January 2011 Food Trends: Foodie Courts, Fusion Fun, Fruit Fantasy
Food megacomplexes with artisanal shopping and restaurants are proliferating. At Seattle's Melrose Market, visitors can have the Persian chicken stew flavored with pomegranate and walnut from chef Matthew Dillon's Sitka & Spruce, buy provisions like yogurt or pickles at Sitka's larder and purchase charcuterie to take home at Rain Shadow Meats next door.
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés. His new Vegas spot, China Poblano, with dishes like Asian duck tacos, shows how more and more chefs are combining seemingly unrelated cuisines.
FarmVille, the Internet craze, has 30 million users. New to the game is frozen-fruit giant Cascadian Farms, which gives players the chance to "plant" organic fruit. Inspired, F&W's Grace Parisi flavors sweet rolls with frozen raspberries and streusel cake with frozen peaches.