The Food & Wine Classic in Aspen  may be over, but these three food and drink trends are just bubbling up! With exposure to food and drinks from the country's top chefs and bartenders, here's what we think you'll see more and more of in your neck of the woods.
Classic Cocktails With a Booze Swap
You've had a margarita, Moscow mule, and old fashioned before, but maybe not with vodka, tequila, and rye whiskey, respectively. Bartenders recognize the beauty of classic cocktails but are swapping up the booze used .
- Vodka-rita  from Woody Creek Distillers
- Tequila Moscow mule  from Patrón
- Rye whiskey old fashioned  from Chefs Club in Aspen
Unusual Asian Fusion
Japanese-Greek, French-Vietnamese, and Filipino-South American: these aren't the typical combos that come to mind when you think of when you think Asian fusion. However, chefs are exploring the never-ending list of possible hybrids.
- Japanese uni  with za'atar and fried cheese from Animal in Los Angeles
- Vanishing noodles  by Cornelius Gallagher
- Filipino ceviche  from Qui in Austin, TX
Veggies Are the New Steak
Perhaps vegan has been trending on the East and West coast, but going meatless has finally spread to the middle of the country. Grant Achatz and his Next: Vegan  menu in Chicago suddenly gave all chefs permission to think vegetables are cool and worthy of highlighting. Last year, only one best new chef  bravely plated a veggie-centric dish. This year, three out of 10, and that doesn't include the slew of other chefs that showcased veggie dishes this weekend.
- Chanterelles and sunflowers  from FT33 in Dallas
- Kale chip and Thai green papaya salad  from Dover in Brooklyn, New York
- Chilled vegan Spring pea soup from La Creperie Du Village  in Aspen
- Carrot stew  from Oxheart in Houston