The Cayman Cookout, an annual culinary event at the Ritz-Carlton, Grand Cayman, showcased emerging food trends as top chefs gathered for cooking demonstrations, dinners, and social events. Signature ingredients highlighted included microgreens, noted for their flavor and home-growing potential, and Portuguese cuisine, which is gaining interest in the U.S. Chefs like Emeril Lagasse emphasized the need for greater recognition of Portuguese dishes, showcasing red wine-braised octopus among others. Overall, the event indicated a shift towards more diverse and health-conscious culinary options.
Emeril Lagasse pointed out that, despite its rich flavors and diversity, Portuguese cuisine is underrepresented in the U.S., making it a trend to watch this year.
Microgreens are celebrated not only for their aesthetic appeal but for their intense flavor and nutritional benefits, marking them as a versatile ingredient for home cooks.
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