Culinary and Cocktail Trends 2024 Culinary + Cocktail Trends

Get Inspired in the Kitchen and Behind the Bar - Here Are Our Favorite Trends to Watch

At Kimpton we pride ourselves on being at the forefront of heartfelt hospitality, made possible by a team of incredibly creative beverage and culinary professionals. We tapped into their expertise to identify the ingredients and menu offerings that will set the tone for what’s trending in 2024. From global salts and seacuterie boards to umami flavors and textured cocktails, keep an eye out for these trends on Kimpton restaurant and bar menus throughout the year.

2024 TRENDS TO WATCH FOR

CABBAGE COMEBACK

Cabbage Takes Cauliflower’s Crown

Recipes

At Kimpton, you’re always just steps away from loved-by-locals dining. Our restaurants pair market-fresh ingredients with creative sizzle for an experience that’s to dine for.

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SEACUTERIE STAYS

Tinned Fish & Conservas Takeover

SALT WITH A STORY

Salt Gets Unrefined

VEGETABLE HUG CONTINUES

Veggies Remain Center Stage

PASTRY IS BACK

Pastry Returns in New Ways

Over the Top Garnishes

The Garnish Goes All Out

TEXTURED COCKTAILS

Sipping with All the Senses

ANCIENT WINES

Wine Goes Old School

Bolivian Crush

A douglas fir brandy wash adds new umami flavor and a seasonal twist

Charred Green Cabbage

Aromatic, smoky, and slightly tangy take by Chef Charbel Hayek of Ladyhawk

Delayed AF

Texture trips the sense in this effervescent, earthy, and sparkly cocktail

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Cabbage will be showcased in a multitude of ways on menus including charred, fermented, roasted, braised, and even caramelized.

Tinned fish took over in 2023. Look out for more unique conservas on charcuterie boards as well as dedicated ‘seacuterie’ boards.

Chefs will get creative with confections due to a rise in Asian and French influences as well as sweet and savory combinations featuring natural sugars.

Interest in plant-based meat substitutes wanes while dishes focused around seasonal, organic, and local veggies continue to gain in popularity.

Expect to see a noticeable shift to unrefined salts that add unique flavor and are sourced from global producers with a rich history.

These wine regions have been around a long, long time, and we think they are overdue for the spotlight. Take notice of wines on the menu from countries where production long preceded that of the Old World.

Dynamic color and sensory ingredients will be found in drinks on bar menus to add texture and visual appeal to the liquid base.

From snap peas to using 3D printers, simple garnishes will evolve to elaborate final flourishes that completely transform a cocktail.

Bolivian Crush

A douglas fir brandy wash adds new umami flavor and a seasonal twist.

Ingredients

1.5oz Singani 63 .5 oz Orange juice 2-3 Kumquats Top w/ Ginger beer

Directions

1. Combine all ingredients except the ginger beer in the cocktail glass 2. Muddle the Kumquats lightly 3. Add ice 4. Top with ginger beer 5. Garnish and serve

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Garnish: Kumquat slices & Lemon Thyme Glassware: Rocks Glass Ice: Cubes or Crushed Flavor Profile: Citrusy, floral, and a little kick of ginger

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Click on a recipe to learn how you can bring these trends to life in the kitchen and on the plate.

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CULINARY TRENDS

cocktail TRENDS

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2024 CULINARY & COCKTAIL

TREND FORECAST

For more trends we are seeing in 2024 read our blog

Unique Latin American Spirits

Latin American Spirits Stand-In for a Refreshing Surprise

While tequila, gin and bourbon continue to shine on menus, 2024 will see the rise of Latin American spirits and liquors served within craft cocktails or enjoyed on the rocks.

NATURAL DYNAMIC COLOR

Cocktail Colors Go au Natural

Straight from the garden, these plants provide naturally occurring colors that add visual appeal you can feel good about enjoying.

How to Host Your Own Garden Party

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Summer Wines and Cocktails We Love

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Trends for 2024

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Caraflex, Conehead, Napa, Red, Savoy

Aguardiente, Singani Cocuy, Bacanora

Asin Tibuok, Black Hawaiian, Kala Namak, Persian Blue

Popping Boba, High Carbonation, Heavy Foam

Spanish Sardines, Maine Eel, Washington Oysters

Beet Powder, Indigo Flowers, Pink Pataya, Lilac Taro

Georgia, Lebanon, Cyprus, Greece

Dehydrated & Flaming Fruit, Floral Bouquets, Confectionaries

Preheat the oven at 400 F. Wrap the whole green cabbage with aluminum foil and roast in the oven for 40 minutes. After 40 minutes, cool down the cabbage in the fridge for 1 hour. Slice the roasted cabbage into 1 inch thick lengthwise and set aside for later use. Save the leftover cabbage for the cabbage tarator. For the cabbage tarator, using a large sauté pan, char the leftover cabbage over high heat until it’s almost burnt. In a separate small pot, sweat the sliced onion with oil over medium high heat for 2 minutes then add the charred cabbage, ground cumin and cook for another 2 minutes. Add the filtered water, pomegranate molasses, honey, tahini paste, salt and cook for 20 minutes until the liquid has evaporated. Transfer the mixture into a blender and blend well till smooth. For the pickle red onions, add the vinegar, water, sugar, salt and bring it up to boil. Cool down and add to the sliced onion and set aside for 2 hours before use. Using a small mixing bowl, mix the dry Zaatar and oil together. Heat up a large sauté pan over high heat and sear the roasted cabbage with some oil on both sides till dark brown color. Place the seared cabbage in a plate and drizzle some cabbage tarator on top, followed by light drizzle of Zaatar and finish with some pickled onion and fresh chervil.

Preparation

Cabbage tarator: 25 g blend oil 200 g yellow onions, sliced 500 g sliced charred cabbage 3 g ground cumin 250 g filtered water 50 g pomegranate molasses 23 g honey 45 g tahini paste 4 g kosher salt Zaatar mix: 30 g dry Zaatar mix 30 g olive oil

1 whole green cabbage 100 g Pickled red onion 120 g Cabbage tarator 60 g Zaatar mix 5 g fresh chervil Pickled red onions: 150 g red onion sliced 250 g red wine vinegar 35 g white vinegar 60 g filtered water 50 g granulated sugar 3 g kosher salt

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Ingredients

Aromatic, smoky, and slightly tangy take by Chef Charbel Hayek of Ladyhawk

Charred Green Cabbage

1. Combine all ingredients in a shaker tin 2. Add ice and shake vigorously 3. Fine strain into a highball glass over fresh ice 4. Garnish and serve

Directions

Garnish: Orange Slices or Grapefruit Slice Glassware: Highball Ice: Small Cubes Flavor Profile: Herbaceous, Tart, and Refreshing

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2oz Lyre’s Italian Spritz 1oz Simply Grapefruit Juice .5 oz Lime Juice .5 oz Simple Syrup

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Ingredients

Texture trips the sense in this effervescent, earthy, and sparkly cocktail.

Delayed AF

Burmani, Ceylon, Cassia, Royal

Spanish Sardines, Maine Eel, Washington Oysters

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Directions

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Ingredients

Carrot Mochi, Chocolate Smoked-Salt Croissants, Date/Beet/Coconut Sugars

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UNIQUE LATIN AMERICAN SPIRITS

Latin American Spirits Stand-In for a Refreshing Surprise

Corn, Berries, Tomatoes, Okra

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