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July 5, 2014

New Food Trends and How to Add Them To Your Menu

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The hottest food trends for 2014 are in from the National Restaurant Association(link to: http://www.restaurant.org/News-Research/News/What-s-Hot-in-2014-culinary-forecast- confirms-sour) and everybody’s buzzing about them.

 

According to the survey, the hot new food trends for 2014 are:

-environmental sustainability

-nutrition, especially children's nutrition

-gluten-free cusine

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June 17, 2014

Fork and Spoon: Meet the 1200 Calorie Pasta Dish and the New Labeling Law

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When we walked into one of our favorite chain restaurants for a family dinner recently, we were stunned into silence (and we can tell you, that is not an everyday occurrence). The restaurant, in compliance with an upcoming federal law, has added the requisite calorie count on every dish – ahead of the regulations.   

 

We were completely blindsided- but not for the reasons you might expect. We were looking forward to a nice meal – instead we ended up feeling guilty about calories, when we could have been solving global warming or at the very least, fighting over  who was going to pick up the check.    

 

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May 6, 2014

The Paleo Diet: Everything Old is New Again

PaleoBedrock, USA – This just in: From the heartland of America the newest trend sweeping the restaurant trade is, drum beat please: Eat Like a Caveman. Who knew Fred Flintstone could be so right on the money?

The Paleo Diet, which is based on a Stone Age hunter-gatherer model, has become fashionable at restaurants across the country, like Corner Table in Houston, Texas. These restaurants are taking the Paleolithic concept and turning caveman eats into a beautiful thing. At Corner Table, simple spaghetti squash and cauliflower are lifted to new heights of delicious. Paleo is a food plan well suited to restaurant chefs, who can take the time to work their magic on food choices that might be daunting in the home kitchen.

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March 6, 2014

Top 5 Fairly Odd Food Tales

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Sometimes truth is stranger than fiction, and nowhere is that truer than in the restaurant industry. From a wide-range of internet sources – some of them even trustworthy – we’ve compiled five of the most unusual experiences in the restaurant biz.

View them as cautionary tales – and be afraid-d-d. Or, you know, mildly amused.

 

 

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February 6, 2014

Taking the Confusion Out of Fusion


Fusion
In 1989, acclaimed chef and Miami restaurateur Norman Van Aken  gave a name to the type of cooking that combined crossover flavors from various ethnic cuisines and regional ingredients with classical cooking techniques. He called it “fusion,” borrowing the term from jazz.

Aken’s dishes were complex, both in flavor and technique, for instance Chiles Spiked Veal Adobo with Corn Relish, Garlic and a Spanish Sherry Wine Vinegar Reduction” a Mexican Adobo rub with a classical French sauce and Nueva Pork Havana, marinated in a mix of sour oranges, garlic and so forth, in which he integrated black beans into a sauce with fried plantains, instead of the more expected black beans and rice.

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January 22, 2014

Theme Nights Chase Away The Slow Night Blues

OystersWhether it’s a three-course dinner featuring lobster or a dinner with a guest chef, restaurants are increasingly turning to unique themes to bring in customers during the off-nights of the week.

Tuesday, we’re looking at you.

Finding a theme that’s a match for the restaurant and its clientele – whether it’s a one-off, or a weekly special - can be a fun, creative process. Take the ever-popular restaurant week, which began in New York in 1992, and quickly spread to large and small cities across the country.

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January 2, 2014

A Chicken in Every Pot; A Tablet on Every Table?

Tablets
When Applebee’s announced it had purchased 100,000 tablets for its restaurants, the news spread quicker than you could say “Wi-Fi.” It’s just one way the chain restaurants may rock the restaurant industry in 2014. The chains are known for their ability to make innovative and even expensive moves that often lead the way for others. “The chains have the capability to test things,” says restaurant consultant John Imbergamo, “They can try the idea at a Chili’s in Eugene, Oregon, and if it doesn’t work, they don’t bring the whole chain down. Chains can spread the risk among bigger numbers.”

In addition, the chains have the luxury of fine-tuning something until they get it right. Whereas the independent restaurants get feedback pretty much one customer at a time, “the chains can do it on a broader spectrum; they can get a broader look at whether or not something works.”

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December 16, 2013

Sour Hits the Sweet Spot in Beer

What would sweet-and-sour chicken be without the sweet? Or hot and sour soup without the hot.

That’s right. Sour.

On the other hand, there is sour cream. Sour Patch Kids. Grapefruit. So, maybe sour isn’t, well, all sour.

Especially if you’re talking about beer.

Sour beers are the newest passion of craft brewers, which falls into the everything-old-is-new-again category. Sour beer is one of the oldest, if not the oldest style of beer-making. “The Belgians invented this style called lambics,” says Bill St. John, a wine writer and educator in Chicago, who has an interest in the style because of his Belgian heritage. “It’s an ancient way of making beer, using wild yeast from the air.”

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November 26, 2013

Chef Derin Moore Brings Home the Gold

 

Chef Derin Moore
Chef Derin Moore of Performance Foodservice - Milton's


With all eyes focused on the Winter Olympics, Derin Moore can speak from experience about going for the gold – in the culinary world at least. Moore, 47 is a corporate chef/culinary consultant in Atlanta with Performance Foodservice. His team recently won the gold medal at The USA Culinary Cup Challenge Team Competition in Orlando, Florida. Eight teams competed from across the country to produce a winning four-course meal.

 

That competition was only one of many wins for Moore, who has represented the American Culinary Federation both in regional competitions (1992 to 1996), national competitions (1997 to 2000), and the 2000 international Culinary Olympics, with the ACF Culinary Team USA placing sixth in the event that’s held every four years.

The rigorous requirements to make the team are not for the faint-of-heart. Moore has the competitive spirit of any athlete, which means “training hard with the right people.” After he was selected for the national team, “I was on an airplane all over the U.S. training in different facilities.”

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November 12, 2013

The Vegetable “IT” List

TurnipWhen Norman Rockwell painted his iconic Thanksgiving portrait of the family gathered around a plump turkey, he couldn’t have imagined the holiday in the 21st century. There’s grandma bringing in the bird, all right, but over in the corner, the cousins are fighting over the Tuscan kale.

Vegetables, once a cheap way to stretch a meal, have come into their own. Once folks realized that you didn’t have to cook a vegetable until it was dead, they found out that a vegetable might actually taste good. From there it became a short hop, skip and jump from the gardens to the kitchen. Add in chefs, vegans, vegetarians and nutritionists and suddenly everyone has a new spin on his or her favorite vegetable dish.

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