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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 new leafy green took the spotlight in 2016 — cannabis. In 2016, 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. “The 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 .Ìý 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 rosé is here to stay. Read more:     (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. (Â鶹¹ÙÍø/Rachel Nania)
Poke’s popularity  From the Big Island to the nation’s capital: . 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. Washingtonians can find the popular dish at Hula Girl, Maki Shop and District Fishwife. (Â鶹¹ÙÍø/Rachel Nania)
Â鶹¹ÙÍø/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  One thing’s for sure: 2016 was a great year for healthy fast-casual restaurants. Local chain  in the region and beyond the Beltway with outposts in Los Angeles and New York. José Andrés 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:   (Courtesy Cava Grill)
Courtesy Cava Grill
The Catalonian Freeze at Macon Bistro & Larder is made of frozen rosé, fresh berries, honey and mint. (Â鶹¹ÙÍø/Rachel Nania)
The fabulous frosé Love it or hate it,  in the summer of 2016. Frozen rosé, or frosé 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 frosé at home. (Â鶹¹ÙÍø/Rachel Nania)
Â鶹¹ÙÍø/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. (Â鶹¹ÙÍø/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 rosé, fresh berries, honey and mint. (Â鶹¹ÙÍø/Rachel Nania)

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

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