Our favorite Twin Cities food trends

A closer look at some of the hottest plates in restaurants around the metro

Will they stick around?: We're seeing collard greens pop up here and there, but kale is here to stay for a few more years at least.

Check out all the mouth-watering photos of these delicious Twin Cities food trends...

What: Sauce Choron

Deviled eggs at Maruso.
Alma Guzman
Deviled eggs at Maruso.

Why it's trendy: Because bearnaise and hollandaise have been done to death. We need a new egg-yolk-and-melted butter-based sauce to love.

Where we've seen it: Choron (which is essentially bearnaise without the chervil or tarragon but with either tomato paste or puree blended into it) went beautifully over poached eggs, caramelized Brussels sprouts, broccoli romanesco, and soft leeks at Bachelor Farmer. Stewart Woodman paired sauce Choron with soft-scrambled eggs on a croissant for brunch at Birdhouse. A smear of Choron added extra luxury to the already extravagant butter-poached lobster with crispy bone marrow at La Belle Vie. And Eli's East topped house-cured pastrami hash with a dollop of Choron for good measure.

Will it stick around?: If anything, this trend will only grow stronger. Choron sounds exotic but tastes familiar, and its salmon-pink hue adds beautiful color to otherwise pale foods like fish and eggs.

What: Charcuterie

Why it's trendy: It's easy to share, people love meat, and there's been a swing in the pendulum back to tip-to-tail and made-from-scratch everything. Call it the Portlandia effect, but the dream of the 1890s is also alive in the Twin Cities.

Where we've seen it: It's become ubiquitous, even at places you'd never expect to be making their own charcuterie. Standouts include the turkey braunschweiger at Butcher & the Boar, the incredible chicken liver mousse at Union, terrines and speck at Ward 6, and the ever-changing plate (with great cheese selections too) at Harriet Brasserie.

Will it stick around?: The idea of doing everything you possibly can from scratch seems like it's become the standard, but in the next few years the philosophy may manifest itself in other things like house pickles and artisan yogurt. We've seen plenty of examples of both already.

An honorable mention goes to marshmallows, which we've seen making a comeback in desserts like the smoked s'mores at Butcher & the Boar; infused with the flavors of stout beer and Earl Grey tea at Golden Fig; and used as a flotation device in Parka's chicken wild rice soup. But will they stick? Probably not. Or at least they won't suddenly be everywhere. I predict adventurous pastry and sous chefs will start experimenting more with candy floss (a.k.a. cotton candy) in sweet and salty varieties.

Check out all the mouth-watering photos of these delicious Twin Cities food trends...

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