‘225 Dine:’ Baton Rouge chefs talk 2019 food trends

    What are the next big things on tap for the Baton Rouge culinary scene? 225 did some research and spoke to chefs around the Capital City to figure out what food trends are likely to roll into Baton Rouge in 2019. Here’s what they found:

    • Bye, carbs. Hello, veggies. More restaurants will be swapping traditional starches for veggies, according to the The National Restaurant Association. Whether it’s dietary restrictions or personal choices, chefs and diners alike are starting to favor guilt-free alternatives to pasta and bread. Don’t expect this craze to slow anytime soon.
    • Tea will reign supreme. “2019 will be the year of tea,” predicts Austin Wong, chef at Chow Main. And it’s not just loose-leaf tea—although you can get plenty of that around town, too. Think fun, colorful grab-and-go teas from local shops.
    • Breakfast goes global. Ethnic flavors have become more common around town for lunch and dinner, between new international restaurants opening up and older businesses offering inventive fusions of flavors. And according to The National Restaurant Association, that trend is spreading to breakfast.
    • Asian-inspired flavors are hot. “I think that Asian-Louisiana food is going to be huge,” says Scott Varnedoe, chef at Juban’s. Marcello’s chef Kevin Anderson agrees, pinpointing Asian barbecue as the leader in the 2019 trend.

    Read the full story about 2019 food trends, and subscribe to the free 225 Dine e-newsletter to get your fill of Baton Rouge culinary and events news each week.

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