More Plant-Based Menus in 2020

plant-based menus
Vegan and locally grown are two top F&B tends.

Kimpton’s Culinary & Cocktails Trend Forecast for 2020 predicts that adventurous, healthy ingredients and plant-based menus will rise to the top, and lower-alcohol drinks will be in high demand as dietary and lifestyle preferences continue to shift towards more healthful choices.

Plant-based menus are coming to a meeting near you. “Diners continue to be more educated, mindful and globally connected than ever before,” said Scott Gingerich, senior vice president of Kimpton’s more than 75 restaurants and bars. “This 2020 F&B Trends forecast has been able to pinpoint cult classics, such as last year’s Aperol Frosé, and to predict the next big thing in flavors and ingredients, like black garlic, s’chug and nutritional yeast for 2020.”

Here are some highlights of Kimpton’s trends forecast to keep on your radar when planning for next year’s meetings:

Plant-based

More plant-based takes on traditional meat dishes will predominate, including tartare, burgers and jerky and chips made from vegetables like eggplant, carrots, mushrooms and sweet potatoes. Chefs will also be blending more vegetables into pasta, pizza, breads and sauces.

Locally inspired

Local collaborations, including partnerships with artists, distillers, farmers, purveyors and community members, will flourish.

Vegan everything

Vegan desserts, such as and vegan chocolate peanut butter cheesecake and lemon tarts made with cashews and coconut, will be trending.

Levantine cuisine

Levantine cuisine, including Israeli, Turkish and Lebanese, will be the most influential style for menus in 2020. Cross-cultural fusions, such as Mexican and Southeast Asian or American South and Japanese, will also be popular.

Creative cocktails

Spritzes will reign supreme, and Mezcal will dominate as the spirit of choice. Trending cocktail ingredients include grilled, roasted and fire-blasted fruits, as well as tea-infused spirits and syrups.

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