Essence Themes

House-made Desserts: The Sweet Spot

Dessert Cake

The term house-made is peppered throughout menus across the country, and the handcrafted, artisanal dishes should continue after the main entrée. Guests love ending the meal on a sweet note; according to Technomic’s 2015 Consumer Trend Report Spotlight on Desserts, 63 percent eat dessert at least once a week. Dessert should be approached as an extension of the meal that ...

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Words of Wisdom from David Chang

David Chang

Known as a “bad-boy” of the culinary industry, David Chang is the owner of the Momofuku restaurant group, unapologetic in both his outlook on food and his big personality. He has been credited with increasing the popularity of modern Asian cuisine through his culinary empire, now numbering five restaurants, several dessert bars, and a cocktail bar. During our Fireside Chat ...

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Trends: Breakfast of Champions and More!

Pickled Trends

BREAKFAST OF CHAMPIONS The morning meal is a segment that continues to grow, and with consumers interested in fresh and healthy, this is a good opportunity to incorporate vegetables. Datassential reports fresh produce plays a role in any well-balanced breakfast. • Roast vegetables before adding into omelets to add caramelization and sweetness. • Top on-trend bowls with greens. • Bulk ...

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Microgreens on Your Menu

microgreens

Aptly named because they taste just like their bigger counterparts, microgreens are a form of young, edible greens. The young, tender crops are grown to the first true leaf stage and harvested as seedlings. They also grow quickly; seeds are planted and grown in soil or a soil substitute and are ready to harvest in 7-14 days. Arugula, beets, radish, ...

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