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.

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.

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.

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.

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!

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.

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.

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.

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!

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.

New research from the Center for Culinary Development in their Culinary Trend Mapping Report showcase how we have become more adventurous diners. Just take a common Latin American inspired combination, chocolate and chiles, and stroll down a market’s chocolate aisle. Yes, plenty of sea salt and caramel treats, but the heat potential from the chiles combined with a high percentage dark chocolate has become an interesting best seller.

Other trends that signify a move to mainstream eating include the use of wasabi. No longer just a green presence on a packaged market sushi carry out order or at the Japanese restaurant, but a true flavor enhancer in a variety of snack foods. Japanese yuzu, a member of the lime family, makes regular menu appearances as a marinade or a sauce as the citrus brings out a broad range of taste.

Let’s not forget the cocktail meisters who have taken these flavor-rich ingredients and foods to create unique, new timely, of-the-moment drinks. Basil is so last year!

Diners are ready to be willing players. Bring on the challenges.

It should be noted that the research indicates that women who do not drink coffee or have very limited coffee consumption are more likely to have a stroke. Other factors such as smoking, weight, and alcohol consumption did not affect the overall benefit women gain from daily, multiple cups of coffee. Researchers did not separate out the caffeinated from the decaffeinated drinkers, but Sweden is well known for its strong coffee brews so the authors doubt the number of decaf drinkers would significantly affect the data.

This study follows on the heels of an earlier one from Israel (The Heart Institute of Sheba) that found that 3 cups of coffee a day is good for you and protects against heart attacks and is good for the circulatory system. What is interesting about this study’s findings is that both individuals who have suffered heart conditions and those free of disease benefited from the caffeine dosage. People who have shied away from coffee for fear of a spike in their blood pressure and pulse rate might start to enjoy those multiple cups.

These studies support my overall philosophy that coffee has strong benefits and that days of diminished consumption help no one, especially those with whom you come into contact! Keep healthy, enjoy good coffee in beautiful cups.

The products will be widely available and not limited to a single retail outlet. Remember the coffee deal with Kraft expired so their reach with this partnership has expanded almost infinitesimally. Not just coffee, but the units will work well with their Tazo tea lineup.

Let’s think about the home use advantages: All those times when you don’t want to brew a whole pot could grab the top slot. How about one person favoring a decaf and another an espresso, that works. All of this brew technology rests with the success of the single-pod machines. For travelers, there could be an across-the-board in-room revolution: Hotels could throw out the in-room coffee pots and go for the more sanitary single-use approach. OK, how about the office where no one wants to clean the pot; so no one does! My personal travel and in-home list could continue, but most importantly the news comes at the same time everyone is reporting an insane spike in the cost of Arabica beans.

One issue to ponder: The environmental impact of these little containers. Last fall this was at the top of the radar pile; let’s see what news comes out on this fractious issue.

As coffee prices rise, a single cup solution may win over a whole new legion of followers. We’ll watch and taste.

The USDA started the flood of announcements a few weeks ago. Today the UN’s food body chimed in on the seriousness of the escalation. Record highs being reported. Hardly need major groups to create headlines as we have little difficulty making those personal pronouncements within the confines of our own houses. Yet, there are some good news stories that deserve shout-outs.

About the same time frame as the USDA headliner, Wegmans said enough. As in enough: They will not raise prices through 2011 on the 40 most precious foods that all families need and use. YES, we applauded.

Today Costco reported its earnings and announced it would hold prices as long as possible before having to pass them on to the consumers. Does this mean we’ll need to build extra storage space to contain products that will inevitably spike?

No, I think a simple round of applause to both these companies and a heads-up to others. Join the price-stabilization train. Now.

Everyone needs help.

Today’s announcement by Starbucks is one such good reward. In their continual push to get more customers familiar with VIA, their instant Ready-Brew package line, they now say if it’s not to your liking, they will (with proof of purchase from now until the end of August) replace your investment with a sure-fire pleaser: A pound of ground coffee.

This can easily be called a win-win situation. If you try the handy packets and like them, perfect. If you were afraid to try them because of uncertainty, that fear has been eliminated. Perfect. If you flat-out don’t like the taste, you will be able to replace the VIA investment with a Starbucks guarantee: A free 12 oz bag of Starbucks ground house blend. Winnah!

The VIA numbers have been impressive for the company, and the line has expanded from its original Colombia and Italian launch to include an iced brew packet and multiple flavors. Their biggest launch was the holiday VIA Christmas Blend. The VIA rollout was named one of the most memorable product launches of 2010!

With all of this success, why do it? Why not? If more people try it and like, then the VIA numbers continue to impress. If the new users are unhappy, they get rewarded with coffee they are already familiar with.

Now it’s time to do the taste test.  A promise is a promise.

Everyone’s a winner.

We have burger shops dotting the landscape of every major city and older players had to adapt and become more creative. The single bun needed interesting toppings. Chefs who opened steakhouses in the last decade, threw their names and talent behind a higher price point experience: The burger. Why not? After all the burger offers creative challenges as it can wear many disguises and offer a great dining out experience whether for a vegetarian or Angus beef lover. Price is certainly more appetizing than for a 12-oz Filet.

Will this trend continue? Well, it will not go away, but it will receive competition from another food that had literally been health-blasted off the horizon: The Hot Dog. Already hot dog stands and restaurants are opening in more cities than just the notoriously famous Chicago Red Hot corner experience. The unique Chicago dog has motivated newbies to try their hand at importing the Midwestern flavor with its ultra green relish into the buns of the new hot dog stands.

What else had a strong revival during this past year? That would be the cocktail. No, it was not limited to the martini glass as cocktail mavens were left to their own creative imaginations to explore tastes that had not seen their way into drinking glasses of any size or shape. Basil, for instance, became a summer contender, and as the year drew to a close, more barmeisters were making their own bitters to see what tastes the glass could handle. The cocktail will not go away as quickly this time as it did when wine emerged as the dining out drink of choice. Cocktail menus and creative names challenge the diner to lighten up a little and enjoy every part of the dining out experience.

Whatever your dining out budget, this has been the year to let you experiment with a variety of tastes that complement your budget.

The concept is quite simple: You take regular water, preferably chilled, and connect the bottles that come with the tidy, space-saving machine to the unit, give it a few puffs of a button and voilà, sparkling water. You can adjust the amount of bubbly and within seconds enjoy a cold, sparkling drink. No more discussions about flat seltzer; you just bring regular water to life!

This year they have added a full range of flavors, minus the high fructose corn syrup, to make your own specialty drinks including the obvious soda flavors such as cola, cherry cola, ginger ale, and root beer and the new natural line with lemon lime and pink grapefruit. One flavor container makes the equivalent of 33 cans!

Yes, the company talks about cost savings as one liter comes out to about 25 cents! The savings are appreciated, but now you can have the fun of running your own soda fountain. Numerous stores offer an exchange program for your empty cartridge. No waste. The starter pack includes two bottles and a carbonator.

No need to advocate for a company that has provided a simple solution to a basic household beverage, but I’d feel silly if I didn’t share one of my favorite purchases. The company calls it a “drinkmaker,” I call it a fun, interactive experience rather than a ho-hum drink purchase. Why not add a little fun to the home beverage market?

Put a little more sparkle into your drink portfolio. You’ll enjoy the fresh, flavor profile and at the same time help the environment and lower your per-bottle costs. Why not?

See prior post which delineates problem.

The power of detail won this battle.

Several states including Michigan and Washington have already addressed the issue and decided they did not need to wait for any Federal mandate to dictate a potentially unsafe beverage sale. Beer distributors in New York will stop their delivery by early December. The question boils down to scientific safety, the domain in which the FDA can act. We are referencing a product that has high alcohol levels, 12 percent, and gets the added boost of caffeine from the equivalent of multiple cups of coffee. No doubt you believe you can fly. If the FDA acts, we can safely say that its action has been a long time coming: See 2009 link.

Hospitalization, injury, death–those words should create enough of a buzz without having to worry about mixing two categories of drinks into one dangerous high.

This time, a year later than anticipated, the FDA needs to act. Some products just should not be so readily available and heavily marketed. Danger outweighs gain.

This week new questions about other products. First, the POM Wonderful controversy. This is a topic I have covered in the past, but now regulators have stepped in and decided there is more to this story than just a claim. The Federal Trade Commission responded to the claims about heart, prostate, and erectile dysfunction with a lawsuit that demands greater substantiation. Let me guess this action will not disappear quickly nor hide under the radar as the product holds a prominent position among beverage sales.

In another matter, that started several weeks ago, the flavor kings of ice cream decided to halt some of their claims. The Ben and Jerry ice cream folks have changed their labels and removed “All Natural” in products that have ingredients that stretch that definition. If you have processed or artificial ingredients, then “natural” takes on a different meaning. No longer will their labels tout their natural ingredients when those ingredients include sweetener derivatives or other processed foods. Natural is natural.

The less we say; the less the label brags, the better the likelihood that the product fulfills its promise. The FDA has numerous issues on its plate including efforts for proper labeling. Regardless of which Federal agency decides to bring forth a discussion about label claims, the consumer deserves the honest approach.

Sometimes, less is more. Give us the straight shot.