So what trends do local foodies expect to see in Indianapolis in the coming year?
The popular response to the question on social media sites can be summed up in two words.
Fans of the popular West Coast Tacos and Tacos Without Borders trucks want even more of the inexpensive, mobile fare.
Local chefs Becky Hostetter and John Garnier (whom folks may remember from the popular veggie-focused Essential Edibles cafe) recently launched a mobile food business dubbed Duos that features both vegetarian and meat entrees (check out www.duosindy.com).
Fat Sammies, another soon-to- appear food truck, will offer Sicilian-style sandwiches. Yet another, Groovy Guys Fries, will sell, well, french fries.
“Food trucks, for sure,” agreed local chef Thom England, culinary instructor at Ivy Tech Community College, when asked to pinpoint 2011 trends.
But he also predicted continued interest in local and artisanal food, a renewed focus among restaurateurs on charcuterie and classic desserts, even a growing emphasis on healthy omega-3s.
Chef Tony Hanslits, national dean at The Chef’s Academy, also noted the continuing interest in all things local and sustainable with his top trends of local meats, seafood and produce.
England also zeroed in on recent visits by TV food celebs such as Guy Fieri (“Diners, Drive-ins and Dives”) and Adam Richman (“Man vs. Food”).
“Look for national figures coming to see how Indy lives,” he said.