, Cabernet Sauvignon or Merlot. But blended wines are becoming more popular.
•Avanguardia Wines
The home of non-traditional blended wine. Try the boldest red, Ampio, with a slow-cooked winter dish.
Nevada City AvanguardiaWines.com
• Montoliva Vineyard & Winery
Ebullient Winemaker Mark Henry crafts Tuscan-inspired wines. Sierra Bella,a super-Tuscan blend, won best of class in the 2012 San Francisco Chronicle Wine Competition.
Chicago Park Montoliva.com
• Solune Winegrowers
We regularly enjoy Solune’s Titan blends, showing the prowess of Owner-Winemaker Jacques Mercier. Titan XIV is a blend of Barbera and Petite Sirah.
Grass Valley SoluneWinery.com
Most Sierra Vinters’ wineries make interesting blended wines.
Visit SierraVintners.com

4. LOCALLY SOURCED FOOD
Food from local farms is becoming more plentiful. Farmers markets are extending their seasons, and weekly “veggies in a box” orders are becoming more popular.
• Nevada County Free Range Beef
Local, grass fed and grass finished beef. You can order it by the eighth, quarter, half or whole animal. Or you can buy it at BriarPatch Co-op.
NevadaCountyFreeRangeBeef.com

• BriarPatch Co-op
Fresh, local produce, meat and seafood. Organic food and groceries. Fresh, ready-to-eat deli meals. Choice wines from local wineries and craft
beers.
Grass Valley BriarPatch.coop

5. CRAFT COCKTAILS
Mixologists are creating cocktails made from fresh-squeezed juices and other fresh ingredients. The drinks pair with the meal, and custom glass-
ware is “de rigueur.”
• Maria’s Mexican Restaurant
A spectacular circular bar that offers top-shelf margaritas and other cocktails. Watch sports on flat-screen TVs.
Grass Valley MariasGrassValley.com
• Kane’s
Fresh-squeezed grapefruit juice and Bombay Sapphire gin in your Greyhound cocktail.
Grass Valley KanesRestaurant.com
•Monkey Cat
Cosmopolitans, Lemon Drops, Appletini and melon martinis at a Palapa bar.
Auburn MonkeyCat.com
•Tofanelli’s
A classic Gold Rush-era bar. The best Lemon Drops in town (made with a whole lemon). Fresh-squeezed OJ in your Mimosa.
Grass Valley Tofanellis.com

6. CRAFT BEERS
The craft beer business will continue to boom, and you’ll see more collaboration too.
• Matteo’s Public
Owner Matt Margulies is a “beer geek.” His regulars include craft-brew legend Tom Dalldorf, publisher of Celebrator Beer News. Sample a flight of beer.
Nevada City MatteosPublic.com
•Smiley Guys SmokeHouse
About 18 craft brews, all on tap, including one called Kilt Lifter.
Grass Valley SmileyGuysSmokeHouse.com

7. SMOKED FOODS
More smoked food, from Tri-Tip to pulled pork to fish to Applewood-smoked bacon. One chef calls it “the ephemeral magical invisible spice.”
•Smiley Guys SmokeHouse
Slow-cooked, natural meat, including Tri-Tip, chicken or pulled pork sandwiches. Marinated and slow-smoked Tempeh for vegetarians. Pork spare ribs. Dart boards and a pool table for entertainment.
Grass Valley SmileyGuysSmokeHouse.com
• Gold Rush Burgers & BBQ
Specialties include smoked prime rib, smoked salmon and BBQ ribs. Beer on tap. Flat-screen TVs. Eat, drink and watch a ballgame.
Grass Valley GoldRushBurgers BBQ
• Smokey’s Kitchen
Smoked St. Louis pork ribs and beef back ribs; BBQ chicken; pulled pork; and smoked links. We like the smoked links for breakfast.
Truckee SmokeysKitchen.com

8. HEALTHFUL CHILDRENS’ MEALS
More natural foods and fewer fried foods, including school lunches. Some schools are using locally sourced food.
• Ike’s Quarter Cafe
A creative child’s menu. A “mini-fritatta” with meat, veggie or cheese; a PB&J sandwich with organic peanut butter and house-made jam; and “Jezra’s Favorite”—ham, tomato, white cheddar and remoulade on a toasted bun.
Nevada City IkesQuarterCafe.com
•Matteo’s Public
A “half pints” menu, including a “Cup O Seasonal Fruit”.
Nevada City MatteosPublic.com
•BriarPatch Deli
“Turkey Trot” is turkey, cheddar and mayo on multigrain bread.
Grass Valley BriarPatch.coop

9. VEGETARIAN, VEGAN AND GLUTEN-FREE
More Americans are eating vegetarian and gluten-free foods, ranging from pizza, pasta and cookies to bread, cereals and rice.
•Summer Thymes Bakery & Deli
Made-to-order veggie breakfasts and sandwiches. Gluten-free breads, muffins, cookies, sandwiches and enchiladas.
Grass Valley SummerThymes.com
•Ike’s Quarter Cafe
Veggie dishes include burgers, Jambalaya and Muffuleta. Gluten-free French toast, waffles, buckwheat bread and buns.
Nevada City IkesQuarterCafe.com
•BriarPatch Co-op
The “Patch” has a variety of vegetarian, vegan and raw dishes. Carries 200 gluten-free and wheat-free foods.
Grass Valley BriarPatch.coop

10. PINNING PICTURES ONLINE OF WHAT WE’D EAT
Social media is surging. More of us are turning to “Pinterest” to pin pictures of what we’d like to eat or drink

(photos: Earthly Delights; wine bottles by Kial James; Monkey Cat; Ike’s Quarter Cafe)

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