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Culinary Trends Early Winter 2010

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Trends Magazine Early Winter 2010 Copyright 2010 by Neubauer & Associates, Inc. Reproduction in whole or in part without express written permission is prohibited. Visit us online at www.culinarytrends.net Ahead of The Rest. Beefed-Up the All Natural Way. Round Out Your Menu. Niman Ranch’s animal handling protocols Niman Ranch never uses added hormones With an extensive product list, we offer are the industry gold standard. Our or antibiotics – EVER. Our animals are traditional cuts as well as specialty items. animals are humanely raised on pasture fed a 100% vegetarian diet. Their diet Niman Ranch let’s you expand your menu and finished on grain, allowing them to promotes a healthy digestive system and with innovative menu solutions. behave naturally, socialize, and exercise. allows our cattle to gain weight naturally. We Make No Mis-steak. Consistency That Sticks A Leg to Stand On. Niman Ranch uses true Angus genetics. to Your Ribs. The foundation of Niman Ranch is 100% of Niman Ranch cattle are from With an average grade of over 20% sustainability. Our U.S. farmers and Angus breeds and can be traced from USDA Prime you can trust that Niman ranchers practice crop rotation and use birth to box. Ranch will always achieve unmatched alternative energy sources. Ultimately taste, tenderness and flavor. protecting our water supply and preserving the land for generations. To receive a free Niman Ranch Menu Solutions Guide with over 90 delicious menu ideas and contact information for a Niman Ranch distributor in your area, please email Ashley at: [email protected]. To learn more about Niman Ranch, visit www.nimanranch.com. Since 1986, America’s finest hotels, clubs and caterers, as well as airlines from around the world, have turned to Gourmet Foods for their specialty food items. We provide them with a wide variety of menu items, from timeless classics to imaginative contemporary creations. We also partner with them to develop unique “custom made” items The Most Discriminating Chefs choose specific to their individual needs. The Only Exotic Game Meat Source At Gourmet Foods, you’ll find quality products and a level of Alligator Frog Legs Python personalized, dedicated service African Lion Goat Rabbit not found anywhere else. And Antelope Kangaroo Rattlesnake with kitchen and distribution Black Bear Llama Turtle centers strategically located Cervena® Venison Bison Ostrich throughout the United States, Duck Pheasant Wild Boar you’ll find that Gourmet Foods Elk Yak Also available: is always close at hand. Game Birds, Durham Ranch Wa-Gyu Beef and Australian Wa-gyu Beef Durham Ranch Brand Berkshire Pork, Natural Beef, Natural Grass Fed Beef. Organic Beef Stunning Selection of Traditional Game Burgers for Burger Bars All Natural and Sustainably Raised HACCP Compliant Durham Ranch, near Gillette, Wyoming, 2910 E. Harcourt Street is a 50,000+ acre bison ranch. USDA Inspected The Durham Ranch brand of meats is Rancho Dominguez, California 90221 recognized worldwide by the most 310-632-3300 FAX 310-632-0303 On-site Quality Assurance Dept discerning chefs for quality. www.GourmetFoodsInc.com For a distributor near you, contact: Rich Jersey 800-444-5687 x133 or [email protected] Los Angeles • Honolulu • San Francisco • Las Vegas • Phoenix • New York • Denver • Dallas • San Antonio • Washington, DC www.sierrameat.com The Menu Favorite Recipes The Menu Restaurants: BICE: San Diego, CA — www.bicesandiego.com (pg. 14-15, 44) Pacific’s Edge Restaurant: Carmel, CA — www.pacificsedge.com (pg. 7) Big 4 Restaurant: San Francisco, CA — www.big4restaurant.com (pg. 22-23) Poggio Trattoria: Sausalito, CA — www.poggiotrattoria.com (pg. 12, 38) Favorite Recipes Cowgirl Sidekick: San Francisco, CA — RM Seafood: Las Vegas, NV — www.rmseafood.com (pg. 15, 18) www.ferrybuildingmarketplace.com/cowgirl_creamery.php (pg. 37) Seasonal Elegance: San Francisco, CA — www.seasonalelegance.com (pg. 26, 29) Forage SF: San Francisco, CA — www.foragesf.com (pg. 10) Sent Sovi: Saratoga, CA — www.sentsovi.com (pg. 7, 9-10) Gourmet Celebrations: Las Vegas, NV — SPQR: San Francisco, CA — www.spqrsf.com (cover, pg. 8, 10, 11) www.gourmetcelebrations.com/lv_personnel.html (pg. 26-28) Taste: Plymouth, CA — www.restauranttaste.com (pg. 21-22) Grand Café Brasserie and Bar: San Francisco, CA — www.grandcafe-sf.com (pg. 20, Tender: Las Vegas, NV — www.luxor.com/restaurants/tender.aspx (pg. 22) 22, 24, 43) Terra: San Diego, CA — www.terrasd.com (pg. 15-17) Grange: Sacramento, CA — www.grangesacramento.com (pg. 21, 24) The American Grilled Cheese Kitchen: San Francisco, CA — www.theamericansf.com Jersey Tomatoes: San Francisco, CA — www.jtomatoes.com (pg. 26-27, 31) (pg. 32-33, 35) Joe’s Seafood, Prime Steak & Stone Crab: Las Vegas, NV — www.joes.net (pg. 15, 17) The Grilled Cheese Truck: Los Angeles, CA — www.thegrilledcheesetruck.com Laura Werlin: www.laurawerlin.com (pg. 35-37) (pg. 32, 35) La Folie: San Francisco, CA — www.alchemysandiego.com (pg. 38-42) The Oaks Gourmet: Los Angeles, CA — www.theoaksgourmet.com (pg. 35-36) Manresa: Los Gotos, CA — www.manresarestaurant.com (pg. 10) The Plate Café Organic: San Francisco, CA — www.theplantcafe.com (pg. 15, 17, 19) Mon Ami Gabi: Las Vegas, NV — www.monamigabi.com (pg. 15, 17, 19) The Tractor Room: San Diego, CA — www.thetractorroom.com (pg. 21-22, 25) Peko-Peko Catering: Oakland, CA — eatpekopeko.com (pg. 27, 30) Top of the Mark: San Francisco, CA — Pica Pica Maize Kitchen: Napa & San Francisco, CA — www.picapicakitchen.com www.intercontinentalmarkhopkins.com/top_of_the_mark/ (pg. 34) (pg. 14, 16) Urban Kitchen Catering: San Diego, CA — www.urbankitchengroup.com (pg. 26, 30, 31) Contributors KELSEY ELLIOTT is a food snob of the highest degree, but in a loving way. A research marketer by day, food blogger and restaurant enthusiast by night, she takes her passion for Vol. 17, No. 6 market-driven menus from the plate to the paper on her Web December 1, 2010 site KelsEats.com and muses on different aspects of California Executive Editor Art Director Cuisine in her articles for Examiner online. Carleigh Connelly David Knopf Founding Editor Copy Editor GAYLE KECK, Lowell Thomas Award-winner, has written for Linda Mensinga Eileen Goss Purple Haze Goat Cheese with Peaches & Lavender Melt from The Grilled Cheese Truck in Los Angeles Gourmet, National Geographic Traveler, AFAR, Islands, GQ, The Washington Post and other major newspapers. She is also Contributors a local editor for the Zagat SF Bay Area Restaurants guides Kelsey Elliott Lily Ko REFINING A WILD IDEA: HOLIDAY CATERING TRENDS: Gayle Keck Christina Mueller Welter, and founder of BeenThereAteThat.com. Sara Kraus Caitlin M. O'Shaughnessy The Emergence of the Foraging Chef Contemporary Classics Inspired by Winter Hits Hank Shaw 6 In light of the locavore movement, an 26 With the holiday season in full swing, this is one SARA KRAUS is a San Francisco-based photographer, increasing interest in self-scavenging has of the busiest times of year for caterers. See specializing in culinary, lifestyle and restaurant photography. spread to restaurants. Even if chefs may not how some of the West’s top culinary teams She works with restaurants and publications across the Editorial Advisory Board country, with her most recent shoots due to be published in Fred Mensinga (Hilton, Anaheim), Chairman and Founder have the time to personally hunt for ingredients, take advantage of diners’ drive to celebrate Pierre Albaladejo (Park Hyatt Aviara, Carlsbad); Frederic Castan (St. Regis many kitchens are sourcing items such as and imbibe this time of year. Food & Wine Magazine, Edible San Francisco and 944 Monarch Resort, Dana Point); Azmin Ghahreman (Sapphire Laguna, Laguna truffles, huckleberries, and nettles from Lily Ko Magazine. Her work can be found on her website, sarakrausphotography.com. Beach); Josef Lageder (Balboa Bay Club, Newport Beach); Vesa Leppala professional and amateur foragers alike. (Harrah’s Rincon Casino, San Diego); Bradley Ogden (Bradley Ogden, Las Vegas); Charlie Trotter (Charlie Trotter’s, Chicago); Roy Yamaguchi (Roy’s) Kelsey Elliott GRILLED CHEESE GOES GOURMET: LILY KO is the Restaurants Content Editor for SF Station, a Moving Past the Confines of the Cafeteria into San Francisco city guide, in addition to writing for various Publisher Circulation Director FOOD ALLERGY FRENZY: 32 Modern Kitchens across the West publications for 10 over years. Her blog, Classy Eats, Christopher S. Neubauer Jean Hutchins Move over Kraft singles, America’s beloved documents her dining and cooking adventures in San Francisco. How Restaurants Can Accommodate Diners While Advertising Sales Subscription Manager 14 Stirring Creativity in the Kitchen lunch staple is no longer just for kids. Thanks to Beth George, Sales Manager Jean Hutchins Dealing with patrons allergic to specific foods artisanal additions such as house-made fig CHRISTINA MUELLER WELTER is a global food & wine � � may be difficult, but handling the situation well jam, basil-lavender pesto and an assortment writer and consultant. Owner of a gluten-free foods business President Vice-President often leads to loyal repeat customers. Learn of gourmet cheeses, the simple sandwich has for 8 years, she is deeply knowledgeable about food allergen Richard J. Neubauer Deborah L. Neubauer EARLY WINTER 2010 WINTER 2010 EARLY several techniques from restaurants that pride grown up into sophisticated fare. issues and nutrition. She writes for Edible Marin & Wine themselves in accommodating those with Caitlin M. O’Shaughnessy Country and Patch among others. You can find her anytime Culinary Trends has been published continuously since 1990. Culinary restrictive diets. at http://christinamueller.com. Trends is published six times annually by Neubauer & Associates, Inc. Christina Mueller Welter CHEFOLOGY: Roland Passot CAITLIN M. O’SHAUGHNESSY lives in Brooklyn and works at PO Box 2239 211 Sutter Street #801 Executive Chef and Owner Roland Passot of Oceanside, CA 92051 San Francisco, CA 94108 GETTING INTO THE GAME: Michelin-starred La Folie in San Francisco has Penguin Books, where she enjoys reading the many cookbooks 760.721.2500 415.431.1117 WINTER 2010 EARLY — 38 and food memoirs that cross her desk.
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  • National Dish

    National Dish

    National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.