Super Bowl Sunday (Feb. 7 this year) ranks up there with Christmas and Thanksgiving as one of the “big three” special food occasions for folks all across the country. While Super Bowl Sunday isn’t an official holiday on the calendar, the American tradition of throwing or attending a party for the big game with good food is holiday-like.

This year’s matchup between the New Orleans Saints and Indianapolis Colts won’t disappoint dedicated foodies. While Louisiana is known around the globe for its unique cuisine, the Hoosier State also has many signature dishes that will tantalize Super Bowl partygoers. Jambalaya from New Orleans and breaded pork tenderloin from Indianapolis are just two examples of foods that will satisfy any football fan.

Jambalaya is a unique Louisiana dish similar in many ways to Spanish paella. The term “jambalaya” is derived from the Spanish “jamon” for ham. There are Cajun and Creole versions of jambalaya, so named because of the differences in how the dish is prepared. It can be made with ham, chicken, sausage, fresh pork, shrimp or oysters (separately or all together) as a base, blended with rice, onion, garlic, pepper and other seasonings.

Jambalaya is a great choice for Super Bowl parties because it is easier to prepare than most other Cajun or Creole dishes. And with rice as a key ingredient, jambalaya can be stretched to feed many guests.

The breaded pork tenderloin sandwich is a staple of Indianapolis’ German-American heritage and can be found in restaurants across the city. The sandwich originated in Huntington, Ind., in 1908 with street vendor Nick Freinstein, whose family restaurant still exists to this day. The sandwich, made from an oversized slice of pork tenderloin, pounded flat, breaded and deep fried, then served on a bun with tomato, onion, pickle and other favorite sandwich toppings, also is a staple at the state and county fairs in Indiana.

The sandwich is certain to be prominent at Super Bowl parties in the Hoosier State and will be a must for functions where serious Indianapolis fans gather.

And what’s a Super Bowl party without popcorn or potato chips?

As every Hoosier knows, popcorn is a staple in Indiana. Ninety percent of the world’s popcorn is processed there and the state is the nation’s second-largest producer next to Nebraska. Gourmet popcorn has its roots in Indiana, the birthplace of Orville Redenbacher.

One of the more popular gourmet popcorns today is Dale and Thomas Popcorn, which has its roots in Popcorn, Ind., a farming community 20 miles southwest of Bloomington. Packaged in bright red “Popcorn, Indiana” bags, Dale and Thomas flavors include original kettle corn, smoked cheddar cheese kettle corn, aged white cheddar kettle corn, sea salt popcorn and movie theater popcorn.

Potato chips remain a needed munchie for any Super Bowl function and with the Saints making their first appearance in the big game, a Louisiana potato chip is a must, even for Colts fans. Zapp’s potato chips, produced in Gramercy, La., just outside of New Orleans, have fans in all 50 states.

Ron Zapp started Zapp’s in 1985. His love of food and great snacks inspired him to produce kettle style potato chips that made everyone say “wow.” In addition to regular Zapp’s, which offer a louder crunch and heartier potato taste, Zapp’s sells several types of extra spicy potato chips, including Cajun Crawtator, which has the taste of Cajun boiled seafood. Mesquite BBQ, Hotter ‘N Hot Jalapeno and Cajun Dill are other popular flavors.

A victory by the Saints could spark a renewed interest in spicy Cajun or Creole cooking across the country, while a win by the Colts could broaden the reach of the breaded pork tenderloin sandwich and gourmet Indiana popcorn. One thing is certain, both the Bayou State and Hoosier State offer unique dishes sure to make any Super Bowl party a culinary success.

Summer is a locavore’s dream, with plenty of fresh fruit and vegetable choices that fit in perfectly with the long days and warm weather. In the winter months, particularly in colder climates, many locavores believe they have to give up eating local produce, but that isn’t necessarily so.

Locavores are discovering they can eat local produce even when the days are short and the weather is cold. It’s true that finding locally grown fruit is nearly impossible in winter for most U.S. residents but year-round farmers’ markets do offer many options, including winter greens and root vegetables. Potatoes, beets, cabbage, carrots, turnips, parsnips, rutabagas, onions, garlic, celery root, leeks and kale are all popular local wintertime fare in many regions of the country.

Diane Wright Hirsch, an Extension Service food safety specialist with the University of Connecticut, thinks it’s time to forget the notion that eating seasonally in the winter is boring. She encourages consumers to eat as much local food as they can.

“Think outside the recipe box,” she said. “Make pancakes or hash browns from shredded sweet or white potatoes or rutabagas. Kale and other winter greens are great for vegetable and potato soups.”

The Christian Science Monitor reports that many year-round farmers’ markets are popping up across the country. It’s a trend that is expected to build momentum as more consumers seek a local connection to the foods they eat.

The Rhode Island Wintertime Farmers’ Market has been in business since December 2007 and continues to grow in popularity. Much of the produce is grown in greenhouses, but live lobsters, baked goods and grass-fed beef also are popular.

In cold and snowy Fort Collins, Colo., a winter farmers’ market run by Be Local Northern Colorado offers root vegetables, meats, wine and cider, cheese, baked goods, coffee and crafts. The market started in 2006 and expanded this year to 10 dates.

In Eureka Springs, Ark., a number of farmers are striving to make a year-round farmers’ market a success.

“We local farmers are closing the loop, providing access to fresh food 12 months out of the year for local residents,” said Patrice Gros, owner of Foundation Farm. “With the addition of hoop-house greenhouses, we have become capable of growing throughout the year.”

Most consumers view farmers’ markets as a summertime tradition, but serious locavores are looking for ways to eat locally year round, which should help the number of wintertime markets grow across the country. Demand and traffic won’t be robust as in the summer but clearly, many locavores retain their “buy local” enthusiasm throughout the winter.

“We do hear of more farmers’ markets trying to find ways to extend the season,” said Erin Barnett with Local Harvest, a Web site that provides a comprehensive database of U.S. farmers’ markets. “Some offer a once- or twice-a-month schedule through the winter, or at least until the end of the calendar year.”

Slow cookers have been on the kitchen scene since the early 1970s, when home economists raved about how they revolutionized the way Americans cooked for their families. Electric stoneware cookers, first marketed by Rival under the trademarked name Crock-Pot, maintain relatively low temperatures for several hours without human attention. This convenience, along with the ability to provide nutritious, economical meals made slow cooking a popular preparation method for generations of home cooks who churned out stews, soups, roasts and meatballs galore.

After nearly 40 years, the enduring popularity of slow cookers is surging in a trend that shows no signs of stopping, thanks to renewed interest in economical home meal preparation and healthy eating.

Consumers’ growing interest in using slow cookers was the catalyst for author Richard Stewart to develop the “Joe Simmer’s Slow Cookin’” cookbooks. The series aims to reinvent classic recipes that often featured condensed soups and packaged seasonings. “All American Slow Cookin’” is the latest cookbook in the series, which includes “Healthy Slow Cookin’” and “Creole Slow Cookin.’”

“The recipes are a step beyond the older, typical ones consumers are used to. With a little preparation using fresh ingredients, you can easily create healthy, delicious meals using the slow cooker,” Stewart told Foodie News.

The slow cooker’s reputation for making culinary stars out of tougher (and cheaper) cuts of meat is well-deserved, according to Stewart.

“The slow, gentle heat doesn’t ‘beat up’ what you’re cooking, making slow cookers ideal for meat cuts like beef or lamb shanks, beef pot roast and pork roasts,” Stewart said. Recipes featuring beans, lentils and other legumes also turn out tender and tasty when prepared using a slow cooker.

Any type or size slow cooker can get the job done, although newer models with automatic temperature shut-off controls and “warm” settings win out for convenience over basic manual types. Even the largest model uses just a few cents worth of electricity over 10 hours, with an added bonus of not heating up the kitchen.

Stewart suggests using an oval slow cooker when preparing most meat cuts. Although you can use large round slow cookers for just about any dish, roasts and even whole chickens fit easily in oval ones, he explained.

At the age of nearly 40, it appears that the slow cooker may be on the verge of revolutionizing the way America cooks, yet again.

Speculating about what will be hot (or not) in food trends for the coming year is a popular pastime for foodies as well as chefs. Below are several “hot food picks for 2010” gleaned from a range of sources, including professional chef members of the American Culinary Federation.

Restaurant Menus Overall
1. Locally grown produce
2. Locally sourced meats/seafood
3. Sustainability
4. Bite-size/mini-desserts
5. Locally produced wine and beer
6. Nutritionally balanced kid’s dishes
7. Half-portions/balanced portion for a smaller price
8. Farm/estate-branded ingredients
9. Gluten-free/food allergy conscious
10. Sustainable seafood

Main Dishes
1. Locally sourced meats and seafood
2. Half-portions/smaller portion for a smaller price
3. Sustainable seafood
4. Non-traditional fish (e.g. branzio, Arctic char, barramundi)
5. “New” meat cuts (e.g. Denver steak, pork flat iron, Petite Tender)
6. Tapas/mezze/dim sum
7. Grass-fed beef
8. Free-range poultry/pork
9. Inexpensive/underused meat cuts (e.g. beef cheek, brisket, pork shoulder, skirt steak)
10. Specialty/gourmet sandwiches

Side Dishes/Starches
1. Quinoa
2. Braised vegetables
3. Brown/wild rice
4. Steamed/grilled/roasted veggies
5. Foods made with buckwheat
6. Barley
7. Mashed or pureed vegetables
8. Lentils
9. Couscous
10. Polenta

Produce
1. Anything locally grown
2. Superfruits (e.g. acai, goji berry, mangosteen, purslane)
3. Organic produce
4. Exotic fruit (e.g. durian, passion fruit, dragon fruit, paw paw, guava)
5. Micro-vegetables/micro-greens
6. Heirloom tomatoes
7. Specialty potatoes (e.g. purple, fingerling, Baby Dutch Yellow)
8. Fresh herbs
9. Pomegranates
10. Figs

Other Foods/Ingredients
1. Artisanal cheeses
2. Black garlic
3. Ancient grains (e.g. kamut, spelt, amaranth)
4. Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)
5. Flower syrup/essence
6. Salt (e.g. flavored, smoked, regional)
7. Vegetable ceviche
8. Ethnic condiments (e.g. raita/ raitha, chimichurri, Sriracha, chutney, soy sauce)
9. Agave
10. Whole grain bread

Top Grocery Trends
Phil Lempert, a/k/a the Supermarket Guru” recently published his list of top supermarket trends for the coming year:

1. Private label food brands continue to evolve. And major food companies will come back with new strategies such as co-branded products and retail partnerships to win over consumers.
2. The 1960s return. Updated versions of iconic food brands from the 1960s will return to supermarket shelves.
3. The re-emergence of the local butcher (within supermarkets and at free-standing shops). Shoppers will select meat cuts and have them custom ground on demand.
4. Social networking will hold sway. “Word of mouth” recommendations spread using the hottest technologies and social media applications will determine what flies off the shelf or flops.
5. “Hottie chef” endorsements are out; food will return as the star of cooking shows and stand on its own in attracting customers.

Top Kitchen Trends
The continued strength of the “eating at home” trend has fostered growing interest in how meals are prepared and served. Maria Polidoro, owner of Ace Tool Online, offers up five home kitchen remodeling trends for 2010:

1. Sustainable materials. Eco-friendly materials like bamboo for countertops, work surface and flooring will reign. Built-in centers and composters make recycling simple.
2. Multi-functional convenience. Sinks with accessories like built-in prep boards, colanders and/or drain trays; cupboard inserts; custom storage areas with adjustable dividers and pull-out baskets; and movable islands on wheels add value and convenience.
3. High-tech is the new “normal.” Technology is becoming more common, with everything from flat-screen TVs to mobile device charging stations appearing.
4. Restaurant grade appliances and features. As consumers continue to grow in culinary appreciation, they’ll seek out the best appliances and gadgets to do their own healthy, fresh food preparation.
5. Color and shape make a comeback. Unexpected colors for paint, tile, flooring and appliances, combined with bold-shaped accessories will take center stage, adding interest and character to previously bland, uninspiring spaces.

Stories about food safety were rated as “most memorable in 2009,” according to a survey of American adults conducted by Hunter Public Relations. When asked about the most memorable food-related stories during the past decade, food safety surfaced again, capturing the No. 2 (bovine spongiform encephalopathy), No. 3 (rising food safety concerns) and No. 4 (China’s tainted milk scandal) spots.

Top 10 Food Stories of 2009

1. Food safety concerns
2. Newly poor swell lines at food banks
3. Consumers cut food spending sharply
4. Pork industry fights concerns over H1N1
5. 2 million people enjoy free breakfast at Denny’s
6. Proposed soda tax
7. Michelle Obama’s agenda, including healthful eating
8. Julie Child movie: “Julie and Julia”
9. President Barack Obama orders a hamburger
10. Gourmet Magazine goes out of print

Top 10 Food Stories of the Decade

1. Childhood obesity
2. Bovine spongiform encephalopathy
3. The rise of food safety concerns
4. China’s tainted milk scandal
5. The trans-fat revolution
6. Biotech foods
7. Organic food becomes mainstream
8. Expansion of the Food Guide Pyramid
9. Atkins Diet and the low-carb craze
10. Nutraceuticals and popularity of herbs, vitamins and functional foods

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