FOOD TRE NDS

2017MORE THAN 230 IDEAS ABOUT YOUR FUTURE

www.sysco.com Chefs Predict “What’s Hot” for Trends in 2 017

www..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 and beverage trends at 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 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, , food halls and ramen. Trends that are cooling down include quinoa, black , and vegetarian and vegan .

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

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AVOCADO OIL s prized as both Widely used in Southeast Asia a oil with a high smoke cuisines, GALANGAL looks annd 5GCYGGFKUPoV PGY VQ EQPUWOGTU  point and a healthy alternative to acts like , 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, , 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, , USE IT: Rice, Hawaiian dishes cocktails

GOSE, proonounced gose uh, is a ZHUG, a Yeme ni hot that Flying fish roe, or TOBIKO, ha German to fermented 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: , 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 in Indonesia, has been a staple for the KARASHI 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: , baked goods USE IT: Japanese sauces, meaats vegetables

 10 datataassssenttiaiall.com.com | 312-265519-605949365 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 team suggests, “the counter’s appeal lies in its face-to-face proximity to the -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 , 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 – 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, -for-, 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” , 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 . “-Ish eaters include the part-time paleo, the “veggan” (vegan + eggs), 9. DIY 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 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. Plus, it promises to forge ahead? The team gazes into its crystal ball and sees cottage cheese “an interactive, 1-to-1 connection between creators and fans” and chickpeas, emmer, ube, jackfruit, sorghum popcorn, sorrel, that “exists in real time, and embraces messiness, playfulness and Sichuan peppercorns, nutritional yeast, green peanut oil, buttermilk unpredictability,” Food Network Kitchen’s forecasters say. and more.

10. Coffee Beyond the Cup Coffee is poised to out of the usual grind in 2017, inspiring (and flavoring) everything from candy to cocktails. Coffee sodas, , frozen treats and gadgetry will be big. “For GenZ and younger Millennials – generations that grew up socializing at Starbucks, not malls – coffee is approaching bacon-level trendiness.”

5 NRN predicts 9 trends for 2 017

www.nrn.com Dec. 16, 2016 by Bret Thorn

For years, local and seasonal items have been top-of-mind when caramelized onions and green peppers. East Coast Wings & Grill did it comes to trend spotting — that and “telling your food’s story.” a Philly this summer, and this past spring Checkers But everyone gets that now. Restaurants highlight their connections and Rally’s topped a burger with cheesesteak-style steak, Swiss cheese with local suppliers when they can and offer menu items with other and onion tangles. With beef prices down, and expected to fall by another compelling backstories, as well. also remain a huge percentage point or two in 2017, there’s no reason this won’t continue. trend. If they’re fast-casual, they probably serve customizable meals in bowls. We can expect all of that to continue in 2017. But there are 3. Sour Beer some newer, interesting and unexpected trends afoot that should Beer aficionados are getting hopped out. Tired of the dominance of make for some fun eating in the coming year. pale ales on the craft beer scene, they are turning to beers that are inter - esting, but less overwhelming to the palate than IPAs. Most of the buzz 1. Indian Food is about a broad variety of brews that are made with wild yeast strains and This has been a long time coming — decades, in fact. For the entire funky bacteria and are collectively referred to as sour beer. They seem 21st century, trend watchers have been waiting for Indian food to to be growing in popularity in Chicago and San Francisco, and, although become mainstream. But while other cuisines captured the limelight sales don’t yet appear to warrant it, a number of craft brewers are betting — Thai, Korean, Mediterranean — Indian food has gradually that sours will be the next fashionable brew. I think 2017 will be their insinuated itself into America’s culinary consciousness. breakout year.

Quite apart from trendy modern Indian restaurants like Badmaash 4. Cold Brew Coffee in Los Angeles, Choolaah Indian BBQ in Cleveland and Ananda in Baltimore, or fast-casual chains such as The Kati Roll Company in Steep ground coffee in cold water for the better part of a day and you New York (see photo below), Kitchen in the San Francisco Bay get a that’s lower in acid and less bitter than conventional coffee. area and Biju’s Little Shop in the Denver area, Indian influences High in caffeine and subtly sweet, it has broad appeal among young are now being seen in restaurants with no connection to the subcon - consumers. “The Millennials in particular appear to have really plugged tinent. Nix, John Fraser’s vegetarian restaurant in New York, has two into that product,” Bill Bowron, chairman, president and CEO of coffee-and- tandoor ovens, fast-casual salad chain Sweetgreen introduced curry supplier Red Diamond told me. The fact that it’s generally made in cauliflower to the menu in September and Chick, small batches in a sort of craftsman-like way also seems to appeal to them. based in Auburn, Ala., offered a Cuddle Up to Curry Chicken Salad Most major coffee chains have introduced cold brew by now, and Dunkin’ earlier this year. Even fine-dining bastion Le Cirque in New York City Donuts looks poised to introduce a nitro version, for which cold brew in currently offers an Australian lamb chop with curry mashed kegs is infused with nitrogen to give it a beer-like head. You’ll probably be potatoes. Indian food has arrived, and we’ll see more of it in 2017. seeing more ready-to-drink cold brew offerings in beverage aisles, too.

2. Philly 5. Low-Alcohol Cocktails Beef, grilled onions and melty cheese — what’s not to love? There are many advantages to making cocktails from beer, wine or sake This combo is looking like the go-to flavor for operators rather than spirits: Restaurants with only beer-and-wine licenses can offer wanting to do something new but not too new. Ruby Tuesday them, they tend to pair easily with food, customers can drink more than introduced Philly Cheesesteak Potstickers — braised, one without getting drunk and operators can sell more than one without short rib, chopped banana peppers, sweet onion, mushroom and risking over-serving their guests. Micheladas — beer with spiced tomato American and cheddar cheeses wrapped in dumpling and juice — have long been popular among Mexicans, and Europeans have pan-fried. Johnny Rockets currently has a Philly cheesesteak as long enjoyed shandies, or beer mixed with soft . As sherry and a limited-time offer, along with Loaded Street Philly Tots, which vermouth continue to grow in popularity, you can expect them to be are fried tots topped with cheddar, thinly sliced grilled sirloin, incorporated more into mixed drinks as well.

6 6. Older Animals Protein powders and protein bars made from ground up cricket are proliferating, too, and post-apocalyptic televisions show such as Syfy’s Z Almost all of the meat we eat comes from animals that lived quite Nation and Fox’s The Last Man on Earth have discussed cricket as a food short lives. Chicken is slaughtered at between six weeks and eight source. Wayback Burgers offered an Oreo Mud Pie Cricket Protein weeks, hogs at around six months, and cattle at around two years. in the summer of 2015, and management said it sold better That makes for tender meat that’s relatively inexpensive and than they thought it would. consistent. But there’s a movement to eat more mature animals. Don’t expect cricket tots to replace potato tots on menus anytime soon, Chicken producer Perdue Farms is considering plans to raise chicken although if you have a lot of customers on the paleo diet, it might be more slowly both to make the birds more comfortable, and also more worth considering. flavorful. On a smaller scale, butchers such as Adam Danforth, author of “Butchering Poultry, Rabbit, Lamb, Goat and : The Comprehen - sive Photographic Guide to Humane Slaughtering and Butchering,” 8. Delicious Vegetables are advocating eating more mature animals both as a more natural There’s a lot of talk of cauliflower becoming the new kale, and of spiralized culmination of their life cycle, and because they taste good. zucchini replacing , (see photo above) but the bottom line is that Mature meat can reflect the terroir of where it was raised and has Americans say they’re interested in eating more vegetables, but they’ve robust flavor and a desirable chewiness that makes it enjoyable shown that they’re not going to give up on taste to do it. in a different way than younger, tender meat. No matter: The country’s talented chefs, particularly at independent Mature meat doesn’t have to be expensive, Danforth says: He’s talking restaurants, have become more thoughtful about their about dairy sheep and cattle that have already earned their keep preparations, jazzing them up with vinegars and spices, making their own by providing milk. Typically their meat would be used for pickles (Chili’s and Applebee’s do that, too, in fact) or, particularly in the or sausages, but by taking the middle meats, possibly dry-aging case of Brussels sprouts, sautéing them with bacon. You can expect them them, which is what Mindful Meats of Point Reyes Station, Calif., to up their game in 2017. does, and selling it at a premium compared to , the dairy farmers benefit and restaurateurs have a unique, tasty product with a great story behind it about the circle of life. 9. Caffeine as the New Enemy Something’s going on with caffeine: High-caffeine cold brew coffee 7. Insects is probably the hottest beverage trend, but The Coca-Cola Company recently told me that data from their Coca-Cola Freestyle machines I thought this was a joke when people started talking about it in indicates that caffeine-free drink consumption was up by almost 2 percent earnest in 2014. Most Americans have an irrational but very strong in 2016, including a striking 10 percent increase in Sprite consumption. aversion to eating insects. Nonetheless, cricket purveyors are showing up at trade shows, and grasshoppers, mezcal worms (technically We have a tendency to cycle through different ingredients that we try to caterpillars and therefore insect larvae), beetles and powdered ant avoid. We’re currently on a long stretch of avoiding gluten and cutting back are gradually appearing on more menus. Granted, they’re mostly on carbohydrates while gorging ourselves on protein. Caffeine has largely novelty garnishes meant more for conversation than broad appeal, been off the radar, and even seen as desirable by a lot of consumers. but they’re still spreading. So is this Sprite spike a return to the joys of lemon-lime soda, or is the switch caffeine-related? Maybe that question will be answered in 2017. 7 Top 10 Food Trends thefoodchannel.com December 13, 2016

Based on research conducted by The Food Channel in conjunction with CultureWaves® and the International Food Futurists, this is the 29th year we’ve identified some of the significant changes expected to hit the food world. This year, what’s happening with food is starting to override what new flavors are emerging. That means the trends are no longer driven by flavors; instead the people who consume the food are driving them. The top 10 trends divided naturally into two groups—and that alone shows the way the industry is changing. It’s no longer simply about flavors and new items; it’s about the experience of food. For more details about each trend projection, visit thefoodchannel.com Food Trends On the Menu

1. MEATS OUT OF THE MAINSTREAM 3. NEW CUISINES What to choose, what to choose! Will it be beef, chicken, or pork? We actually talk about ethnic flavors a lot—in 2015 we called out how Those meats have been our standard choices, but we see a big ethnic was hard to distinguish, since food was getting “mashed up”. change on the horizon—and it’s not just bison. As people dig into That has definitely happened, but the difference now is that there are new and replacement proteins, they’ve begun asking what else is out a lot more cuisines entering the game. For a few years now, we’ve there that isn’t just a one-time adventure in eating (think alligator). called out regions as opposed to “just” countries. However, even region isn’t niche enough anymore. It’s no longer Northeast. Now it’s coastal Northeast, or the Catskills. Niche is getting more niche. Hawaiian food differs from island to island, and even from part of an island to another, depending on the dominant culture. We’ve got a lot of different areas on our radar, including Appalachian cuisine, Tropical cuisine, even .

4. NO MORE WASTE There is a new class of sustainability that’s being demonstrated across most food categories. We’re seeing Farm2Table flowers, sustainably sourced seafood, repurposed ingredients, and restaurants worried about food waste. A turning point may have been the whole hog generation, which we called out in 2012 (Food Trend: New Agri Chef). That’s when chefs began to more frequently use every piece of the animal or vegetable, right down to the soup and celery stock.

5. INGREDIENTS AS CONDIMENTS Think about what comes with your meals today. While ketchup, salt, 2. VEGGIES AS CENTER OF THE PLATE and pepper may be the staples on a casual dining table, restaurants We know—we just talked about meat as though it were the only are beginning to offer accompaniments to menu items that go thing happening. But there is another side to the equation, and it’s no beyond the traditional condiments. Order a steak, and get a side longer “just” a side . Vegetables are moving into prominence and of specialty salts that come with the main dish. Order chicken and the rest of the meal is now just as likely to be built around the veggies, sprinkle on your own herbs. These dishes are using spices and as the veggies are to be the also-rans. condiments not as part of the cooking process, but as part of the dining experience. Morton Salt is even beginning to position salts as a topping and a texture, not simply an ingredient.

8 Food Trends Influencing the Menu

6. TREND LAYERED UPON TREND 9. OCCASION DINING A menu today may have an item description that reads something Our meal plans are no longer centered around breakfast, , like this: A housemade, Indian-inspired, sustainable, sweet breakfast dinner, and snacking. Now we tend to plan to eat around occasions. bread served with a touch of nutmeg and a sprinkle of toasted The food is both an excuse and a magnet to draw people together. Himalayan pink salt. It’s as though a description can’t offer just one It’s no longer the idea of coming together to eat; now, we’re eating thing anymore, it has to hit several different touch points in order to to come together. get our jaded attention. People are amalgamating all the food trends into each other, so that it’s now hard to call out singular things.

7. THE LANGUAGE OF FOOD 10. GOOD IS THE NEW “NEW” There are dozens of ways to sum up how we think about food, Here’s the new mantra: Stop focusing on making things new. but the one that is gaining traction is pairing a food source with Just make them good. We’ve spent a lot of time in recent years asking a . It doesn’t matter whether you’ve been saying brands and restaurants to deliver a new sensation. The constant Farm2Table or Farm-to-Table or F2T or any other combination. swarm of Limited Time Offers—the GET IT NOW BEFORE IT GOES To be really on trend you have to take it a little further. Dock2Dine for AWAY feeling—has trained us to always look for something new freshly caught fish and shellfish. Seed2Glass, for those who imbibe, and exciting. We’ve gotten into expectation mode, and believe there tracing wine all the way back to the seed. Farm2School, where will always be something new. Our data shows that the consumers educators meet with growers and urban farms pop up in classrooms. are quietly calling out for food to taste good, not just be new. Part of this is the Global Flavor Curve that has had us paying attention 8. PET FOOD to the amalgamation of American culture with ethnic flavors. We admit to some hesitancy in mixing this idea with “people food,” However, the curve seems to indicate that restaurants haven’t yet fully but we might as well join the crowd! And there is no hesitancy explored the fact that ethnic doesn’t have to be authentic to be good. in recognizing this as a trend. It’s actually a huge topic—people are This could open up a whole new range of food ideas, where you aren’t now discussing pet food and pet food ingredients and comparing worried about how to make something like the original, but are OK them to what they would eat themselves. with it being something that works, and works well. So, we’ll be OK if Big comes out with the or Emerald Chicken , as long as the flavor is good.

9 13 Food Trend Forecasts

www.jamesbeard.org Dec. 8, 2016

With hundreds of dinners at the Beard House each year, dozens of events across the country, and our annual James Beard Awards highlighting the best of each year, we’re lucky enough to get a broad view of the nation’s edible zeitgeist. With that in mind, we’ve dusted off our crystal ball and called on some of our expert eaters to forecast the food trends destined to be hitting your plates in the coming year. From the triumphant return of to the frenzy over fermentation to the new “it” vegetable, we’ve got the roadmap to guide you through the highways and byways of the culinary landscape for 2017.

1. Everything is French Again — We saw classic French cuisine pop 3. Cauliflower is the New Kale — It’s hard to top the ubiquity up in Los Angeles a couple years back, when Ludo Lefebvre opened of everyone’s favorite leafy green, but the formerly overlooked Petit Trois, his homage to Parisian bistro culture. This year the state - cauliflower is right on its heels. Maybe it’s the mild flavor that makes side revival of la grande cuisine continued in New York City, with for a stellar blank canvas, or its comforting, starchy consistency (which Le Coucou, Mimi, and Augustine leading the way. Ironically, the only lends itself to standing in for rice or pizza crust). From whole-roasted place French food isn’t trending is France—but we're eager to see versions served in cast-iron skillets at the Florence in Savannah and where this latest wave of mother sauces takes us in 2017. Shaya in New Orleans to cauliflower “steaks” serving as stand-alone entrées from a Beard Award–winning , we’re devouring the cruciferous veg all over the country.

2. Make Way for Whey — At a panel on food waste we held in 4. And Kalettes Will Be Next — The first time we saw tiny little kale Charleston this fall, chef Dan Barber explained a food-waste side growing off of what looked like a Brussels sprout stalk at the green - effect of America’s obsession with Greek yogurt: acid whey (not to be market, we thought that some plant hybridist somewhere was also confused with sweet whey, which is the byproduct of hard cheeses a marketing genius: what a great idea to take the two most unexpect - and is often used in protein powders). In Greece, as Barber explained, edly and wildly trendy vegetables (and both brassicas, no less) the delicious whey is used to marinate lamb, but here in the U.S., and fuse them together. Cute as can be, they are also quite tasty. it is often discarded. As Bon Appétit reported last year, bottles of While they’re cropping up at farmers’ markets all over the country, whey have been popping up on the shelves of health food stores we haven’t seen them on many menus in the U.S. just yet—though and markets like Whole , but recently we’ve been seeing word has it that Rocky Maselli at A16 in San Francisco is serving them an uptick of the ingredient on Beard House menus, both in traditional up to his diners—executive vice president Mitchell Davis noticed preparations or caramelized in both sweet and savory dishes. them recently on a trendy New Nordic menu in Oslo, Norway. We think 2017 may be the year we finally say yes, whey! And if history is any indication, that means it’s only a matter of time.

10 5. Sorghum Becomes the New ‘It’ Grain — We’ve long known about 10. Vegetables as King — This growing trend has quickly gained sorghum, the syrup of which had been the most popular sweetener steam, with vegan restaurants like Ravi DeRossi’s hot spots Ladybird in 19th century America (sorghum-glazed or -braised everything has and Avant Garden, and the perpetually packed, bicoastal ‘by CHLOE.’ been a repeat trend at the Beard House), but until recently, we had shops pulling in eaters of all varieties. Even at the Beard House, no idea that it was actually a grain you could actually like a grain. we’re seeing vegetables take the spotlight, whether its showcasing It resembles Israeli couscous, but with a little dot on each orb. It is a regional specialty like leather britches (where beans taste suspiciously chewier than you’d think (which means chewier than Israeli couscous) like bacon), or presenting a vegetable centerpiece like a preserved but satisfying to eat—and slightly sweet. Wanna try your hand at it? whole tomato with animal-based garnishes. Start with Bon Appétit’s delicious recipe for Roast Chicken with Sorghum and Squash. Or check out guru Alice Medrich’s 11. Sprinkles and Technicolor Desserts Take the Cake — Flavor Flours cookbook, which has an entire chapter dedicated From local bakeries to Pinterest boards, the sweets world is exploding to with milled sorghum. We’d wager that it’ll become the new with color. Cakes filled with the tiny, bright confections are flooding gluten-free, ancient grain of the moment. our feeds, homemade versions are featured on menus everywhere, and recipes are shared in major news sources: the New York Times 6. Jumps from State Fairs to Fine Dining — Whether it’s hopped aboard the sprinkle train, the Washington Post and BuzzFeed the Native American classic appearing at Marc Forgione’s American went nuts over rainbow , and websites like Epicurious and Cut and on an Ohio-centric Beard House menu, or the Eastern the Kitchn waxed poetic about sprinkle-dusted “fairy” . Put on European iteration popping up at John Fraser’s Nix and Tim Cushman’s your sunglasses; our collective dessert future looks pretty bright. Covina, these days it seems you can’t open a restaurant in New York City without including some sort of fried dough topped with all sorts 12. Waste Not, Want Not — With nearly half of all food produced of decadent accoutrements. We won’t argue with that! in the U.S. going to waste, restaurants, chefs, and even home cooks are getting smart and learning to create delicious dishes with parts 7. Where’s the Beef? — According to the U.S. Department of of the animal, fruit, or vegetable that would normally end up in the Agriculture, the consumption of red meat peaked in the 1970s, trash. Make no mistake, this concept is skewing more but up until recently at restaurants around the country—and at the than dumpster diving: the Beard Award–winning and Michelin- Beard House—it was rare to see a menu that didn’t offer up a juicy starred Blue Hill had a pop-up restaurant devoted entirely to the steak or other (red) meaty main. These days, whether a function theme of food waste and re-use for three weeks last year; top toques of the increased costs, more interest in sustainability, or a change in Mario Batali and Tom Colicchio spoke out about how we can all consumer tastes, chefs cooking at the Beard House have increasingly reduce waste in our own ; and recipes for the waste-less made beef less of the star of their menus and more of a supporting novice have been everywhere from Epicurious to Tasting Table player. So while we’re not seeing beef disappear, we are seeing it less to right here in our own collection. And for the health of our planet, as a , and more (and in smaller portions) as a canapé. this is a growing trend we hope will have staying power. Vying to take beef’s place? Duck, lamb, venison, pork, and more. 13. Tataki It Or Leave It — Move over crudo and carpaccio. 8. Delivery-Only Restaurants Take Root — While wide-ranging From fish to beef, toro to kobe, tataki is the cold appetizer that delivery services like Seamless have made relying on only pizza is going to sweep the nation and land on every menu from coast and lo mein a thing of the past, you no longer have to choose from to coast. Combining the tender, unadulterated meat of a tartare and brick-and-mortar restaurants with competing live customers when the smoky, seared edges of negimaki, tataki is quickly seared, then ordering in. Startups like Maple, David Chang’s Ando, and home-cook thinly sliced, brushed with a bright vinegar, and presented with a host delivery service Umi Kitchen have proven that with consistently of east-meets-west accompaniments. Never had tataki? Don’t worry, well-executed food, you don’t need a to develop a steady you will soon. Elizabeth Laseter, our assistant to the director of house stream of customers who will return time and again. programming, especially loves the tuna tataki with shiso tempura and dashi gelée at Kinship in Washington, D.C.; the venison tataki with 9. Fermentation Gains Traction — Fermentation has fascinated pickled ramps and walnut miso at Chicago’s Ruxbin; the cobia tataki chefs for years as they’ve tried to uncover new ways to create with pineapple and cilantro at NYC’s Cosme; and beef tataki with naturally complex flavors, nuanced textures, and other gastronomic romanesco, peanuts, and horseradish at Quaintrelle in Portland, coloratura. While home cooks have dabbled—our executive vice Oregon. Or come try it at the Beard House, where it’s making president Mitchell Davis been on the invite list for an underground an increasing number of tasting-menu appearances. fermentation fest in Brooklyn for years—rotting food in the home kitchen hasn’t really broken into the mainstream. But we think that’s about to change: the new magazine Cured will cover a large number of topics about aging and fermenting food, and like Bar Tartine give explicit instructions about how to ferment your own condiments. Even the current directive to minimize food waste (pickled watermelon rinds, anyone? – everyone from Alton Brown to Martha Stewart has a recipe) will likely play into the growing notion that older, bubbling, cultured, and fermented foods are better for your health, for flavor, and for the planet.

11 Hot Food Trends for 2 017

TREND OF THE YEAR: FOOD CITY OF THE YEAR Modern takes on ethnic cuisine — Modern takes on lesser-known Los Angeles — The City of Angels tastes a lot like heaven! cuisines are taking the country by storm. Modern Indian, Modern The Los Angeles restaurant scene has been booming (three James Korean, Modern African, Modern Middle Eastern... it’s a modern day Beard awards this year!), but wait till you see what’s in store. miracle! Go on an adventure to another culture, if only for an evening, Watch out for a huge migration of chefs - Jessica Largey, former and enjoy an escape filled with elevated twists on tradition. Manresa (SF) chef de cuisine and James Beard Award winner is opening Simone, and Dave Beran, former executive chef According to our expert Chef John Griffiths: at Next (Chicago), is working on a yet-to-be-named restaurant. “People are embracing flavors farther eastward in the Mediterranean Angelenos, prepare yourself for lots of dining out! and Middle East. I expect to see a further incorporation of Turkish, and Middle Eastern combinations and dishes. With so many men and women of the military stationed abroad in these regions and Afghanistan over the last decade, I think our acceptance of those cuisines will increase.”

UP & COMING FOOD CITY OF THE YEAR Kansas City — Trending from the middle out! The tech start-up scene is on fire, and a new craft brewery opens up just about every month. And we haven’t even gotten started on the food! It’s no surprise that the tight-knit community is pushing the fold DISH OF THE YEAR: and staying true to tradition in an unparalleled fashion. Food is taken Breakfast — Restaurants are elevating the humble as seriously as beer in Kansas City, and an old-school approach to new levels. Think breakfast is embraced (think butcher shops, , fermenting and Joe’s on dinner menus and Michelin-starred restaurants doling out Kansas City Bar-B-Que) alongside modern techniques. egg sandwiches paired with exceptional latte art in the morning. These aren’t your typical Egg McMuffins, though we have a soft spot for those too. 2016 brought us the all-day breakfast menu!

INGREDIENT OF THE YEAR Cannabis — California, Maine, Massachusetts and Nevada join the CUISINE OF THE YEAR: ranks of Colorado, Oregon, Washington and Alaska in legalizing FILIPINO — Influenced by a long history of culinary tradition and recreational cannabis. Marijuana edibles, cannabis cooking, infused the flavors of India, Japan, Malay, China, and , cocktails, cannabis wine, oh my! According to Restaurant Hospitality, is bold, fresh, and borderline addictive. Wildly popular in Los Angeles, “chef Chris Sayegh is already tapping this market via his Los Angeles- Filipino fare is finally getting its well-deserved moment in the spot - based company, The Herbal Chef. He caters high-end meals ($300- light across the country. And it’s about time! Filipinos make up the $500 a head) to medical marijuana card holders there.” Prepare for second-largest Asian population in the U.S. secret cannabis clubs and tasting menus to become mainstream! Grain Bowls — It’s a staple vegetarian menu item (and delicious with Lesser-Known — Thanks to millennials, the desire for meat add-ons too). Grain bowls are the perfect vessel for customizing. discovery and experiences is not going away. People are craving more This Umami Bowl from Sweetgreen includes Wild Rice, Quinoa, Farro, and more authentic experiences leading to a rise in lesser-known ethnic Mushrooms and Tofu with a Miso Sesame Ginger Dressing. cuisines, especially from Asia. Expect to see an increase in Filipino, Taiwanese, Laotian, Malaysian, and more!

Rise of the Veggie Kingdom — Welcome to the future where veggie Ta-Ta Traditional Tartare — Tartare is making a menu comeback. burgers taste delicious and look so much like beef that they appear But this isn’t your classic steak tartare. Combining traditional to actually bleed. The popularity of vegetables continues to escalate. techniques with modern flavor profiles, restaurants are reimagining Whole-plant butchery is here to stay – nothing goes to waste the classic French appetizer. Above, roasted beet tartare with green (think beet green frittatas and carrot top pesto). Look out for more papaya-pineapple salad from The Oval Room in Washington, D.C. plant-based restaurants to join the ranks of Erven (Santa Monica, CA), and entire entre e sections devoted to vegetables (Salt House, SF). There’s a new wá ve of vegetable presentations and preparations in town. Expect to see these vegetables trending in 2017: • Red kuri squash • Imperfect Produce/”Seconds” • Lovage, an herb that tastes like celery • Micro greens BLEEDING VEGGIE BURGER: “Silicon Valley startup Impossible Foods has found a home for its “bleeding” veggie burger. David Chang's New York eatery Momofuku Nishi is now serving the plant-based patty, which is made from wheat protein, coconut oil, potato protein Dairy-Free Alternatives — As Vegan becomes more mainstream, and heme — the indispensable molecule that makes meat taste cheese alternatives abound. Just don’t call it cheese! It’s “Gary” – like meat” – Eater NY the name bestowed upon the artisanal product by social media. Advances in food technology and vegan acceptance have paved the way for a bevy of animal-free products, all engineered to look and taste like the real thing. Above, a selection from the Riverdale Vegan Cheese Shop in NYC – cheeses made mostly from nuts and seeds.

The New Ice Cream Age — Maybe it’s the current climate, political and environmental, that’s got us seeking new an interesting ways to indulge in our favorite frozen delights. Maybe its just another arena for the culinary talents of modern day chefs to expand into. Whatever Fermentation Sensation — Fermentation brings out other-worldly the reason, we’re glad it’s happening and look forward to seeing how flavors in vegetables and is supposedly beneficial to your gut far this trend can push the icy envelope! Watch for Soft Serve Matcha, microbe. Curing stomach aches and imparting unique umami-packed Thai Rolled Ice Cream (photo above) and unique, chef-crafted flavors. flavor? We’ll have a (fermented) drink to that! 13 6 Trends for 2 017 Nov. 28, 2016 Article by Tara Fitzpatrick

Among the trends making their way to a restaurant near you: Tiki’s back, but better; ceviche and poke go mainstream; plant-based fare keeps growing; chefs pay homage to indigenous American foods. Here’s what you’ll want to have on your radar.

1. It’s Time for Tiki A big part of tiki’s allure is escapism. Funny how rum-tastic drinks like zombies, mai tais, beachcombers, siren songs and mind erasers can take the edge off. That’s what Matt Spencer had in mind when he opened his new San Diego tiki place, The Grass Skirt. “Tiki is something we’re pretty passionate about here,” Spencer says. “The Grass Skirt will combine the fun, lighthearted, escapist nature of tiki culture with creativity and food and beverage quality.” That last part — food and beverage quality — is the key to tiki’s viability. Craft tiki cocktails with artisanal rum and fresh-squeezed juice elevate the experience of sipping through an umbrella. And the best new tiki menus are pupu platters gone to culinary school. Honey-soy marinated beef with pineapple and ginger aioli, chicken “sidecars” on sweet Hawaiian rolls and regional treats like fried cheese curds and Minnesota favorite pickle rollups star at Psycho Suzi’s Motor Lounge in Minneapolis. Meanwhile, some Cleveland restaurateurs are using tiki as inspira - tion. The future promises more tiki mashups like the one at Porco Lounge, where owner Stefan Was is pairing tiki with . Was partnered with chefs Brian Okin and Adam Bostick of Cork and Cleaver, Graffiti Social Kitchen and Dinner in the Dark to create Polpetta at Porco Lounge, a tiki- mashup. Okin got the The tiki torch is burning brighter than ever, proving that the fun, idea while visiting New York City, where meatball concepts have kitschy trend may be a little retro but is also completely relevant. shown staying power and buzz appeal.

2. Housemade 2.0 3. Diving Deeper into Poke and Ceviche Making your own sausage and charcuterie? Great! Pickling your own Poke, with its Hawaiian ethos, fresh flavors and ability to fit perfectly veggies? Pretty cool. But the true cutting-edge trend-of-the-moment into a bowl, has grabbed diners’ attention in the last year, and it’s a safe is making your own flour. Bakers and chefs who do this swear it can bet for next year, too, as new concepts are just beginning to explore exponentially change the quality of pastries, and any recipe where one can go with poke and ceviche as well. calling for flour. In Fort Lauderdale, the Poke House, a fast-casual eatery led by former One such innovator is Ellen King, baker/historian and owner of director of SBE Hospitality Memphis Garrett, is bringing the healthy, Hewn Bakery in Evanston, Ill. Like other bakers, she sees the value fresh, affordable poke trend to South Florida by taking the Hawaiian in getting local grains and turning them into flour in-house. tradition in a new direction. Your basic poke bowl consists of sushi- She’s taking it even further and going all-in, attempting to preserve grade tuna in soy and sesame over rice. the truly ancient art of baking bread. King and the bakery are part But at the Poke House, it’s all about customization: Choose your protein of The Great Midwestern Bread Experiment, an ambitious, long-range (tuna, salmon, hamachi or tofu), base (white rice, quinoa or kale) and project collaborating with a crop scientist from Washington State then things really get interesting with more than 20 sauces and University and a fifth-generation farmer to produce authentically toppings, including aji Amarillo lime, chipotle mayo, crispy lotus, black pre-industrial loaves of bread. radish and more. Plus, there are composed bowls for those opting out “It will probably be three years until we’re able to get a loaf that’s of DIY, and each is inspired by a different region, such as the Venice Beach really good,” King predicts. Why? It’s an exacting process. The bread Cali bowl with fish marinated in salsa verde and served with avocado, experiment involves time travel back to the early 1900s, before — baby heirloom tomato, lotus and nori. Other regions are as far-flung some would argue — all the goodness was stripped out of wheat. as Florida, Peru and Korea. The group is combing through historical recipes that use grain varieties that were, to put it simply, not messed with.

Como Ceviche made a big splash opening last Fall in San Diego’s East Village. The focus is on including all sorts of international takes on ceviche. “Ceviche hits a lot of customers’ cravings all at the same time,” says co-owner William Lopez. “Ceviche is a versatile dish that answers the call from consumers who’ve been leaning towards food that’s nutritious, sustainable and authentic.”

14 4. Plant-Based Shift Still Gaining Steam 6. New-to-You ‘Cue on the Rise Plant-based proteins, dairy replacements and nut butters are all While the compass has long pointed to well-established gaining momentum. barbecue meccas in the South, some unlikely barbecue destinations are emerging. Northern cities like Cleveland, Chicago and Brooklyn are “Nut butters are growing,” says Brian Darr, who helps manufacturers putting themselves on the map with styles that aren’t so set in stone. stay ahead of the curve as director of Datassential’s Trendspotter publications. He points to a 158 percent increase of hazelnut Before Michael Symon opened Mabel’s BBQ in Cleveland this past summer, spread on menus in the last year, going hand in hand with growth he dutifully researched regional barbecue, picking up tasty best of breakfast sales. “Chefs around the country are starting to use nut practices along the way. Quite a few other serious barbecue spots butters to cook with, and in the retail environment you’re seeing have opened up in Cleveland recently as well. a lot more nut butters on the shelves.” So what exactly is “Cleveland-style barbecue,” as Mabel’s is billed? Plant proteins are also appearing on more menus, with jackfruit Symon’s definition includes a sauce with iconic Cleveland ingredients leading the way as “vegan pulled pork” and aquafaba (the liquid like Bertman’s ballpark mustard and Eastern European seasonings. in a can of chickpeas) being whipped into vegan meringues. The meat is smoked on local fruitwood. Black-eyed peas are in the inception phase of the food trend hier - archy, according to Datassential, which means they are starting Not having a set-in-stone style to either be true to—or rebel against— to catch on here and there but growing fast. And lentils are now allows new embers of creativity to spark in places where barbecue in the adoption phase, growing 15 percent on menus since 2012. legends are still being written. Customers are also seeking out alternatives to dairy, and products That freedom and fluidity are major qualities that Barry Sorkin of like almond milk, soy milk and coconut milk have a firm foothold in Smoque in Chicago likes about charting new territory in barbecue. Americans’ refrigerators. Cheese alternatives—made with cashews, His barbecue spot quickly gained appreciative fans when it opened for example—are also now in the inception phase. almost a decade ago. Last summer, Sorkin set up an outpost as one of the best-loved Windy City spots at Chicago’s massive Revival Food Hall. 5. Chefs and Menus Go Native “I think what’s starting to happen is chefs are starting to recognize that How interested are people in learning about indigenous culture barbecue is a food where you can apply all kinds of things,” Sorkin says. and food? Ask the “Sioux Chef,” Sean Sherman. His restaurant “Ten years ago, barbecue was about a few regional places and the sauces startup project just became the most-backed restaurant venture we all know. But now you’re seeing people getting more creative with ever on Kickstarter, raising almost $150,000. He hopes to open the method of meat and applying different ethnic flavors and in Minneapolis next year. other culinary techniques.” Indigenous foods that Sherman had lost touch with while growing The freestyle philosophy allows barbecue entrepreneurs like Sorkin up on a reservation are what the restaurant will focus on. to adopt an overall broader philosophy that relates to playing with No stereotypical fry bread, either. more flavor profiles. Sherman works “microregionally,” he says, focusing on the foods you could find walking around a lake in Minneapolis such as “Barbecuing is just a way of cooking food,” Sorkin says. “There’s no way natural wild rice and tuberose. it should be married to just a couple of different flavors of sauce.” Sorkin has been checking out his barbecue brethren in Brooklyn lately, “We built a curriculum around indigenous foods. Corn and beans he says, and gives major props to Hometown Bar-B-Que, where Billy and potatoes, amaranth and quinoa,” he says. “People were Durney has been making Jamaican jerk baby back ribs and lamb belly producing things so naturally without fossil fuels. We’re re-imagining that’s worth writing home about. what a kitchen can be.” Even Francis Ford Coppola is getting in on the act, with his new Werowocomoco concept in Geyserville, Calif. The film director himself has assumed chef duties at the restaurant, where the menu includes fry bread , venison chili, cedar plank salmon and prairie chicken.

Werowocomoco, Francis Ford Coppola’s new restaurant in Geyserville, California

15 2017 Flavor Trends www.comaxflavors.com Dec. 3, 2016

Today’s consumers continue to seek better-for-you products and engaging culinary experiences. In response to the ever-changing demographics and multicultural consumers, Comax Flavors introduces the 2017 Flavor Trends, divided into four unique flavor collections. Flower Power is a collection of floral-inspired flavors while Spice Is Nice addresses the globalization of America’s palate and the accessibility of flavorful spices. Smoke Out capitalizes on consumers’ affinity for new textures and dimensional flavors while Nostalgia Remix taps into consumers’ desire to reconnect with the comforts of childhood. Each Comax Flavor collection is comprised of a variety of food and beverage applications such as alcoholic and non-alcoholic beverages, beverage syrups, dairy, baked goods, confections, snacks, sauces and marinades.

Flower Power Smoke Out Unless used as a colorful , traditionally U.S. seldom Smoking is no longer reserved just for meat and fish. Smoking, ingests flowers or floral flavors compared to other countries. both hot and cold, is experiencing an uptick. It is appearing in However, floral flavors are popping up and making their way dairy, fruits, vegetables, desserts and even cocktails. In packaged into food and beverages including alcoholic and non-alcoholic foods, inspiration from smoked foods can be seen in unexpected beverages and dairy products such as yogurt and ice cream. applications such as beer, snacks and chewing gum. According “Driven by the health and wellness trend, consumers continue to 2016 StarChefs International Chef Congress (ICC) conference, to seek flavors inspired by nature. Comax Flavors predicts floral where chefs discussed top trends for 2017, “charcoal is on the rise flavors will be the next generation of better-for-you products as more and more chefs incorporate it into their repertoire.” and to meet the demand we created the Flower Power range,” “Consumers’ crave smoked flavors and it’s not just for savory states Catherine Armstrong, Vice President of Corporate applications. Smoked flavors add texture and dimension to food Communications for Comax Flavors. This versatile floral and beverages and Comax developed the Smoke Out range to collection can be used in multiple applications such as dairy, appeal to a wide audience,” notes Armstrong. This sophisticated baked goods, alcoholic and non-alcoholic beverages, flavor range can be used in a variety of applications including beverage syrups and tea. sauces, marinades, snacks, crackers, dairy, alcoholic beverages and beverage syrups. Flavors in this group include: • Blueberry Hibiscus Flavors in this group include: • Orange Blossom Vanilla • Blackberry BBQ • Raspberry Lavender • Smoked Tomato • Torched Vanilla

Spice is Nice Nostaligia Remix According to Technavio, the spices and seasonings market Nostalgia runs deep in our food and beverage choices. in the U.S. is forecasted to grow at a CAGR of 6.72% during the As consumers seek comfort foods and positive experiences, period 2016-2020. Driven by globalization and the growing throwback flavors are gaining momentum because they take multicultural population, spices that were once exotic and us back to childhood and fond memories. Classic and nostalgic unfamiliar are becoming familiar and ubiquitous. Spices are flavors are finding their way into new and unexpected now mainstream and accessible. “Consumers are now open applications. From root beer floats to , these and willing to experiment with spices to experience new flavors. flavors are getting a makeover as chefs and food and beverage To address consumers’ desire for flavorful spice combinations, manufacturers are experimenting with reinterpretations. we developed the Spice Is Nice collection,” says Armstrong. “Comax wanted to engage consumers. To make an emotional This seasoned, multipurpose flavor collection can be used connection, we created the Nostalgia Remix assortment as in several applications such as coffee, tea, dairy, alcoholic a nod to childhood,” says Armstrong. This fun flavor assortment beverages and beverage syrups. can be used in numerous applications such as dairy, baked goods, confection, snacks, alcoholic and non-alcoholic Flavors in this group include: beverages and beverage syrups. • Cinnamon Caramel • Cocoa Curry Flavors in this group include: • Ginger Mandarin Cardamom • Grilled Cheese • Milk & Cookies • Root Beer Marshmallow

16 McCormick Predicts the Future of Flavor www.mccormick.com Dec. 6, 2016

For nearly two decades, this much-anticipated annual report from Egg Yolks - The Sunny Side of Flavor McCormick has predicted emerging flavors – like chipotle chilies, Egg yolks leave breakfast behind! Whether poached, fried or cured, chefs coconut water and peri-peri sauce – that are now found every - are pairing these indulgent golden gems with a range of spices, herbs and where from restaurants to retail shelves and kitchen cabinets. sauces on lunch and dinner menus. “This year, the Flavor Forecast identifies cutting-edge flavors that • Taste It: Mediterranean Vegetable Shakshuka - Sunny-side-up egg yolks help chefs, tastemakers and home cooks refresh their menus,” simmered in a tomato and vegetable sauce make a rustic . said McCormick Executive Chef Kevan Vetter. • Say It: Shakshuka [shahk-SHOO-kah], flavored with a savory spice blend “Discover a new all-purpose seasoning – Baharat. It’s a fragrant, of smoked paprika, cumin, pepper, cayenne, turmeric and caraway. Eastern Mediterranean blend of spices such as c umin, cardamom, black pepper, nutmeg and more. Sprinkle over warm, seasonal Plancha - Flat Out soups, stir into tomato-based sauces, or add to your favorite Hailing from Spain, France’s Basque region as well as Mexico, the plancha chicken dish.” (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear and flavor crust. Grillers can easily use Here are the five flavor trends the chefs, culinary professionals, the plancha with meats, seafood and vegetables, paired with bold trend trackers and flavor experts at McCormick have identified sauces, rubs and glazes. for 2017: • Taste It: Espelette Pepper-Rubbed Steak a la Plancha - a zesty, Rise and Shine to Global Tastes Mediterranean-herb rub enhances juicy steak grilled on a sizzling Breakfast options with big, global flavors are being sought after hot plancha. by a generation of flavor adventurists not content with the same • Say It: Espelette [es-PE-let] pepper, originating from the Basque boring bowl. Try warm, sweet or a Middle Eastern-inspired region of France, delivers a distinctively smoky, sweet and mildly breakfast hash topped with a spicy skhug sauce. hot flavor. • Taste It: Breakfast Hash with Skhug Sauce - Tender chickpeas, ground lamb or beef and roasted vegetables seasoned with Sweet on Pepper a blend of coriander, cumin and fennel. Enter the new sweet heat. With an up-front bite and lingering sensation, peppercorns are finally capturing the spotlight. Their cedar and citrus • Say It: Skhug [shug], this complex Middle Eastern hot sauce notes pair perfectly with up-and-coming naturally sweet ingredients is made with Thai bird eye chilies, cumin, cardamom, coriander, like dates and dragon fruit. garlic, parsley, cilantro, olive oil and lemon juice. • Taste It: Dragon Fruit & Strawberry “Poke” with Pepper Syrup - Modern Med Fresh strawberry and diced dragon fruit salad atop a dollop Discover the new cuisine for the 21st century - melding Eastern of peppered whipped cream and crispy wontons. Mediterranean ingredients with Western European classics. • Say It: Poke [po-kay], create this unique take on Hawaiian poke salad • Taste It: Persian Minestrone - Persian Ash-e reshteh meets with a drizzle of balsamic-pepper syrup. Italian minestrone.

• Say It: Ash-e Reshteh [OSH-e-resh-tay], a thick, hearty soup made with beans, herbs, turmeric and flat noodles.

Some delicious examples of McCormick’s flavor predictions – From Egg Yolks : Tomato Fennel Bowl with Zucchini Noodles and Poached Egg, From Sweet on Pepper : Pulled Jackfruit Tacos, and from Modern Med : a Middle Eastern chicken dish seasoned with Baharat, a fragrant, Eastern Mediterranean all- purpose spice blend made from cumin, cardamom, black pepper, nutmeg and other spices. To view and explore the full Flavor Forecast 2017 report, visit www.FlavorForecast.com.

17 6 Restaurant Trends to Watch www.cspdailynews.com The experts from Technomic were joined by the editors of Restaurant Business in a spirited debate of which forces will flag, which will arise and how those currents will shape the restaurant market in the new year. Here are the trends they foresee.

1. Morning Grub Goes Globetrotting 4. Middle Managers as Endangered Species Ethnic experimentation at breakfast and is moving beyond Restaurants’ labor challenges will be dramatically elevated by the Mexican and Sriracha. While some operators are testing the waters new federal overtime regulations. One likely casualty: the middle by adding interesting international sauces or spices to traditional manager whose salary falls between the old overtime threshold American morning eats, others are diving in with unusual global of $23,660 and the new trigger of $47,476. To level costs, some morning dishes or riffs that translate well to American palates. restaurants are recasting the assistants as hourlies. Others are North African/Middle Eastern shakshuka, Georgian calculating how duties can be shifted to the GM, who likely hits and portable street foods like Chinese jianbing are just a few new the exemption level. Either way, a rung on the career ladder ethnic options exciting taste buds in the morning. could be removed.

2. Sin Is In 5. Automating the Experience The widespread legalization of marijuana is quickly becoming Technology will continue to transform restaurant service, as both more than a pipe dream, with more and more states looking labor restrictions and consumer demands for customization, to legalize recreational use of weed. The investment community convenience and novelty drive automation. More chains will use is already assessing how grass might make restaurants’ fortunes kiosks and touchscreens, as well as chatbots and artificial intelli - a little greener, either by boosting tourism or permitting THC's use gence to take orders through platforms from social media to smart as an ingredient. But that’s not the only indulgence likely to figure TVs. With brands like Domino’s and Chipotle already testing drone into 2017 menus. More consumers are welcoming once-taboo fats delivery, it’s only a matter of time until this amenity becomes more back into their diet. Butter, lard and tallow enhance taste and fit widespread. Next up: Online reservation services will allow into the new, natural definition of healthy. customers to choose their own seats, perhaps paying a premium.

3. It’s Playing in Peoria 6. Fluid Pricing Comes to Restaurants Native talent, along with chefs who proved their chops in dining Operators have a wealth of consumer purchase data at their meccas like New York City and Los Angeles, are turning second- fingertips, and they’re starting to use digital and in-app menus and third-tier cities into dining destinations. They’re getting to change the bill of fare—and prices—more often. As a result, topspin from the revitalization of long-depressed neighborhoods, restaurants will turn to dynamic pricing to provide of-the-moment low rents, blossoming food cultures and the ability to use pop-ups deals on overstocked items, charge higher prices at peak times as low-cost trial ventures. James Beard Awards have recently and even adjust prices by location. gone to restaurants in Baltimore; Cleveland; St. Louis; St. Paul; Pittsburgh; Birmingham, Ala.; and the Portland of either coast. 18 Six Trends Guiding Innovation in 2 017 www.foodbusinessnews.net Nov. 17, 2016

The year ahead will be one of extremes, according to Mintel in its • Saving time. The time required to prepare foods will become as Global Food and Drink Trends for 2017 report. “Ancient” products important and influential as ingredient labels and nutritional claims. such as grains, recipes, practices and traditions, as well as the use In 2017, the time spent on — or saved by — a food or drink product of technology to create better tasting plant-enhanced foods play will become a clear selling point, inspiring more products to directly a major role on the market research firm’s list of trends. communicate how long they will take to receive, prepare or consume.

Mintel expects a rise in both “slow” and “fast” claims and more • Evening occasion. Functional food and drink formulations will products designed to help consumers wind down before bedtime, make a mark in the New Year. Modern life’s hectic pace will create sleep better and restore while they rest. There will be opportunities a market that helps people of all ages calm down before bedtime, to leverage products based on the tea category and the use of sleep better and restore the body while they rest. Ahead, there chamomile, lavender and other herbs in formulations as a way is potential for more evening-focused innovations formulated for to achieve a sense of calm before bedtime along with nighttime relaxation, satiety and, taking a cue from the beauty industry, food chocolate indulgences. Also, Mintel said to expect fruit snacks made and drink that provide functional benefits while the consumer sleeps. with “ugly” fruit and mayonnaise made with the liquid from draining chickpeas, dubbed “aquafaba.” • Health and wellness. Consumers will look for healthy options that are not luxuries, but rather products that fit into everyday life and According to Mintel, six key food and drink trends for 2017 will be: allow lower-income families to access healthy foods and improve their diets and quality of life. More campaigns and innovations, • Tradition. Consumers will seek comfort in modern updates including apps to help people make use of ingredients that are of age-old formulations, flavors and formats. Consumers will seek on sale and a value-priced box of “ugly” vegetables. safety in products that are recognizable rather than revolutionary. Terms like “ancient” will hold favor with consumers, and producers “This year’s trends are grounded in current consumer demands for will find potential in innovations that use the familiar as a base for healthy, convenient and trustworthy food and drink,” said Jenny something that’s new but recognizable, such as cold brew coffee. Zegler, global food and drink analyst at Mintel. “Across the world, manufacturers and retailers have opportunities to provide more • Plant-based. Natural and simple diets will further expand people with food and drink that is recognizable, saves time and vegetarian, vegan and other plant-focused formulations. The industry contains servings of beneficial fruits, vegetables and other plants.” will welcome more products that utilize plants as key ingredients. More packaged products and recipes for home cooking will leverage fruits, vegetables, nuts, seeds, grains, botanicals and other plants as a way to align with consumers’ health and wellness priorities.

• Less waste. The elimination of food waste has gained strength among consumers and will continue into next year. The as a whole will address the sheer amount of food and drink that is wasted around the world, which is changing consumer perceptions. Food waste will be repurposed in new ways, such as power sources.

Expect vegetables to stay in the spotlight throughout the year as they figure prominently in half of the trends on our list: Health and Wellness, Plant-Based and Less Waste.

At left, the trends converge with UK supermarket Asda’s box of misshapen-but-edible, vegetables that retails for 30% less than its standard produce.

19 Hottest Food & Beverage Trends www.restaurant-hospitality.com Nov. 10, 2016

Amid stiffer competition from supermarkets and delivery services, restaurants will face rising labor costs and rent prices in 2017, according to restaurant consulting firm Baum + Whiteman. However, upscale-casual restaurants offering a unique experience continue to draw well-employed young people with few expenses. These restaurants “continue opening because they are the beneficiaries of our economy’s well-educated high earners who own little –– no mortgages, no car payments, few familial responsibilities –– and are blessed with good discretionary income,” the firm said in its annual trend prediction report for 2017. For the complete version of Baum + Whiteman’s Hottest Trends report, with more photos and colorful commentary, visit http://www.baumwhiteman.com/2017Trends.pdf

1. Center-of-the-Plate Vegetables 3. Butcher-to-Table “Vegetables in 2017 will extend their domination of the dinner There’s a growing trend of restaurants with their own butcher shops plate, shoving animal protein to the edges... or off the plate attached, such as Parts & Labor in Baltimore, Gwen in Los Angeles, Shank altogether,” Baum + Whiteman said. The firm pointed to chefs Charcuterie in New Orleans, and Belcampo Meats in Los Angeles’ Central paying more attention to vegetables, as well as to the spread of Market. The latter two are butchers with dining counters. Additionally, vegetable-centric fast-casual chains such as Sweetgreen, in which Le District Food Hall at Brookfield Place in New York City, “Where meat customers eat mostly vegetables over bowls of salad or grains, is priced like jewelry – you buy a slab of well marbled steak to cook at sometimes with bread. home or, for a $12 upcharge, they’ll grill it and dispatch it to your nearby dining table with fries and a salad while a waiter delivers your wine.”

2. Plant-Based Protein 4. Breakfast Revolution Noting that 26 percent of consumers said in the past year that McDonald’s all-day breakfast has inspired competitors, such as they were eating less meat, Baum + Whiteman predicted that Jack-in-the-Box’s Brunchfast, and more robust items from Starbucks plant-based protein would become more widespread. The firm (which the firm says is testing weekend quiche and French toast) and noted that Tyson Foods has acquired a stake in plant-based protein Einstein Bros. Bagels, which had a limited-time offer of eggs, avocado, company Beyond Meat, which is now offered at several restaurant , pepper and jalapeño salsa on a green chile . Independ - chains. Meanwhile Silicon Valley investors have shown interest ent restaurants are introducing heartier breakfast sandwiches, such in Impossible Foods, a firm with a plant-based hamburger substitute as Grand Central Market in Los Angeles, which serves Wagyu tri-tip, now available at the restaurants of San Francisco chefs Chris fried egg, chimichurri, red onion and arugula on a brioche bun. Cosentino, Tal Ronnen and Traci Des Jardins. The firm also noted Astro Doughnuts & in Washington, D.C., and Falls that vegetable-centric restaurants were drawing crowds, such Church, Va., offers a honey-butter fried served as Ladybird in New York City, which “has a vegetable charcuterie on a doughnut. Baum + Whiteman also suggested keeping an eye plate of smoked carrot, cured beet, mushroom pâté, beet chorizo, out for more creative breakfast tacos. cultured cheese and fig compote.” 20 5. Beyond Kale 7. Bowls Beet greens, chard, turnip greens, mustard greens and carrot tops Less likely to splatter, and potentially free of carbohydrates, unlike are all becoming more widespread in this “waste-not” economy, sandwiches, bowls full of greens, whole grains, raw fish, the Korean Baum + Whiteman said. Additionally, seaweed is gaining wider staple bibimbap and more are proliferating at restaurants, “and chefs acceptance in part due to the ramen boom, the firm said. “If we’re are finding that assembling a decorous bowl is easier and faster than wrong, hedge your bets by exploring the world of squashes.” the complexity of plating upscale entrées because they don’t have to fuss around with all that white space.” Also, they’re portable.

6. Fast Casual Overload 8. Spice Fast-casual sales started to slump in late 2016, perhaps due to Yes, cayenne pepper consumption rose globally by 47 percent an excessively formulaic experience: “Choose a (fill in the blank), in global product launches last year, Baum + Whiteman said, citing add a (fill in the blank), top it with (fill in the blank) and garnish Innova Market Insights, but caraway, saffron, horseradish and it with (fill in the blank). Your food will be (choose any three) local, turmeric are also on the rise. The firm predicted an upward trend sustainable, farm-to-table, mindfully sourced, natural, artisan, in the spices of Indian and Southeast Asian , including chiles, eco-friendly, authentic, healthy, humanely slaughtered, meaningful, tamarind, lemon grass, turmeric, ginger, coriander, cardamom, kaffir seasonal, vegetable-forward, mission-driven, chef-driven.” lime, cumin, cinnamon, cloves, caraway mustard seed, citrus juices Additionally, although there has been a proliferation of culinary and zests, as well as paste. “Not all at once, but a few at genres in the segment — Indian, Chinese, Korean, Mediterranean, a time, sometimes with barely detectable drops of soy sauce,” lobster rolls, salad bars, poke and ceviche, “bowls of all kinds,” and Baum + Whiteman predicted. The firm added that hot spices are ethnic sandwiches — they’re “mostly dumbed down.” Look for being balanced with sweetness, hence blends such as jalapeño innovation in the segment, including new design elements, more honey and jerk watermelon. alcoholic beverages, delivery of food to tables or possibly drive-thrus.

9. Oddball Ice Cream Baum + Whiteman see a proliferation of new ice cream formats, including the freakshake — a fad that started in Australia and features topped with ice cream, “as much sauce and whipped cream as possible, and then surmounted by insane quantities of cake, cookies, doughnuts, ice cream sandwiches and various candies until the concoction threatens, intellectually and physically, to topple.” Ice cream rollups — “liquid ice cream frozen into crêpe-like thinness on a super-cooled metal plate... and then scraped into tight cylinders” in front of customers — originated in Thailand and are now spreading, they said. The firm also pointed to decorated shaved ices proliferating in Southeast Asia, soft-serve embedded in cotton candy now being served in the United Kingdom, and ice cream with non-dessert ingredients such as avocado and roasted beets. 21 10 Product Trends www.foodingredientsfirst.com Nov. 14, 2016

Growing calls for transparency throughout the supply chain are taking clean label and clear label to a new level. This comes as the inherent benefits of plant-based products are being actively marketed to more health-conscious consumers. “Clean Supreme” and “Disruptive Green” lead Innova Market Insights’ Top Ten Trends list for 2017.

1. Clean Supreme The rules have been rewritten. Clean and clear label is the new global standard. The demand for total transparency increases marketing efforts incorporating the entire supply chain into a product's branding. The upstream part of the value chain is gaining more attention in product and brand positioning, as the overarching clean label positioning becomes more holistic. More products will carry claims referring to agricultural practices, while calls for transparency have led to strong regional marketing, through the use of origin flags and illustrations.

2. Disruptive Green As plant milks, meat alternatives and vegan offerings have rapidly moved into the mainstream, consumers are looking for innovative options to take the inherent benefits of plants into their daily lives. Even dairy companies are now leveraging the functional and technical benefits of plants in new product development. This is driving more variety and excitement into their category. Plants are finding applications in diverse categories, whether as a product base or flavor inclusions, or as a source of color or health.

“The running theme through our trends list is naturalness and clean label, which has pretty much become the standard,” – Lu Ann Williams Director of Innovation Innova Marketing Insights

3. Sweeter Balance Consumers' quest to balance taste and health is driving profound innovation in new product development. Sugar is under pressure, but it's still the key ingredient that delivers the sweetness and great taste that consumers are looking for. Industry is posed with a challenge of balancing the public demand to reduce added sugars, create indulgent experiences and at the same time present clean label products. Consumers are further balancing their calorie intake between consumption moments and product category choice. Alternative sweeteners are part of the solution to finding a sweet balance.

4. Kitchen Symphony Move over Italian Lasagna... we want Melanzane Aubergine Al Forno. There has never been so much variety and spread in the choice of authentic cuisines from around the world. The connected world has led consumers of all ages to become more knowledgeable of other cultures. This has created an opening for visually appealing products with high authenticity and detailed product information. There are regional differences in the acceptance of highly authentic ethnic foods, however, with pride in local cuisine also enjoying a resurgence in marketing.

22 5. Body in Tune Consumers are increasingly personalizing their own nutritional intake, making food choices based around what they think will make them feel better. They are experimenting with “free from” products and specific diets like paleo and low FODMAP. Industry is providing consumers with the opportunity to further personalize towards their perceived dietary needs. At the same time, they continue to increase their intake of foods and beverages with ingredients that they consider healthy, like protein and probiotics.

6. Plain Sophistication Consumers are willing to pay that little bit more for an indulgent product offering momentary escapism and premium quality. This is especially the case for a burgeoning middle class in developing markets. There is a return to the original basics of a brand to highlight origin through classic branding and packaging. Well-known brands are adding something else to their portfolio on the premium end of the scale. High quality products with an authentic and sophisticated look are being created by large scale companies.

7. Encapsulating Moments Different moments require different foods. Do I need an on-the-go yogurt for a busy weekday morning or an extensive family spread for a relaxed Sunday morning brunch? Targeting specific moments is becoming a powerful weapon for marketers, especially in categories like snacking. There is a lot to learn from the sports nutrition space, where products are optimized to the moment before, during or after exercise for maximum efficacy.

8. Beyond Pester Power Kids have become influencers in a big way. While “pester power” was behind typically less-healthy shopping 10-15 years ago, now kids are often setting the family dinner agenda. Cooking programs exist specifically to educate kids about food. On TV, we have MasterChef Junior and Chopped Junior. Today’s youngest generation is open to new things and are influencing what their parents eat, too. The days of neophobia are over and the kid’s role goes far beyond pester power.

9. Seeds of Change Increasing consumer interest in previously exotic seeds like chia and quinoa has fueled the application of seeds in general. Seeds bring a natural source of flavor, texture and health, including a high protein content, and consumers are looking to benefit. Lesser used seeds such as hemp are making NPD inroads, while chia is popping up in unexpected categories like soft drinks.

10. Fuzzy Borders The most innovative products are being observed at the crossroads of different categories. Boundaries are blurring as visionaries continue to capitalize on the potential of hybrid innovation and fusion. Completely new product groups and categories arise to tempt the palate of the adventurous consumer. At the same time, other trends are inspiring a rethink of retail positioning as a whole, where the rise of flexitarian diets has led the meat department to effectively evolve into the protein department.

For more trend projections, including the Top 10 Ingredient Trends, visit www.foodingredientsfirst.com

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STERLING-RICE GROUP’S

CULINARY TRENDS FOR 2017

In today’s culinary culture, it’s clear that consume rs care more than ever about nutrition, the health of the planet, and living an authentic life. Restaurants and food companies are taking note and providing experiences that cater to this elevated aware n ess—and it’s about time.

Ancient health-and-wellness philosophies are being called upon for inspira tio n, and ch efs and consum ers are di gging deeper to rediscover

traditional cookin g m et ho ds. But that’s not to say c on su m e rs don’t indulge in a bit of true decadence now and ag ain —th ey ’re just seeking

a better balance. Fo od h as b ecome medicine, an d din ing ha s become a n ecessar y m ea n s to interpersonal connec tio n . S imp ly put, engaging

with food is a con du it to e ng aging with the world. Th e 2 017 Culina ry Tr en ds ar e a ll e x am ple s of cons um e rs year n in g to d eepen thei r

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Headquartered in Boulder, Colorado, Sterling-Rice Group (SRG) is a nationally recognized brand-building firm specializing in consumer consumer insights, business strategy, innovation, advertising, and design. insights, business strategy, innovation, advertising, and design. SRG has a deep expertise in food and beverage, and promotes the growt h oSf liv ing w e ll bra nds that m ak e peo ple’s lives healt hand ier apromotesnd happi ether. S RgrowthG is a r eofce livingnt Ad Awellge S brandsmall Ag thatency make of the people’s Year, has livesbeen healthier named b yand happier. SRG is a recent A Small Agency of the Year, has been

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24

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C A K Smartphone apps like Eatwith and “Etsy for refugee populations, one area where these different E E

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– Chef Rosemary Mark I politics, in a world of expansive cuisine—an endless • culinary comradeship.” – Chef Victor Matthews

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25 consumer insights, business strategy, innovation, advertising, and design. S and promotes the growth of living well brands that make people’s lives healthier and happier. SRG is a recent A Small Agency of the Year, has been n Throwback Desserts, Offbeat Meats www.restaurant-hospitality.com Nov. 7, 2016

Off-the-beaten-path meats. “Root-to-leaf” dishes that feature vegetables in their entirety. “Fat-washed” cocktails that add flavor and viscosity. These are the hot trends that will lead us into 2017, according to the culinary and beverage team at Kimpton Hotels & Restaurants, which just released its annual trend report. Kimpton surveyed its chefs, sommeliers, general managers and bartenders across 70 restaurants, bars and lounges in 30 U.S. cities, as well as some tastemakers, to find out what’s hot. Alex Taylor, Kimpton’s Senior Vice President of Restaurants and Bars, says these are the trendsetters and innovators who are always on the hunt for the flavors and techniques that will stand out from the crowd. Some, like the nose-to-tail trend of using whole animals, have been around for a while, but continue to inspire innovation, says Taylor. Others are more cutting edge. Here’s what they see on the horizon.

Throwback Desserts Mediterranean Madness Whether it’s an ice cream sundae made with blackberry chartreuse Hummus. Olive oil-charred octopus. Moroccan lamb chops with or a sour cherry-mascarpone frozen push pop, chefs are updating tomato-cucumber fattoush and lemon yogurt. The Mediterranean some childhood favorites. SaltRock Southwest Kitchen in Sedona, style of eating has long been embraced as more healthful, but now Ariz., for example, has a S’Mondae with vanilla ice cream, Mexican Taylor sees dishes becoming less provincial and blending various chocolate syrup, house-made marshmallows, spiced coffee and cultures. At the Italian Tre Rivali in Milwaukee, for example, Chef a house-made graham cookie. At Finch & Fork in Santa Barbara, Heather Terhune serves hummus flavored with rosemary and warm Calif., chef James Siao serves a Fire-Roasted Milk Shake made with pita, and the dish fits right in, notes Taylor. At the all-American caramelized banana ice cream, crushed graham cracker, salted Shaker & Spear in Seattle, spicy chips are served with a yogurt dip. caramel and toasted meringue.

Nose-to-Tail Lives On The Other Meats Chefs have been using everything but the moo for years, The paleo crowd is getting bored with tenderloin, so chefs are but Taylor observes that the trending animal parts this year looking beyond traditional livestock at options like ostrich, are things like bone marrow, chicken skin and pig cheeks. venison, bison and elk. “These meats have a very distinct gamey flavor that people are demanding right now,” Taylor says. Vol. 39 in Chicago, for example, is using chicken skin crusted with quinoa and marcona almonds in a way that resembles chips. JSix in San Diego, for example, serves a venison tartare with beets, (see photo above) “You could use it for anything like you’d use rye croutons, cured egg yolk, mustard and bourbon-barrel-aged a pita or tortilla chips,” Taylor says. “It adds a layer of unctuousness.” Worcestershire. At Three Degrees in Portland, Ore., chef Lauro Romero offers smoked elk carpaccio with radish, preserved lemon At Geraldine’s in Austin, chef Stephen Bonin serves a Pig Face aioli and parmesan. Candy Bar appetizer featuring a country-style pate bruléed with raw sugar and accompanied by a pear chow chow and house- made crackers inspired by Cheez-Its. 26 Raiding the Kitchen Fat Washing Cocktails are getting more culinary with ingredients like roasted The technique involves infusing liquor with a fatty ingredient. Bacon- grapes, salt-roasted plantains, smoked tomato water, pureed washed bourbon has been popular for a while, but now mixologists are red pepper or even pickling brine, Taylor says. At Geraldine’s, getting creative with some non-meat fats, like coconut milk and olive oil, for example, the savory Beetnik involves Ford’s gin and lemon says Taylor. “It not only adds flavor, it adds a subtle viscosity.” combined with a red-beet shrub made with vinegar, sugar, The Coconut Negroni at Boleo features coconut-fat-washed kappa pisco pink peppercorns and fennel. In Chicago, Boleo’s Ponche with Campari sweet vermouth. Patty’s Punch at Three Degrees in Portland de Champagne includes salt-roasted plantains, cana brava, involves vodka that has been milk-washed and infused with peppermint passion fruit, lime juice and Angostura bitters. tea. The cocktail is spiked with baking spice syrup and lemon.

Root to Leaf South of the Equator In the name of sustainability, chefs are using all parts of vegetables. The Caipirinha is back but with alternative liquors like mezcal, or spiced Doing so reduces waste, but also adds unique flavor. The trend is fueled with jalapeno-infused cachaça or serrano-chili syrup. “There are only one in part by the use of more local ingredients, so root vegetables tend to or two outstanding cachaça producers in the U.S., so you’re taking the arrive with fresher greens still attached. Radish greens, for example, are idea of a traditional Caipirinha and using other ingredients to make ending up in salads. The traditional celery root puree is back, and carrot it new,” Taylor says. Red Star Tavern’s Zika Repellant features jalapeno- tops are ending up as pesto. “I’m amazed it took this long to learn not infused cachaça mixed with lime juice, pineapple shrub and allspice to throw that stuff in the trash,” Taylor says. demerara syrup, with a barspoon of mezcal and an apple slice.

Peculiar Pairings Spicy Spices Wine and cheese aren’t going anywhere, Taylor notes, but expect Turmeric, cardamom and cumin are in demand. Chef Ed Witt to see more pairings like oysters and gin, or sherry and fries. at The Katherine Brasserie in Winston-Salem, N.C. serves curried “You’re seeing Japanese sake paired with any cold shellfish, cauliflower with pickled carrots, raisins and pistachios. And a top or sherries with South American dishes,” he adds. seller at Dirty Habit in Washington, D.C., is a curry shrimp with coconut milk, eggplant, cucumber salad and rice. 27 Beverage Trends for 2 017

WINE OF THE YEAR: BEVERAGE OF THE YEAR Natural Wine — Natural Wine is minimally processed, additive-free, Switchel — Say hello to the next kombucha! and generally produced without adding or removing anything. A staple thirst-quencher amongst farmers for hundreds of years, the According to NPR, natural wine “can be darker than usual, a little fizzy, tart and tangy Switchel is back with vengeance! A slightly vinegary cloudy or with good-sized clumps of yeast floating about.” Aimed at drink typically seasoned with ginger and sweetened with molasses, the health conscious, prepare for an influx of this funky fine wine. honey or maple syrup, Switchel is gaining popularity as a healthy Above, The Ordinaire, a stylish natural wine bar in Oakland, CA. sports drink alternative.

BEER OF THE YEAR: Year-Round Rosé — Move over summer, rose is here to stay! Sour Beer — Pucker up, buttercup! Keep your eye out of Flanders ”Rose is no longer just a Spring/Summer offeríng, it is being featured Red, Berliner Weisse, Gose - all types of sour brews that are taking the throuǵ hout the year as a sound wine for food pairing,” according beer scene by storm. According to Lucky Peach, “most brewers have to our expert Carolyn Wente. “Rose continued strong double digit tried, with great success, to keep agents (a few certain kinds category growth all year. Both retaí l and restaurant lists have of microbes) out of their beer. But today sour-on-purpose beer expanded their rose offerings, and we think this is a trend that will is increasingly popular.” Restaurants and bars are welcoming entire continue and prove ́that the category is finally here to stay.” menu sections devoted to the super sour brew.

Wine Flights — Instead of having to decide on just one glass of wine or commit to sharing an entire bottle, focused wine flights are the way to go. Typically offered in 2-oz pours of three different wines, the amount is perfect for supplementing a meal or catching up with a friend. One glass usually isn’t enough, two glasses is sometimes too much... a wine flight is just right. Flights allow the sommelier and staff SPIRIT OF THE YEAR: to both introduce and educate their guests on what they consider SAKE TO ME — Out of the box and into the spotlight! Craft sake some of the finest wines on the market. Guests are able to experience breweries and bars are opening all over the U.S., educating customers the wines in a casual yet highly informative format. Wine flights allow on the intricacies of the spirit. Coinciding with the popularity staff to curate unique combinations based on almost anything, such of , it’s no surprise sake is finally getting the love as regions around the world, obscure grape varietals, and wine styles. it deserves. Above, NY sake bar Decibel stocks over 100 varieties. 28 IFT Predicts 2 017 Trends ift.org Dec. 20, 2016 The editors at Food Technology magazine, published by the Institute of Food Technologists, announced their food trend predictions for the year ahead.

Personalized Smart Bars As Google develops needle-free blood-drawing technologies, we will have real time access to our micronutrient levels on smart phones and watches. These smart technologies will analyze our micronutrient needs each day and communicate them to novel home processing devices. These devices will then custom process smart bars containing personalized micronutrient levels in order to meet our daily needs. —Tara McHugh, Contributing Editor, Processing

Intentional Snacking Snacks will continue to evolve into more snacking with a purpose. Consumers want more from their snacks than just satisfying a craving. A Sweeter Balance This will open the door to increased use of nonconventional ingredients like sprouted grains, ancient grains like sorghum and Expect to see continued interest from both consumers and food teff, and alternative flours like pulse-based flours. Also, look for an manufacturers in the amount of sugar used in formulations as scientists increased interest in microalgae ingredients, as they are an example study the potential links between sugar intake and obesity and other of a whole ingredient that is both sustainable and a healthy source diseases. Something else that is fueling this interest is the updated of beneficial fatty acids and protein. Nutrition Facts label, which will go into effect July 2018 and require —Linda Milo Ohr, Contributing Editor, Nutraceuticals food manufacturers to declare the gram amount of “added sugars” in a serving of a product and list it below “total sugars” on the label. —Karen Nachay, Senior Associate Editor Food Waste in the Spotlight Food waste will be front and center for companies’ sustainability It’s All About Me efforts. In 2017, consumers will begin to move past the stigma When it comes to matters of health and nutrition, today’s consumers surrounding imperfect produce and companies, especially startups, can be know-it-alls, trusting in their own judgment about what’s best will debut creative efforts to make use of ingredients that would for themselves and their families. As individualized nutrition moves have otherwise gone to waste. In addition, 15 food companies have further into the mainstream, watch for consumers to feel more publicly committed to reducing their food waste by 50% by the year comfortable with making their own dietary decisions and less interested 2030. Companies will realize that not only does reducing food waste in recommendations of government and public health authorities. benefit the environment, but it can help the bottom line. Analysis —Mary Ellen Kuhn, Executive Editor by ReFED (Rethink Food Waste Through Economics and Data) estimated that businesses stand to generate $1.9 billion of profit each year by adopting strategies like food waste tracking and Even Safer Food analytics to measure and prevent food waste, right-sizing portions, Food companies in the and abroad will increase their and improving inventory and cold chain management. efforts to comply with the Modernization Act regulations, —Kelly Hensel, Senior Digital Editor leading to improved safety of foods. Universities, analytical laborato - ries, and suppliers will continue to develop new and improved methods of analysis and instruments, as well as specific applications, Fast Forward, Fresh! particularly with respect to food safety; nanotechnology will feature Better alignment with today's food lifestyles (such as single-serve or in many of these developments. on-the-go packaging, fresh snacks, health claims on fresh products, —Neil H. Mermelstein, Editor Emeritus precooked/heat-and-eat meats and ingredients) will drive explosive incremental growth in the fresh food marketplace. Food Taxes: Mo’ Money for Local Governments —A. Elizabeth Sloan, Contributing Editor, Consumer Trends If the recent November elections in the United States are any indica - tion, “junk” foods like sugary beverages may become a bigger target for local governments to raise revenue through special taxes. Voters Convenience Becomes Personal recently passed laws that raise the price of sugar-sweetened drinks Convenience has long been a crucial consumer consideration, by 1 or 2 cents per ounce. While the proponents claim that these but in 2017 this will play out with even more meal kits and delivery taxes are designed to reduce consumption and improve public services designed to target consumers' individual tastes, diets and health, many folks suspect that the real aim is to raise revenue to pay even microbiome. for government programs or to fill a budget gap. Foods and bever - —Melanie Zanoza Bartelme, Associate Editor ages are an easy target for local taxing bodies, and the recent sugary drink tax victories will likely embolden other municipalities to move to enact similar taxes on soft drinks, sweetened teas, sports drinks, Plant Popularity and energy drinks. But don’t expect them to stop there. With red The demand for plant-based foods will continue to grow as more meat linked to cardiovascular disease and cancer and contributing consumers try plant-based dietary patterns (vegetarian, vegan, etc.) to greenhouse gases and climate change, it’s probably only a matter and seek out foods that are minimally processed. of time before some well-meaning local legislator proposes a special —Toni Tarver, Senior Writer/Editor tax on beef. ––Bob Swientek, Editor-in-Chief 29 Food and Drink Trends for 2 017 www.foodbev.com January 3, 2017

Jackfruit

‘New Vegan’ Spiked Seltzer Amid a wave of interest in natural ingredients and transparency As consumers have come to seek natural, wholesome alternatives from food companies, even vegan cuisine is evolving beyond at every turn, the alcohol industry wants to be next in line to soy products to more natural and unprocessed alternatives. provide low-calorie, healthy options. Craft brewers and major Jackfruit, a spiny-shelled Asian fruit that’s closely related to the labels alike are lining up to offer these new wellness-branded fig, has been popping up on menus around the U.S. as the fruit’s products. In March, the Wachusett Brewing Company rolled out texture makes a convincing, all-natural alternative to pork. Nauti Seltzer, an attempt to diversify its brand in the crowded Brooklyn pop-up Chickpea & Olive makes its barbecue jackfruit craft beer market. Anheuser-Busch InBev acquired SpikedSeltzer sandwich southern-style, with pickles and fried shallots. in September, while the Boston Beer Company (distributor In London, Club Mexicana makes jackfruit tacos, while Seattle’s of Samuel Adams) launched Truly Spiked & Sparkling in April. No Bones Beach Club has the fruit in flautas form. It has even appeared on the menu at authentic barbecue spots, including The alcohol sector is playing off the meteoric rise in interest Sneaky’s BBQ in San Francisco. in flavored sparkling waters, which have replaced soda for many Americans. Flavoured sparkling water brand LaCroix has become Why it’s interesting: New natural vegan alternatives don’t stop an unlikely cult hit, with sales exploding from $65 million in 2010 at jackfruit. Try coconut jerky, cauliflower nuggets, or any of the to $226 million in 2015. nut milks currently sweeping the country. As even vegan foodies seek more natural, unprocessed options, “plant Why it’s interesting: Although arguably the least likely to be butchers” will finally have the chance to shine. thought of as a ‘healthy’ sector, alcohol’s foray into health- conscious branding shows just how thoroughly consumers Nootropics have adopted the wellness lifestyle. Blame Silicon Valley. Following the optimized nutrition trend (embodied by brands such as Soylent, featured in our 2016 Ayurvedic Eating Future 100 report), startups are using so-called ‘bio hacking’ to “When diet is wrong, medicine is of no use; when diet is correct, engineer products that offer brain-boosting properties without medicine is of no need,” says an ancient Ayurvedic proverb that negative side effects. The Nootrobox startup, fresh from a $2 may help explain why this diet is catching on among today’s million seed investment by Andreessen Horowitz, has launched health-conscious consumers. Ayurvedic eating is an ancient Indian Go Cubes, a new chewable coffee gummy candy product. medical practice that uses natural ingredients such as ginger and Packaged in cartoonish, candy-like wrapping, Nootrobox ghee to promote balance and happiness. It involves practices Go Cubes are made with L-theanine, B6, and methylated B12 already in vogue among the health-conscious, including juice that ‘improve caffeine for enhanced focus and clarity’. Two cubes cleanses and oil pulling. It can even be customized to address are equal to an entire cup of coffee, according to the brand. the balance of energies, called ‘doshas’, in a person’s body. Nootrobox describes Go Cubes as ‘coffee for astronauts’. In Autumn 2016, New York City’s first Ayurvedic restaurant, Divya’s Branding appeals to the ‘work hard, play hard’ ethos of the tech Kitchen, opened in the East Village. If the explosion in popularity set: “Looking to ace your midterms? Push 10,000 lines of code? of turmeric is any indication, there’s sure to be more to follow. Stay extra crispy for poker night? Fight spreadsheets in your Turmeric, a bright-orange spice used in the Ayurvedic system office? Climb Mt. Everest? Be the first human on Mars? Go Cubes to fight disease, is one of today’s trendiest superfoods thanks to its have your back.” powerful anti-inflammatory powers. It was ranked as one of the year’s top food trends by Google, and can be found in lattes and Hacker’s Brew, a nootropic coffee, is another recent addition. juices at hip eateries including Los Angeles’ Sqirl, where chef The coffee claims to help drinkers reach peak cognitive perform - Jessica Koslow ranks it among her favorite ingredients. ance and enjoy cumulative long-term benefits. “Hacker’s Brew starts with the highest-quality ingredients, including organic Why it’s interesting: Ayurvedic eating aligns with the next-gen coffee, coconut cream and cacao. We then added a good dose wellness consumers, who are becoming more intentional about of adaptogens, and extended the half-life of caffeine so that consumption and looking to foods with a function. it lasts longer. Full-day performance, with the same amount (see food photos on following page) of caffeine as a normal cup of coffee – this is not your ordinary coffee experience,” the company promises.

30 Three Hot Spirits Bygone Fast Food Revival Producers of baijiu , China’s staple grain alcohol, are eying overseas The past two years have been defined by a backlash against fast markets for expansion as government corruption crackdowns have food giants offering cheap food laden with chemicals, sugar and dented the local market. Experimentation with the drink, often soy – not to mention sodas. Once heralded as wonders of food considered an acquired taste, has caught on particularly in the U.S. standardization and affordable quality, this side of the industry and Europe. “If you looked at the U.S. five years ago, you would find has been replaced by a message that emphasizes the artisanal and fewer than five bars that were working with baijiu, and now there’s handmade, as companies seek to reassure consumers that goods probably dozens, if not hundreds, that are working with it,” Derek are healthy. Sandhaus, author of Baijiu: The Essential Guide to Chinese Spirits, told the South China Morning Post. A new crop of restaurants is seeking to revive fast food by revisiting its roots. “There was a time when fast food was house-made and Not quite the white whiskey that rode moonshine fever to success nutritious, when the ingredients used were unadulterated and a few years back, nor the stronger spirit typically associated with understandable. We’ve turned that past into the present,” reads the whiskey connoisseurship, a new in-between category of lighter website of Starbird, a recently launched California chicken restau - whiskey is catching on with younger drinkers. Still packing rant. “Our positively delicious food, served from morning ’til night, a flavorful punch, but not overpowering, these ‘ whisper whiskeys ’, is the result of a few essential elements: purposefully sourced, as christened by Bloomberg Businessweek, are ideal for summer quality ingredients; an unwavering commitment to cook in house; sipping. They include High West Valley Tan with its ‘bright, grassy and never sacrificing flavor and ultimate craveability.” Menu items aromatics’ and Compass Box Enlightenment Scotch, which ‘mingles include Chicken and the Egg, a sandwich made with crispy chicken, a gentle waft of smoke with fresh apple and vanilla’. egg, organic American cheese, bacon and a house-baked roll. The Chicken Feed breakfast dish features Greek yogurt, local fruit And Fog Point , a new vodka by small-batch distillery Hangar 1, preserves and ‘small batch granola’. Starbird is one of a few recent announces itself as ‘a true expression of California, distilled’. additions to the fast food market, mainly coming from California: The spirit is created using vodka distilled from premium wine, Loco’l, launched by Daniel Patterson and Roy Choi, brings healthy, blended with water gathered from fog catchers that harvest locally sourced fast food at an affordable price to California residents. San Francisco’s well-known haze. The result, the brand says, ‘yields an extraordinarily crisp, pure, and gluten-free sipping Amy’s Drive Thru, a vegetarian , follows similar vodka with elegant hints of pear, citrus, and honeysuckle’. principles: “Amy’s Drive Thru is returning to the roots of American Why they’re interesting: Small-batch and craft no longer impress – fast food, serving lovingly handcrafted food to nourish hard-work - today’s cocktail trends are emerging from fine flavor distinctions, ing citizens, busy families and road-weary travellers”. The aesthetic novel production techniques, and spirits of remote origin. of early American fast food restaurants is also being revisited. Torchy’s Tacos – launched in Austin, Texas in 2006 – references mid-century American roadside buildings and signage. A new Austin branch that opened in 2016 on the site of a 1970s Three New Proteins burger joint features a distinctive zigzag profile supported by In last year’s Future 100 report, we looked at algae, a protein substi - red-painted structural columns. tute with game-changing potential. As the market for plant-based protein alternatives remains strong, these three under-the-radar Why it’s interesting: It’s the latest sign that we’re entering a ‘post- protein sources could be the next to break into the mainstream. artisan’ era where an apron and a moustache no longer necessarily denote quality. These restaurant concepts also share more than Pea protein is sustainable, non-allergenic and natural. It’s made from a hint of Americana, celebrating early fast food restaurants where ground dried yellow peas with no added preservatives – exactly affordable quality was the mission. They formed a key part of what the name implies. In 2016, health brands such as Bolthouse American culture in the 1950s and 1960s and were a source Farms and Bob’s Red Mill began to feature peas. The real story, of national pride because standardization allowed them to produce however, is the Beyond Burger, the burger alternative that even cheaply at scale. As many businesses place social good at the core bleeds like real meat. It’s made from pea protein isolates and of their DNA, embracing this early stage in American fast food is recently became available in the meat section at Whole Foods. a creative way to offer quality at accessible prices for consumers of all incomes. Move over, seaweed, there’s a new floating superfood in town. Duckweed is frequently cited by scientists as a potentially key food source of the future: it’s protein-rich and boasts more amino acids than other plant-based proteins (including soy). Consumer aware - ness of duckweed is low, but Florida-based Parabel hopes to change this with the launch of Lentein, a duckweed-based protein powder that won the 2015 Innovations award at the Institute of Food Technology. It should hit the shelves by 2017. And Shiitake mushrooms are already popular worldwide, so why not explore their full potential? That’s the thinking behind MycoTechnology, a Colorado-based food tech company that has engineered a strain of the fungus which produces an above-average protein load. The resulting shiitake powder, called PureTaste, has a neutral flavor that works in everything from breads and tortillas to sauces. Bonus: the powder has a lower carbon footprint than plant crops and contains 79% protein. Why it’s interesting: By 2050, the United Nations projects a global population of nearly 10 billion, which would push our current agricultural system to its limits. These companies are on the cutting Some of the Ayurvedic cuisine at Divya’s Kitchen in New York City: edge of the battle for the sustainable protein of the future. Spinach and cheese cutlets with a raisin and cranberry sauce (used to replace nightshades) and coconut carob cake. 31 12 Fast Food Trends for 2 017 www.qsrmagazine.com January 2017

Several fast-food trends—from the evolution of new technologies to veggies creeping closer to the center of the plate—are expected to kick into overdrive in 2017, while others will make their debut. Here’s what restaurant experts say will be the 12 biggest limited- service trends this year.

Tech runs wild. In 2017, tech is where it’s at for the fast-food and fast-casual sectors, says Gary Stibel, founder of New England Consulting Group. “It’s not the food, stupid. It’s the tech that matters,” he says. This will affect everything from ordering to pick-up to delivery. And curbside pick-up will explode in 2017 as improvements are made, Stibel says.

Delivery on steroids. 2017 will be the year delivery blasts into hyperspace, according to restaurant consultant Michael Whiteman, president of Baum + Whiteman. As dozens of food delivery specialists take shape in an app- and tech-driven world, the delivery revolution will “uberize” Cava Grill’s customizable bowls feature greens, grains, a hearty the limited-service industry, he says. variety of meats and several vegetarian protein options.

Bowled over by bowls. To call 2017 the year of the bowl would not necessarily be an Pop-ups explode. overstatement, says Melissa Abbott, vice president of culinary Now-you-see-it, now-you-don’t restaurants have a strong rationale: insights at The Hartman Group. Some bowls will be loaded with salad. buzz. That’s why In-N-Out Burger tested a pop-up restaurant in Others will be filled with grains and veggies. And some will be London in September that caused a frenzy—particularly after protein-infused. Chains like Sweetgreen and Cava Grill are already it ran out of food. Pop-ups in both quick service and fast casual will bowl havens. “Bowls are all about seeing things made right in front become more common state-side, says Stephen Dutton, consumer of you,” Abbott says. foodservice associate at Euromonitor. “It’s all about offering an exclusive, limited-time-only experience,” he says. Hybrid eats. If you can have hybrid cars, why can’t you have hybrid foods, too? Breakfast becomes brunch. “The world seems to be coming apart politically, but with so much The very texture of breakfast is being transformed, Whiteman says. culinary mixing and matching, the world is coming together on the He says the morning meal used to be populated with “smooth and dinner plate,” Whiteman says. Look for new hybrid menu items in soothing” foods like and oatmeal, but has since 2017, including these unusual mash-ups: bulgogi hamburgers, become full of “aggressive” meals like fried chicken, chorizo, and pastrami-stuffed bao, Mexican ramen, congee with Polish sausage, coarse whole-grain cereal. For example, Jack in the Box launched sushi , and hummus “in every flavor but pork belly.” “Brunchfast” with an assortment of heavier items; Starbucks spiced up its breakfast sandwiches and is testing weekend quiche and Workers matter, too. French toast; and Einstein’s launched a green chile bagel with Animal welfare issues began to take center stage in 2016, with major eggs, avocado, chorizo, pepper, and jalapeño salsa. moves like McDonald’s announcing it planned to switch to cage-free eggs. But 2017 will be the year that animal-rights issues play second Drive thru goes fast casual. fiddle to growing consumer concerns over how restaurant employees Now that Panera has proved that fast casuals can successfully are treated, Abbott says. “It’s a new millennial mindset that asks: implement drive-thru restaurants, look for a slew of other fast-casual How are the people treated who work for this chain?” she says. chains to embrace the drive thru in 2017, Dutton says. He envisions some fast-casual salad-focused chains testing drive thru in 2017 Want kombucha with that? along with others that focus on healthier fare. Most Americans have probably never heard of kombucha, the fermented tea that’s made by adding a culture of bacteria and yeast Suppliers become competitors. to a solution of tea and sugar. But they will in 2017, Abbott says. It’s one thing when the competition opens a location right next door. “This is a fun, magical, low-cal drink that has lots of beneficial But it’s something else when your supplier does—and competes properties,” she says. Such familiar names as Safeway and Celestial against you. Uncomfortable as it sounds, this may become relatively Seasonings already have dabbled in it. It won’t be long until familiar common in 2017, Whiteman says. Kellogg’s, after all, opened a cereal fast-food and fast-casual chains sell it, too. restaurant in the heart of Times Square last year. If it succeeds, there could be more. Veggies Go Viral Vegetables will extend their domination of the dinner plate, shoving Fast casual embraces value. animal protein to the edge or sometimes off the plate altogether, For years, the biggest wall between quick service and fast casual Whiteman says. “You can gauge the growing impact of veg-centric has been price. But that wall will finally start to collapse in 2017, dining when you discover a steakhouse scrapping ‘sides’ and moving as fast-casual chains will be forced to embrace true value offerings, vegetables to the middle of the menu,” he says. In the fast-casual Stibel says. No, you won’t see a featuring dollar items space, Pret A Manger recently made permanent its 40-item Veggie at fast casual. But Stibel believes consumers might see $5 meals. Pret pop-up experiment in London, with plans for expansion. “[Quick service] is infringing on fast casual’s space, so fast casual will have to compete on value,” he says.

32 Another Take on 2 017 Trends Plenty of new items will spice up the food world next year; others are ahead of their time www.restaurant-hospitality.com Nov. 15, 2016 Article by Bob Krummert

Khachapuri, brinner, crowlers: you’ll need to expand your vocabulary • Brinner. All-day breakfast menus found success in the quick-service if some of the items that made Food and Drink Resources’ (FDR) segment last year. FDR sees the breakfast-for-dinner concept spread - predictions for 2017 trends catch on. And catch on they might. ing to other segments in 2017. FDR’s first crack at forecasting food trends last year accurately foresaw • Nikkei cuisine. Food from Peru has made numerous trend lists many of the new ideas that took hold in restaurants in 2016. over the years but has yet to catch on in a big way. Operators might So what do the prognosticators at this Denver-based food have better luck if they blend it with elements of Japanese cuisine. consultancy see on the horizon? Here are some of the key food “Japan and Peru have a long cultural history between them, which trends FDR thinks will impact the restaurant world in 2017. has resulted in a melding of ingredients and techniques,” FDR says. Need evidence? The Nobu empire is built on a version of chef Nobu • Khachapuri. It’s “a Georgian (country, not U.S. state) dish of bread, Matsuhisa’s personal take on Nikkei-style food. cheese, and eggs,” FDR explains. “It’s a lot like American-style pizza or cheese bread with an egg on top, and it is delicious.” This dish Food and Drink Resources also produces a list of what it dubs “2017 could redefine hearty eating if it finds a market. Unusual Food Trends.” It consists of items and ideas that have generated some publicity in the food world but might be just slightly • Seaweed , which FDR dubs “the new kale.” Much of it will be used ahead of their time. The big caveat from FDR on these trends: to make kombu, the umami-rich flavor booster that’s a key element “Honestly, we can’t stomach them or don’t expect them to go in many Japanese dishes. mainstream anytime soon despite the buzz.” • Harissa, a North African chile paste that explores the next level Among the entries on this list are: of heat and flavor beyond sriracha. Restaurants could make their • Savory yogurt. These products have gained shelf space in some own in-house. supermarkets and might make it into the foodservice world. • Plant-based proteins. The news here is that meatless entrees, With powerful companies like Nestle and General Mills now pushing typically grain-based, have become must-haves in the eyes of many the “surprisingly savory” category, there might be new demand restaurant-goers. Their new favorites? Barley and farrow. “People generated that hasn’t been out there so far. “While you’ll see more really are tired of quinoa and are looking to other high-protein grains,” savory, we’re not guaranteeing you’ll like it,” FDR says. FDR argues. • Bugs. Wildly prolific insects would definitely be an ideal way to • Jackfruit, a high-yielding, shreddable fruit that works as a substitute produce abundant protein-rich foods for the masses. But they are still for meat in certain applications. Also, dragon fruit, which FDR thinks way, way out there on the fringe of what restaurant customers want could become the next acai, thanks to the high levels of antioxidants to eat. “We’re thinking not-so-much,” FDR says. “Though we respect it provides. the debate.” • Heat treatments. On-table burning herbal scents paired • Offal. Nose-to-tail eating has gained a little traction in the to accompany desserts or other items at some restaurants in France restaurant world, particularly among some high-profile chefs. could find a home in the U.S. Restaurants that employ open fire But isn’t likely to gain much more. “For those who grew up in rural cooking could switch to compressed sawdust fire logs because they areas, it may not seem strange to eat internal organs of animals. “take up little space and burn real hot.” For the rest of us? Whoa.” • Crowlers. Craft brew aficionados already fill their personal growlers • Sustainable proteins. Aren’t restaurant customers demanding with their preferred microbrews and transport them home for future more sustainable fare? They are, but while low-impact proteins such consumption. Now brewers are getting in on the act by putting beer as goat, rabbit and carp already appear on a few menus, FDR isn’t in oversized cans, 32 oz. and 750 ml being the go-to sizes so far. buying in. “While we see it happening, it still doesn’t feel exciting. Waiting for someone to show us otherwise.”

Seaweed is the new kale!

It’s a rich source of nutrients like Vitamin K, Calcium and Iron, it has detoxifying properties, and like many vegetables, it’s low in calories.

Medical researchers are investigating how seaweed may reduce blood pressure and help regulate hormones. Tastes great, and it’s great for you! 7 Dining Trends that will Define 2 017 www.eater.com Jan. 6, 2017 Article by Bill Addison

In looking ahead to the coming year, I’m thinking back on my country-wide travels over the last 12 months and the cuisines, ingredients, and design elements that most stood out as compelling heralds of current restaurant trends. Glancing over the list (presented here in no particular order), I see a wonderful hodgepodge quality to culinary undercurrents: favorites from the past re-emerging, overdue innovations finally appearing, and some fresh variations in pursuit of our never-ending desire for comfort. If these aren’t yet a part of your local dining community, they’ll likely be arriving shortly.

1. Pasta is here for us like never before The love of Italian flavors is fully grafted onto the rootstock of America’s culinary culture, as integral and inseparable as garlic to Sunday . In selecting the 2016 Eater Awards, editors at seven out of our 23 city sites named a Restaurant of the Year that spotlights pasta. But beyond quantity, we’ve entered a golden age of pasta in America. It wasn’t as though we couldn’t find exquisite pappardelle or orecchiette in restaurants; Mario Batali and his partners have made a coast-to-coast business out of transforming noodles into luxury. This latest wave ushers the silkiest, most ingeniously sauced into the more casual settings of neighborhood restaurants. I’m thinking of Lilia in Brooklyn, where Missy Robbins crafts splendors like mafaldine — ruffled threads that look like they’ve been cut off the curly edges of boxed lasagna noodles — needing no more embellishment than crushed pink peppercorns and Parmigiano-Reggiano. At Monteverde in Chicago, Sarah Grueneberg shows equal brilliance with delicate pork-filled tortellini (served in chicken brodo with a splash of Lambrusco, a classic addition in Emilia-Romagna) and no-holds-barred feasts LA’s Petit Trois, which opened in 2014, is leading the new French of ragù alla Napoletana, sierras of soppressata meatballs, sausage, (culinary) Revolution. and pork shank tumbled over fusilli. And my favorite new restau - rant of 2016 in Atlanta, is laid-back, always-bustling Storico Fresco Alimentari, which morphed out of a pasta shop run by Italophile 3. Re-emergence of the proudly French restaurant chef Michael Patrick. The menu hones in equally on timeless Post–World War II America fell in love with French restaurants as pleasures (tagliatelle alla Bolognese) as well as obscurities metaphors for sophistication: places where rich, showy dishes made (pi fasaac from Lombardy). The latter’s name translates as dining feel like an event. Then came the American food revolution, “swaddled bundles;” taleggio, ricotta, Grana Padano, and spinach deeming French restaurants and their Continental counterparts stuffy fill the silky parcels. It’s an uncertain world, but the pleasure and stodgy. It wasn’t that French (its techniques, its of eating pasta in America has never been more reassuring. influence, its breadth) disappeared from the United States, but overtly labeling restaurants as “French” fell largely out of favor. 2. Black walnuts are the new pistachios Culture is cyclical, though, and specifically, Gallic restaurants of all Black walnuts are to English walnuts what blood oranges are to styles are once again becoming vogue across the country. These Valencias: similar in appearance but punchier and headier in flavor. genre reboots shun primness, favoring a more casual savoir-faire. English walnuts originally migrated to the West from ancient Persia; LA’s Petit Trois arguably led the charge when it opened in 2014, the black walnut tree (Juglans nigra) is native to North America, with Ludo Lefebvre’s precision-engineered takes on bistro fare (steak thriving from lower New England up through the breadth of the frites, mussels marinière, with caramel) served in a tiny, Midwest, and down south as far as Florida and Texas. My grandpar - effervescent bar. Le Coucou, Manhattan’s splashiest 2016 opening, ents had a black walnut tree on their farm in Maryland; the walnuts’ reincarnates the French-Continental genre for modern tastes, tackling ashy, golf-ball-sized hulls were so thick that my grandfather would haute grandeurs like tête de veau ravigotée (fried veal head) and sole run them over with his car to crack them. Véronique with a deft hand that sidesteps the overwrought versions The expense of commercially processing black walnuts has kept of yesteryear. A mile downtown, Keith McNally brought to life his 14th them largely in the province of home baking, but lately forward- restaurant, Augustine, with all the brasserie joie de vivre for which the thinking chefs have adopted black walnuts as potent accents creator of Soho’s Balthazar is known. (Hint: Order the cheese soufflé.) in savory dishes. Their savory, tannic, almost smoky flavor means Across the country, Seattle chef JJ Proville, who holds both French and they can be used sparingly. In the fall, Smyth, a new tasting-menu American citizenships, opened L’Oursin in November, where he cooks restaurant in Chicago, served as one course an herb salad with duck warming comforts like veal sweetbreads with apples, cabbage, and tongues, roasted squid jus, and a scattering of black walnuts for Calvados cream. crisp, earthy contrast. Shepard in Cambridge, one of Eater’s 2016 Best New Restaurants in America, offered rabbit agnolotti with Many of these dishes have been out of circulation for so long, it seems a buttermilk sauce that smoothed out the black walnuts’ intensity. as if a wholly fresh is surfacing in the United States. And at Alter in Miami (another BNR winner), Brad Kilgore paired But they’re comeback hits, and their return feels both welcome sorrel and black walnut as an astringent one-two punch to jolt the and overdue. gentleness of poussin with corn pudding. Honestly, once you taste black walnuts, you know if you’re in or out on them — but it’s nonetheless exciting to see a divisive ingredient in wider usage. 34 4. Baked pancakes are sizzling 6. Crab Rangoon leaps from Chinese-American menus There is unfussy Americana pleasure derived from a stack of griddle If in 2015, pierogis reveled in chefs’ attentions, the current dumpling flapjacks — fluffy yet hearty, maybe studded with pecans or blue - darling is crab Rangoon, that veteran of Chinese-American menus. berries or chocolate chips, but definitely saturated with butter and The dish is straightforward enough: a wonton wrapper sealed maple syrup. A baked pancake, the poured into a skillet around a seasoned crab and cream cheese filling and then deep- or pan to set and rise in the oven for 25 minutes or so, has more fried. Crab Rangoon’s origins are vague, though they’re most likely of an air of sophistication and complexity. No surprise, then, a 1950s-era contrivance of Trader Vic’s founder Victor Bergeron. that as the breakfast space emerges as an arena where chefs are He suggested the recipe was Burmese (Rangoon, now called excelling, we’re witnessing some accomplished innovations. Yangon, was in Bergeron’s day the capital of Burma, now Myanmar), but the use of cream cheese — hardly an everyday ingredient in At game-changing Milktooth in Indianapolis, Jonathan Brooks Burmese cooking — puts the claim more in the realm of stagecraft. has absolutely mastered the art of the Dutch baby — popover-like beauties that emerge from the oven puffed and bronzed. He flavors Despite its dubious roots, this can be a narcotic snack if prepared them both sweet and savory, in combinations like local pears revved with quality ingredients and keen execution. Olmsted, the current with caramel corn, puffed rice, and honey-almond yogurt, or roasted sweetheart of Brooklyn dining, added kale from its own garden broccoli and cheddar emboldened with beer mustard, pickled to give the filling some color and bulk. Momofuku’s David Chang, fennel, and mustard greens. LA’s unstoppable Sqirl rocks a version as part of the menu for his delivery service Ando, experimented with of socca, a chickpea pancake from the Mediterranean edges of crab Rangoon in spring roll form. D.C. is also having a moment with France and Italy, which it currently flavors with kabocha squash, crab Rangoon and its potential variations: TenPenh in Tyson’s Corner, sparks with a mix of chiles, and then cools with cilantro yogurt. for example, rejiggered the recipe into crab dip with wonton chips. At New York’s Le Coucou, the easiest reservation to snag is at As a tribute to what he calls a "neighborhood Asian restaurant,” breakfast time. That’s when the kitchen serves clafoutis, a baked Kris Yenbamroong of LA’s Thai sensation Night + Market Song serves French dessert pancake studded with whatever fruit is in season: a riff that includes mentaiko (cod roe) served with cucumber salad It translates as a satisfying morning meal piled with blueberries and sweet and sour sauce. and a dollop of crème fraîche. When these fresh-from-the-oven The most precisely honed version I came across this year was at the stunners show up savory, I’ll gladly welcome them for dinner, too. Peterboro in Detroit, where Brion Wong revamps Chinese-American warhorses like honey walnut shrimp salad, sweet and sour pork, and almond boneless chicken into cleaner, sharper exemplars. He folds 5. has fully arrived in the U.S. his crab Rangoons into shapes nearly resembling lotus flowers, and the distinct taste of scallion cuts through the rich, gushing filling. In 1993, during her first year as restaurant critic for the New York His is the fine-tuning that will advance a mid-century stunt food Times, Ruth Reichl wondered why Korean cooking wasn’t more into the stuff of connoisseurship. popular in the United States. It would be a full two decades after Reichl’s lament that much of the country would begin to Korea’s culinary riches: volcanically bubbling tofu soups, bi bim bap, 7. Chawanmushi as a vessel and palette hubcap-sized seafood pancakes, kimchi and other fermented and for showcasing luxe ingredients pickled vegetable sides, and, most accessible, tabletop barbecue. This, of course, is only a starting list of dishes, but we can thank A staple on Japanese restaurant menus, chawanmushi (the word Korean-Americans David Chang and Roy Choi, two of the nation’s translates as “steamed in a tea bowl”) is a savory egg custard set with most influential chefs in the last decade, for nudging our palates dashi rather than milk or cream. Traditionally, it cradles morsels of in the right directions. shrimp or chicken breast and seasonal treats like gingko nuts and lily root. But its elemental purity makes it utterly adaptable, and chefs Now that America understands the culinary vocabulary, Korean- beyond Japanese kitchens have started embracing chawanmushi inspired restaurants can thrive through innovation, rather than just as a medium for showboating top-notch ingredients. education. Chicago’s Parachute models this evolution thrillingly: On Beverly Kim and Johnny Clark’s menu, ddukbokki (spicy rice Anita Lo, at her Manhattan institution Annisa, was an early interpreter, cakes) with pork mingles fluently with global ideas — say, chopped uni and morels in the fragrant custard. More recently, broccoli with dates and the North African spice mix ras el hanout. I’ve savored Peter Serpico’s version, gilded with caviar and cauliflower LA’s Baroo, owned by Matthew Kim and Kwang Uh, zigzags around mushrooms, at his eponymous South Philly restaurant Serpico. Korean flavors with dishes like kimchi and “bibim salad” And one of the most spectacularly gorgeous dishes I beheld all year made with quinoa, oats, and bulgur. The restaurant also serves was at Sung Ahn’s new 18-seat hideaway Mosu near San Francisco’s homemade tagliatelle with ragu, and it works; the kitchen’s style Japantown: His riff on the dish combined trout roe, crab, okra, and seems holistic, unrestricted. radish, all glimmering together like crown jewels. Chawanmushi can If Baroo trades in complexity, Portland, Oregon’s Han Oak aims for equally be a showcase for stunning ceramics; Ahn served the custard hominess, in a very literal sense. The restaurant’s living room-esque in a mottled, wide-lipped earthen bowl that was as elegant as the food. dining space, which faces a walled courtyard, as chef-owner Peter Cho’s residence. Han Oak only serves three days a week, Friday and Saturday dinner and Sunday brunch, and it’s reservations only. Chawanmushi Evenings feel like a dinner party, with servers lugging out family- Egg Custard style bowls of banchan (ever-changing pickles and vegetable sides, subject to the improvisational way that Cho rolls with the seasons) and ssam plates featuring pork belly and hanger steak. At brunch, Mosu diners gobble down purple-tinged, umami-blasting kimchi waffles San Francisco as though they rank along scrambled eggs and bacon as an American sunrise staple.

And given how prevalent Korean food has become, kimchi waffles — and who knows, Korean-inspired brunch served everywhere — may well be the next big thing. 35 Highlights of our 2 01 7 Top Ten are below. Visit getflavor.com for the stories behind each trend, and the insight and information you’ll use to make menu decisions for the coming year. getflavor.com Jan. 1, 2 017

SALAD’S CRISPER FOCUS chickpeas go chic

japan’s comfort cuisine SEAFOOD’S MODERN HOOK

small potatoes go big GUAJILLO GAINS GROUND

skillet sensation next-GEN TACOS

mindful on a mission next-level non-alcoholic