Regional Foods Are in Good Taste

What’s “in” and what’s “out” for food gifts this year?

Regional foods and impressive cuts of specialty game are in, says cooking authority and author Lee Bailey.

“As we experiment with various regional cuisines, we continue to discover local culinary treasures that would delight a larger public,” Bailey says. “If you enjoy fabulous food that is indigenous to your region alone--for example, a short-grained brown rice from California’s growing region--by all means, share it with your friends in other parts of the country.”

Restaurant consultant Clark Wolf says “beans are the only real fad food this year.” They are being used in many different combinations including white beans with shrimp, black beans in chili and salads made with multicolored beans.

“The Pan-Asian experience continues to mount, with Thai and reborn Cantonese leading the way. Beyond that, nothing is ‘in’ except being old-fashioned; that’s the trend worth watching,” he says.

What’s out? Bailey lists mustards, fancy popcorn and chocolate-covered pretzels. Wolf says the out foods are those foods that require elaborate preparation.