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111 Ideas for Innovation Surprising Sides Beers NO. 48 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE ® Beers for 2018 111 Ideas for Innovation Cold-Brew Cocktails Surprising Sides Urban Cowboy Kimbal Musk sits down with FSR and explains his strategy to disrupt the casual-dining segment with urban casual. BEST PRACTICES 111 Ideas for Menu Innovation +PITGFKGPVUƃCXQTUHQQFUDGXGTCIGUtCNN VJGDGUVKFGCUHTQOEJGHUCPFTGUVCWTCPVU CTQWPFVJGEQWPVT[ BY AMANDA BALTAZAR, CONNIE GENTRY, AMELIA LEVIN, BEVERLY STEPHEN THINKSTOCK 50 NOVEMBER 2017 FOODNEWSFEED.COM BEST PRACTICES ACCESSORIZE WITH SAUCES AND SIDES: 1. SAVORY YOGURT 5. AÇAI Carl Jorgensen, director of Touted as a food superhero, thought leadership with açai is appearing every- Daymon, believes we’ll see where. The most popular savory yogurt take off in preparation is açai bowls— sandwich sauces and sides. smoothies containing ber- ries, nuts, grains, oatmeal, 2. ROMESCO SAUCE and their ilk. An orange sauce made with roasted red peppers, 6. SAMBAL romesco is gaining traction. Especially popular in Indo- Traditionally served with nesia and Malaysia, sam- fish, at Gato in New York bal is a sauce with a kick. City it’s served with eggs Its ingredients vary, and so EMMER & RYE and with a pork chop. do its uses. Dish it up with noodles, eggs, or as a dip. 10. FRESHLY MILLED GRAINS 3. BARBERRIES (KTUVVJG[OCFGVJGRCUVCKPJQWUGVJGPVJG[DCMGF Tagged by McCormick as a 7. GOCHUJANG their own bread; now, more chefs are milling their own flavor-leader, tart barberries This fermented Korean chili ƃQWT%JGH-GXKP(KPMCV'OOGT4[GKP#WUVKP6GZCU can be used in sweet and paste can be used to add is a leading proponent. The restaurant is named after savory dishes, and are rec- heat and flavor. At Milk- his favorite grain, emmer, and he mills as many as 15 ognized in Persian cuisine. Wood in Louisville, Ken- FKHHGTGPVITCKPU RQRRKPIUQTIJWOTGFƂHGGKPMQTP tucky, it’s served, alongside etc.) for pastas, breads, and desserts. kimchi, with collard greens. 8. ADOBO NEGRO 11. AQUAFABA gluten-free. Use it in place McCormick pegged adobo The juice of canned gar- of whipped cream and negro sauce as a top trend banzo beans is being put whipped eggs. for 2017. This complex to good use in vegetar- Mexican sauce has flavors ian/vegan options. Says 12. SORGHUM from adobo, as well as mole, Maeve Webster, president Could sorghum become the stout beer, black sesame, of Menu Matters in Arling- next quinoa? Once thought MARGO HELGEN and chili pepper. ton, Vermont, “It’s a huge of as a syrup or a feed for win for operators: no addi- cattle, this gluten-free grain 4. PRESERVED LEMONS 9. HONEY tional cost, relatively easy is growing in popularity. In Preserved lemons pro- Chefs are buzzing about to use, and requires no Charleston, South Caro- XKFGCYCNNQRQHƃCXQT honey and experiment- additional storage space.” lina, chef/owner Michael that chefs are embrac- ing with different types. In It also has no taste and Toscano at Le Farfalle uses ing. The linguine at Tulio New York City, The Stinger only a very mild scent. The freshly milled sorghum to in Seattle is served with Cocktail Bar & Kitchen product also speaks to give a Southern twist to his clams, preserved lemon, serves cocktails and food the no-waste kitchen and hand-rolled pappardelle, EJKNKƃCMGUCPFICTNKE with honey from bees on menus that are produce- topped with crisped panc- breadcrumbs. its own roof. forward, high-protein, and etta and charred escarole. FOODNEWSFEED.COM NOVEMBER 2017 51 BEST PRACTICES PROFILING WITH SPICES AND FLAVORS: 17. SKHUG/ZHUG 23. ZA’ATAR SPICE This Middle Eastern hot Chris Koetke, executive sauce is made from peppers, director of Kendall College garlic, and spices. It comes School of Culinary Arts in in red or green versions and Chicago, says za’atar spice is listed in McCormick’s is big—and becoming big- 2017 Flavor Forecast. ger. Mamnoon in Seattle mixes it with olive oil for 18. ESPELETTE PEPPER bread dipping. McCormick also predicted 13. BUTTER espelette pepper would take Fat is back. Consumers have been increasingly reject- off this year. Les Sablons in ing products like imitation butter in favor of products Cambridge, Massachusetts, that are perceived as more natural or clean. It’s even serves this medium-hot encroached into the quick-serve arena—McDonald’s smoky pepper with mari- began swapping out margarine for butter in 2015. The nated black bass, along with higher-end restaurants are making butter a focal point, pistachio and basil oil. adding spices, vegetables, herbs, even marrow for a special touch in dishes or bread baskets. “It’s not just 19. BAHARAT SEASONING that real butter is considered more natural; there is a This Eastern Mediterra- growing perception that fats have an important place nean mix typically includes in a healthy diet,” says Mike Kostyo, senior publica- black pepper, cardamom, VKQPUOCPCIGTYKVJ&CVCUUGPVKCNCOGPWVTGPFƂTO cloves, cumin, nutmeg, based in Chicago. coriander, and paprika. It’s used with proteins or to add flavor and color to rice. 14. CHIA SEEDS Go into any lunch place 20. TURMERIC 24. GHOST PEPPERS with a millennial following An Indian staple, turmeric Ghost peppers are like the Arlo SoHo, which has come to the fore for its one of the hottest chil- has “bodegas” instead of health benefits. Rivertown ies. Seven Steakhouse in mini bars, and you’ll see Lodge in Hudson, New Minneapolis offers a Rus- little pots of puddings York, dishes clams in a tur- sian Roulette sushi roll, and custards dotted with meric broth for a little kick. which hides a dollop of omega-3 powerhouse chia ghost pepper sauce in seeds. The Aztecs even 21. PIRI-PIRI one piece. used chia for currency. Also known as African 25. MATZO PROJECT MATZO bird’s eye chili, piri-piri CURRY 15. WHEY refers to a spicy Portuguese According to Datassen- This byproduct of yogurt 16. EVERYTHING ON sauce made with peppers, tial, curry is now found on and cheese-making is EVERYTHING chilies, spices, and vinegar, nearly a fifth of all restau- finding its way into chefs’ This popular mix of poppy and is usually served with rant menus, and 71 percent smoothies, cocktails, and and sesame seeds, onion chicken. of consumers are famil- sauces, while also getting CPFICTNKEƃCMGUCPF iar with it, says the menu- cubed and put into sal- kosher or sea salt is jump- 22. HARISSA trend firm. And, while ads. Iliana Regan at Eliz- ing out of the bagel case Hailing from North Africa chicken curry salad tends abeth in Chicago uses it and landing on garlic and the Middle East, harissa to be the most common for fermenting cabbage, knots, chips, pizzas, and is another hot condiment, application outside Indian romaine, and eggs. David more things. The Matzo packed with hot chilies and restaurants, curry is now Levi at Vinland in Port- Project proffers matzo spices like cumin and car- showing up in burritos, land, Maine, substitutes with “everything plus two away. Blend it into soups, burgers, cocktails, desserts, local whey for lemons. other things.” marinades, or even eggs. and appetizers. ANYTHING LABELED: THINKSTOCK NOT 52 NOVEMBER 2017 FOODNEWSFEED.COM BEST PRACTICES 29. BITTER FLAVORS Perhaps thanks to all those bitters in craft cocktails or the kale craze, Americans are getting used to bitter. Look for more bitter orange, cranberry, green leafy vegetables, broc- coli rabe, radicchio, grapefruit, bitter melon, and turmeric. 30. FERMENTING As more chefs make their own sauerkraut, kimchi, jams, pickled vegetables, and vinegar, health departments are realizing they need to find ways to allow more fermenting to take place. Chef Paul Fehribach of Big Jones in Chicago enjoys pickling unusual vegetables, like the purple sour bean. Sauerbohnen, as it is called in Germany, features green, wax, or purple beans fermented like sauerkraut. At the restaurant, Jones juliennes the beans and then dresses them with a slurry of rice flour and a little sugar to kick- start the fermentation. Seasoned with ginger, red pepper, and benne seeds, the beans come out really sour, piquant, SANDEEP GYAWALI and fragrant. Fermenting has also found a new friend in the form of 26. MESQUITE sourdough starters for pizza dough and breads that use Chefs have been grilling over mesquite wood since natural levain and heritage or ancient grains. Pizzas at Area the early days of California cuisine. But who knew you Four Boston showcase hand-stretched dough made from could eat the pods? This ancient food of Southwest a 16-year-old sourdough starter that’s been fermented for desert dwellers is being rediscovered and hailed as 36–40 hours prior to use. the newest superfood. Mesquite is gluten-free and a source of protein, plus just about every mineral from calcium to zinc. It can be used as a sweetener and a ƃQWTUWDUVKVWVG#WUVKP6GZCUPGWTQUEKGPVKUVCPFDCMGT Sandeep Gyawali is a mesquite missionary preaching a IQURGNQHDTKPIKPIVJGWDKSWKVQWU%GPVTCN6GZCURNCPV back to the modern diet. He typically uses about 5 per- EGPVOGUSWKVGƃQWTKPVJGCTVKUCPCNNQCXGUJGDCMGUKP his garage by night and sells by subscription under the name Miche. He also believes the pods could be the PGZVXCPKNNCDGCP9KVJVJGJGNRQHUQOGITCPVUJG hopes to be able to harvest and mill enough mesquite to put it on the radar of local chefs and reintroduce OGUSWKVGƃQWTCUCRCPVT[UVCRNG 27. COCONUT 28. RED HOT CHILI Suddenly coconut is the fla- PEPPERS RAWMEDIUM ARTS vor du jour. The Real Coco- The Scoville Scale of Heat nut restaurant in Tulum, (shu) rates peppers in a 31. AJI PEPPERS Mexico, features grilled range from 1,000 to over Classically used in Peruvian ceviche and other dishes avocado halves marinated 2,000,000. The habanero from that country, aji chilies can be swapped in as a with coconut aminos, and clocks in at about 150,000, OQTGEQNQTHWNCPFƃCXQTHWNJQVRGRRGT#V47-#KP a healing bone broth fla- while the The Trinidad Boston, aji panca chilies are paired with chili oil, black vored with coconut milk.
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