Last January 8, 2014, the Sacramento Bee published an article that details the up and coming food trends local restaurateurs and gourmets believe will grow big in the months to come. Fine cuisine, like fashion, evolves to match the ever-changing palates of consumers everywhere, so it’s only natural that food adopts the latest trends. Notably, the article mentions a very interesting trend unique to the Sacramento region:
Farm-fresh eggs also can be locally sourced — which fits into Restaurant.com’s No. 2 trend, farm-to-fork dining. In its survey of member restaurants, 62 percent reported that they featured locally sourced produce in 2013.
“Sacramento is at the center of farm-to-fork (trends),” Krohn said. “But we’ll see that trend evolve in 2014 beyond local produce or locally sourced meat and dairy products to a farm fresh approach to preparing foods. It’s about minimal processing. We’ll see more food on restaurant tables that look like they could have been served on your grandmother’s table.”
Lately, there has been a lot of buzz regarding organic food, and it’s easy to see why. More and more people are becoming conscious of their diets and want to eat healthier food, and the city of Sacramento is leading in this trend. Unsurprisingly, some of the definitive best restaurants in Sacramento are those that place a high value on natural and fresh ingredients.
Perhaps one of the freshest and healthiest cuisines in the world is Japanese, with its strict standard for quality, presentation, and flavor, this shouldn’t come as a surprise. Raw seafood (in the form of sashimi or sushi) is central to Japanese cuisine and it needs to be as fresh as possible, so restaurants often source their catch from local fishermen. Popular Midtown Sacramento restaurants such as Mikuni serve only the finest seafood to their patrons, and it’s a treat that’s not to be missed.
(Source: No. 1 food trend for restaurants in 2014: Eggs, Sacramento Bee, January 8, 2014)