Mario Batali predicts 2013 food and drink trends
January 4th, 2013
03:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

It’s the big question: What foods are going to top the 2013 hit list?

Earlier I had some ideas - namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots.

I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013. Super veggies, he says! Lesser known wine varietals!

Here’s what Mario Batali says people will be eating.

Wild line-caught fish from both lakes and oceans. Like walleye and perch.

Cruciferous vegetables, both raw and cooked. Crucifers are the crunchy vegetables like broccoli that are part of the cabbage family. Favorites: kohlrabi and beet greens.

Hand-made food in all forms. Skip all the processed foods in favor of non-processed tortillas, cakes, pasta, jams, breads, sausages and salumi.

DOC and DOCG stuff from all over Italy, products of proven quality made where they were first created. DOC and DOCG are Italian labels for food and wine from a specific region. Also American products that represent the place where they’re made, like La Quercia prosciutto from Iowa, Anson Mills cornmeal from South Carolina, and Vella Jack cheese from Sonoma.

Wine varietals outside of the big three (Cabernet Sauvignon, Pinot Noir and Chardonnay). Special favorites: Morellino di Scansano, Ciró and Nero d’Avola

More from Food & Wine:

Best Burgers in the U.S.

Top Food Trends to Try in 2013

2013 Cocktail Trends

Best Restaurants of the Year 2012

Super Bowl Recipes

© 2011 American Express Publishing Corporation. All rights reserved.

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Filed under: Celebrity Chefs • Content Partner • Food and Wine • Mario Batali • Sip • Spirits • Trends


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soundoff (23 Responses)
  1. Lecia Kriesel

    In areas which had access to coastal or tidal waters, 'fast food' would frequently include local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood would be cooked directly on the quay or close by.,'

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    May 5, 2013 at 11:58 pm | Reply
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    March 1, 2013 at 3:40 am | Reply
  3. Booger

    How sage of him... but tell me, will he still be stealing tips from his service staff? He got nailed in court for over 5 MILLION for doing this; then, again, more is never enough, especially if you don't get caught.

    January 25, 2013 at 1:30 am | Reply
  4. VirginiaMike

    I expect Mario Batali's vision to come true... In certain circles. We're at a strange place right now in America in that fine dining is becoming more cosmopolitan and inventive, thoughtful home cooks are becoming more sophisticated, and average Americans are eating worse and worse.

    January 9, 2013 at 7:42 am | Reply
  5. RainyDay

    Well, my 73 year old father is on the cutting edge, I guess. He fishes Lake Erie for perch and walleye – all he'll fish for. And he grows kohlarabi. Plus, he and my Mom can all their own veggies, sauces and jams. And my Mom bakes from scratch. So going back to old-timer basics is in!

    January 8, 2013 at 8:54 am | Reply
  6. Ted Wu, Los Angeles

    Besides that most of the food mentioned here don't appeal to me and, I think, to most people, I had another horrible thought:
    what if we start to look like him after we eat like him?

    January 8, 2013 at 8:16 am | Reply
    • Jackson

      Riiiiight, because that is how science works. If you and Mario eat the same foods, eventually you look alike.

      So, eat the same foods as Halle Berry and you'll grow a vag, right Einstein?

      January 8, 2013 at 11:06 am | Reply
    • clubschadenfreude

      well, count me happily as not "most people" if they are like you, Ted.

      January 8, 2013 at 11:18 am | Reply
  7. USA

    Hi Mario :-)

    January 7, 2013 at 7:04 pm | Reply
  8. Terrie

    Food trends. Give me a break. With Americans eating an obese diet how are you going to re invent food. People are going to eat what they want when they want and they don't give a hoot about what the chefs says really. there are only so much veggies out there, so much meat and so much spices. Your not going to introduce anything new to the general population

    January 7, 2013 at 4:10 pm | Reply
    • Owl

      That is the exact point of embracing change. To try and counter-act some of these cultural habits. Chefs lead the market but the market is also a reflection of what people are moving toward.. that is what makes it successful and not just blind direction. We need to re-teach ourselves how to eat real foods, some portions of this country are very interested in this. We have forgotten what real food even looks like, and most fast foods are frankly akin to drugs. There is a reason pepsi has a laboratory. There is a reason fast foods brand themselves off of particular nostalgic mystery smells. What you've expressed however, is the exact sort of all-or-nothing attitude that makes Americans subscribe to the same old dumb shit.

      January 13, 2013 at 7:42 pm | Reply
  9. empresstrudy

    It's really hard to take this guy seriously.

    January 7, 2013 at 3:07 pm | Reply
    • Jackson

      Easier to take him seriously than to take you seriously.

      January 8, 2013 at 11:07 am | Reply
  10. Bart Flaster

    How will we know if he's right?

    January 7, 2013 at 2:21 pm | Reply
  11. Eric Lecours

    OK, three out of five is not bad...artisan food and wine varieties other than the big three are not new trends. A couple corrections...DOC/G is for wine (DOP is for food) and Morellino di Scansano and Ciro are not varietals but appellation names.

    January 7, 2013 at 11:16 am | Reply
  12. M T Nest

    Perch, ez catch 'round here...if ya know where to drown your worms. Much ezier to go to Coral Gables in "Soggy Duck" for all you can eat perch pm, tho!

    January 4, 2013 at 3:45 pm | Reply
    • HarleyGirl

      Lol! I think I'm the only one who would understand that one!

      January 4, 2013 at 4:17 pm | Reply

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