The Plate Project: Thinkers

What We'll Be Eating in 35 Years: F&W asked some of the most original thinkers we know to sketch out their predictions o...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 1 of 15
  • < back

1978, 2013, 2048: Evolution of a Steak Dinner

by Dan Barber, Chef
“These three plates are meant to show the evolution of a steak dinner, except, until now, it really hasn’t evolved that much. Today, a steak dinner looks pretty much identical to how it did 35 years ago; the steak may be grass-fed, and the vegetables may be local and organic, but it’s the same idea. For the future, I think the whole paradigm of the plate will shift, with vegetables (and grains) taking center stage. Meat will appear more creatively; sauce making (and the saucier) will return to prominence. Carrot steaks are one answer, but in the end the plate of the future will be more in tune with what nature can provide, and it will be delicious.”

More ∨
You might also like