Foward Thinking
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Bill Poirier, chef, Sonsie
“The foremost thing that’s going to affect everything is the economy. Being economical is going to be trendy; watching your pennies is going to be in vogue in every segment of life, whether it’s someone affluent or an everyday Joe. I think a lot of people are already picking lighter things, like pizzas and pastas, and people are sharing entrées, too.
“Drinks are going to be bigger and better than ever because people tend to drink more in a bad economy. I have a feeling there’s going to be an implosion of all these crazy drinks — everyone has three or four ingredients with muddling or infused syrup [in them]. It was really awesome and trendy earlier this year; a lot of people are doing a really great job with it. But I think people will rather have a good beer or a classic-made gin martini.
“People are going to get crazy staying in, so they’re still going to go out [to eat]. They’re going to order less expensive items, but they will go out. Slow-cooked
food is going to be big; using cheaper cuts of meat, using shoulders, foods that involve more braising. People at home don’t really know how to braise, and I think a lot of chefs are going to go out of their way to give their expertise of cooking and knowledge of how to braise.”
