An Inside Look at Sides

Side dishes are turning into a main focus for many operators. “They used to be one of those things you could ignore," said Kay Logsdon, editor-in-chief of The Food Channel. "They were just 'there.' But lately we've noticed that side dishes are a prominent part of the meal—to the point of overtaking the center-of-the-plate."

These are the top 10 side-dish trends reported by The Food Channel in conjunction with CultureWaves, Mintel International and the International Food Futurists.

1. Intentionally seasonal—Freshly picked or sourced seasonal vegetables and fruits are shining in side dishes.
2. Grow your own—Whether it’s a community garden, or produce from a Community Supported Agriculture program, gardens are growing as a source for sides.
3. A toast to roasted—Roasted is the new grilled; the new fried. It brings a depth of flavor to many side dishes.
4. You say potato—Healthier potato preparations and a greater number of sweet potato sides are showing up on menus.
5. Rice is nice—The new whole grain rice blends are shaking up the side of the plate with a large selection of new varieties.
6. The new American regional—It might be nostalgia, it might be the increase in domestic travel, but diners love to learn about a food’s heritage. Side dishes are full of great stories and regional influences.
7. Taking root—Root veggies are now available year-round and appreciated for their hearty flavor.
8. Ethnic side lines—Over the years, restaurants have embraced ethnic main dishes to the point of fully acclimating them into the American menu; now it’s time for sides.
9. The incredible shrinking protein—Chefs have pushed protein to the side by plating smaller portions. The result is the elevation of the side dish.
10. Color is hot—Consumers are learning that brightly colored fruits and vegetables are often the healthiest and appreciate seeing them liven up the plate.

Source: The Food Channel; November, 2010