Expect them to play out under a marquee that reads Seasoned, Simple and Sensible. Here's a sneak preview, according to chefs, restaurateurs and industry analysts. If 1998 saw tentative wading into the depths of flavor, the new year is all about diving in headfirst. But the new road to flavor will pass through Spain and the Caribbean, as well as Brazil, Morocco and other countries close to the equator. The journey will spotlight bold, exotic ingredients such as cumin, saffron, smoked paprika and fiery peppers.
People travel more today than they ever have, whether it's for business or pleasure.
N.Y. Promotions at its Westin Hotels for 1999 include Brazilian and Indonesian fare as well as seafood. The growing global perspective may also explain the popularity of grazing and family-style eating, prevalent in so many other cultures. Small bites, indicative of tapas and dim sum, provide the opportunity to sample a full bazaar of new tastes. Expect the Asian pantry to expand with aged miso and aged soy sauces. The shelf will also make room for star anise, tamarind, kaffir lime, fish sauce and coconut.