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Archive for December, 2011

Try Out These Food Trends

Dec 12

Posted by admin in beverages, cooking, dining out, food universe, gluten-free, healthy eating, lifestyle, news, restaurants | 1 Comment

The lists keep on rolling in as food trends are an easy exit discussion for 2011 and a hopeful wish into 2012.

A Mintel survey indicates we’ll be thinking more about “home” even at quick service and fast food restaurants. They anticipate this restaurant tier to start using more “comfort” words in menu descriptors. They also expect significant growth in this market space. “Homespun” goodness will pervade menus implying that careful preparation is at work in the kitchen regardless of the restaurant’s price point! Other prospective trends include:

–Regional foods will win over the menu as more restaurants work to bring in popular dishes from areas well-known for their specialties, such as Memphis Barbecue.

–Menus will have a section devoted to healthier dishes with lower-calorie foods. This concept will become more prevalent across price points.

–Restaurants will move more to customized ordering systems to give consumers more dining options that they will be able to impact.

Not to be left behind when we talk of trends, The National Restaurant Association surveyed 1,800 chefs, members of the American Culinary Federation, to get their input for their list, “What’s Hot in 2012.” Here are some headliners with the word “local” making its way into 3 of the top 10 trends:

–Locally sourced meats and seafood, and locally grown produce. A little further down the trend list is locally produced wine and beer.

–”Healthy” makes its presence felt with healthful kids’ meals, whole grain items in kids’ meals, and Gluten-free/food allergy-conscious items.

They see a continuation and growth of food trucks, the continued importance of the farmer in bringing products to market, and more fruit and vegetable side dishes on kids’ menus.

What’s interesting about these lists is the greater emphasis on product sustainability. It appears our emphasis is more on the practical, rather than the outlandish: All trends that have a chance of surviving and becoming more commonplace rather than single shots at fame.

Fun to follow these concepts as many are homespun ideas that have already had an impact on our food universe.

 

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‘Tis that Time: Food Trend Outlook

Dec 7

Posted by admin in cooking, dining out, food universe, lifestyle, news, restaurants | 1 Comment

The best part about early December articles is watching everyone trip over himself trying to figure out the “definite” food trends for the coming year. Today we look at two such lists, and then we’ll have plenty of time to revisit and watch. Maybe we should start with a startling fact: Eating out is now cheaper than cooking at home. Think about that a little and you’ll understand the issues facing all food purveyors. Food costs have skyrocketed, over 6%, but most restaurants are afraid to spike prices. They favor a little less food on the plate. Hey, not a problem, we have the obesity issue to contend with anyway. So watch your dollars and follow the trends.

According to Andrew Freeman, (Andrew Freeman & Co) a great food guru with a major hospitality background, this is the year of  the potato. No complaints from me as potatoes have been my friend for years. He says expect to see menus wrapped around the food such a:

–French Fry Menus: Choose Your Cut, Color, Sauce (like the French Fry Menu at Jasper’s Corner Tap & Kitchen in San Francisco)
–Mashers with Mix-ins
–Custom Cut Chips and You-Pick Dips

Or, Grilled Cheese, which he calls the next burger as in:

–Signature Sandwiches
–Gourmet Interpretations, Creative Variations, Old-Time Classics
–Artisan Ingredients (or Not), or:

Produce-ing Desserts, Vegetable Desserts

–Experimentation with Flavors
–Innovative Creations Combine Savory and Sweet

They, of course, have numerous additional ideas and let you look back at prior food trend lists to see how well they did!

Supermarket News approaches the food trend list from an entirely different perspective and lists the number 1 trend which will impact everything as food prices. They do not believe prices will lessen much as production costs continue to increase, but they see grocers coming up with clever ways to entice the consumer including bonus points getting used toward lay-away programs for bigger purchases as coupon use continues. They expect to see more grocers joining the “farm to fork” philosophy as food origin has become an important factor in purchasing. Likewise, they expect grocers to cater more to the largest population of shoppers, the baby boomers, 76 million of them, “will control 52% of the total $706 billion spend on groceries by 2015 – making them the largest food influencers and purchasers.”

Regardless of which approach you follow, that of a marketer or that of a purveyor, in looking at upcoming trends, be certain that food issues will continue to dominate headlines.

 

 

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Holiday Cookbook Planning Time

Dec 5

Posted by admin in beverages, chocolate, cookbooks, food universe, gluten-free, healthy eating, vegan | No Comments

With the heightened attention to a Vegan lifestyle, including that of former President Bill Clinton, it’s natural that we will see a bounty of new cookbooks making their way onto our holiday lists. The latest one that should make planning easier for the hectic holiday period is the Vegan Holiday Kitchen by Nava Atlas. Atlas, a well-known author and chef has published numerous vegetarian and vegan cookbooks, but with the concentration on recipes for a holiday celebration, this one is sure to make life easier during the otherwise hectic period.

What makes this book a welcome bookshelf addition and a hostess planning guide is the bounty of recipes that will be welcome additions for any holiday meal. Thanksgiving has come and gone, but this year for the first time there was a considerable amount of newspaper and blog ink devoted to vegan recipes. Clearly an understanding of how many people have made lifestyle changes rather than just thinking of these dishes as a passing trend.

Now the December big ones, Hanukkah and Christmas are quickly approaching. The first holiday would be unthinkable without latkes, potato pancakes, and Atlas has a version that is obviously vegan and with a few minor tweaks can be made soy and gluten-free. She believes that only those who prepare the recipe will notice the shift in ingredients, but everyone will be able to enjoy the finished dish. BTW, she has numerous recipes for the other Jewish holidays that likewise pose a recipe challenge, such as Vegan Matzo Balls!

A large part of the book is devoted to Christmas and what she calls “The Holiday Season.” This, after all, is a time with numerous office parties, neighborhood get-togethers, and an assortment of events that might just require a little hostess gift. If you bring a food for the buffet, then you’ll be assured of having something to eat! Here are some teasers to get you thinking:

–Fruit and Nut Chocolate Clusters. Easy to make as no baking is required and they are Gluten and Soy-Free.

–“Vegg” Nog. This recipe differs from so many of its predecessors as it is minus the tofu, but the vanilla almond milk and agave nectar combined with cashew butter make a smooth beverage.

–Creamy Cracked-Pepper Cheez. Now you can have a spreadable recipe that will highlight a buffet table. If you use gluten-free yeast, then you can appeal to an even wider audience.

Even though the book is divided into holiday sections, there are few recipes that are limited to a particular event. So many creative choices that can liven any meal.

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