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HELLO, WORLD! THE GCI NEWSLETTER Issue 3

33

Hello, World! The GCI Newsletter

PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE MARCH 2015

March

Global Influences in 2015 Global Culinary Scene  Flying Robot Waiters: Singapore trend by The Global Culinary Initiative Committee watchers are fascinated by flying robot waiters invading the airspace ) are a top trend, according to What global trends are hot this year? Which in 2015. McCormick Flavor Forecast 2015. themes and topics would make sensational   Big Flavors: Multicultural will Authentic Ethnic Goes Quick: Quick Global Culinary Initiative programs? The GCI service are increasingly provide flavor inspiration–Middle committee scoured the Web to find the most keeping the authenticity of dishes Eastern (sumac, ras el hanout and exciting global influences for 2015. intact, according to QSR. No need to harissa) and Korean (, kimchi modify flavors for the American public. Spices & Seasonings and ) are among the trends,  Ethnic-Inspired :  Pucker Up: Whether it’s pickling or reports The Daily Telegraph (Sydney). items from around the world are one of fermenting, kimchi or , the Top 20 Trends forecasted by or chamoy, the mouth- Countries & the National Restaurant Association. puckering taste of sour will be trendier  Advanced Asian: The Sterling-  Halal: Some entrepreneurs are betting than umami, says Entrepreneur. Group forecasts deeper explorations of on halal restaurants (food certified halal,  The Next Sriracha: Is it harissa, as Time global cuisines and methods. an Islamic dietary standard, meaning magazine predicts? Or bang bang as Look for Advanced Asian–with moves to permissible) as one of its ten emerging Yahoo Food forecasts? Or will it be Northern (Issan) Thai , Japanese food trends, says Forbes. something else? No matter. Spicy-hot okonomiyaki pancakes and Japanese  Regional Ethnic Restaurants: The are here to stay. . Telegraph (UK) says no longer will we be  Top Ethnic Spices: Baharat, chile,  Israeli-Inspired: Flavors of lemon, simply ordering Chinese or Indian, but dukkah, garam masala, gochujang, , and combine to regional cuisines: Shandong instead of horseradish, Szechuan spices, wasabi give the cuisine of Israel its moment in Chinese, Gujarati instead of Indian. and za’atar were named among the Big the sun, says CBC Canada. On trend:  Pot Goes International: Instead of food whole, roasted cauliflower with Middle Flavour Markers, 2015, in the Savoury and wine pairings, sushi and pot pairings Eastern spices and herbs. . Check out this infographic from are just one of the ways cannabis is  Peruvian: None other than Alain The Food People (UK). being featured on Colorado . Ducasse says that Peru will be a leader  Mix and Match: Authentic blends  Global : Chefs worldwide in the global food scene, as reported by ( spices, shichimi togarashi) are serving sandwiches that brim with as well as spices blended to create new LIHEL (Sweden). flavor, like the Peruvian sanguche; flavor profiles (sour salts and smoked Puerto Rican jibarito; or cemita, Puebla, (continued on page 2) Mexico’s signature . HELLO, WORLD! THE GCI NEWSLETTER | Issue 3 2

Program Ideas Countries & Cuisines (continued)  Learn from the  Niche to Mass: Cuisine Map 2015 Experts: Invite local from The Food People (UK) shows immigrant cooks, along rising niche appeal for with a translator, to do a Scandinavian, Peruvian, Japanese, cooking demonstration of Brazilian and Korean cuisines, their cuisine. This might among others, while Thai, Spanish lead to a bigger cultural and Indian have mass appeal. exchange program where  Filipino: On our radar since last Dames and members of year, takes the that immigrant group world stage, reports the Inquirer meet and get to know one (). This another over food. offers limitless regional dishes.  Insect Track the Filipino food movement. Exploration: Purchase a  Lithuanian and South African: selection of items that Keep them on your culinary radar, contain insect , such as bars, and advises BBC Good Food. With  Back to Brodo: Valued in many hold a tasting. Invite an expert to talk Lithuania adopting the Euro, this cultures, bone broths are restorative Baltic country will be top-of-mind about countries that eat insects and and nutritious. They’re the new comfort in Europe. how the insects are prepared; discuss food, says Eater.  Mashups: If one country’s cuisine is their nutritional contribution.  Maple Water: Is it the new good, is two, mixed together,  Crawl: Arrange a street water? Maple water from Canada is a food outing, visiting those food trucks better? Look for such mashups as refreshing beverage consisting of the that feature culinary mashups. Which Australian-Asian and Mexican- raw sap of sugar maple trees. ones worked and which ones didn’t? Taiwanese. One example:  Chefs’ Challenge: Invite chefs to “ramenrrito,” a stuffed with From the Land prepare dishes using fermented in place of rice, reports  Get Respect: Renowned ingredients, such as kimchi. Ask them to Restaurant Hospitality. discuss the properties of the ingredients Israeli Yotam Ottolenghi they used and how they incorporated spearheaded the new wave of Ingredients the ingredients; taste the results. appreciation in his brilliant  Bug Bites: High in protein, edible  Learn to Ferment: Hold a insects are all the rage, with recent including Plenty: Vibrant Vegetable demonstration on the preparation of launches in supermarkets in the Recipes from London's Ottolenghi, says fermented foods. Netherlands and Belgium, says CTV News (Canada). The harvest of  What’s Hot: Host a panel on hot spices, FOODStuff South Africa. The tip: vegetables includes trendy kalettes, a with experts from different countries. well-prepared, they’re delicious! hybrid of kale, and Brussels sprouts. Hold a tasting of representative dishes. The Wall St. Daily predicts that  Garden to Table: Veggie-flavored  Restaurant Exploration: Pick an up- insect futures may be the next big yogurt, bitter greens, -flavored and-coming cuisine that is unfamiliar to thing for investors. water, pepper-infused honey, flavored your chapter, selecting from the  New Ingredients: Moringa, salts: HGTV identifies 15 trends—many countries featured in this newsletter or and are 2015 globally inspired—that will shape what another country. Have a restaurant chef ingredients you probably haven’t you grow and this year. familiar with the cuisine prepare a heard of, says Foodable Web TV  Land-Based Aquaculture: Vancouver tasting of the classic dishes and Network. Palm sugar capitalizes on Island's Namgis First Nation is raising discuss the ingredients, cooking the healthy halo of coconut farmed salmon in closed-containment, methods and characteristic flavors. products. above-ground tanks that don’t affect  Vegetable Garden: Visit a farm or  Old Grains, Enjoyed New: Ancient wild salmon. farmers’ market featuring ethnic grains, like , , vegetables. Learn how to select, store and freekeh, will be trendy despite Authentic Education and cook these vegetables.

the popularity of some low-grain  The League of is “an immersive diets, projects a survey of dietitians culinary adventure in New York City conducted by Pollock where immigrants teach intimate Communications and Today's cooking workshops in their homes.” Dietitian. Super grains like Ethiopian and South American kaniwa are culinary stars of 2015. GCI Committee  Chia Seeds: The Aztec super food Sandy Hu (San Francisco, Chair), Roberta Duyff (St. Louis), Rachel Gaffney (Dallas) and adds texture, color and nutrients to Susan Slack (Charleston) beverages and dishes.