Among This Year’s Culinary Trends: Frybread

The chefs, food journalists and critics that report to the New York-based James Beard Foundation have selected several culinary trends American diners can expect in 2017. Among these are a revival of the “grande cuisine” of France, the appearance of mini-cabbages called kalettes (a cross between kale and Brussels sprouts), cauliflower (instead of kale), and frybread. Inspired by Native American and Eastern European cuisine – and often served at state fairs in the U.S. – frybread will show up often on restaurant menus this year. Though a simple concept – dough that is deep fried – watch for chefs to embellish their versions of frybread with an assortment of toppings and garnishes. [ Frybread taco, Image credit: ©  John Pozniak, Wikimedia ]