The National Restaurant Association recently shared its top 20 food trends expected in 2017. The organization surveyed nearly 1,300 professional chefs from the American Culinary Federation (ACF) to explore food and beverage trends at restaurants in the coming year.  A French cuisine comeback, ethnic-inspired breakfast items, beer gardens, tuna poke and ancient grains like amaranth are some of the meals, ideas and foods expected to make a splash. Even in Steamboat Springs, our fine dining restaurant is excited about the trends in the big cities. Here are a few examples from our menu to reflect the trendiest of concepts. To dine anywhere else would be so 2016.

Housemade charcuterie is a popular dish we’re extending on the menu. Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. Currently we offer the Charcuterie Du Jour on our menu, featuring speck , salumi, capicola, pickled seasonal vegetables, and our house mustard. We use local Steamboat meat and cheeses whenever possible.

Speaking of ethnic breakfasts foods, our Breakfast for Dinner Appetizer  trending with pommes anna, is a classic French dish of sliced, layered potatoes cooked in a generous amount of melted butter (yum) with pork belly, a cured egg (also trending for 2017), asparagus, and drizzled with a huckleberry gastrique. You’ve never tried a breakfast so grown up and sophisticated.

The number one concept popular for 2017 is hyper-local sourcing. While it may be gaining in popularity all over the nation, this is something Harwigs has done since the beginning. Working with local producers in the Yampa Valley, we’ve always offered the freshest seasonal meats, vegetables, and fruits. Our recommendation new on the menu: our Routt County Rabbit main course, complete with hasselback carrot, romanesco, marcona cranberry granola, and a delicious guinness mustard.

Let’s not forget dessert. Number fifteen on the list is housemade/artisan ice cream. Harwigs is no stranger to making our own artisan ice creams. May we suggest the Sticky Toffee Pudding with medjool dates, slices of green apple, sprinkled with candied almonds, and finished with handmade caramel ice cream? Be sure to leave room for this dessert.

Regardless if you’re into the “newest rage” in culinary tastes, or you’re simply visiting Steamboat Springs for classic French dishes, we’re happy to host an array of flavors. Feel free to read the rest of the list of 2017 food trends here, or simply review the Harwigs new winter menu and see what moves you. We’re happy to see you either way!