Alaska might not be heralded as a food destination, but 2014 has been an exciting year of growth for us. We still have an unhealthy obsession with big food chains like Olive Garden, but we've also seen an explosion of farmers markets across the state. Cold brew coffee is here to stay, and kale has officially gone mainstream (and by mainstream, we mean sold in bulk at Costco.) What trends are in store for the 49th state in 2015? Will the cronut ever make its debut in the land of the midnight sun? Here are a few predictions.
DIY fermentation
This most beloved chemical process will finally have its moment of glory. Many of your favorite store-bought foods are fermented, including bread, cheese, wine, beer, salami, soy sauce and yogurt. I'll put kimchi, a spicy fermented Korean cabbage, or sauerkraut, the German equivalent, on just about anything. Make it your new year's resolution to try home fermentation. Get your foodie friend or relative a copy of Sandor Katz's "The Art of Fermentation" for DIY inspiration and score major points.
House-made charcuterie
Think salami and prosciutto. Though it's still relatively new to the restaurant scene, you can expect to see even more locally sourced and house-cured meat on menus next year. Chefs are using this technique to explore the art and science of preserving and curing meats. From charcuterie tastings at Turkey Red in Palmer to pork jowls at Torchon Bistro and a curing pig displayed at the front entrance of Crush, this trend is just getting started. Meet your meat.
Buying a share of local meat/seafood
Why go spend money at a restaurant when you can make it at home? Options are popping up to buy "shares" or a portion of a cow or pig. Splitting a quarter or half of a humanely raised animal and filling your freezer with beef or pork is a great option for both meal planning and budgeting. Expect to see "brokers" start advertising their services to connect farmers with consumers for this.
Craft cocktails
Specialty craft cocktail bars are all over the Lower 48, and you can expect to see them head north soon. You'll see bartenders using house-made syrups and small-batch bitters and chiseling ice cubes behind the counter (seriously.) The process focuses on flavor, high-quality ingredients and taking the time to make each drink with some good old TLC. I'll cheers to that.
Monthly food clubs
Subscriptions will be hot next year, with more local businesses offering club memberships where you get something once a month. In Anchorage, Fromagio's has a cheese of the month club, Crush has a wine of the month club and La Bodega has a beer of the month club. Talkeetna's Flying Squirrel Bakery has started a similar model that delivers bread and sweets to its members. Also still on the rise are community-supported agriculture programs, which give you a weekly box of fresh vegetables straight from the farm, and community-supported fishery programs for wild-caught Alaska seafood.
Foraging
Foraging, a time-honored tradition in Alaska Native cultures, is an important part of a subsistence lifestyle and diet. Many Alaskans rely on wild plants for traditional foods and medicines. In 2015, for better or worse, learning edible plant identification will become more mainstream and we will start to see wild foods appear on restaurant menus at a premium -- watch for fiddlehead ferns, spruce-tip infused sauces and cocktails, sea asparagus and boletes.
Ramen
The MSG-laden foam cups of our childhoods are being replaced with huge, flavorful bowls of noodles, kimchi, dumplings and fresh herbs. This Japanese comfort food is set to spread across Alaska this year. For those of us who are used to ramen broth tasting like those little silver packets of "flavor," you're in for a treat because "ramen houses" usually prepare their broth long before it reaches your table. Like many traditional cultures around the world, many will prepare a bone broth rich in nutrition and protein. (You can also make your own ramen at home). Get ready to start slurping.
Gelato
Yes, please! Gelato is the Italian word for ice cream, but it's different from what we North Americans call by the same name. It has the same custard base as ice cream, but a higher proportion of milk and usually no eggs at all. It's churned much more slowly, which incorporates less air and results in a denser and silkier product than ice cream. With a lower percentage of fat than ice cream, it's easier to highlight complex or fresh flavors like backyard raspberries or salted butter pecan. Look for gelatorias inside coffee shops and replacing ice cream on menus.
Gluten-free options
It's still hard to avoid gluten (most commonly found in wheat) if you are eating out. But fear not, gluten-free friends. Your time is coming. Bakeries are beginning to have gluten-free options, grocery stores are carrying more gluten-free pastas and pancake mixes and different types of flours. And here's the real up-and-coming trend: We are going to figure out how to make gluten-free food actually taste good.
Fish heads
If I could choose one trend to catch fire, it would be eating fish heads. Nine out of 10 Alaskans fish, yet most of us waste much of the fish, including the head. I want to see fish heads thrown on the barbecue next to the hot dogs and fish head soup eaten with the same voracity as a bowl of ramen.
Trends that are "so 2014"? Wood-fired pizza restaurants, cupcakes, not taking reservations, hot dog carts.
Shannon Kuhn lives in Anchorage, where she writes about food and culture. She can be reached at play@alaskadispatch.com (subject line: Shannon Kuhn).