Than 230 Ideas About Your Future
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FOOD TRE NDS 2017MORE THAN 230 IDEAS ABOUT YOUR FUTURE www.sysco.com Chefs Predict “What’s Hot” for Menu Trends in 2 017 www.restaurant.org Dec. 8, 2016 Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in the year ahead. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS TOp 10 concept trends “Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.” The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017. Download the NRA’s full survey results at www.restaurant.org/FoodTrends “Chefs are on an endless quest to redefine how consumers eat. By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape.” – Thomas Macrina American Culinary Federation National President 2 FB FLAVORS & INGREDIENTS TO WATCH Egyptian DUKKAH blends spices like cumin, coriander, Mexican CAJETA is made by thyme, mint, and pepper with AGRODOLCE+VCN[oUUYGGV and TGFWEKPIIQCVoUOKNM WPVKN KVoU toasted nuts and sseedds like sour condiment, combines caramelized for a sweet, tangy hazelnuts and pummpkin seeds. vinegar (usually balsamic) and syrup that can be used as a next +VoUQPG QH VJG JKIJGUV scoring sugar, often with flavor level dulce leche ingredients on &CVCUUGPVKCNoU enhancers like wine and fruit. p9JCVoU*QVqOGPW KPFGZ USE IT: Onions, squash, seafood USE IT: Ice cream, beverages USE IT: Bread dippper, rubs AVOCADO OIL s prized as both Widely used in Southeast Asia a cooking oil with a high smoke cuisines, GALANGAL looks annd 5GCYGGFKUPoV PGY VQ EQPUWOGTU point and a healthy alternative to acts like ginger, though it has olive or coconut oils. The more citrus and pine undertones. but operators are embracing popularity of avoccados (+21% on Ginger appears on over half of NEXT LEVVEL SEAWEED options, from shio kombu to menus in 4 years) and alternative U.S. menus today, so galanga farm raised American wakame ingredients (milks, nut butters) is can step in as a more driving interest. unique option. USE IT: Salads, bowls, seafood USE IT: Dressingss, cooking oil USE IT: Soups, sauces, syrups Fine dining chefs have been fans Pickled and fermented Japanese Think of CHHERMOULA as the FINGER LIMES for years and UMEBOSHI plums, with their North Africcan version of pesto or now Australian farrmers are sweet and salty flavor profile, are chimichurri. According to World meeting demand for this natural a next generation Asian Bites: Morocco, 36% of EKVTWUpECXKCTq #EEQTFKPI VQ QWT ingredient to watch. Accordin consumers said they would July 2016 issue of On the Menu to the June 2016 issue of On the purchase cchermoula from a over 30% of consuumers are Menu, 1 in 4 consumers is restaurant or supermarket. interested in fingeer limes. interested in trying the plum. USE IT: Grilled seafood, USE IT: Seafood, desserts, USE IT: Rice, Hawaiian dishes vegetables cocktails GOSE, proonounced gose uh, is a ZHUG, a Yeme ni hot sauce that Flying fish roe, or TOBIKO, ha German to fermented wheat is ubiq uitous in Isrrael, combines long been used on sushi, but beer that iss brewed with fresh herbs like cilantro with now U.S. chefs are using it and coriander aand salt it has a spices like cardammom plus some its many colors and flavors distinctive tart/salty taste. It has olive oil and plenty of hot chilies new ways, topping Asian gone from nonexistent to 2% of to give it a spicy kick. inspired bowls or unique beer menus in just 2 years. USE IT: Falafel, gr deviled eggs on the bar menu. USE IT: Beer menu, vegetables USE IT: Sushi, poke, seafood beer cockt SAMBAL refers to range of The tiny Ethiopian grain TEFF Hot and spicy Japanese sauces and relishes in Indonesia, has been a staple for the KARASHI MUSTARD can be but samba oelek is the most EQWPVT[oUHCOGF TWPPGTU CPF PQY used in place of wasabi for an common inn the U.S., typically KVoUD GKPI J CKNGF CU VJG PGZV your face flavor. It also indexes made with fresh chilies, salt, ancien t grain supeerfood in JKIJQP QWT p9JCVoU *QVq citrus, garlic, and a bit of sugar. th e U.S. menu index. USE IT: Coondiment, sauces, USE IT: Porridge, baked goods USE IT: Japanese sauces, meaats vegetables 10 datatassassentiatial.coml.com | 312-655219-065943965 3 Trends to Look For in 2 017 blog.foodnetwork.com Dec. 21, 2016 3. The Counter Point To control costs and put the focus squarely on the menu and diners, more chefs will eschew tables and chairs and serve their food over the counter. Just pull up a barstool. “For diners,” the Food Network Kitchen team suggests, “the counter’s appeal lies in its face-to-face proximity to the chef-turned-maitre d’.” 1. SURPRISE! “Whether it’s hidden flavors or textures, jolting temperature shifts or cultural crossovers, surprise is poised to be the flavor of the moment. This plays to our sense of adventure and toys with our expectations,” the team writes in its 2017 food-trend forecast. “It charts a new direction in novelty: a move beyond the mash-up to something both more subtle and exciting. Surprise plays it close to the vest, offering one thing to the eye or the mind, and another to the palate.” 4. The Flavor of the Philippines “Surprise” could mean a collection of candies hidden inside a piñata- In food-friendly cities across the country, Filipino chefs are bringing like cake and other “inventive fillings,” or taking something you’d to diners their country’s cuisine, with its “porky, pungent, puckery expect to be sweet and making it savory (or vice versa), such as synthesis of East Asian, Spanish and Pacific flavors,” the team says. “savory funnel cakes” or “fish sauce caramel.” It could be combining It’s all about adobo. Don’t know much about lumpia, longganisa, the tastes of different cultures in unexpected ways (tofu Cap rese!) calamansi or kinilaw? In 2017, you may learn. or unusual mass-market efforts like Green Giant’s “cauliflower rice.” 2. Mighty Meat Veggies 5. Move Over, Goldilocks Those veggie burgers that “bleed” that debuted in 2016 are only the Prepare to be bowled over by porridge in the year ahead: It’s cheap, beginning. In the upcoming year, you can look for chefs (and books filling, friendly and flexible, “offering a broad canvas for chefs to and stores) to dig their teeth into “experimenting with vegetables paint on” and figuring into a variety of meals – from main dishes with the same intent once reserved for animal proteins, blurring the to desserts. “Porridge sits at the intersection of several trends: line between meat and veg,” the team says. Mock meats will get grain bowls, whole and ancient grains, breakfast-for-dinner, and an upgrade and “plant butchers” will become more of a thing. grandma food,” the team writes. Eat your hearts out, three bears. What’s more, the team predicts, “the plant-based movement” will cross “the aisle to meet meat-eaters where they are.” 4 6. The Comfort of Home A restaurant revolution is brewing, thanks to a diverse assortment of home-based chefs, some of them self-taught, who are directly connecting with customers via Instagram. After all, starting a food business in your own home has a much lower barrier to entry. “In L.A., ground-zero for hyper-connected home-based entrepreneurs, several such chefs have risen to cult status on the back of nothing more than good food and savvy hashtag marketing,” notes the team. 7. Call them “ –ish” Meals? What is “-ish” eating, you ask? It’s basically embracing moderation over strict purism, as you strive for dietary goals like healthy, vegetarian or vegan eating – a way to make room for occasional indulgences and accept that sometimes you’re bound to veer off course. “-Ish eaters include the part-time paleo, the “veggan” (vegan + eggs), 9. DIY Dinners and the mac-and-cheese-loving “microbiotic,” all of whom will be In 2017, expect to see family dinners dispense with formality right on trend in 2017, the Food Network Kitchen team explains. as everyone pitches in with the prep. Think “less ‘eat your peas,’ more ‘help yourself,’” the team advises. Eaters across all generations may 8. Take it Live gather ‘round the kitchen counter to enjoy the meal directly Live-streamed video is inexpensive and relatively simple to produce out of the sheet pan. Serving platters are so 2016. and creates a new level of accessibility, opening up the food-media talent pool to people from a range of backgrounds and with different And what will your pantry and fridge be packed with in the year levels of experience and expertise.