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Archive for October, 2010

Candy Love and Lore

Oct 28

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Having been born with a natural sweet tooth, OK, make that set of teeth, I have a great appreciation for candy, but I am particular. With a broad range from Thin Mints to (my expensive, but worth it) Neuhaus Chocolate with plenty of love for See’s Candies, and an occasional Frango Dark Mint (Marshall Field”s, now Macy’s), I am all about dark chocolate. Not just the essence of dark flavoring, but true dark chocolate from 60% on upwards is my goal!NEUA0005

For every rule, there is an exception. At this time of year, candy corn grabs me as it fulfills so much of childhood memories even with the new harvest colorations. I indulge. When I travel I find it difficult, if not impossible, to walk past a candy shop, especially an old-fashioned shoppe. Did I mention that dark fudge and truffles pull me inside, too? Yet nothing is more disappointing than waiting for that special treat and discovering there’s nothing special about it. I just made that mistake with chocolate fudge recently. Major disappointment. Go for the good stuff.

It’s Halloween and candy choices are everywhere, and I’m happy to report that research acknowledges a candy eater as a happier and healthier person. Whoohoo!

Let’s examine the facts so that this weekend’s activities can be put to good use. Let’s start with a super one:

–People who regularly eat candy live longer than those who don’t. Need I say more? OK, the facts from a multi-decade study from the Harvard School of Public Health indicate that individuals who consumed candy 1-3 times a month did well in longevity, and daily candy eaters had better survival rates than those who abstained!

–Sugar actually gives you energy and helps you through difficult tasks. Sure there are health risks from too much sugar (obesity and diabetes as starters), but if you can handle sweets, then sugar has its benefits. That’s why the afternoon candy bar is such a wonderful option. Nap? Candy?

–Gum. Chewing gum can improve your mood and help you focus and lessen your stress levels. What a perfect time to become a gum chewer as flavor options seem to increase with each visit to the counter!

–Chocolate. Bet you thought we’d never get there, but the data continues to confirm the health benefits, as in lessening cardiovascular risk, from enjoying chocolate. The best results actually came from individuals who consumed chocolate 5 or more times a week!

What are you waiting for? Dig in. Halloween provides a mere excuse, but data cements the deal.

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Popsicles and More-

Oct 27

Posted by admin in gluten-free, healthy eating, lifestyle, news, wine | No Comments

I know it feels like winter is nudging us to bundle up, but some food trends are seasonless. As we noted with the recent first look at food and beverage trends, some ideas are follow-ups to last year’s scouting reports. Take popsicles, for instance, although just saying the word sends a chill down my bundled up body, we saw grocers and restaurants play with the concept with all types of creative flavors. Let’s continue with the Baum & Whiteman trend list and see their thoughts for this coming year.

–Popsicles going global and artisan–and what it means. We have to give the company credit for talking about this in their 2008 trend report even though we didn’t see the concept move from niche market space until this past year with an assortment of fruit-filled Mexican icepops (paletas) in fun flavors. So what’s next? They predict that flavors will continue to intensify just as cocktails did this year and that more of these specialty pop shops will appear as they introduce customers to more flavors with texture.paletas-su-682708-l

–Making Customers Unwelcome. That’s a strange category for a company whose business depends on helping restaurants thrive. Yet we’ve already seen signs of this trend with restaurants accepting reservations with a time limit as in “we have another party that needs that table within an hour and a half.” Or the corollary, the no reservation policy. New York was always the home of the No Credit Card sign, but that trend has proliferated as has the expanded wine by the glass list at skyrocketed prices.

–How Does Your Garden Grow, Mrs. Obama? Good question as First Lady Michelle Obama has made us all more farm market conscious and chefs have joined the grow your own concept, but many fast food restaurants translated healthy with using fresh foods but driving up the calorie count with ingredients such as gobs of cheese. Expect to see more chef gardens, more chefs helping in the schools, and an even greater emphasis on local. It seems no matter where you travel, you see signs asking customers to support local growers and businesses. A smart move.

–Breakfast All the Time.  When the economy was at its lowest levels, the food treat was breakfast food and breakfast business boomed. More restaurants expanded breakfast menus and all-day breakfast became more prevalent. Now, Baum and Whiteman believe we’ll see certain foods jump to a more mainstream position such as soft, slow-cooked eggs. This is an opportunity for high-end restaurants to skip the sauce and top the expensive dish with an egg which oozes its own sauce.

–Grits. They say grits will “leap from a morning food to an all-purpose starch.” Not only are we already seeing more grits on menus, we see restaurants such as Bubby’s in New York tout where their special grits come from (South Carolina). The consultants believe that the Southern food influence will spread and they even speculate that shrimp and grits will become the food of the year!

Other trends they note are some we have already seen: A rise in gluten-free foods, more healthy menus that denote less sodium or no high fructose corn syrup. They call this category “free-from” foods. So many more concepts. Here’s a little teaser:

Wife-swapping. Check back to find out how Baum and Whiteman relate that category to restaurants!

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Where We Are Heading: Food and Beverage Trends

Oct 26

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At this time of the year, the prognosticators start lining up to give us a sneak peek into the future. It’s a lot of fun to look and listen and then pull out the scorecard. Admittedly, 2010 was a tough one to predict and manage a bulls-eye as so many aspects of the economy did not line up. Get out your score sheet and follow along. Here’s what The Joseph Baum & Michael Whiteman company, New York-based food and restaurant consultants, predict for 2011:

–Old Italian is Back or what they call, Old Italian is Newly Respectable. Remember the red-checkered tablecloths for those favorite spaghetti and meatball meals? Not only will you see the great standby dish but eggplant parm and lasagna are again ready for prime time. In many cities restaurants have already discovered these standbys with special meatball nights or even mozzarella bars. Artisan pizza shops are popping up everywhere and for those wondering what to drink, there are plenty of less familiar Italian grapes heading up wine lists. Many mid-tier and less casual restaurants have not suffered during these recessionary times and can increase their foot traffic by bringing in new customers for their take on creative, comfort foods.

–Good News at the Top. Plenty of businesses and individuals have not suffered with the rest of the country. Restaurants will do well with creating contemporary dishes for the crowd that is less concerned about coupons than eating the latest food creation.

–The New Food Emporiums or what they call, Stealth Competitors Creeping Up. We’ve talked plenty in this blog about the expanded venues for dining whether from a food truck, a pop-up restaurant, a grocery store, or a convenience mart that has expanded its menu. These are all competitive outlets for fixed rent-driven restaurants. The growth of the non-traditional is expected to continue as Walgreen’s and other drug stores continue to increase their front-of-store grab ‘n go items. A segment they anticipate will suffer deeply is the fast casual restaurant that offers curbside service. The competition for these dollars now comes from these new quick stops: Filling up the car combined with a run inside to a newly minted quick food stop.

–Bricks-and-Mortar vs. Meals-on-Wheels. These are the ubiquitous food trucks that connect with their customers often through social media outlets. Their appeal has widened, much to the chagrin of restaurants that have to pay rent, utilities, and employee benefits. Many of these trucks, as we have noted, like to set up shop within eyesight of a full service operation. Makes sense from the food truck operator’s viewpoint as certain foods sell best in certain areas, but it proves to be a killer sport for the dues-paying restaurant. The question is will chefs join the mobile brigade?

–Korean Food and the Nothing is Sacred Taco. Although they have been predicting a rise in Korean food, not much happened in that department outside of Korean neighborhoods until the unlikely pairing of Korean food and tacos which proved a winner for a number of food truck operators. Restaurants have caught on, too. They cite a Philadelphia restaurant that has a popular bar staple, Korean short rib tacos, which they believe will become a highly imitated concept. Tacos themselves have seen an explosion at a number of restaurants (and, of course, food trucks) at various price points. Baum & Whiteman believe the wrapper will become more important than the contents! Here’s a potato and egg taco from the popular LA-based Koji BBQ truck.DOS-JUEVOS-1-538x358

More tomorrow as the Trend March continues.

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Balance: The Price is in the Details

Oct 25

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The news that projects pricing issues until at least the end of the year paints a scary Halloween picture. It seems no matter which way we structure or restructure the food budget, producers have us with higher prices. We know that corn prices, which affect a laundry list of end products, have risen dramatically. Beef is a tricky one as some ranchers find limited outlets for their beef. This then has them worried about maintaining a high quality product as we move forward. This is not necessarily a new problem but one that clearly fits into our pricing discussion. Look at the fish industry.  Salmon, cod, and halibut are now more readily available, but prices have skyrocketed. One is left with the question, Who will buy?

At the same time pricing worries continue, it’s no surprise that coupon usage is way up. Consumers decided to pay attention to offers and take advantage of the savings. There are few branded products that hide behind a no-coupon policy. The current environment encourages grocers and restaurants to follow customer preferences and offer  frequent guests and shoppers enticing coupons. This is the new norm now at all price points with even so-called higher-end stores such as Whole Foods actively joined the coupon brigade. As for general retail, the mantra seems to be “Sign up today; no charge, and get 20% off your first purchase.” These are all-telling details.

A funny little trend sneaks in under the radar. Consumers have taken the healthy and ecological food train and do not want to get off. Sustainability has become an important concern and one that has stickiness. Those who started to buy healthier products and in turn eat healthier are not willing to forgo that lifestyle change. Likewise, environmental concerns has big players, such as Wal-Mart, hopping on board.

What happens to the local trend? The one that says support the local growers and merchants? It seems the concept managed to get on the radar with Wal-Mart as it opens and remodels its stores and the Sam’s Clubs, with more attention to local and healthier foods making the shopping list. Yes, you heard right. The big box player has decided to join the local movement. Who could have guessed that?wiiboard

Yes, it’s all about balance. We want sustainable goods and at the same time, we need options to cut our prices. We can learn a lot about pricing from high-end restaurants. Many figured out they need a sister operation or offer a less expensive bar menu.  Why not? We all are in the same game: Survival.

No business wants to miss out on the opportunities for affordable quality.

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The Popcorn Invasion

Oct 21

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Maybe it’s because so many people are watching their wheat intake, whether intolerant of gluten or not, or it’s a seasonal thing, but have you seen the explosion of packaged popcorn products?

Not one to shy away from a treat or a sweet, I’ve always called popcorn my go-to snack or a late-night indulgence. I’ve recently discovered no two packages, regardless of so-called ingredients or information, are remotely the same. Yes, I know how to take kernels and make a fresh bag of the hot treat, but try to do that in an airplane lounge and see what happens! At this time of the year, quick shops, gift stores, and concessionaires get most of my corny dollars as travel-work season is in full spring!

What’s not to like? First of all, a bag with ounces of unpopped kernels is a huge disappointment. Not uncommon, but a disappointment. How about the kettle corn market with a full-range of options from sweet and sticky to just the right amount of sugar and salt. My preference is for sea salt which has a tighter grip of on the caramelized kernels. Trust me I am well on my way to being a contestant on “Who’s Got the Best Popcorn”!

Once you find a commercial product you like, you may think of Nirvana. Name a city and someone is likely to boast about its old-fashioned popcorn store. In Chicago the shout-out goes to the Garrett Popcorn Shops, Kansas City echoes a chant for Topsy’s, and the list goes on. Then there’s Costco with its own super-sized kettlecorn bags from Popcorn, Indiana. I have to admit this was my favorite kettle corn, until I discovered the secret to mushroom corn.

No, I have not messed up my vegetables nor have I taken a fast train to Fantasyland. Rather I’ve discovered a product with few equals. Go ahead, test me–bring ‘em on. The clear winner, The Big Popper, (store and online purchases) starts with mushroom corn and creates a full line of specialty products. My tastes are not solved inexpensively, but I have never purchased a bag so heavy as in filled with real popped corn nor one that keeps its promise to the end. No little remnants of pleasure that get stuck in your teeth, but true uniformity from top to bottom.Popper 2(1)

Don’t worry if kettle corn (no matter how you spell it) is not to your liking. There are plenty of other flavors to convince you to get back on the popcorn highway. With the upcoming holidays, popcorn manages to be a popular treat.  As if you need an excuse!

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How Many Different Ways Can We Make News?

Oct 20

Posted by admin in coffee, food universe, news | No Comments

Summertime is often referred to as a slow news time. If you want to pitch an obscure story, pitch it in summertime. That’s a concept with legs for other periods that are busy travel or family-oriented times such as Thanksgiving or other holidays. The uniformly great time to make an announcement is late Sunday so that early weekday morning eyeballs are ready for the shocker of news.

This week produced a bevy of such announcements starting with the current Campbell soup brouhaha. The launch occurred in the summer, see few noticed, but the rhetoric spewed out this week. I’m talking about the Halal-branded soups. Although the soups are currently only available in Canada, the outcry is about the certifying agency, a group a blogger identified as one whose support has helped fund terrorist activities. Under the radar; maybe not.

At the other end of the spectrum are the other news of the week which by Wednesday we can safely categorize as, A Starbucks Week. They are making announcements all over the place and nothing secretive about them. So far the response has been quite positive and look we are just at hump day. Wonder what tomorrow will bring? In the meantime, here are the morsels to digest:

–The Seattle small format cafe concept with beer and wine appears to be a success. The major change is the company wants its name on the logo; no more clever names that has people digging around wondering if this is a Starbucks concept. It is. Drink up in multiple cups. Isn’t this what a coffee house should offer? The new Olive Way store is an example of environmental leadership with its locally sourced materials making it the company’s 21st LEED-certified store! Coffee, beer, wine, and the environment–quite a combination.

–The company attacked waste this week on the other coast with its participation in New York’s recycling program. This effort to see how the cups fare in the recycling bin will greatly improve the company’s green commitment and may help accelerate its recycling goals. After all there are plenty of enviro cups, but their current hot coffee cup makes few inroads in avoiding the landfill. This test, which continues into November, has its limitations as the onus rests with the user inside a Starbucks store as that’s currently the only collection point. Small steps can make a big impact. Let’s study the results after the effort!

–How about your own Starbucks channel? OK, 6 channels to keep you focused. That’s the idea behind signing in to the company’s free Wi-Fi and today’s rollout of Starbucks Digital News, SDN. News, lifestyle, and business pieces should entertain you as you can scan the site while waiting for your drink; you’ll be less impatient. This news is so good you may never leave.starbucksRenderImage

The power of a brand!

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Popularity Contest with New Contestants: GF

Oct 15

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It’s hard to believe how mainstream gluten-free products have become. Check out the new marketing approaches and the number of stores that want a piece of the action. My little local go-to grocery store, all of a sudden, has numerous GF products. I was curious and spoke to the manager. She smiled as she said they had lots of requests to carry more of these foods. Interesting. Upon close inspection, they have a little of this and that and even have a few items marked “Sale.”

Whoa. GF products in a sale category? Wait, there’s more of this unusual news. Shopping tracking now follows the GF line and sends out coupons of similar items with reduced prices. GF Coupons, what is the world coming to? Maybe recognition that this market space is bigger than anticipated and continuing to grow.

Look at the bread category. Tapioca bread now has numerous rivals as Udi’s spreads its wings across the country. This bread actually toasts! How about a baker that just wants to make good bread and believes there are too many additives in the current production line. Losing the wheat, of course, changes the consistency but those who opt for the GF bread can now find multiple solutions that meet fiber needs.udiswebsite_category_icon.php

The market category continues to rise just as its numerous bread and baking products increase and garner attention. Taste no longer serves as an impediment as improvements continue to draw more consumers into the GF space. Not just grocers but more restaurants are offering choices. Wildfire, part of the Lettuce Entertain You family, continues to reach out to the diner with ever-changing promotions. Wine and GF in the same sentence. Lovely.

The November Chicago-based wine dinner partnership with the University of Chicago Celiac Disease Center enables diners to enjoy themselves and share part of the dining cost with the Center. The Virginia location is doing a 3-course GF lunch and dinner promotion in early November.

So many changes in understanding what is in our food and how it affects us. Fortunately, the marketplace is starting to be a major contributor to healthy eating.

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The Goliath Effect

Oct 14

Posted by admin in food universe | No Comments

Little Davids are running around everywhere in the food world. We’ve been reading plenty about food trucks and pop-up restaurants as solutions for high-rent avoidance. A week seldom goes by when a restaurant that’s been on the local scene for some time turns to the landlord and says, “Enough.” High rents are nothing new, but they are the most direct route to changing a city’s restaurant landscape. Few cities manage to escape the laundry list of former hot spot restaurants that now carry “For Rent” signs. Look at the Iron Gate Inn which the Washington Post just revealed would close its doors at the end of the month. Greedy v Needy: An endless debate.

How about the restaurants that stay and make it only to be mimicked by a food truck? That’s not an uncommon scene and one that stirs the hackles of a business that tries to meet rent. Trucks literally pull up at the street space and sell a similar product for less than a fixed location as equipment, not rent, makes up the biggest truck expense. Of course, food costs are both types of business concerns, but no need to put that into the current equation. The reality of truck stops and gourmet food options seems to multiply with the increase in new businesses. We have come a long way from the sole hot dog vendor. Truck wars have become more commonplace as cities try to grapple with location proximity and food safety issues.

Yet, the little guy story always has another chapter. This week a judge ruled in the hamburger war of a big law firm v a fry guy cooking in the alley adjacent to the building. This was not an immediate slam dunk but let me get to the score first: Law Firm, 1; Hamburger truck, 0. Today no hamburger truck, no matter its award-winning ways and its popularity. Plans are to reopen in another area. Burgers were good.

What’s the moral of the story? Trucks have been pulling up all over the place and restaurants want a piece of the popularity pie. Some cities want them to have stationary locations instead of Twitter feeds.

What’d be the fun of that!Fry_Captain_white_logo_normal

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Enviro Eats and Drinks

Oct 13

Posted by admin in Environment, food universe, health | No Comments

It’s lovely to walk into a coffee shop and see that everything in the to-go universe is compostable. Somehow the drink tastes better. Not just today but for the future, too. No need to separate out a lid or use a plastic-lined container.

Then there is the grocery aisle with so many plastic containers. Yet, steps are being taken to improve the containers. Look at the plant-based advance just announced by the Stonyfield Farm folks. Their organic multi-pak yogurt, from YoBaby on up the chain, is now made from a new plant-based container. This then is the first yogurt cup made from plant-based plastic. Currently it’s a remanufactured corn-base container, but the most important takeaway is the reduction in carbon fossil fuels. Almost a 50% reduction in the plastic impact. We are talking a significant advancement!STONYFIELD FARM LOGO

Just think about the impact from just these two examples. How many coffee cups line the trash barrels v those that can be processed and get a second life? Some estimates are as high as 25 billion Styrofoam cups annually are disposed. The numbers alone are staggering, but when you add in the health consequences, you open up a different evil door. Whatever steps we take whether with our yogurt or our coffee can only benefit us in the future.

Time for a small round of applause as we watch for additional companies to come forth and announce their healthy, innovative approaches to save us from ourselves.

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Support the Farm; The Farmer

Oct 8

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The American Farmland Trust inaugurates its first Dine Out (“Dine Out for Farms“) event from October 10-16. Here’s an opportunity to support a sustainable venture and at the same time acknowledge a restaurant’s commitment to quality, fresh food. The list of participants is impressive but still in an expansive state as additional restaurants continue to sign up.

For a good deed, go to your local, neighborhood spot that believes strongly in its sourcing and get them on board. The site has a sign-in area for restaurants. (No, I do not work for the organization, but I do love all the opportunities we as diners have to champion those restaurants that participate in a give-back approach to life).

After a summer of conversation about farm markets and CSAs, and local products and food miles, and the list goes on, we can stand back and recognize how important freshness is and how we strive for healthy eating. Here’s a chance to look at the suppliers and award the restaurants that are committed to finding the best, non-commercial purveyors.

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Time for all of us to thank the farmer, and this special Dine Out event enables us to marry the farm and the food or as the organization’s motto says, “No Farms, No Food.”  Make your reservations now.

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