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Hot Words/Products: Winter Trends

Jan 25

Posted by admin in beverages, chocolate, cocktail, dining out, food universe, gluten-free, restaurants

It’s that wonderful time of the year when the majority of the country is waiting for it to happen. The “it” would be record cold or snow or some major weather event. Late January and February are heavy with that level of anxiety or anticipation (if it’s for skiing conditions, I get it), and the food world is no different. This is the perfect time of the year to tease tastebuds into a new sphere as relatively short days require a little extra nourishment. We have a panoply of food terms to warm the chilly burners of these months.

Look at GINGER. Once not that long ago it was just a spice in a container. Then fresh ginger came into vogue as we learned to give our food a little boost. Now it has its own elevated position in the beverage world not just as a stand-alone ginger ale, as it seems to be a compatible, healthy flavoring for any number of drinks whether hot or cold. As for snacking, ginger and chocolate are the darling of combo treats!

A parallel is the flower, HIBISCUS. Yes, its fragrance and compatibility make it a charmer again for beverages and plenty of flavor enhancers. Look at how pomegranate drinks have become more palate pleasers with the addition of ginger and hibiscus!  Somehow dishes and beverages seem to have a more chef-fueled flavor when you add something that some would consider exotic, something such as hibiscus.

Maybe the current number one trend-setting position goes to SORGHUM. In the summertime we enjoy the bounty of color from the fields of sorghum and appreciate how farmers are turning those fields into profitability. Now we see a different side to this grain as the growing gluten-free market space has heartily embraced the flavor of sorghum beers after several early rollouts of G-F ales that were less than enticing. Not only the beverage world but the chef-driven universe has embraced this sweetener with some top-tier creative moments.

Let’s end our discussion today with two food words that are making the rounds.
-Meatballs are everywhere and seem to have found a place at every tier of dining. They can quickly be fancified or presented as the alternative to the spate of burger spots.

-Parm. Eggplant has long championed its association with parm-topped dishes and now poultry-inspired foods are grabbing plenty of menu headlines. Sure, chicken parm has been a popular dish for a long time, but it now seems to be a pervasive special!

All these words and products speak the same language: Versatility as they are compatible with a range of pairing options. Time to uncover some of these foods and avoid total food hibernation.

 

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Try Out These Food Trends

Dec 12

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

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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Holiday Cookbook Planning Time

Dec 5

Posted by admin in beverages, chocolate, cookbooks, food universe, gluten-free, healthy eating, vegan

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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A Princess Needs to Eat

Nov 8

Posted by admin in beverages, cookbooks, cooking, food universe, grocer, lifestyle

If there was a single consistent theme around Halloween, it seemed that most every young girl was some sort of a princess. Maybe a fairy princess came to your door or you saw a frog princess; there were princesses in every guise. Now the big concern is the princess party; it will take more than a few cupcakes. (The author tackled the single cupcake idea in an earlier cookbook!) Not to worry, for the greater complexity of the princess theme, there is The Pink Princess Party Cookbook by Barbara Beery which has taken a simple concept and turned it into a themed adventure!

Instead of listening to whining about the type of princess party, you can turn this book over to the princess and see which direction the party motif takes as this book is written for young readers. Let them leaf through the options before you ever even get involved!

Depending on the season of the party or the pretend party, they can figure out which recipe will be perfect for all the princesses in attendance! Beery has the menu and party ideas all compacted together for the ultimate “P” party. Chapters are divided into the following themes: Snowflake, Spa, Garden Fairy, Mermaid, Enchanted Pony, and the most recognizable one, the Pink Princess party.  This book provides an opportunity to teach young children how to follow a recipe and understand basic measurement principles.

If you are thinking winter themed events then the snowflake one may be the perfect solution as Meringue Cookies will accomplish more than just a response to a themed party. What is not to like about learning how to make meringues! If it’s anxiety about a party favor, then Beery suggests going the rock candy route with a wearable, and edible, crystal candy necklace.

As long as there are princesses, there are opportunities for fun, adventure cooking.

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Hotels Respond to the Coffee Crunch

Sep 20

Posted by admin in beverages, coffee, cooking, lifestyle, news, restaurants, tourism, travel

It seems no matter where you travel these days that hotels have heard the cry for decent coffee. In-room service has moved away from those suspect pots, which may or may not have been properly cleaned, to single shot service. Feels a little safer, cleaner, better. After all a package with an upscale signature such as Wolfgang Puck, can motivate you to at least try it. Maybe you’ll use two packets, but either way there’s a sense of security and control!

When you stay at a mid-tier property, and you hear the restaurant server explain that the coffee is “a little better, a little stronger, more like Starbucks,” you know what to expect.  Actually, it’s a matter of what the hotel company has heard: Stop pouring the weak stuff. I can water it down if it’s too strong, but it can’t work the other way. Whether changes were made due to consumer response or survey responses or just plain common sense, the reason remains less important than the reality. Starting the day, or in my case at any point of the day, with a decent cup of coffee makes a difference.

Maybe this is all part of the renewed and improved market for business travelers. Now that they are back on the road, it seems each of the hotel brands is ready to do some upscaling to grab that important market segment. With smart work from a hotel’s sales staff, leisure travel, likewise, has all the appearances of getting a bounce. If there are few other signs of economic improvement, these are noteworthy.

Not just the coffee service but the whole breakfast scene is being revitalized. The days of a sweet roll and a cup of coffee are moving further into the annals of hotel hopping. Hyatt just announced they are reworking their Summerfield Suites and rebranding them as Hyatt House, a brand that will offer a variety of comforting selections including made-to-order breakfasts. That feature is a big drawing card for almost any guest. From a hotel perspective, it’s a newly vital component of the brand message. Look at how well the Bistro concept works for the Courtyard franchise.

If you are paying over $500 a night for a room, your concerns include a good quality restaurant with a menu that addresses a wide-range of tastes and allows for substitutions. Yet if your stay is more moderate as in the under $200 a night category, a made-to-order breakfast becomes a positive plus in overall decision-making. The word “complimentary” has a smart marketing ring to it!

A decent cup of coffee and a hot breakfast are two important trends making their way through the moderate, mid-priced hotel industry. All segments of the traveling public seem responsive to this type of positive change. Now just stop charging for wi-fi and you’ve got a friend!

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Eating with Uncle Sam

Sep 1

Posted by admin in Administration, beverages, food universe, History, news, tourism, USDA

I can think of no better time than a few days before Labor Day to introduce you to a wonderful book from the National Archives. It is easy to think of this mammoth building as a holder of major historical documents. To us in the food community that includes recipes that parallel the important events of history.

The major undertaking of a food exhibit, “What’s Cooking Uncle Sam,” a pop-up restaurant, American Eats Tavern, and a cookbook, Eating with Uncle Sam, has added a whole new chapter to the collections from the Archives and the Presidential libraries. Yes, food has played an important role in our history and much of what we do and comment on today within the universe of food has its earliest roots tied into a major document that has been preserved. Think of the current trendy chef movement toward the healthy concept of Meatless Mondays. It was during World War II that Americans were asked to have a meatless day (Tuesday) and such a tradition remained a strong staple of households many years after the War ended.

Touring the exhibit at the Archives gives one a bountiful repast of our history and how food evolved within the culture. Dining nearby at the Jose Andres restaurant (America Eats Tavern), lets one celebrate our history with a taste of the original recipes. After all how many types of Catsup have evolved over the years! A good way to test your palate. Now it all comes together with this new book.

One of the most discussed posters in the exhibit is entitled “Eat the Carp” which serves as an introduction to the fish chapter which includes a recipe for Paprikosh (1917-20) which today we might call a fish hash. Or try Lady Bird Johnson’s famous Shrimp Squash Casserole.

If sweets are more to your liking, there are plenty of recipes to try including Aunt Sammy’s Radio Recipe of Fruit Cake. After all, we wonder how some recipes ever evolved! How about a recipe for Fondant with the accompanying 1917-19 poster “Sugar: Save It.”

These little tastes should help you set a table of historical recipes. If you can’t make it to the Archives before the exhibit closes in early January, then take a You Tube tour.

In the meantime, enjoy the history and the recipes as you recognize the importance of keeping records.

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Food Survival Strategies

Jul 27

Posted by admin in beer, cookbooks, cooking, food universe, healthy eating, lifestyle

It’s hot. Ugly hot. Wanna eat a big meal? No way. What’s the solution?

How ’bout several small meals? Maybe even more than three! That’s the strategy behind the new book of 400-calorie recipes. The complete title: 500 400-Calorie Recipes. The title goes on to say “Delicious and Satisfying Meals That Keep You to a Balanced 1200-Calorie Diet So You Can Lose Weight without Starving Yourself.” Yes, that’s a true mouthful but one that you can take in small bites.

The basic philosophy is quite simple: Don’t stuff yourself. Make small meals; gain more energy and in the process maybe you’ll cut down on the starved sensation and lose some weight. Nothing wrong with the theory which enables you to meet your daily needs but to get there in smaller portions instead of one gluttonous, over-indulgent experience. Here’s the plus: You won’t feel weighted down. Seriously. A recent report on the importance of portion control (“Healthy Eating Strategies by Generation”) from the NPD Group attests to the fact that consumers are aware of the healthy lifestyle benefits. This book clearly spells out a simple life plan that is easy to incorporate.

The strategy is quite simple. Recipes focus on nutrient-dense and low-calorie ingredients that you can eat amply and pair with smaller portions of more filling foods such as grains or beans. Author Dick Logue works with each meal part and gives recipes that say, how about substituting this and saving the calories. For instance, after a complete chapter of what he calls traditional breakfast dishes, he revisits breakfast with “New Ways to Think about Breakfast,” a chapter that is less egg-centric and more focused on introducing other vegetables into the breakfast meal such as eggplant, a handy substitute in a frittata. An egg substitute product is used generously in a number of recipes.

Here’s a sampling of calorie light recipes that might get your creative juices flowing again during the upcoming heavy weather-laden month:

–Italian Dinner Salad–has a sense of the kitchen sink with its antipasto components complemented by chopped chicken breast. A great make-ahead selection.

–Beef Stew with Root Vegetables–the secret ingredient here is the addition of a dark beer! The recipe still comes in under 400 calories!

–Frozen Fruit Cups–now we’re talking: A non-ice cream freezer dessert that takes minutes to prepare and finishes off any meal.

Enough recipe teasers. The author likes the 500 concept as his prior books attest (500 High-Fiber Recipes, and 500 Low-Cholesterol Recipes. Let me say that 500 recipes can be a bit daunting but if you find a number of new possibilities, you’ll be way ahead of the game.

With its healthy focus, the thick book should keep you thinking and planning survival meals during the hot season and throughout the year.

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Hotels Elevate the Food Experience

Jun 20

Posted by admin in beverages, coffee, Economy, news, Starbucks, tourism, travel

We have spent a lot of time talking about high food prices and equating that to the continual stalemate of economic progress: The reality of doom and gloom. Yet, another indicator has emerged from the doldrums. This time the specific focus is on the travel industry. Hotels that were giving away rooms not that long ago are now more inclined to raise prices and offer pluses to lure you inside. Travel has always been a strong indicator of economic growth, and with the uptick in business travel, leisure has started to fill rooms, too.

What special benefits can hotels offer to distinguish themselves? That is an ongoing industry, marketing question. Hyatt jumped up to the plate with a Welcome Credit. Depending on the number of nights, the monetary reward could be as high as $150. A guest should have no problem enjoying spending the money on the property. Hello, steak dinner.

If you’re Vegas-bound, you have the universe of selections as hotels are tripping over each other with good deals as their economy still lags. Once you settle on a property, take a stroll down the Strip and dine to your heart’s content as a whole coterie of big-deal chefs continue to wine and dine the visitor. It seems no end is in sight as to the restaurant potential in Vegas. Corby Kummer finds that the food now matches the hype! Jose Andres followers take note: The famous chef continues to research and study the history of foods. His latest education turns his palate to Chinese food. Washington, DC, which feels a certain hometown national pride over Andres’s food empire, will readily welcome a good Chinese restaurant, or two.

Let’s not forget coffee. In-room coffee service has been heavily scrutinized, and criticized, for its questionable cleanliness standards. Hotels have fought back with lobby coffee partnerships that promise a respectable cup of coffee. Marriott Hotels have various coffee partnerships depending on the brand. Newer or refurbished Courtyards offer Starbucks in the Bistro, and the higher-end properties (JW Marriott, Renaissance) may have taken coffee to a new height: An Espressamente Illy., a true coffee experience. The logic is quite simple: Keep the money in the property rather than watch guests stroll down the block and return to the hotel with someone else’s cup.

Sure small refrigerators and minibars stocked with a guest’s pre-ordered items (Hilton) are popular, but what’s better than good food and a great cup of coffee? OK, a lovely wine, but that’s not really been a hotel’s downfall. So pack your bags and take a hotel holiday or a mini-vacation. It is summer, after all.

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Someone’s in the Kitchen with Uncle Sam

Jun 10

Posted by admin in Administration, beverages, cooking, Economy, FDA, First Lady Michelle Obama, gardening, healthy eating, news, USDA

Not quite the Dinah song, but clearly a spirited shout-out to the National Archives for putting together a phenomenal exhibit, “What’s Cooking, Uncle Sam?” The answer quite simply is that everything we know about food in this country has some piece of history attached to it and the exhibit underlies the strong connection.

In the past few years since the Obama Administration took office, it seems that food has become a major player in the national conversation. We have talked about the White House Garden, the commitment to getting people to Move off the couch and be aware of their food intake. Obesity has been a major topic of concern as has the School Lunch program. Yet, so many of these discussions have their roots in much earlier times. It is impossible to speak of food safety legislation today without thinking about the letter Upton Sinclair wrote President Theodore Roosevelt.

Our current obsession with food, chefs, and food trends is nothing new. Buying local and supporting the farmer has deep-seeded, yes, it’s true, roots in our country’s agricultural history. You’ll be able to study the past while reflecting on how so much of what we believe today parallels our government’s earliest commitments to food safety. No need to make this sound so serious, as the exhibit focuses on all the aspects of our food culture.

What this exhibition hall is filled with it the how the Federal government’s programs intersected with our lives whether we are referencing food safety regulation or tracing the early paths of those we affectionately call “agricultural pioneers.” Besides enjoying the numerous posters from the collection including the already popular “Vitamin Donuts” or “Uncle Sam Says , Garden to Cut Food Costs.” My initial favorite, “Eat the Carp” includes the advice, “The muddy taste can be washed away.”

Trust me, you’ll have fun exploring the original records (“Eat More Cottage Cheese“) that explain the history of our country through its food supply with an emphasis on four distinct influences on our food environment: Farm, Factory, Kitchen, and Table.

Check out the event calendar as numerous additional programs and speakers have been lined up to supplement the standing exhibit. The exhibit opens today and continues through January 3, 2012. You need to know that date as you’ll want to go more than once!

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A Good News Round-Up

Mar 29

Posted by admin in beverages, Environment, food universe

Just saw that after almost two years of testing, the California based chain restaurant group, Baja Fresh Mexican Grill is all about composting and sustainability. We’re talking more eco-friendly plates, made of wheat byproducts, so G-F people, do not ingest! They’re also using unbleached burrito and taco wrappers. All good news.

Now we just have to teach people how to dispose of their various waste materials. Have you ever seen the way people line up at Whole Foods when they try to dispose of their containers? The way they study the possible receptacles, (trash, compost, and recycle) makes you wonder if companies need to keep a video playing above the disposal areas! You Tube video in the works!

Continuing the eco-theme, have you seen the nifty lunch and snack bags from EcoBags? They are just what we all need  for our snacks and picnic lunches. It is going to feel like a real Spring pretty soon. Be patient. The bags make recycling super simple: Nothing to throw out and a handy, attractive container to use and reuse.

And for our beverages, it’s time to be reminded about the Hydro Flask. We’ve had enough worldwide discussions about the waste from plastic water bottles, no matter how many times the companies reduce the plastic. Carrying this BPA-free fully insulated container enables you to begin with your morning coffee and then switch to a cooling water beverage. Hot stays hot and cold, cold. You know the drill, but what makes these handsome containers impressive is their double insulated wall. Never lose sight of their give-back program: You designate the charity and 5% of the gross gets donated through their partner program, FivePercentBack.

For the record, I have both the EcoBag and the Hydro Flask and give them both regular workouts! Trust me on their usability and feel good characteristics!

The math on all these programs is simple: We are helping save our planet, one action at a time. Earth Day is still several weeks away, but no single day should be our sole focus.

 

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