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Oct 22, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Trendwatch: A look at what’s on our plate, in the glass and atop our wish list right now (Part 2)

April 7th 09:04am, 2016

040116_trendwatch2Turmeric

 

4. So Fresh and So Clean: We’ve had our eyes peeled for earthy, peppery turmeric, a rhizome or root-like stem that’s a relative of ginger, often found in Indian food. While we’re used to seeing turmeric in its powdered form, fresh turmeric is where it’s at. We’re seeing this antioxidant powerhouse root at newly opened Source Juicery in Edwardsville, in its Up Beet juice with beets, orange, carrot, apple, ginger and turmeric. It’s also found in Scratch Brewing Co.‘s Turmeric Braggot, a honey ale with a bright finish. Fresh turmeric was also spotted at Boundary, in a roasted leek and butternut squash curry. Local farmers are trying their hand at growing it, too: Gateway Garlic Urban Farm in St. Louis and River to River Farm in southern Illinois are both raising turmeric this year.

5. OK Poke: This cold, Hawaiian tuna dish is catching fire on the coasts and popping up here, too. Raw tuna is cut into chunks, then marinated in sauces like soy and ginger and served uncooked. Look for cool poke starters at the newly opened Boundary and both The Tavern Kitchen & Bar locations.

6. Romesco Renaissance: Romesco, a classic Spanish sauce made with almonds and red bell peppers, is traditionally served with seafood, but area chefs are slathering veggies with it, too. At Retreat Gastropub, the vibrant sauce adds brightness to Brussels sprouts, and it serves as a bed for bright roasted beets topped with pine nuts and cucumbers at Element. Over at The Preston, romesco sees its familiar fishy counterpoint (roasted bronzino here), but adds ancho chiles to the red bell peppers for a smokier take on the classic.

7. Torched: From trendy New Orleans watering holes like Compère Lapin to our hometown institutions, charred rosemary is the garnish of the moment. It made an appearance in the tequila-based Who is Dañejo Parseliti? at Randolfi’s, and it’s perched on The Muddled Pig’s namesake cocktail, which features an absinthe rinse and bacon-washed bourbon. You can also catch the torched branch stretched atop the Far and Away with apple-infused gin at Taste.

(Don’t miss Part 1 of Trendwatch here.)

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