We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
What’s the next hot thing in hot things? Dale Talde, of NYC’s Talde and Pork Slope, thinks it’s a nasal-clearing blast from the past: wasabi. “You know how it jumped the shark and people started putting it in mashed potatoes? I think wasabi is going to make a comeback,” Talde says. “I think there’s going to be some homegrown wasabi, pickled wasabi stems, people using the leaves.”
He has a smart idea for kicking off the wasabi renaissance: “If you make a steak and you make chimichurri, drop a little wasabi oil in there.”