Tag Archives: Trends

Reimagining the Hot Dog

Some of today’s hot dogs still suffer from mystery-meat syndrome in an era when consumers are leery of processed food and demand to know (and pronounce) the ingredients in what they eat. But it’s not time to count out the famous comfort food of Americana. Today’s top dogs answer the call with sustainable and ethical ingredients, minimal processing, elimination of ...

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Chicken Sandwich Craze

To some consumers, a chicken sandwich is comfort food. To others, it’s health food. But for operators, it’s high profitability potential and creative opportunity. Inventive takes on chicken sandwiches appear in several popular New York restaurants like Marcus Samuelsson’s Streetbird Rotisserie and David Chang’s Momofuku. Samuelsson’s Crispy Bird Sandwich showcases chicken marinated in coconut milk, ginger, and an Ethiopian spice ...

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Trends: Purple Power & Street-Food Inspired Dishes

Purple Power As vegetable-centered meals continue to gain popularity, chefs are focusing on unique produce, particularly purple vegetables. Purple is the new green as a wide variety of purple produce provides diners with nutrients and antioxidants as well as bright and tasty options. Prepare oven-roasted slices of purple eggplant and serve over white beans with a lemon caper sauce. Offer ...

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Why Incorporate More Seafood and Produce?

Innovative produce and seafood pairings can bring texture and creativity to your dishes and in turn build your brand and reputation. In addition to unlimited opportunities for flavor, pairing seafood and vegetables can lower food costs and make your menu more manageable through cross-utilization. Produce is versatile, accessible, and affordable, making it an ideal ingredient to differentiate your seafood dishes ...

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Seafood Stews

By Chef Eamon Lee, CEC Seafood stew makes sense for your menu, both from a customer demand and food cost perspective. It’s an opportunity to showcase a myriad of seafood and get creative while maximizing value through full product utilization. And, with a nod toward classical cooking techniques, everything from fish bones to shrimp shells can be used when creating ...

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Fare with Flair: Hispanic-Inspired Seafood Dishes

According to the National Restaurant Association’s What’s Hot report, ethnic food and global cuisine is one of the top trends of 2017. Under global flavor trends, Latin American flavors weighed in at No. 5. Adventurous, younger diners are driving this interest and customers are more worldly and sophisticated in general. Street food, especially Mexican-inspired, is also attractive to diners looking ...

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Poke Bowl Proliferation

Poke is to Hawaiian regional cuisine what hamburgers are to traditional American fare. If you want to offer a sense of the Pacific Islands, ahi-studded poke bowls are a good starting point. Besides, poke bowls are trending, consumers are interested, and with a better-for-you halo, the raw-fish dish is a versatile menu offering as an appetizer, salad, or entrée. Poke ...

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The Perfect Egg Alternative & Cocktails Gone Wild

The Perfect Egg Alternative Otherwise known as the liquid that chickpeas and beans are soaked in, aquafaba is an emerging ingredient that is popular for its egg-like consistency and plant-based properties. It has a unique mix of starches and proteins that give it a wide variety of emulsifying, foaming, binding, gelatinizing, and thickening properties. • Explore aquafaba’s full potential by ...

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