2011 to be the year of the pie

On October 20, industry trend watcher Andrew Freeman of AF&Co., a hospitality consulting firm based in the US, held a "webinar" (web seminar) with the title "Eat, Stay, Love" to announce his 2011 trend list which featured pie as the standout food we will be ordering at restaurants and shops next year. 

Freeman said according to the industry news source Nation's Restaurant Review, "If I had one trend - one trend - of the year that I could predict, that's why it's in the No. 1 position, this would be the trend for pie.

"I think that we're going to make room for pie shops in the next year."

Will pie be the next cupcake? So many sweets have battled the cupcake in 2010 as we have seen whoopie pies, French macarons and cake truffles all vie for a piece of the cupcake action from England to Qatar.

However Freeman clarified, "This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes."

And with the holidays being a pie-friendly time of year, food innovators are already trying to get Americans drunk on pie. 

A 1950s chicken-fry restaurant in New York City Hill Country Chicken holds "Pie Happy Hour" from 4-6pm, Monday-Friday and you can get a slice of pie, free coffee and a second slice for half off.

They serve up 12 different pies including Salted Margarita, Whiskey Buttermilk, Bourbon Pecan and Texas Billionaire. A slice costs $5 and a pie depending on size ranges from $3 to $40.

Another new way to get drunk on pie is to douse it with a few rounds of alcohol-infused whipped cream ( Whipped Lightning or Cream) with a variety of flavors like amaretto, vanilla spice, pumpkin pie, cherry chocolate and raspberry.

 "I'll eat pie if I don't get this one right at the end of the year," promised Freeman.

 

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