18 Jan 18th–Jan 24th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | groups emerging and taking over the Valley’s dining scene. “Arizona does have the talent, and people want more of the independently-owned versus big restaurant groups,” she says. 2023 proved to be a breakout year for the food truck turned brick-and-mortar restau- rant: Chilte earned a spot on Esquire’s list alongside Lom Wong, and was included in Bon Appetit’s best new restaurants list. The Chilte duo expects more kitchen takeovers, pop-ups and chef collaboration dinners at their restaurant and beyond in 2024. Chilte hosted several collaborations over the past year and plans to continue, starting with a dinner with Suncliffe Gin on Jan. 22. “That’s always been a piece of who we are,” Smith says. “We started out on the streets and in the (farmers) markets. We were one of the leaders in collabing with other market vendors and really just trying to support our community from within.” Getting back to basics Chefs have thoughts about what to expect in kitchens, too. Sosa anticipates seeing a “back to basics” approach, with a renewed focus on making items in-house, even if that may mean offering a shorter “slimmed down” menu. It’s something that the chef ensures at Kembara where noodles, among other items, are scratch-made in-house. Sosa and Charleen Badman, the chef and co-owner of Scottsdale farm-to-table restaurant FnB, both shared their desire to see more local flavors and produce high- lighted by cooks and mixologists. “I’m always looking to, and hoping that everybody’s going to, keep using more vegetables and supporting our farmers,” Badman says. Sosa admits he was initially naive about the array of produce available in Arizona, but says celebrating that bounty and the diversity of the state is something that can help restaurants here stand out – some- thing several chefs noted they admire at spots like Melrose mainstay Valentine. “By honoring the ingredient you’re honoring the Southwest,” Sosa says. Predictions for what’ll be on menus How may those ingredients manifest into actual dishes? Stuffed vegetables as the centerplate item is one trend that the National Restaurant Association is predicting for the coming year, says the Arizona Restaurant Association’s Chucri. Dishes the national organization points to are chiles en nogada and stuffed cabbage rolls. Badman says she thinks this may be the year that Phoenicians finally embrace conservas, or tinned seafood. But, one item she’s personally looking to use more at FnB is gelatin. “Jell-O is a love-hate a lot of times … I’ve always been a fan, and I think you can do really cool things with it,” says Badman, who notes she wants to do more with the jiggly “blank canvas” by experimenting with flavors, like local citrus, presentation and texture. In your drink, Kailee Asher says to expect to see more culinary techniques applied to cocktails – notably infusions and clarification. She points to Sam Olguin and the ambitious bar program at Pour Bastards (the New Times’ Best Place to Take a Cocktail Geek). “He’s using a lot of different clarifica- tion techniques, and clarification is abso- lutely massive in regards to drink preparation techniques that are happening worldwide,” Asher says, noting how the technique not only provides distilled flavors but also speeds up how quickly a drink is delivered, given that most of the work is done in advance. Asher also anticipates more niche and small-batch spirits brands will emerge – another nod to seeking authenticity and “hyper-local, terroir-driven products.” One thing Badman anticipates in people’s glasses isn’t boozy at all. “We saw a lot less alcohol this year. I think we’ll continue to see a lot less alcohol,” she says. “I think we’ll see more of those (non-alcoholic) options and people being a lot more creative about it.” Her favorite post-shift sip? A Proper Hibiscus soda by Big Marble Organics. Betting on trendsetting over trends While these chefs, restaurateurs and hospitality pros were eager to talk about what they’re hopeful for, they were much less concerned about planting a flag on what’s next. In part perhaps that’s because Valley experts are going to continue to march to their own drums. After all, doesn’t it take a trendsetter to start a trend? “We live in the present,” Alex Martin says of how he and Yotaka approach cooking and their restaurants. “I think that’s where good ideas come from more so, not thinking, ‘what’s that trend going to be?’” Chilte owners Lawrence Smith and Aseret Arroyo have more collaborations in the works this year, starting with a dinner hosted with Suncliffe Gin. (Photo from Aseret Arroyo) The Future in Food from p 16