Marshmallows are the latest comfort food to get a makeover, with flavors ranging from mint to gin and tonic. Across Canada, handmade “haute” versions – artisanal, vegan, whimsically flavored – are appearing in upscale bakeries and gourmet chocolate shops. Nadège Patisserie in Toronto offers marshmallows in flavors such as violet, poppy, coffee and banana. Vegan versions are found at Panacea, an all-vegan store, in flavors like pecan-cinnamon, strawberry and toasted coconut.
Read more at the Center for Culinary Developments, "SideDish" newsletter here.
Showing posts with label 2009 Foodservice Trends. Show all posts
Showing posts with label 2009 Foodservice Trends. Show all posts
Tuesday, November 10, 2009
Friday, October 9, 2009
What Are The Fastest Growing Breakfast Items on The Menu?
Appearing on about 37% of menus, Mexican inspired dishes like breakfast burritos, huevos rancheros and quesadillas are popping up everywhere. Don't forget about our el Pasado tortillas, salsas, cheeses, canned beans, rice and seasonings
Thursday, October 8, 2009
What Is The Fastest Growing Food Type?
Americans consumed more than 200 million additional servings of Mexican food last year, making it the fastest growing food type.
Wednesday, July 22, 2009
Gluten-Free Menu Items
While trends such as “all-natural,” “sliders,” and “value items” have dominated recent headlines, there is another foodservice movement that is growing quietly, but aggressively – backed by less publicity, yet expanding just as rapidly.
Gluten-free foods are offered as a solution to the estimated 2.5 million Americans afflicted with Celiac disease, which prohibits the consumption of foods that contain gluten, a protein found in such grains as wheat, barley and rye. In a recent Datassential survey amongst 350 independent foodservice operators, 46% indicated that they had experienced an increased growth of customer demand for gluten-free menu items over the past year.
Today, over 40% of operators currently offer gluten-free choices on their menu. More notable, however, are the additional 20% that plan to add them in the coming periods – making gluten-free the largest category of projected growth among food allergens.
The casual dining segment is on the forefront of the gluten-free cause. Recently, Uno Chicago Grill honored Celiac Disease Awareness Month by unveiling a new addition to its gluten-free line of pizzas. The Gluten Free Veggie Flatbread joined gluten-free pepperoni and cheese & tomato varieties that were first added to the Uno’s menu in January. The chain also boasts a full gluten-free menu of appetizers, entrees and desserts that dates back to 2006.
Red Robin and Outback Steakhouse have also been leaders in the movement, with each launching full celiac-friendly menus in 2007. However, it’s important to note that, as demonstrated by these two chains, a gluten-free menu does not necessarily have to consist of an entirely new menu of wheat-free concoctions. Instead, it can merely provide customers with a guide as to what menu staples are safe or how to order a variation of the dish that will make it that way. For example, Outback’s gluten-free menu makes suggestions on the sauce and side for a gluten-free meal:
New Zealand Rack of Lamb GF
A rack of tasty New Zealand lamb (cooked to order) with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies. Avoid the Cabernet sauce. Order veggies without seasonings or substitute baked potato.
Other major casual dining chains catering to celiacs and prominently featuring gluten-free menus on their website include PF Chang’s, Cheeseburger in Paradise, Bonefish Grill, and Biaggi’s. Offering solutions to customers with special allergy needs is not just important from a service stand-point, it’s also good business – attracting not only those patrons with celiac disease, but also everyone else in their dining party.
Gluten-free foods are offered as a solution to the estimated 2.5 million Americans afflicted with Celiac disease, which prohibits the consumption of foods that contain gluten, a protein found in such grains as wheat, barley and rye. In a recent Datassential survey amongst 350 independent foodservice operators, 46% indicated that they had experienced an increased growth of customer demand for gluten-free menu items over the past year.
Today, over 40% of operators currently offer gluten-free choices on their menu. More notable, however, are the additional 20% that plan to add them in the coming periods – making gluten-free the largest category of projected growth among food allergens.
The casual dining segment is on the forefront of the gluten-free cause. Recently, Uno Chicago Grill honored Celiac Disease Awareness Month by unveiling a new addition to its gluten-free line of pizzas. The Gluten Free Veggie Flatbread joined gluten-free pepperoni and cheese & tomato varieties that were first added to the Uno’s menu in January. The chain also boasts a full gluten-free menu of appetizers, entrees and desserts that dates back to 2006.
Red Robin and Outback Steakhouse have also been leaders in the movement, with each launching full celiac-friendly menus in 2007. However, it’s important to note that, as demonstrated by these two chains, a gluten-free menu does not necessarily have to consist of an entirely new menu of wheat-free concoctions. Instead, it can merely provide customers with a guide as to what menu staples are safe or how to order a variation of the dish that will make it that way. For example, Outback’s gluten-free menu makes suggestions on the sauce and side for a gluten-free meal:
New Zealand Rack of Lamb GF
A rack of tasty New Zealand lamb (cooked to order) with a rich Cabernet wine sauce. Served with garlic mashed potatoes and fresh seasonal veggies. Avoid the Cabernet sauce. Order veggies without seasonings or substitute baked potato.
Other major casual dining chains catering to celiacs and prominently featuring gluten-free menus on their website include PF Chang’s, Cheeseburger in Paradise, Bonefish Grill, and Biaggi’s. Offering solutions to customers with special allergy needs is not just important from a service stand-point, it’s also good business – attracting not only those patrons with celiac disease, but also everyone else in their dining party.
Monday, June 29, 2009
Late Night Offerings.
Operators are coping with the economic downturn and the resulting stall in samestore
sales by seeking out new ways to squeeze all possible profit opportunities
out of their fixed investment. More often than not, this means taking a look at
extended daypart opportunities. For many operators, the hours between
10 p.m. and 5 a.m. are the new frontier.
In the Night Kitchen
Late-night dining is a growing trend. Technomic/American Express polls show that once a-week usage of restaurants between 10 p.m. and 5 a.m. nearly doubled between 2007 and 2008—from 13% of respondents to 25%—and the proportion of diners who said they rarely or never visited restaurants late at night decreased by 14%. The more recent poll showed that almost half of consumers (45%) were “night hawks” at least once a month.
How Restaurants Lure Night Hawks
A demographic breakdown of the 2008 data provides further clues:
> Late-night diners are mostly young: 64% of those under age 35 reported dining
out or getting takeout after 10 p.m. several times a month, versus just 22% of
those 35 and older.
> Late-night diners are disproportionately male: 53% of males, versus just 39% of
females, reported that they eat out or get takeout between 10 p.m. and 5 p.m. at
least once a month, and 42% of males, versus 33% of females, said they dine late
or pick up late-night takeout several times a month.
Meals or Snacks?
Late-night dining is closely tied to snacking. In a Technomic report on consumer snacking Trends:
48% of consumers reported that they customarily eat mid-evening snacks
39% said they have a habit of late-night snacking
44% of those polled for a 2009 Technomic consumer report on appetizers said they would like restaurants to offer more late-night appetizer and snack menus.
It’s clear that late night is a growing opportunity for restaurateurs, with a “twenty-something” customer base at the core. These late night consumers may extend a night out at a bar or nightclub to include a meal afterward, or get hungry late at night and team up with a group of friends for a late meal. The trend to late-night snacking also matches up well with culinary trends toward small plates, samplers to share, and global street foods.
Although all age groups and both genders are interested in seeing more late-night snacks in restaurants, young consumers find them particularly appealing; 52% of those aged 18–24 would like to see more late-night appetizer options. Research conducted for Technomic’s dinner occasion report found that consumers in the 18–24 age bracket were also more likely to eat dinner later in the evening, but that begs the question of what the word “dinner” means to these consumers, who have largely abandoned the practice of consuming three protein and- sides meals a day at set times in favor of spontaneous grazing.
Up Late and Ahead of the Pack: Best Practices
Restaurant and foodservice operators have stepped up with new menus, new marketing ideas and more flexible service formats to meet changing late-night demands. Operations leading the way include:
Taco Bell- took early ownership of the late-night segment by inventing a word—“Fourthmeal.” Within a few months of the 2006 launch of the “Fourthmeal” promotion, units were reporting overall increases in check averages during late-night hours, which extend up to 4 a.m. at some units. “Fourthmeal” has always been defined by a cultural affinity for the young and hip—and their music—rather than by special menu
items. Initially, the company chose four emerging rock bands to display the Taco Bell logo and other promo material on their vans or instruments in exchange for a month of free late-night meals. In its most recent annual “Feed the Beat” contest last fall, Taco Bell chose 100 bands from across the nation and provided them with $500 in Taco Bell Bucks for free Fourthmeals after shows. The bands’ music was played on Taco Bell’s microsite, www.feedthebeat.com, where customers could vote for their favorite. The three favorite bands each won a recording session to produce a music single, with the three songs promoted this spring on Taco Bell’s website.
Wendy’s caters heavily to younger consumers with its Dollar Menu and drive-thrus open until at least 2 a.m. (promoted with the tagline “Eat Great, Even Late”). Wendy’s has zeroed in on the late-night daypart at the expense of breakfast, which has been temporarily discontinued at many units.
> Denny’s pairs its Allnighter Menu, which emphases shareable offerings, with a late-night vibe far different from its daytime image: restaurants play alternative rock music and servers wear casual attire. In May, Denny’s launched a new “Creature Comforts” ad campaign to showcase the Allnighter menu, with late-night TV ads depicting four “creature” buddies enjoying a late-night Denny’s experience. Webisodes of the four characters are also posted on the DennysAllnighter.com microsite, each character has a profile page on Facebook, Twitter and MySpace, and each is featured in an interactive iPhone game application. Denny’s expanded the Allnighter menu this spring with snack-sized value options priced from $2.99, including Pancake Puppies, Nachitos and Half Moons Over My Hammy.
Tips for Building Late-Night Traffic
Late-night dining, however, is not merely an opportunity for major chains with the resources for multimedia marketing campaigns. In fact, it can be a perfect market niche for a neighborhood independent restaurant with a loyal clientele. But—like anything else in the restaurant game—it’s far from a sure thing, especially in the current economy. Here are some suggestions for success:
1-Realize that late hours aren’t right for everyone. Just ask the unhappy Burger King franchisees who have sued the chain, complaining that extended hours aren’t profitable for them and also raise safety concerns.
2-Before expanding hours, introducing special menu items or launching an expensive marketing campaign,
carefully evaluate your existing and desired customer base and weigh the prospects for incremental business against incremental costs, including additional labor. 2.
3-Define your market. Who will use your restaurant during the wee hours? College students? Factory workers getting off the late shift? Theater-goers stopping by for a bite after the show? What would appeal to them and bring you a profit: dine-in service, takeout or both? Your decisions on menu offerings, ambiance
and marketing depend on the answers.
4-Make sure menu items are fresh, interesting and craveable. If you are going to offer or promote certain menu items for late night, they will probably encompass appetizers, finger foods and platters to share. The younger consumers who are the most frequent late-night diners are also the most appreciative of bold
and ethnic flavors, so trendy global street foods (such as satay skewers, taquitos or churros) or craveable American finger foods (mini-burgers, mini-hot dogs, wings with a variety of flavors and sauces, mini-donuts) are likely to be the best bets.
5-Don’t forget the primacy of value. While menu innovation and craveability are important, moderate price points are central to the value equation as seen by the mostly youthful base of latenight diners, particularly in today’s recessionary economy.
6-Convenience is essential. Convenience is important to all diners, but particularly the young who have “places to go and things to do” and expect to see up-to-date technology in restaurants. Convenience-enhancing technology is particularly important for takeout and delivery. Operations that offer online and mobile phone ordering are likely to see far more late-night traffic than those that don’t.
7-Encourage young consumers to become late-night regulars. Younger consumers, with perhaps fewer long-term financial plans affected by the recent economic turmoil, may be the last to give up dining on restaurant food as well as the first to return when things begin to improve. If your operation is a hit with
the younger crowd, consider offering late-night frequent diner programs or employing other marketing tactics that are geared to retaining a steady stream of business from these young consumers. And don’t forget to mix things up with frequent menu introductions.
sales by seeking out new ways to squeeze all possible profit opportunities
out of their fixed investment. More often than not, this means taking a look at
extended daypart opportunities. For many operators, the hours between
10 p.m. and 5 a.m. are the new frontier.
In the Night Kitchen
Late-night dining is a growing trend. Technomic/American Express polls show that once a-week usage of restaurants between 10 p.m. and 5 a.m. nearly doubled between 2007 and 2008—from 13% of respondents to 25%—and the proportion of diners who said they rarely or never visited restaurants late at night decreased by 14%. The more recent poll showed that almost half of consumers (45%) were “night hawks” at least once a month.
How Restaurants Lure Night Hawks
A demographic breakdown of the 2008 data provides further clues:
> Late-night diners are mostly young: 64% of those under age 35 reported dining
out or getting takeout after 10 p.m. several times a month, versus just 22% of
those 35 and older.
> Late-night diners are disproportionately male: 53% of males, versus just 39% of
females, reported that they eat out or get takeout between 10 p.m. and 5 p.m. at
least once a month, and 42% of males, versus 33% of females, said they dine late
or pick up late-night takeout several times a month.
Meals or Snacks?
Late-night dining is closely tied to snacking. In a Technomic report on consumer snacking Trends:
48% of consumers reported that they customarily eat mid-evening snacks
39% said they have a habit of late-night snacking
44% of those polled for a 2009 Technomic consumer report on appetizers said they would like restaurants to offer more late-night appetizer and snack menus.
It’s clear that late night is a growing opportunity for restaurateurs, with a “twenty-something” customer base at the core. These late night consumers may extend a night out at a bar or nightclub to include a meal afterward, or get hungry late at night and team up with a group of friends for a late meal. The trend to late-night snacking also matches up well with culinary trends toward small plates, samplers to share, and global street foods.
Although all age groups and both genders are interested in seeing more late-night snacks in restaurants, young consumers find them particularly appealing; 52% of those aged 18–24 would like to see more late-night appetizer options. Research conducted for Technomic’s dinner occasion report found that consumers in the 18–24 age bracket were also more likely to eat dinner later in the evening, but that begs the question of what the word “dinner” means to these consumers, who have largely abandoned the practice of consuming three protein and- sides meals a day at set times in favor of spontaneous grazing.
Up Late and Ahead of the Pack: Best Practices
Restaurant and foodservice operators have stepped up with new menus, new marketing ideas and more flexible service formats to meet changing late-night demands. Operations leading the way include:
Taco Bell- took early ownership of the late-night segment by inventing a word—“Fourthmeal.” Within a few months of the 2006 launch of the “Fourthmeal” promotion, units were reporting overall increases in check averages during late-night hours, which extend up to 4 a.m. at some units. “Fourthmeal” has always been defined by a cultural affinity for the young and hip—and their music—rather than by special menu
items. Initially, the company chose four emerging rock bands to display the Taco Bell logo and other promo material on their vans or instruments in exchange for a month of free late-night meals. In its most recent annual “Feed the Beat” contest last fall, Taco Bell chose 100 bands from across the nation and provided them with $500 in Taco Bell Bucks for free Fourthmeals after shows. The bands’ music was played on Taco Bell’s microsite, www.feedthebeat.com, where customers could vote for their favorite. The three favorite bands each won a recording session to produce a music single, with the three songs promoted this spring on Taco Bell’s website.
Wendy’s caters heavily to younger consumers with its Dollar Menu and drive-thrus open until at least 2 a.m. (promoted with the tagline “Eat Great, Even Late”). Wendy’s has zeroed in on the late-night daypart at the expense of breakfast, which has been temporarily discontinued at many units.
> Denny’s pairs its Allnighter Menu, which emphases shareable offerings, with a late-night vibe far different from its daytime image: restaurants play alternative rock music and servers wear casual attire. In May, Denny’s launched a new “Creature Comforts” ad campaign to showcase the Allnighter menu, with late-night TV ads depicting four “creature” buddies enjoying a late-night Denny’s experience. Webisodes of the four characters are also posted on the DennysAllnighter.com microsite, each character has a profile page on Facebook, Twitter and MySpace, and each is featured in an interactive iPhone game application. Denny’s expanded the Allnighter menu this spring with snack-sized value options priced from $2.99, including Pancake Puppies, Nachitos and Half Moons Over My Hammy.
Tips for Building Late-Night Traffic
Late-night dining, however, is not merely an opportunity for major chains with the resources for multimedia marketing campaigns. In fact, it can be a perfect market niche for a neighborhood independent restaurant with a loyal clientele. But—like anything else in the restaurant game—it’s far from a sure thing, especially in the current economy. Here are some suggestions for success:
1-Realize that late hours aren’t right for everyone. Just ask the unhappy Burger King franchisees who have sued the chain, complaining that extended hours aren’t profitable for them and also raise safety concerns.
2-Before expanding hours, introducing special menu items or launching an expensive marketing campaign,
carefully evaluate your existing and desired customer base and weigh the prospects for incremental business against incremental costs, including additional labor. 2.
3-Define your market. Who will use your restaurant during the wee hours? College students? Factory workers getting off the late shift? Theater-goers stopping by for a bite after the show? What would appeal to them and bring you a profit: dine-in service, takeout or both? Your decisions on menu offerings, ambiance
and marketing depend on the answers.
4-Make sure menu items are fresh, interesting and craveable. If you are going to offer or promote certain menu items for late night, they will probably encompass appetizers, finger foods and platters to share. The younger consumers who are the most frequent late-night diners are also the most appreciative of bold
and ethnic flavors, so trendy global street foods (such as satay skewers, taquitos or churros) or craveable American finger foods (mini-burgers, mini-hot dogs, wings with a variety of flavors and sauces, mini-donuts) are likely to be the best bets.
5-Don’t forget the primacy of value. While menu innovation and craveability are important, moderate price points are central to the value equation as seen by the mostly youthful base of latenight diners, particularly in today’s recessionary economy.
6-Convenience is essential. Convenience is important to all diners, but particularly the young who have “places to go and things to do” and expect to see up-to-date technology in restaurants. Convenience-enhancing technology is particularly important for takeout and delivery. Operations that offer online and mobile phone ordering are likely to see far more late-night traffic than those that don’t.
7-Encourage young consumers to become late-night regulars. Younger consumers, with perhaps fewer long-term financial plans affected by the recent economic turmoil, may be the last to give up dining on restaurant food as well as the first to return when things begin to improve. If your operation is a hit with
the younger crowd, consider offering late-night frequent diner programs or employing other marketing tactics that are geared to retaining a steady stream of business from these young consumers. And don’t forget to mix things up with frequent menu introductions.
Tuesday, April 7, 2009
Cuban Heritage Tour
In our Cuban Heritage tour through Miami last weekend we stopped at the El Palacio de Los Jugos, or the Juice Palace. Trisha and I In Line At The El Palacio de Los Jugos Eagerly Anticipating My First Beet Juice Smoothie
The open air market is at a busy downtown traffic area with lots of traffic down Flagler Street in front of the building and an alley behind that runs between SW 57th and SW 58th.
The Palace gave us a glimpse of what the markets were like in Cuba, a gathering place, a mini-mall, where you could get a meal, catch up with your neighbors, buy meat produce and dry goods all in one spot.
We pulled up in the Alley behind the building there was already a line developing at the front door of the produce/juice section. Trish Show Off The Before And After Pictures Of Her Mamey Smoothie
As we parked we could see a delivery truck unloading a pallet of beef flap meat, probably a weeks worth of meat for this high volume place. Think Farmer's Market style as you walk in to the juice market, as the produce is in bulk on wooden shelves rather than a produce display case.
Trisha and I ordered with the intent to share, but when I suggested the beet juice she had second thoughts. We agreed that I would get the mixed version that was beets, carrots, and something else that I can't recall. She had the Mamey. Both were sweet. The Mamey was a creamier smoothie type texture, while my blend was more liquidy and juice like.
Leaving the juice area we walked around to one of the hot food areas, which was bustling with activity as people bought pork, beef, potato, rice, and vegetable dishes to go. Green Coconut Water To Go Could Be A Hot New Trend For Take Out. Inventory Consists Of Green Coconuts Flex Straws, Machette, And Cutting Board
As we rounded the building on the outside there was a vendor with a basket of green coconuts that he was chopping with a machette, one after another.
Then he would pop a straw in there and sell by order to the line of people waiting there. I counted his fingers as I walked by thinking "only one misplaced machette wack and you'd be out of a job." They were all intact, which surprised me based on how slick his cutting board looked and the speed with which he worked.
The hot food counter around the front of the market had spare ribs that had been cut between the St Louis style and the brisket, both pieces marinated and grilled with a slightly different application. Chickens were roasted and sold whole, halved, and cut up some parts with bone, others boneless. The products were simple, prepared simply in several different ways, merchandised to use the whole animal, with nothing wasted. 
Typical of Cuban food the flavors were mild not spicy hot.The Palace Dining Room
Rather than the hot spicy food that so many of us Californians think of with Mexican food, this is a more subtle flavorful seasoning with hints of cumin, and garlic.
I think the take away from our cuban food tour is not that one flavor, technique, or individual item is going to be the answer for the "hot new trend" to sweep through the food world. Rather a blending of flavors, or reintroducing simpler foods fully utilized-like the ribs, cross merchandised as we say in the retail business, to achieve a better food cost target while keeping inventory items simple. While the Juice Palace was only a small sampling of what traditional Cuban Food is all about it is important enough to influence Chef's like Allen Susser, who we will discuss more later as he made an unannounced visit over the weekend.
Additional reading here at the New York Times.
Saturday, April 4, 2009
Goat, The Other Brown Meat
Goat is the most widely consumed meat in the world, a staple of, among others, Mexican, Indian, Greek and southern Italian cuisines. Moreover, it’s been edging its way into yuppier climes for a year or so now, click-clacking its cloven hooves up and down the coasts and to places like Houston and Des Moines.
Novelty and great flavor aren’t the only draws here — the meat is lower in fat than chicken but higher in protein than beef.
Read the full story here.
Novelty and great flavor aren’t the only draws here — the meat is lower in fat than chicken but higher in protein than beef.
Read the full story here.
Thursday, April 2, 2009
Peruvian Fusion Cuisine
It's easy for Peruvians to be particular about their seafood. Fed by the icy, nutrient-rich Humboldt Current, the waters off the Peruvian coast are the most bountiful fishing grounds in the world. Which is why, seven days a week, starting at 4 a.m., fishermen at the Villa Maria market in Lima hawk Dover sole for ceviche, plus red snapper, tuna, scallops, squid and octopus just hours out of the sea.
Eating ceviche, the South American country's best-known dish, is a must in Lima. But there's so much more: tiraditos, a Peruvian take on sashimi; Chinese stir-fries spiked with Peruvian chili peppers; and sushi rolls filled with scallop and Parmesan cheese, a favorite combination in Lima.
"Right now, people want to discover new flavors," says Peru's most famous chef, Gaston Acurio, who owns 29 restaurants around the world. If the Japanese could persuade the world to embrace raw fish and seaweed, he reasons, "why can't we dream of doing the same with Peruvian food?"
Peru's campaign is well underway. In 2006, Acurio, 41, reportedly wowed the crowd at the prestigious Madrid Fusion culinary conference, which anointed Lima "the gastronomic capital of Latin America." More recently, chefs such as Todd English and food magazines have declared it the next big thing, praising the diverse ingredients and creative combinations of flavors. (Indeed, Peruvian cuisine might finally be the thing to redeem "fusion," which has been a dirty word in culinary circles ever since the 1990s brought us sesame-crusted everything.)
Hundreds of years of immigration have created a natural fusion of Spanish, Italian, Chinese and Japanese influences. A wave of Chinese arrived in the 1850s to help build the railroads, bringing with them ingredients such as soy sauce and wok-cooking techniques. The Japanese came in the early 20th century to work on sugar and cotton plantations, and, according to the indispensable food guide "Eat Smart in Peru" (Ginkgo Press, 2006), they were instrumental in transforming ceviche from home cooking to restaurant fare. Asian influences are especially pronounced in Lima.
On the southern coast, where the Spanish brought African slaves, popular dishes include carapulcra, a stew of pork, dried potatoes and peanuts. In the Andes, the pre-colonial cuisine showcases such meats as alpaca and guinea pig, as well as potatoes, which originated in the area more than 7,000 years ago.
Read the full story here.
Eating ceviche, the South American country's best-known dish, is a must in Lima. But there's so much more: tiraditos, a Peruvian take on sashimi; Chinese stir-fries spiked with Peruvian chili peppers; and sushi rolls filled with scallop and Parmesan cheese, a favorite combination in Lima.
"Right now, people want to discover new flavors," says Peru's most famous chef, Gaston Acurio, who owns 29 restaurants around the world. If the Japanese could persuade the world to embrace raw fish and seaweed, he reasons, "why can't we dream of doing the same with Peruvian food?"
Peru's campaign is well underway. In 2006, Acurio, 41, reportedly wowed the crowd at the prestigious Madrid Fusion culinary conference, which anointed Lima "the gastronomic capital of Latin America." More recently, chefs such as Todd English and food magazines have declared it the next big thing, praising the diverse ingredients and creative combinations of flavors. (Indeed, Peruvian cuisine might finally be the thing to redeem "fusion," which has been a dirty word in culinary circles ever since the 1990s brought us sesame-crusted everything.)
Hundreds of years of immigration have created a natural fusion of Spanish, Italian, Chinese and Japanese influences. A wave of Chinese arrived in the 1850s to help build the railroads, bringing with them ingredients such as soy sauce and wok-cooking techniques. The Japanese came in the early 20th century to work on sugar and cotton plantations, and, according to the indispensable food guide "Eat Smart in Peru" (Ginkgo Press, 2006), they were instrumental in transforming ceviche from home cooking to restaurant fare. Asian influences are especially pronounced in Lima.
On the southern coast, where the Spanish brought African slaves, popular dishes include carapulcra, a stew of pork, dried potatoes and peanuts. In the Andes, the pre-colonial cuisine showcases such meats as alpaca and guinea pig, as well as potatoes, which originated in the area more than 7,000 years ago.
Read the full story here.
Friday, March 20, 2009
Indian Harvest Pearled Farro
USPN # 5854724
An ancient strain of cultivated wheat, best described as the heirloom version of spelt. A first class grain measuring 6 to 8 mm long and slightly pearled to eliminate the need for soaking. Makes a great risotto!
Prep time: 25-30 minutes
2lb. Sleeve Yields: 18 - 1/2 cup servings
216 Servings per 24lb. case.
Kosher - Yes
Features:
High quality Italian import
Highest grade availabl
Grains are 6 to 8mm long
Heirloom version of Spelt Grain
Has been “pearled or scarified” to reduce cook time
Excellent in soups, salads, pilafs and risotto
Perfect for Italian, Mediterranean, Eclectic, and American cuisines
Ingredients: Farro. Product of Italy.
Pack Size: 12/2 lb. Sleeves = 24 lbs. per Case
Storage: To preserve quality store in a cool dry area. 65º F
Preparation and Cooking Instructions: Stove Top: Bring 2 quarts water or stock to a boil. Add 2 lb. sleeve of Farro, Indian Harvest (4 oz.) seasoning packet (optional) and stir. Cover tightly, return to boil, reduce heat and simmer. Cook for 25-30 minutes, until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Farro may be cooled down by rinsing in cold water. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables. Yield: 9 cups.
Saturday, February 21, 2009
Burger Trends
When asked in which ways they would like to create more distinctive burgers for their menu, operators most often pointed to the cheeses, breads, toppings, sauces, and beef / proteins used.While Kobe and Angus burgers are growing fastest, other meat options are also making a move.
“Steak” burgers are on the uptick, with a 44% increase in penetration over the past 3 years.
Meatless options – Gardenburger™, soy burgers, and veggie patties – have grown 28%, while turkey burgers are up 14%. Look for more "homemade" veggie burgers on the menu. Locally Big Sur River Inn, and the LALLAgrill have been making thier own veggie burgers.
Burgers marketed as sirloin, however, have remained mostly flat. Interestingly, though, sirloin burgers are among the most expensive found in restaurants today as such, we may potentially see them grow in the coming years as the “upscaling” trend continues.
Consider the fastest growing burger cheeses over the past 3 years specialty / non-traditional burger cheeses dominate the top of the list.
Even in aggregate, specialty cheeses – defined here as any variety other than cheddar, Swiss, mozzarella, American, provolone, or jack – are growing very fast.
Bleu cheese burgers in particular have become far more prevalent in recent years in several segments, exploding most notably among QSR and Midscale restaurants.
Pepperjack has also boomed, fueled largely by strong adoption by major chains like Wendy’s and Hardee’s. This, in turn, has facilitated rapid proliferation throughout the QSR segment.
Applewood-smoked bacon and chipotle are among the fastest growing burger toppings, each having grown over 200% over the past 3 years. Hormel offers a fantastic jalapeno bacon that-it is rumored- Thresher Rolle purchasing and logistics coordinator at the Ranch Club at the Santa Lucia Preserve keeps in his storeroom and snacks on all day long.
Caramelized onions are another growth area, along with garlic, Cajun spices, and jalapenos.
BBQ sauce, long a burger mainstay, is also popping – with notable growth rates across all restaurant segments. Check out Willy's Smokehouse's assortment of BBQ sauces served on the table to customize your burger to your liking.
Saturday, January 24, 2009
What To Expect In 2009
U.S. sales of organic food and beverages in 1990 were $1 billion. In 2007, they were estimated at $20 billion. In 2008, the final number should be around $23.6 billion. Organics and sustainables should continue their growth in 2009.
Thursday, January 22, 2009
What To Expect In 2009
GREEN IS GOOD
The restaurant industry consumes almost 2.5 times more energy per square foot than any other commercial type of building. Although we expect capital spending on improvements this year to decline, those with long-term interests are installing energy-efficient equipment, closely monitoring water usage, implementing sustainable systems, and integrating efficient waste management practices. The net result is a lower cost of operating the facility which allows operators to make up for reduced profit margins elsewhere. If you are interested in building a new building in 2009, you’d be wise to take a hard look at what going green can mean to your bottom line.
The restaurant industry consumes almost 2.5 times more energy per square foot than any other commercial type of building. Although we expect capital spending on improvements this year to decline, those with long-term interests are installing energy-efficient equipment, closely monitoring water usage, implementing sustainable systems, and integrating efficient waste management practices. The net result is a lower cost of operating the facility which allows operators to make up for reduced profit margins elsewhere. If you are interested in building a new building in 2009, you’d be wise to take a hard look at what going green can mean to your bottom line.
Tuesday, January 20, 2009
What To Expect In 2009
Menu Costing
Across the board, we see that cattle production will be down, and the prices up. As more than seven in 10 eating and drinking places are single-unit/independent operations, the commitment to rework a menu may be daunting, but it’s incredibly important to get this project accomplished as soon as possible. Don’t wait until the middle of 2009 to start, as it will be too late. You should cost out your menu items one-by-one, and evaluate your overall purchasing strategy accordingly. Repositioning key and signature items based on profit contribution will be critical to protecting the bottom line
Across the board, we see that cattle production will be down, and the prices up. As more than seven in 10 eating and drinking places are single-unit/independent operations, the commitment to rework a menu may be daunting, but it’s incredibly important to get this project accomplished as soon as possible. Don’t wait until the middle of 2009 to start, as it will be too late. You should cost out your menu items one-by-one, and evaluate your overall purchasing strategy accordingly. Repositioning key and signature items based on profit contribution will be critical to protecting the bottom line
Saturday, January 17, 2009
What To Expect In 2009
Cheese plate accompaniments: As Americans begin to discover the joys of the cheese plate, they're also discovering that man cannot live by cheese alone. So, companies are using that as an opportunity to promote fruit pastes, nuts and other logical accompaniments.
Wednesday, January 14, 2009
What To Expect In 2009
“If you have salmon on your menu, why not make salmon rillette from the scraps?” says Robert Graham, Executive Chef at the Arizona Grand Resort in Phoenix. “This would make a great appetizer and cost next to nothing.” Kevin McCarthy, chef at Lake Placid Lodge in Lake Placid, New York, expects the waste-not trend to grow as a result of both economic and environmental concerns. “When working with meat, chefs are taught to use as much of the animal as possible,” he says, going one step further and extending the concept to fruits and vegetables, too. “For example, when a chef blanches a tomato and peels the skin, the skin can be fried to produce a tomato chip that can garnish another dish. This practice can also provide common flavor notes throughout the courses of a meal: using a vegetable as a sauce for one course, a garnish for another, and a main ingredient for yet another.”
Sunday, January 11, 2009
What To Expect In 2009
Tea is hot, says Jeff Kaplan, sous chef at the Sawgrass Golf Resort and Spa in Ponte Vedra Beach, Florida. “Consumers can’t get enough. It’s a switch from the conventional cup of coffee and offers some healthy benefits.” He includes tea-infused foods in the trend, from green tea mints and truffles, to green tea-infused jasmine rice, even green tea crème brulee.
Friday, January 9, 2009
What To Expect In 2009
Robert Graham thinks that chefs and kitchen staff will start to rely on cuts of meat that are not premium but are a lot less expensive like short ribs. Chef Rocky Rocha of the Magnolia Hotel in Omaha, Nebraska, believes that flat iron and hanger steaks will continue their popularity because of their relatively low cost. “This piece of beef is considered to be one of the most tender cuts on the market today,” says Rocha. “It cuts like a filet but tastes like a New York strip.” Cheaper cuts do require different cooking techniques like braising, but also neatly fit into the comfort food trend mentioned above.
Wednesday, January 7, 2009
What To Expect In 2009
Lawrence McFadden, hotel manager and food and beverage director at The Ritz-Carlton in Naples, Florida, says he’s seeing more dishes created with a sweet/savory combination. “Sweet spices are being introduced more into savory dishes while savory spices are being added to sweet dishes such as desserts,” he says. The Beverly Hills Hotel’s Chef Robert Allen agrees, and believes that the trend towards savory flavors in unexpected places will continue. “The next savory trend will be in cocktails and beverages,” he says, citing examples like a Chili Serrano Martini and Kefir Lime Martini.
Monday, January 5, 2009
What To Expect In 2009
Executive Chef John Cox at El Monte Sagrado Living Resort and Spa in Taos, New Mexico, believes that consumer confidence will continue to flag through at least the middle of 2009, which will prompt diners to search out familiar and comforting dining experiences. “Expect classic dishes like tomato caprese, Caesar salad, a simple steak presentation with vegetables and mashed potatoes, and shrimp cocktail and other familiar classics to be popular, though with a sophisticated yet subtle touch from the chef,” he says. That extra touch might include the addition of an exotic salt and basil espuma – Spanish for foam – to the caprese salad or freshly grated horseradish for the shrimp cocktail. “Another catalyst for this newfound menu simplicity will be the need to offset ever higher food costs with lowered labor costs,” he continues. “Restaurants that have historically depended on large numbers of cooks to produce a relatively low number of covers will be re-evaluating their approach, searching for ways to streamline their operations.”
Saturday, January 3, 2009
What To Expect In 2009
Robert Graham, Executive Chef at the Arizona Grand Resort in Phoenix, says, “I think most of the trends for the first half of 2009 will be geared toward getting more bang for your buck, for both consumers and chefs.”
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