Past and Future Food Trends

By Tony Foreman,

Published November 6, 2017 at 3:24 PM EST

Artisanal. Local. Free Range. Small Batch. Our markets get saturated with these buzz words. Some of these trends reflect the smart progress we’ve made with our foods and some are just that, trends. Tony and Chef Cindy take a look at trends past and present as well as some predictions for the future - and how we should not always be concerned with what’s new as much as what’s good.

Tags

Tony Foreman

Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.

See stories by Tony Foreman

Cindy Wolf

Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.

See stories by Cindy Wolf