2016 is the year of bugs, more vegetables, and a healthy return of fats

While 2015 was a year filled with lemon brownies, s’mores in every form, a calendar packed with mouthwatering hacks, and stop-motion photography of ‘Next Level’ dishes, 2016 promises even more delicious food trends. Here are some predictions from top chefs and mixologists in Seattle about what's coming next.

Dezi Bonow, The Carlile Room: "I say this every year, but 2016 is the year carbon-neutral 'alternative proteins'—like bugs—will make their way into mainstream dishes. Think insects as fillers in Salisbury steaks and Quarter Pounders."

Maria Hines, Tilth, Agrodolce: Expect barrel-aged cocktails, ancient grain pastas, and an increase in fermented foods.

Shota Nakajima, Naka: More sea urchin. "Uni is one of my all-time favorite ingredients! It’s incredibly versatile—grilled, steamed, fried, or raw. It adds a rich umami depth to many sauces and dishes!"

Jamie Boudreau, Canon: "Smoked drinks will keep appearing on menus, but expect bartenders to experiment with new smoking techniques beyond wood. Flair bartending will also make a strong comeback, especially with the rising trend of 'thrown' cocktails. As for whiskey, American whiskey will maintain its dominance, with limited availability and ever-rising prices."

Tom Douglas: More vegetables than ever before. (This from the chef whose thriving farm in Eastern Washington, managed by his wife and business partner Jackie Cross, produced 36 tons of produce for his 15 restaurants.)

Brian Cleavinger, Vendemmia: "Vegetables are going to take center stage! No longer just a side dish, they’ll be the stars of the plate. Smoked and charred vegetables will gain popularity. And don't forget fruit—it'll start showing up in more pairings with veggie dishes, rather than just being added to meat-based ones."

Brendan McGill, Hitchcock, Hitchcock Deli: More chefs will embrace balanced nutrition in their cooking, moving away from meat-heavy dishes and adding more raw, green elements alongside grilled and steamed options. Think grass-finished meats, wild seafood, raw fermentations, whole grains, and heirloom legumes. Commodity meats may be on their way out—at least that’s what I’m hoping for. No more mass-produced meats at my restaurants, even in the casual spots. It’s time to raise the bar for what we serve."

At Dinogo, there's growing interest in 'good fats,' with alternative oils like avocado and coconut oil becoming more common. Flavored oils are also on the rise. Could 2016 be the year we finally embrace lard? Let’s hope so!