Fried rice for breakfast? Move over cronut, here are the most out-of-the-box St. Louis food trends | St. Louis Public Radio

Fried rice for breakfast? Move over cronut, here are the most out-of-the-box St. Louis food trends

Aug 19, 2016

Remember when the cronut was a thing … you know, the croissant-doughnut pastry hybrid?

Well, move over cronut and hello sambal, raclette and fried rice for breakfast! Those are just a few of the latest out-of-the-box food trends that have made their way to the St. Louis area.

Here to help explain these trends for this month’s edition of Sound Bites on St. Louis on the Air was Catherine Klene and Meera Nagarajan, the managing editor and art director, respectively, for Sauce Magazine.

“St. Louis is definitely trending when it comes to, particularly, the drink scene,” Klene told St. Louis on the Air host Don Marsh. “Our cocktail programs are nationally recognized as are our beer and brewing scene.”

And, lest we not forget food trends, Nagarajan said St. Louis has a lot of creative people who are doing interesting things. “Other people do take notice,” she said.

Here are the trends we discussed:

Raclette: It’s a funky, nutty Swiss-French cow’s milk cheese.

Sambal: Described as a cousin to Sriracha, sambal is a spicy Southeast Asian chili paste.

Breakfast fried rice: Rice is a staple of many cultures but this American-Asian fusion pairs fried rice with eggs and a breakfast meat.

¡Poz-olé!: A traditional rich and long-simmering Mexican pork soup that has made its way into several area restaurants, although it has been offered for years at some Mexican restaurants, particularly on the weekends.

Weird ice creams: Flavors such as tahini, black sesame, burnt toast and Concord grape jelly are sidling up to traditional vanilla and chocolate flavors. After all, St. Louis can claim responsibility to popularizing the ice cream cone.

Krispies treats: We know the childhood classic but this new trend puts imagination into what marshmallows can hold together, like Cheetos instead of cereal, Oreos and Cap’n Crunch.

Neon signs: The luminous signs have long been a staple in the food and beverage industries but the signs are lighting a number of restaurants around town as a fun design element. Check out the neon sign behind the bar at Olive & Oak, inside Friendship Brewing Co. and at Vista Ramen.

Spritz cocktails: These low ABV cocktails traditionally made with bitter liqueur, wine and soda are bubbling up around town.

For more, check out part 1 and part 2 of Sauce Magazine’s latest Trendwatch.

St. Louis on the Air brings you the stories of St. Louis and the people who live, work and create in our region. St. Louis on the Air host Don Marsh and producers Mary Edwards, Alex Heuer and Kelly Moffitt give you the information you need to make informed decisions and stay in touch with our diverse and vibrant St. Louis region.