Trends They See For 2003


The Dish

January 08, 2003|By Liz Atwood | Liz Atwood,SUN STAFF

What are the hottest food trends for 2003? According to chefs and staff of the Food Network, organic foods and exotic ethnic cuisines will continue to spice up American plates in the coming year.

The network predicts that pizza, panini, leaner pork, Pink Lady apples and traditional desserts like pie will be the rage. The network also sees Americans eating more mangos, papaya, guava and pluot, a fruit that is a cross between an apricot and a plum.

The pull of poultry

If you haven't gotten your fill of turkey or chicken, there's good news. Butterball has introduced two new products - Home Style Entrees and Sandwich Starters - that can satisfy your poultry cravings in minutes.

The entrees are fully cooked turkey breasts that come in four flavors: barbecue, country herb, Italian and oven-roasted with a fruit glaze. The 20-ounce entrees are found in grocer's fresh-meat sections and sell for about $8 each.

The Sandwich Starters are fully cooked boneless chicken breasts that are ready to eat or heat in the microwave. They come in three flavors: classic grilled, oven-roasted and mesquite. Each package contains two breasts and sells for approximately $3. They can be found in the packaged-lunch-meat section of supermarkets.

Tightening your budget

If the new year finds you watching your money more closely, consider these tips from Family Circle magazine on how to save on your grocery bills:

Build meals around fruit, vegetables and whole grains and let meat be your side dish.

Buy frozen fruit and vegetables, which are as nutritious as fresh, but cheaper.

Serve breakfast for dinner once a week. Make omelets or waffles and serve them with salads.

Buy store-brand cereal rather than brand-name.

Purchase nonfood items at discount stores.

Avoid convenience foods.

The right angles

For bakers who get frustrated with trying to fit a square cake into a round hole, Kaiser Bakeware has a solution - a square springform pan.

The 9-inch pan made of commercial-eight steel and coated with a nonstick finish lets bakers remove delicate cakes, desserts or savory dishes without damaging their appearance.

The pan has a suggested retail price of $40. Call 800-966-3009 or visit to order or to find a store.


Learn to pair food and wine with Corks chef Jerry Pellegrino in three tastings starting 7 p.m. Monday at A Cook's Table, 717 Light St. The first will focus on seafood; the next is veal on Feb. 24 and poultry on March 24. $65 per class. Also at a Cook's Table, Roy's chef James Rosenberry will demonstrate pan-Asian cuisine in three classes starting 7 p.m. Tuesday, and continuing on Feb. 4 and March 11. $55 per class. The kitchen store's popular How to Boil Water class begins 7 p.m. on Jan. 15 and continues Jan. 22 and Jan. 29. Price is $140 and spaces are limited. Call 410-539-8600.

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