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Media Spotlight – A monthly review with the freshest culinary insight! All of our spotlights are inspired by Menu Innovator®. For more information on Menu Innovator®, email tlagana@culinarysystems.com.

Top Cuisines

Mediterranean

Latin

American

Asian

Top Topics

Global Cuisine in the US

Seafood

Vegetables

Beverages

Global Techniques for The American Restaurant

As foodies, most of us want to travel the world – To taste the pastries in Paris, to sample street food throughout Asia, to experience the flavors that are Latin America. Some of us get to do just that. Whether business trips or vacations take us abroad, we all try to find ourselves as guests at a foreign table. This quality that once made us unique and gave us great stories to tell our friends at the neighborhood barbecue has trickled into our nations restaurants. The demands for ethnic foods continue as Americans of all backgrounds discover more exotic flavors and innovative combinations. Millennials are especially looking for something different focusing on specialty and global cuisines. And there is no faking this international trend: Authenticity and traditional ingredients are a requirement.

Asian Techniques

Chefs like Robert Compagnon and his Taiwanese chef wife are blending French food with Japanese sensibility. They showcase Japanese techniques and binchotan (a charcoal that has no flame or smoke but gets very hot) grilling and apply them to French ingredients. Imagine dishes like their grilled husk cherries served over vanilla ice cream. The binchotan tradition highlights these simple ingredients, adding a flavor complexity that diners crave.

Latin Methods

Only Mexico has a greater Hispanic population than the USA, with roughly 55 million living in North America. According to Prepared Foods magazine, that number is expected to double in about 30 years. “Mexican is the new Italian” says Chef Johnny Hernandez of La Gloria in San Antonio. Like those found in Oaxaca City, Mexico, restaurants duplicate freshly made tortillas from masa dough are cooked on the charcoal heated surface of a clay comal (griddle).

These are just a few of many global techniques that have been passed from generation to generation all over the world. While not all of us have the luxury to visit these foreign places, these simple traditions in our local restaurants give us the feeling of being abroad, even if just for a moment.

Eat Well.

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Culinary Systems Inc

Windermare, Florida 34786

Email. tlagana@culinarysystems.com

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