Top Chef Trends for 2010: Culinary Themes

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 Sustainability
2 Farm/estate-branded ingredients
3 Gluten-free/food allergy conscious
4 Nutrition/health
5 Simplicity/back to basics

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

T&A Cafe Salinas

I'm sitting at Tanimura and Antle's T&A Cafe having a breakfast burrito listening to a couple truck drivers who were both Marines swap service stories. Great stories about advanced water training for the one guy that had previously never had any water experience. This guy is a natural entertainer, sitting here with his guitar strumming Cheeseburger in Paradise for the breakfast crowd while he decribes saving a drowning soldier.

Don and Cheryl Ferch are husband and wife as well as co-owners of Contemporary Catering . They have been creating extraordinary events for their clients since 1988 and are proud of their family owned business that is based in the kitchen at T&A Cafe. Their motto is "Let Contemporary Catering Turn Your Dreams Into Reality!"

Don began his career while attending Los Angeles Trade Tech College in 1977. Following his graduation he was awarded a three-year apprenticeship at the Disneyland Hotel. In seven years with the hotel he was promoted from apprentice to Executive Sous Chef, responsible for all restaurants and banquet operations.

His career has offered him many opportunities. Starting with a move to Santa Barbara as executive chef of the historic El Paseo Restaurant. Relocating to Monterey County as Executive Chef at, the Highlands Inn. Where he received acclaim from Travel holiday, Gourmet magazine, San Jose Mercury News, Los Angeles Times and was honored as Chef of one of the top 100 Restaurants in Northern California. Don was the founding Chef and organizer of the MASTERS OF FOOD & WINE held annually at the Highlands Inn.While building his business, in 1988, he was voted Chef of the Year by the Monterey Bay American Culinary Federation. He also was a member of the faculty at Cabrillo College in Aptos teaching advanced culinary arts.

Top Chef Trends for 2010: Preparation Methods

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 Liquid nitrogen chilling/ freezing
2 Braising
3 Sous vide
4 Smoking
5 Oil-poaching/confit

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org

Strewberries or Strawberries

Sometimes a berry can be berry confusing. The strawberry, one of the most popular fruits grown in the world, is just one of those berries. So let's set the record straight.

A strawberry, first bred in Brittany, France in 1740, is not a berry at all. One of the criteria for being so named a “berry” is to carry seeds within its flesh. We can all see strawberries skip this step, carrying their seeds on the outside, and not within at all.

And how about this, “what does straw have to do with a berry”?

Some sources credit the name "strawberry" to the technique of spreading straw over a plot, providing shade and a structure for the plant to grow, while others note it was first known as the "strewberry" due to the way the berry grows, "strewn" across the ground.

Not to be lost among its peers, the strawberry can be grown anywhere. From climates in Florida to Texas, Wisconsin to California, strawberries just require good sunlight and water, making it one of the easiest plants to grow whether in a backyard garden, a cultivated field or as simple as a potted plant.

Strawberries are one of the most versatile fruits. Fresh or preserved, frozen or dried, any meal, any course can be made more delicious with its sweet and fragrant addition. A light, but sweet salad can set up any meal for success. Or end on a sweet note with a scrumptious, strawberry dessert like Strawberries and Cream, famously devoured at The Championships of Wimbledon.

Here are 2 quick and delicious Cross Valley Farm strawberry ideas with your customers this week

Almond Strawberry Salad

Ingredients:

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced roasted almonds
1 tablespoon apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar


Directions:

In a large bowl combine the spinach, strawberries, and almonds. Combine the vinegar, apple cider vinegar, honey and sugar in a small bowl; stir well. Drizzle over salad and toss to coat. Serve immediately.

Strawberries and Cream

Ingredients:

1 quart fresh strawberries, hulled and sliced
1 cup white sugar
2 cups sour cream


Directions:

Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Top Chef Trends for 2010: Misc Food Items and Ingredients

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 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

For a complete list of the survey go to the National Restaurant Association Website at www.restaurant.org