3 chefs from the NYC Wine & Food Festival predict the next culinary trends

These chefs don’t need to read tea leaves to predict the next food trends.

Food Network star Jeff Mauro and two Big Apple restaurant owners Diana Tandia and Suchanan Aksornnan are among the attendees at next week’s New York City Wine & Food Festival – and they share what foodies can get expect to taste there and at their favorite hotspots in the coming months.

Starting next Thursday, the 15th edition of this delicious four-day gathering will bring together 400 food experts – including celebrity chefs, culinary personalities, up-and-coming mixologists, as well as wine and spirits producers – for an epicurean celebration. epic designed to feed customers’ stomachs and awaken their senses.

Before the culinary festivities, three participating chefs gave the Daily News a taste of the latest trends in the culinary world.

Jeff Mauro, co-host of Food Network’s “The Kitchen” and owner of MauroProvisions

“The first thing you’ll see across the country for the first time is our Chicago food trends,” said the Chicago-born, Emmy-nominated chef. “And it’s because of the popularity of the FX show, ‘The Bear,’ which really introduced the nation to the wonder of Chicago’s Italian beef sandwich in the giardiniera.”

The 44-year-old ‘The Kitchen’ co-host burst onto the food scene after winning the seventh season of ‘Food Network Star’ in 2011 – after which he became the host of his own show, titled “Sandwich King”.

Mauro, who likes to keep his creations “always simple: meat, cheese, bread, a little sauce, maybe a little something crunchy”, has noticed the growing popularity of Italian beef on bread, the quintessential sandwich from Chicago.

The sandwich is usually made up of thinly sliced ​​seasoned roast beef on a long French roll, garnished with peppers and giardiniera, a mixture of pickled vegetables.

“It went from nobody knowing what it was” to “people now looking for it everywhere,” he said. “I mean, not just in Arizona and Florida, where you see a lot of Chicago transplants, but across the country – which: A) it’s good for business, but B) it’s such a sandwich underrated who finally gets his due.”

(Chef Jeff Mauro and the entire cast of “The Kitchen” join Elvis Duran and the Z100 Morning Show to host Tacos and tequilas after darka fiesta with Mexican flavors at Pier 86 on October 15. Doors open at 7 p.m. $185/$235)

Chief Bao Bao

Chef Bao Bao, owner and executive chef of Baoburg in Greenpoint, Brooklyn

Suchanan Aksornnan, the Asian fusion star better known as Chef Bao Bao, noticed the appearance of hibiscus in culinary creations. The beautiful bright flower, which saw a 24% increase in menu offerings in the United States between 2018 and 2021, is also a favorite with loyal Baoburg customers.

The “hibiscus flower”, a drink created by the Thai-born chef, is a mouth-watering combination of mezcal, tequila, chipotle, blackcurrant, lime, tajin and hibiscus, the “famous Asian flower dehydrated and [that] I make a syrup out of it,” she says.

Bao Bao’s special ingredient is rich in vitamin C and adds a distinctive sweet and sour flavor to the drink, she said, adding that it “also gives it a really nice red color.”

The 35-year-old food entrepreneur – who was once listed by Zagat as one of the city’s “30 Under 30” culinary rising stars – has also noticed a seasonal trend at her restaurant. “Because of [cooler] time, people crave soups and also hot and spicy dishes,” she said.

The most popular dish at his restaurant – which serves Southeast Asian street-style comfort food – is Khai Soi, a thick ramen noodle soup served in a yellow curry broth and duck leg confit, tradition from his home province of Chiang Rai in northern Thailand. , known for bringing a bit of heat to the kitchen, said Bao Bao.

“But not super spicy, compared to [Thai] south,” where they like “extremely spicy” things, she added. “We’re about medium-sized spicy.”

(Chef Bao Bao brings his Thai and Vietnamese flavors to Taste of Asia, the Asian food festival celebration hosted by Food Network star chef Jet Tila. Enjoy delicious Asian specialties while working out at the newly opened Hard Rock Hotel New York in Times Square. Oct. 14 from 9 p.m. to 11 p.m. $150)

Chef Diana Tandia, Berber street food
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Diana Tandia, chef and owner of Berber Street Food in West Village, Manhattan

The recent spike in interest in plant-based foods signals Chef Diana Tandia that we are “returning to our roots”.

The chef, born in Mauritania in northwest Africa, grew up watching loved ones cook food from scratch. She now owns a small, popular restaurant on Carmine St., where she showcases different cuisines from her native region, “with a touch of French and Asian influence” that dates back to her time working in the food industry in New York. Town.

“Africa is the homeland, where we have been vegan for many years [and] the meat was reserved for the people who colonized us,” she said. “But right now, seeing the vegan trend, moringa, djolof rice (African broken rice cooked in an earthy spicy tomato sauce) – it’s really happening because of African food.”

The 43-year-old chef, who opened her own restaurant in 2018 after working at top New York restaurants such as Daniel Boloud’s Daniel and the Gramercy Tavern, is now famous for her take on street food from Nigeria, Senegal , Morocco and neighboring countries. nations.

“A lot of people think that when they talk about street food they mean something cheap. [but] it has nothing to do with cheapness,” she said. “It’s just people who don’t have a lot of money. They wake up with hope. And they go to bed with hope. And all they show is love through their food.

(Chef Diana Tandia showcases her African fusion cuisine alongside 25 spirit brands who will showcase their favorite creations at a late-night cocktail and disco party. Disco and drinks: an evening of classic cocktails, at Center415 in Midtown Manhattan, will host Spritz Society founder Ben Soffer. Oct. 14 from 10 p.m. to 12:30 a.m. $99)

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