Culinary trends come and go. Some have more influence than others (e.g. kale), and some are Instagram-born trends (e.g. smoothie bowls).
When it comes to menu creation, it can be beneficial to turn a blind eye to fleeting hashtags and recurring food blog ingredients. “We don’t consider trends much unless it shows us a way of looking at what we do,” said Justin Carlisle, Ardent chef/owner.
Six-time James Beard Award nominee Carlisle notes the use of koji as a trend that’s made its way into his kitchen, and non-edible garnishes as one that won’t.