What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors and pig farmers.
And while their insights and opinions are all over the map, one thing is clear: Denver's culinary scene is definitely going to be a conversation piece next year, both at home and across the country. Trend lists are like Twitter accounts: Just about everyone has one. But no one has a list as comprehensive as this...
Keeping reading for our final batch of predictions from local tastemakers.
See also: - Trends without end, round one: Simplicity, local greens and pot (maybe) - Trends without end, round two: Beer, beer cocktails and the whole beast - Trends without end, round three: Vegetables, spice and Scandinavia - Trends without end, round four: Bread, breed and Twitter fatique - Trends without end, round five: Pickling, pop-ups and moving beyond buzzwords - Trends without end, round six: liquid assets, flesh and fine-dining elitism
