I’ve never been a fan of organ meat, bone marrow or oxtail soup, but it seems like ’tis the season for bone broth soup. Bone broth soups are known to be nutritious and aren’t new. For example, Hakata Tonton in NYC’s West Village, has been serving ‘collagen cuisine’ with dishes based on pig’s feet since 2010. However, thanks to the popularity of nose-to-tail cooking, bone broth soups are hot now.
Enter Brodo from NYC’s Hearth restaurant; it’s a take-out window focused on sippable bone broths. Bone Deep & Harmony is another new player, which is subscription based. Similar to other subscription services, customers can purchase monthly, seasonal, or annual subscriptions for their soup.
I don’t think it’s a coincidence that ‘Locally sourced meats and seafood’ and ‘New cuts of meat’ are two of the ‘Top 20 Food Trends’ from the National Restaurant Association’s “What’s Hot in 2015” Culinary Forecast. Additionally, ‘Artisan butchery’ appeared as #23 on the ‘new top trends in 2015’ list. Get your spoons ready, I’m pretty sure we’ll be seeing more bone broth soups this winter.
Warming up for more ingredient trends? Let Trendincite LLC custom-design a warm trend excursion, a flavorful marketing presentation, a comforting newsletter or hire Amy Marks-McGee as a guest speaker.