Five Top Food Trends in the First State

Carpaccio from Snuff Mill in North Wilmington.

At this time of year, editors often want a roundup story that focuses on food trends for 2023. Delaware is not New York, of course, so we might be behind the times in some areas. But we're on the cutting edge in others. Here are five trending items I've noticed.

1. Raw foods

Sushi is no longer the only raw item on today's menus. In the June issue of Out & About magazine, I wrote about the popularity of ceviche, crudo and poke. Though different, they share similar characteristics, Robert Lhulier of Snuff Mill Restaurant, Butchery and Wine Bar told me.

"One common denominator in raw dishes is acid, fat and salt," he said. "In crudo, that's extra-virgin olive oil, lemon and sea salt. In sashimi, it's soy, sesame oil and lime. In ceviche, it can be citrus juice, avocado and a crispy salty garnish, such as corn chips or corn nuts."

The falafel platter at Aroma in Rehoboth.

2. Falafel

This Middle Eastern specialty has taken its time to gain footing in Delaware. But now several restaurats offer the golden orbs made with chickpeas or fava beans. I recently wrote about them for a story on Delaware Live, a news site.

Falafel can come as a sandwich or part of an appetizer platter. My go-to falafale spots include Aroma and Kabab Falafel Addiction, both in Rehoboth Beach. You can a also find them at Home Grown Cafe in Newark. (I have not tried them at Home Grown — yet!)

3. Bowls

I wrote two stories on bowl meals this year. One was for Out & About; the other was for Delaware Beach Life. Upstate or downstate, bowls are popular for breakfast and lunch. And although trendy, they've been around for some time. Consider that ramen, pho and many rice-based dishes are bowls.

4. Charcuterie

Technically speaking, charcuterie is a branch of French cooking focused on preserving meats. Picture sausage, pate and terrines. But in America, a charctuerie is a melange of meat, cheese, fruit, sweets, pickled goods and crackers or bread.

I wrote a story for Out & About, which you can read by clicking here. I also interviewed the founder of First State Charcuterie, which will deliver these beautiful boards to your house. Owner Jenna Bullock provided Delaware Beach Life with a recipe that you can make at home. Practice makes perfect when it comes to developing an artistic eye.

5. Stunt Food

Remember I told you that editors like stories on trends? I just finished one for Delaware Beach Life. I learned that social media has led to the creation of colossal burgers and enormous Bloody Mary drinks that will inspire diners to whip out their phones. One example is the Ono Burger at Nalu Surf Bar & Grill. The burger has an egg, lettuce and tomato — nothing unusual there. But it's all served between two grilled cheese sandwiches.

I discovered more trends for this story, some of which I'll discuss in upcoming posts. Happy eating!

The Ono Burger at Nalu.