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Food & Drink Trend Predictions for 2014

Jay Cheshes—who trained as a chef at the Culinary Institute of America—has seen many a food and drink trend come and go over the past 10 years. His palate may have been fine-tuned in New York during his tenure as food critic for both Gourmet and Time Out New York, but he's also got a strong sense of the international scene, having written travel stories for magazines like Saveur, Travel & Leisure, and the New York Times. Below are his predictions for 2014.

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Food and drink trends make their way around the world these days as fast as a bad twerking video, thanks to the increasingly cozy confederacy of globetrotting bartenders and chefs. One year's big-ticket item in Copenhagen may be all the rage in Chicago or Portland the next. In 2014 we can expect more border-crossing as bars and restaurants from Brooklyn to Sydney exchange ever more esoteric ideas and ingredients. Here's what you'll be seeing, sniffing, sipping, and tasting shortly (if you're not there already).

Boutique cider is the new microbrew

When a real pioneer of modern American brewing abandons beer for cider, as Goose Island's Greg Hall did recently, it might be time to give the apple libation its due. Hall's complex range of Virtue Ciders are leading a revolution that shows no signs of abating, with ambitious cideries opening up across the country.

Slide 1: Image courtesy Getty Images. Slide 2: Virtue Ciders. Slide 3: Getty. Slide 5: Elizabeth Pezza via Santa Monica Museum of Art. Slide 7: Getty Images. Slide 8: Getty Images; Shalom-Japan.
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