EDINA, Minn. - The weather may be starting to cool, but life around the kitchen table is as warm as ever. We thought it would be a great time of year to talk about what the trends are in food, cooking, and classes. The folks at Cooks of Crocus Hill always are a great resource for us, owner Karl Benson and his staff had many trends to share but we boiled it down to three.
For years and years, every cookware manufacturer wanted to sell sets of their product; 3 piece, 5 piece, 7 piece, 12 piece - the more the merrier! Well, the Great Recession of 2008 put a whole new spin on manufacturers plans. Belinda's philosophy of "buy the right pan for the job" has certainly become the catch phrase for the industry. Many of the best cookware manufacturers have committed to putting marketing and promotional energy into the pan for the job - and at incredible savings. $99 bucks - it's the hot number this holiday season!
Check out their website for specific deals.
Maxmillian Reidel started the hottest trend in wine when he introduced the idea of a specially designed wine glass for every varietal and region. Yup, your chardonnay from California benefits from it's own glass, and, it's different from the glass you would use for an un-oaked chardonnay from France.
Today, local craft brewing is hot and the glass trend has expanded to include beer. To maximize your craft beer experience, you need a glass designed to enhance your enjoyment of a Belgian style ale or lemon-y Weiss beer. Schott Zwiesel has the glass for your favorite craft beers.
Know your farmer. Local and sustainable agriculture is not only important, it's all the rage. Five years ago, if we asked you to name your favorite breed of pig, you would have looked at us like we were from Mars. Today, you can tell us that your favorite pig is 100% Berkshire and it's pasture fed, rotationally grazed and you have 115 pounds of it in your freezer.
Cooking classes are always popular, but to be on the cutting edge, you'll want to start with a side of Berkshire or a few ducks or a few whole salmon and do the cutting yourself!
(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)