TV & Movies

Fashion x Food: 5 Food Trends to Keep on Your Radar

Five of-the-moment foods to try in the name of culinary relevance


(Photo: iStock)

Nitro-Brewed Coffee
For the ultimate summer caffeine fix, nitrous oxide–injected cold brew is piped through a tap, giving it a smooth, creamy texture and a touch of fizz, similar to Guinness. Popular in Seattle and Portland (of course), the trend has migrated north to Vancouver’s Timbertrain Coffee Roasters. Keep an eye out for taps at your local indie espresso shop.


(Photo: iStock)

Artisanal Toast
Comfort food inflation reaches new heights with the gourmet-ification of lowly toast. Crisped-up bread smeared with small-batch spreads and sold for $4 a slice migrated from San Francisco to Brooklyn and now to Vancouver, where it can be found at Nelson the Seagull, which sells avocado on house-made sourdough for $8. The perfect accompaniment for a $4 latte.


(Photo: iStock)

Chocolate Snorting
Mary Jean Dunsdon, owner of the Vancouver candy shop Commercial Drive Licorice Parlour, discovered the ritual in Belgium, where the Rolling Stones first sniffed cocoa at a party back in 2008, catapulting it to trend-dom overseas. Inhaling cocoa intensifies the flavour and provides instant satisfaction, so you need less of it (and take in fewer calories). Dunsdon sells two powders—cocoa-ginger and cocoa-raspberry—with a device called a shooter that retails for $109 and sends the concoction directly up your nostrils.


Fat Pasha’s roasted cauliflower will change your life

How did the least glamorous of all veg come to occupy menus at the most glamorous restaurants (Nobu’s various swanky locations, for example)? More vegan and gluten-averse diners are demanding meatless, wheatless mains, and cauliflower is reasonably filling and umami-rich, especially when roasted whole and heaped with tahini, pine nuts and pomegranates (as it is at Fat Pasha in Toronto). Trend forecasters are calling it the new kale, but we’ll believe it when we see a cold-pressed iteration.


Not so long ago, the highly absorbent stuff was used as a treatment for poison ingestion. Now, with the detox craze, it’s become an add-in for fancy juices—like the lemon-lime-coconut-charcoal elixir served at The Juicery Co. in Vancouver—and an infusion for cocktails, as in the Black Mamba at The Carbon Bar in Toronto: a combo of charcoal-infused tequila, elderflower liquor, lime juice and orange bitters. We’re not sure charcoal’s detoxifying effects cancel out the booze, but it makes for a dark, smoky drink.

Related: Designers Sid Neigum and Chloé Gordon teach us how to make their runway-inspired ravioli