Eye Candy: Jason's Giordano's Triple Treat

plating dessert Jason Giordano (second from left) and his crew plate a dessert trio, which included banana cream pie, chocolate cake, and pumpkin mousse topped with a macaron ice cream sandwich. (See, we told you they were on the rise.) Check out more photos from the Hotel Griffou luncheon. (Photo by Eileen Miller)

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On the Menu: 2010 Food Trends

crystal ball Just about every foodie forum has prophesied what we’ll see on our plates next year, so we thought we’d get in on the act, too. Behold, the James Beard Foundation’s predictions for 2010 food trends! Meatballs: When we heard that a meatball shop will soon open in New York City, we got a gut feeling that they will be rolling onto many a menu next year. (Seeing this slideshow on the Bon Appétit website confirmed our suspicions.) Given that mouths everywhere have yet to grow weary of the upscale burger trend that shows no signs of stopping, a drift toward these other hand-formed mounds of ground meat seems inevitable. Also:

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Eye Candy: Beard House

macarons Sandro Micheli, executive pastry chef at Adour Alain Ducasse at the St. Regis New York, made these pistachio and passion fruit macarons for Beard House diners at last week's New York City Wine and Food Festival dinner with Alain Ducasse. Click here for more photos from the evening. (Photo by Eileen Miller)

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