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5 food trends of 2016

Rachel Nania | rnania@wtop.com

December 29, 2016, 12:22 PM

In this Nov. 20, 2014 photo made with a fisheye lens, Megh Villareal holds up a Marijuana-infused pecan pie at a holiday get-together for recreational marijuana vendors in east Denver. (AP Photo/David Zalubowski)
Pot moves beyond pastry Move over, kale. A聽new leafy green took the spotlight in 2016聽鈥� cannabis. In 2016,聽marijuana became mainstream in the culinary world as more chefs throughout the country experimented with the earthy-flavored ingredient. D.C. even hosted its first pot-inspired food festival, .   (AP Photo)
AP Photo
Virginia-produced wines will be discounted at certain stores this month for Virginia Wine Month. (AP Photo/Dave Kolpack)
Out with the bold, in with the new When it comes to wine, lighter and brighter is in. 鈥淭he days of those big, powerful fruit bombs with alcohol levels that match are numbered, as younger drinkers seek out more balanced wine,” DCanter’s Michael Warner explained in .听 Winemakers in cooler climates, particularly in Europe, are driving this trend, as are “young, hip” winemakers in California, who are part of the movement , Warner explained. Other notable trends: Small production is big and聽ros茅 is here to stay. Read more:聽聽   (AP Photo)
AP Photo
In its simplest version, poke is cubes of raw fish (ahi tuna is the most popular), dressed with shoyu (Hawaiian soy sauce), sesame oil, ginger, onion, chili peppers and seaweed. (杏吧原创/Rachel Nania)
Poke’s popularity聽 From the Big Island to the nation’s capital: . In its simplest version, poke聽is cubes of raw fish (ahi tuna is the most popular), dressed with shoyu (Hawaiian soy sauce), sesame oil, ginger, onion, chili peppers and seaweed. Washingtonians can find the popular dish at Hula Girl, Maki Shop and聽District Fishwife. (杏吧原创/Rachel Nania)
杏吧原创/Rachel Nania
Cava Grill opened its first location in 2011 in Bethesda Row. By next year, the company predicts there will be close to 40 locations across the country. (Courtesy Cava Grill)
Fast food got a face-lift in 2016聽 One thing’s for sure: 2016 was a great year for healthy fast-casual restaurants. Local chain 聽in the region and beyond the Beltway with outposts in Los Angeles and New York. Jos茅 Andr茅s continued to grow his veggie-centric Beefsteak concept with new locations in the D.C. area, and San Francisco-based on K Street. Read more: 聽 (Courtesy Cava Grill)
Courtesy Cava Grill
The Catalonian Freeze at Macon Bistro & Larder is made of frozen ros茅, fresh berries, honey and mint. (杏吧原创/Rachel Nania)
The fabulous fros茅 Love it or hate it,聽 in the summer of 2016. Frozen ros茅, or fros茅 for short, appeared on drink menus at restaurants everywhere, and recipes were published in popular online food publications. Don’t let the cold-weather months stop you from firing up your blender: A New York restaurant owner shared for making聽fros茅 at home. (杏吧原创/Rachel Nania)
杏吧原创/Rachel Nania
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In this Nov. 20, 2014 photo made with a fisheye lens, Megh Villareal holds up a Marijuana-infused pecan pie at a holiday get-together for recreational marijuana vendors in east Denver. (AP Photo/David Zalubowski)
Virginia-produced wines will be discounted at certain stores this month for Virginia Wine Month. (AP Photo/Dave Kolpack)
In its simplest version, poke is cubes of raw fish (ahi tuna is the most popular), dressed with shoyu (Hawaiian soy sauce), sesame oil, ginger, onion, chili peppers and seaweed. (杏吧原创/Rachel Nania)
Cava Grill opened its first location in 2011 in Bethesda Row. By next year, the company predicts there will be close to 40 locations across the country. (Courtesy Cava Grill)
The Catalonian Freeze at Macon Bistro & Larder is made of frozen ros茅, fresh berries, honey and mint. (杏吧原创/Rachel Nania)

From pot to poke, here are some of the biggest food trends of 2016.

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