Monday, March 29, 2010

Indian Military to Weaponize the Ghost Chili

The Indian military has a new weapon against terrorism: the world's hottest chili.

After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to immobilize suspects, defense officials said Tuesday.

The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its taste, as a cure for stomach troubles and a way to fight the crippling summer heat.

It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000 Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.

"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.

"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R. B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.

Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women against attackers and for the police to control and disperse mobs.

Read the full story from APNews here.

Friday, March 26, 2010

Top Chef Trends for 2010: Desserts

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Bite-size/mini desserts
2 Artisan/house-made ice cream
3 Dessert flights/combos
4 Savory desserts
5 Gelato/sorbet

For a complete list of the survey go to the National Restaurant Association Website at

Thursday, March 25, 2010

Pepsico Develops Designer Salt

Later this month, at a pilot manufacturing plant here, PepsiCo Inc. plans to start churning out batches of a secret new ingredient to make its Lay's potato chips healthier.

The ingredient is a new "designer salt" whose crystals are shaped and sized in a way that reduces the amount of sodium consumers ingest when they munch. PepsiCo hopes the powdery salt, which it is still studying and testing with consumers, will cut sodium levels 25% in its Lay's Classic potato chips. The new salt could help reduce sodium levels even further in seasoned Lay's chips like Sour Cream & Onion, PepsiCo said, and it could be used in other products like Cheetos and Quaker bars.

At an investor conference Monday in New York, the company said it is committed to cutting its products' average sodium per serving by 25% by 2015 and saturated fat and added sugar by 15% and 25%, respectively, this decade.

The designer salt is one of the latest and most intricate efforts yet by a food company to vault ahead of concerns among government officials about the possible health effects of the widespread use of sodium in processed foods.

Eating too much salt can contribute to high blood pressure, increasing the risk of heart disease. Most Americans consume about twice their recommended limit daily, according to the Centers for Disease Control and Prevention.

Pressure is growing on U.S. food companies to act, because most of the salt Americans consume is in processed foods. In January, New York City, as well as other cities and health organizations, called for restaurants and makers of packaged foods to cut salt 25% within the next five years.

Sodium intake recommendations may also be lowered substantially in new U.S. dietary guidelines this year. And First Lady Michelle Obama is pressing food companies to cut fat, salt and sugar in their products.

The new salt represents PepsiCo's latest step to cut back on unhealthy ingredients in big sellers like soda and potato chips. The company has also switched from frying its potato chips in transfats to using sunflower oil, and it has boosted spending to $414 million in 2009 from $282 million in 2006 for product development. To lead the research effort, it has hired health experts and scientists, including Mehmood Khan, a former Mayo Clinic endocrinologist, and Derek Yach, a former World Health Organization chronic diseases chief.

By 2015, PepsiCo aims to cut sodium in its salty snacks 25%. "What we want to do with our "fun for you" products is to make them the healthiest "fun for you" products," Chairman Indra Nooyi said. "We want our potato chips to be fried in the healthiest oils with the lowest salt."

Cutting salt out of foods is difficult because it adds body to foods as well as enhancing flavor. In addition, little is understood about how salt is perceived on the tongue.

PepsiCo said it has had to dig deeper than other food makers that have reduced sodium by gradually removing salt, using salt substitutes or grinding salt into small particles that contact the tongue in more places.

That's because salt is one of only three ingredients in Lay's Classic potato chips (the others: potatoes and oil). Reducing the amount or using substitutes would alter the chips' flavor, said Greg Yep, a global research and development vice president.

So PepsiCo had to come up with a way to deliver the same saltiness while reducing sodium. Prodded by a U.K. government salt-reduction campaign, it first slashed sodium 25% in its seasoned Walkers crisps in 2006, replacing some of the salt with other seasonings and using smaller salt particles.

But those methods couldn't be used on plain Lay's chips, which couldn't mask the changes with seasonings. The smaller particles gave a hit of saltiness that was intense but too fleeting.

Instead, working with scientists at about a dozen academic institutions and companies in Europe and the U.S., PepsiCo studied different shapes of salt crystals to try to find one that would dissolve more efficiently on the tongue. Normally, only about 20% of the salt on a chip actually dissolves on the tongue before the chip is chewed and swallowed, and the remaining 80% is swallowed without contributing to the taste, said Dr. Khan, who oversees PepsiCo's long-term research.

PepsiCo wanted a salt that would replicate the traditional "salt curve," delivering an initial spike of saltiness, then a body of flavor and lingering sensation, said Dr. Yep, who joined the company in June 2009 from Swiss flavor company Givaudan SA.

"We have to think of the whole eating experience—not just the physical product, but what's actually happening when the consumer eats the product," Dr. Yep explained.

The result was a slightly powdery ingredient that tastes like regular salt. Small groups of U.S. and U.K. consumers couldn't tell the difference when comparing the two salts on chips last summer, PepsiCo said. PepsiCo declined to give details while the new salt is in development.

PepsiCo is gearing up pilot manufacturing at its Frito-Lay headquarters so that it can conduct wider consumer testing and fine tune the technology.

It could take two more years before the new salt is introduced, Dr. Yep said. In the meantime, PepsiCo is reducing the salt in new versions of seasoned Lay's such as Sour Cream & Onion this year by an average of 25% by switching to natural ingredients and rebalancing other flavors so that less sodium is needed.

Read the whole story from the Wall Street Journal here.

Wednesday, March 24, 2010

Buffalo Chicken Cornbread with Blue Cheese Salad

Back by popular demand "Cornbread". Yesterday I did a brief overview of types of cornbread just to get around to the bacon and cheddar corn muffin recipes. But I mentioned the National Cornbread Festival and that got everyone excited and anxious for more cornbread ideas. Well here is the 2009 Festival's 1st place winning recipe from Sonya Goergen of Moorhead, MN.

Crisco® No-Stick Cooking Spray
1 large egg
3/4 cup milk
2 Tablespoons olive oil
1(6.5 oz.) pkg. Martha White® Yellow Cornbread Mix
1 cup shredded Cheddar cheese
1/2 cup crumbled blue cheese
2 cups fully cooked frozen boneless buffalo-style hot wings, thawed and diced
1/2 teaspoon red pepper flakes
2 tablespoons chopped cilantro
1/2 small head of lettuce, chopped
1 cup sliced celery
1/2 red onion, sliced
1/2 cup crumbled blue cheese
2/3 cup blue cheese salad dressing
1/2 cup tomatoes, diced
Chopped cilantro

Heat oven to 400°F. Spray 10 1/2-inch Lodge® cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
Combine lettuce, celery, red onion and 1/2 cup cheese crumbles. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.
8 servings

Tuesday, March 23, 2010

Corn Muffins with Bacon and Cheddar Cheese

Cornbread is a generic name for any number of quick breads (a bread leavened by an acid-base reaction, rather than by yeast) containing cornmeal. It is baked, fried or, rarely, steamed. Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding than what most consider to be traditional cornbread.

In the United States, Northern and Southern corn bread are different because they generally use different types of corn meal and baking techniques. A preference for sweetness and adding sugar or molasses can be found in both regions, but saltier tastes are sometimes more common in the South, and thus favor the addition of frying the bread with such additions as cracklins. Sometimes, cornbread is crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeƱo peppers and topped with shredded cheese.

Skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container it's cooked in) is a traditional staple of rural cuisine in the United States, especially in the Southern United States which involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg and buttermilk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread will tend to be dense, meant more as an accompaniment than as a bread meant to stand on its own. In addition to the skillet method, such cornbread can also be made in sticks, muffins or loaves.

A slightly different variety, cooked in a simple baking dish, is associated with northern US cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than its more traditional southern counterpart. In the border states and parts of the Upper South, a cross between the two traditions is known as "light cornbread."

Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made from other grains.

Corn pone (sometimes referred to as "Indian pone") is a type of cornbread made from a thick, malleable cornmeal dough and baked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, or cooking oil.

One frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4" diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.

Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a jonnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South.

A thicker buttermilk-based batter which is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeƱos are used. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and medium to dark brown on the outside.

Don't forget to mark your calendars for the National Cornbread Festival in South Pittsburg Tennessee. This annual event is the last week of April every year. And what a catchy tune they had written for themselves.

Bacon and Cheddar Cheese Corn Muffins

Flour 1 1/2 Cups
Yellow cornmeal 1/2 Cusps
Sugar (optional) 2TBS
Baking powder 3 tsp
Salt 1/4 tsp
Corn kernels, fresh 3/4 Cups
Bacon slices, cooked crisp, chopped 4 each
Cheddar cheese, diced 3/4 Cups
Milk 1 Cups
Vegetable oil 1/4 Cups
Egg, beaten 1 each


1. Preheat the oven to 400 degrees F

2. In a medium bowl, combine the flour, cornmeal, sugar (if using), baking powder and salt. Mix well. Stir in the corn, bacon and cheese.

3. In another bowl, combine the milk, oil and egg. Mix well. Combine the liquid and dry mixes, mixing thoroughly. Do not overbeat.

4. Spray a 12-cup muffin pan with vegetable oil spray and pour in the batter. Bake until a wooden pick comes out clean when inserted, about 20 to 25 minutes. Serve hot.

Friday, March 19, 2010

Top Chef Trends for 2010: Sides/Starches

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Quinoa
2 Braised vegetables
3 Brown/wild rice
4 Steamed/grilled/roasted vegetables
5 Buckwheat items

For a complete list of the survey go to the National Restaurant Association Website at

Thursday, March 18, 2010

Worst Tomato Shortage in Decades

The ride has been a bit bumpy in the land of tomatoes since January's freezing temperatures destroyed most of Florida's crop. Now, here we are at the end of February and the situation has not gotten any better. A few things to keep in mind as to why the negative trend continues:

• Florida encountered heavy crop loss and remains inactive with significant production not starting until late March/early April.
• This has put additional pressure/demand on Mexico's supplies leading to a demand-exceeds-supply situation.
• Mexico's local demand combined with the increased U.S. demand has Mexican growers struggling to keep up.
• Recent cooler than normal temperatures along with intermittent precipitation in Mexico has slowed growth maturations compounding the already short supply.
• Availability of large sizes is limited with small sized fruit being non-existent.

Here are some numbers that may help put things into perspective:

The first six weeks of 2009 there were a total of 19,716 loads between Florida and Mexico production. That's a weekly average of 3,286 loads.

• The first six weeks of 2010 there were a total of 15,780 loads between Florida and Mexico production. That's a weekly average of 2,630 loads; a 19.9% decrease

• The week of February 7th, 2010, there was a total of only 907 loads between Florida and Mexico production; a 72.3% decrease from 2009's weekly average.

What should we expect to see through the month of March and into April?

Current price points don't reflect the severity of the situation and what is yet to come. With just about all of the U.S. demand relying on Nogales, prices will climb; how high isn't known but they could reach levels that will slow down demand and lessen the pressure on supplies. If that happens, prices may decrease but will remain at elevated levels. The weather has warmed up in Mexico, which will cause the plants to generate multiple sets (a range of sizing and color). Mexican production will increase but will not be enough to dig us out of the hole quite yet. Supplies should be in much better shape come the second week of April as the Carolinas and Northern Florida ramp up production.

You may also be wondering about for the first six weeks of 2010 were up 8.8%; however, due to the severity of the round market many customers have tried to switch to Romas. This increased demand has caused the market to tighten up and prices increase.

Sunday, March 14, 2010

Chef Tips For Cooking Corned Beef and Cabbage

Corned Beef can be a little tricky planning when you only order it once or twice a year....below are a couple of rules that have helped me out over the years !!!!!!!
Raw Corned Beef Brisket..order one pound per person. 45-50 % yield= 8 oz. per guest
Green cabbage- cut into 6th(core attached) = 144 portions per case
Red potato 4 oz per portion
carrots 4 oz per portion

example order for 200 guests :

Corned Beef # 9093121...24 lb cs X =192.... order 8cs
Green Cabbage #...5006432.. 24ct x 6 cut =192... order 2 cs
Red Potato # 332211... 50 lb cs. 4 oz per guest = 200....order 1 cs
Carrot coins # 4342002....20 lb cs. 4 oz per guest = 240..order 3 cs (extra can be used in other applications)

Corned Beef and Cabbage in Guinness Stout
4 pounds flat cut corned beef briskets
1 (12 ounce) bottle Guinness Stout
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1/2 pound carrots, peeled and cut into 3-inch pieces

Rinse corned beef under cold water, and pat dry. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. Pour Guinness over the meat, and add enough water to just cover the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. Bring pot to a boil and skim off any foam. Reduce heat to a simmer. Cover pot and simmer for 3 hours. Add carrots, then potatoes and then the cabbage wedges to the pot. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). Slice the corned beef across the grain; serve with the vegetables and the sauce on the side.


Stephen K. Salle

U.S. Foodservice of San Francisco

Exclusive Brands Manager

Culinary Director

Saturday, March 13, 2010

Local's Specials On Parking

The City offers free parking for residents showing licenses with 939... zip codes at the following locations:

– Waterfront Lot (off Washington enter behind Urgent Care), first two hours free parking (for access to Fisherman's Wharf business District)

– Cannery Row Garage, after 4 p.m. free for locals (for access to Cannery Row)

CSUMB Have a Heart Dinner and Auction Tonight

12th annual Have a Heart dinner and auction. 5p.m. silent auction and mixer, 7:30p.m. dinner, Saturday, March 13, at CSU-Monterey Bay, University Center ballroom, Sixth Avenue, Seaside. Faculty and staff volunteers take on roles of waiters and wine stewards, all in an effort to raise money to help the 65percent of CSUMB students who receive some form of financial aid. Jim Vanderzwaan will help auction off dozens of items, including tickets to the Panetta Lecture Series and next year's AT&T Pebble Beach National Pro-Am. $85. 582-4141,

Friday, March 12, 2010

Top Chef Trends for 2010: Main Dishes/Center of the Plate

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Locally sourced meats and seafood
2 Half-portions/smaller portion for a smaller price
3 Sustainable seafood
4 Non-traditional fish (e.g. branzino, Arctic char, barramundi)
5 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)

For a complete list of the survey go to the National Restaurant Association Website at

Thursday, March 11, 2010

A Glimpse in the Kitchen

A professional kitchen can be intimidating. So much is happening from some many different directions. I think this is what is so facinating to so many people about shows like Iron Chef and Kitchen Nightmares, seeing what appears to be chaos turned into a harmony of flavors in 40 minutes or so.

Kathe Tanner is an award-winning reporter and columnist for The Tribune and The Cambrian. She has lived in Cambria since 1971, and her column has been published since 1981. She has begun wading through earlier editions of her columns and re-working them. I found this one today and wanted to share it.

I was definitely being watched.

Sure enough, behind the Knudsen truck that had brought seven, 8-foot-long sections of cake from our Cambria bakery to this most unusual site … hiding over there behind the left corner of the truck was a young girl, watching my every move.

The child’s mouth was open as wide as her eyes were, and she clearly didn’t believe that she was seeing what she knew she saw.

I snuck a look at the girl as she watched me, and my thoughts snapped back more than 20 years. Then, I was the little girl on the outside looking in.

For the first time I was watching my new stepfather at work. I had finally been allowed into the hallowed sanctuary of the kitchen at Jenny Lake Lodge, where he was the sous chef. Later, as I became more familiar with professional kitchen-dom, I would realize that one was really rather unsophisticated … a small, rather ill-equipped facility with an uneven floor, old fixtures and a drop-dead gorgeous view.

However, at the time to me that kitchen was enormous. I saw pots big enough to swim in, knives suitable for use in logging redwoods, and a mixer substantially taller than I was (and am). Clearly, I was impressed.

Daddy had transformed into a 5-foot-8-inch-tall tyrant from the funny, loveable man who’d bewitched my mother. He was obviously a force to reckon with, which his crew would rather not do unless it became inevitable. The whole thing was fascinating, invigorating and unquestionably terrifying.

By the end of my first half-hour session of observation-in-awe, Daddy had me over in a corner, cracking eggs.

Correction: trying to crack eggs. In a professional kitchen, there is always a more efficient way to do things than the way your mother taught you (unless your mother was Julia Child).

At the restaurant, Daddy would take an egg in each hand, crack them both simultaneously on the edge of the bowl, and squeeze. Out would pop two beautiful eggs with yolks intact. But when I did it, we got instant scrambled eggs, with a little extra egg shell (for extra calcium, mebbe?).

My right hand was borderline cooperative, but the left hand was reacting like a fingertip-to-shoulder cast at a quilting bee. Crack, crunch. Crack, smash. Crack, shatter. Couldn’t I ever get it to go crack, plop ... the way my stepfather did?

It took me almost two months to master it.

That insufficiency was a feeling I was to suffer many, many times in my ensuing years in the professional kitchen, part awe, part eagerness, part fumble-fingered exasperation.

As I left the kitchen that first time, I turned around for one last look at that intriguing new world. The waitresses were arriving with a tidal wave of orders, and Daddy had gone into triple high gear ... a pure Texan blur behind the grill. He was professional to the core, ultra efficient and not overly tolerant as he growled at one of the girls, “I said to pick up your order, abulita! My grandma’s slow, but she’s 90 years old!”

That was my introduction into the wonders, terrors, temperaments and inevitably salty communication of professional cooking.

Visit the San Luis Obispo Tribune here. For the full story

Food Fact

The average American consumes 10.56 pounds of chocolate each year.

Wednesday, March 10, 2010

Salinas Golf and Country Club

A limited membership, private golf club Salinas Golf and Country Club was incorporated in 1959. Originally a nine-hole course started in 1925, it has been developed into a challenging 18-hole layout with tree-lined fairways and beautifully manicured greens. A phrase often heard from newcomers to the course is: “One of the best kept secrets in Monterey County”. In 1993, an extensive modernization project was completed that included the rebuilding of several greens and installation of a computer controlled irrigation system.

Golf activities at the Club include events sponsored by the Men’s Association, Senior Men’s Association and the Women’s Golf Association. Couples tournaments are held monthly, which include a three course dinner after play.

Men’s activities include one-day and two-day invitational tournaments, the annual Gold Cup tournament as well as team play matches with other clubs in a league sanctioned by the Northern California Golf Association. The Senior Men’s Association (for members 50 years of age or older) sponsors several tournaments throughout the year as well as participating in “Home and Away” matches with other clubs throughout Northern California.

The Women’s Golf Association also has a well-rounded schedule of competitive events. These include weekly competitions, a two-day invitational, the annual Buttercup tournament and “Open Days” with other clubs in the Women’s Golf Association of Northern California. SG&CC women also participate in the Monterey Bay Area Team Play League, competing against other clubs in the area.

The Club is very active in promoting junior golf in conjunction with the Salinas Valley Junior Golf Association, featuring several clinics and tournaments throughout the year. Each July the Club hosts the Charlie Culver Junior Masters Tournament, which has come to be recognized as one of the finest junior tournaments in all of California.

The Club is also a Member of the Private Club Network which entitles their Members to cart fees only at over 150 private country clubs across the United States.

Dining is limited to breakfast, lunch, and dinner by appointment.

Monday, March 8, 2010

Technomic Says Foodservice Sales Expected to Decline

Weaker than anticipated sales in major areas including fast food, business dining, and vending segments prompted market researcher Technomic to revise its 2010 U.S. foodservice industry sales forecast. Technomic predicts the industry to decline 1.6 percent, down from the 0.8 percent decline it previously estimated.

In comments first delivered to clients at its Foodservice Planning Program meeting, Technomic acknowledged that some segments will outperform the industry at large, most notably education, supermarket foodservice and healthcare. All segments will continue to contend with a foodservice environment that will remain challenging throughout 2010.

“Given current dynamics among consumers, we don't see the industry returning to the sales levels it previously enjoyed until 2011 or even early 2012,” said David Henkes, Technomic vice president. "With demand remaining weak and bundled deals and promotions driving down check averages, topline sales growth among foodservice operators won’t bounce back quickly.”

Read more at the Technomic Website

Friday, March 5, 2010

Top Chef Trends for 2010: Appetizers/Starters

The National Restaurant Association asked more than 1800 Chefs what they felt were going to be the most trendy items going into 2010. Here is a snapshot of their results.

1 Amuse bouche
2 Mini-burgers/sliders
3 Appetizer combos/ platters
4 Appetizer salads
5 Asian appetizers (e.g. tempura, spring rolls/ egg rolls, satay, dumplings)

For a complete list of the survey go to the National Restaurant Association Website at