Beverages

Horchata in Beverages, Flavor & The Menu, p. 64-67

Horchata is a rice-based milk popular in Mexican cuisine. Today, the endless creativity in the coffee and tea arena it is appearing in America as a beverage ingredient. It is made from rice milk, vanilla, and cinnamon. The original horchata can be traced back to Spain and used tiger nuts as a plant-based milk.

Horchata’s flavor can be altered with the use of smoked or toasted rice or changing the amount of spice in the milk. With beverage flavors moving so rapidly, this may be a forward addition to a coffee menu. The milk also is excellent in alcoholic beverages, ice creams and shakes.

Brioche Horchata Donut with a bottom encrusted in Valrhona chocolate and f inished with a torched meringue The Salty Donut, Dallas, TX p. 64, Flavor & The Menu, September/October 2021

Horchata Crème Brulee, with vanilla bean ice cream and candied rice puffs Black Sheep, Las Vegas, Nevada p. 66, Flavor & The Menu, September/October 2021

Coffee and Tea Beverages Go to the Next Level, Flavor & The Menu, p.79-81,

This category moves at a fast pace with seasonal, global, and trendy flavors being introduced every day. Quality is key and patrons love to find out where their coffee and tea originates from, is it sustainable and who harvests it. Functional and plantbased ingredients can be added for the health conscious consumer. Seasonal flavors layered with colors, sweet and savory ingredients catches the eye.  

Today’s coffee and tea trends include nitro brew, boba additions, adding sparkling water for fizz, teas for the immune system, Latin coffees, proffee (coffee with protein powder), tea cocktails, floral teas, and cold brew cocktails.

Nitro cold brew, cereal oat milk, cocoa powder, and espresso whipped cream p. 80, Flavor & The Menu, September/October 2021

Matcha Mint Cubano with matcha tea, coconut milk, mint syrup, and chili pepper popping pearls p. 80, Flavor & The Menu, September/October 2021

Convenience

Good Food Fast, Eating Well, p. 53-58, September

This month’s quick and healthy food options include breakfast egg recipes, picks for premade store-bought egg bites, rice cake sandwich recipes and the best frozen chicken nuggets.

Cheddar Grits with Sausage and Eggs Eating Well, p. 55, September 2021

Chick Pea Snack Salad on Rice Cakes Eating Well, p. 56, September 2021

Driving Meal Prep, Eating Well, p. 68, September

Splitting meal prep time between morning and evening saves time and improves recipes. Example recipes that show how to split the prep time are also included.

Cheesy Smothered Pork Chops with Garlicky Mushrooms & Kale Eating Well, p. 71, September 2021

Ratatouille-Stuffed Peppers with Arugula-Farro Salad Eating Well, p. 72, September 2021

Grilled Chicken Thighs with Pickled Peaches & Herbed Couscous Eating Well, p. 75, September 2021

Dayparts

Breakfast Items Originate from other Dayparts, Flavor & the Menu, p. 36-38, September/October

Many fast-growing breakfast items are based on foods from other dayparts. This opens an opportunity to use global sauces more often used at lunch and dinner.

Tahini is mixed with Calabrian chilies and drizzled over avocado toast, served with hard-boiled egg, watermelon relish and lemon aioli. The same sauce is paired with sweet potato wedges at dinner. Postino Wine Café, Phoenix, AZ. p. 36, Flavor & The Menu, September/October 2021 

Five spice prune jam made with Chinese five spice, mirin, and tart and salty umeboshi plum vinegar. It is served on artisan toast with ricotta cheeses and basil, Korean chili flakes and sea salt. Chef Kat Turner, Highly Likely Café, Los Angeles, CA. p. 36, Flavor & The Menu, September/October 2021 

The fastest growing breakfast dishes originating from other dayparts are: Fried Chicken Sandwiches up185% Nachos, up124% Mac and Cheese up 66% Charcuterie up 42% Datassential p. 36, Flavor & The Menu, September/October 2021 

“Sauces and condiments from other cultures are windows to the rest of he world that will give us not just great, complex flavors, but a better understanding of their rich history, tapping the desires and passions of food.” Chef Roy Villacrusis Asiatic Group, Henderson, Nevada p. 38, Flavor & The Menu, September/October 2021 

Brunch, p. 70-76, Flavor & The Menu, September/October

All day breakfast and brunch are loosening its classic offering to include global ingredients, global breakfast plates, and reconfiguration of the usual. One food taking advantage of this is guacamole. The plate ingredient takes on a Nordic twist with the addition of juniper, dill, red onion, capers. Try it on a toasted bagel with smoked salmon and finish it with chopped egg and red onion. Health & Wellness

Savory breakfast includes yogurt, a food ripe for creativity. Add halved red and green grapes, chopped cucumber, shallots, olive oil, and white balsamic vinegar. The tangy flavors of the yogurt and dressing off sets the sweet grapes. 

Potato hash is a favorite on breakfast and brunch menus. This solid foundation gives the hash a firm base for an upgrade. Idaho Potato Hash with crab and Poached egg is an example. Changing and combining different potato varieties and colors also creates interest.

Oatmeal can be a chefs’ palette. Full of warmth and comfort but sometimes bland on flavor, adding chopped grilled fruit and globally spiced granola adds flavor pops. Preparing oatmeal with different broths like vegetable broth and soy, adds umami to the brunch dish. Top this with a poached egg, mango, and ginger-turmeric granola.

Omelets can be filled with anything from Wisconsin cheddar to Asian vegetables to seafood blends. They can be rolled, halfmoon shaped, open faced, made in a waffle iron, or baked in a muffin pan. Add a Greek twist with ground lamb, oregano, and feta cheese.

Chickpeas are a food full of protein. They are served whole fried, ground into flour for baking and added to salads and soups. Chickpea Falafel Waffles are a Mediterranean street food edging its way onto brunch menus. Serve with yogurt and diced tomatoes. The waffle is not as light and fluffy as a traditional waffle, but it offers a healthy option.

The Mediterranean brunch egg item, Shakshuka is appearing on many menus across America. Traditionally the eggs are in a red sauce. For a bolder flavored dish Chef David Spirito creates a Green Tomato Shakshuka with Za’atar Guacamole. p. 70, Flavor & The Menu, September/October 2021 

“Fresh, smashed avocado offers new potential for breakfast and brunch. Many of these formats are perfect mediums for safe experimentation with new and unique flavor-forward and globally inspired combinations.” Chef David Spirito, senior director, foodservice and culinary for Avocados from Mexico p. 70, Flavor & The Menu, September/October 2021 

“Savory yogurt is much more prevalent in other parts of the world for breakfast, but with continued interest in health and wellness I think we can expect to see more of it.” Courtney Romano, foodservice consultant for the California Table Grape Commission p. 72, Flavor & The Menu, September/October 2021 

Health & Wellness

About Anti-inflammation Diets, Eating Well, p. 24, September

Kristin Kirkpatrick, lead dietician at the Cleveland Clinic, offers her views and advice on anti-inflammatory foods for better health.

It’s thought that antioxidant-rich eats like produce and nuts as well as fatty f ish help quell DNA damage and oxidative stress from free radicals. Attributed in article Dr. Jun Li, nutrition and epidemiology research scientist, Harvard TH Chan School of Public Health, Boston, MA Eating Well, p. 24, September 2021 

Reducing Sugar Intake, Eating Well, p. 84-95, September

Information on why it’s a good idea to reduce sugar intake, tips on how to do it and how sugars can add up are offered in this article, as well as the benefits of lowering sugar intake and recipes.

Pineapple Morning Glory Muffins Eating Well, p. 94, September 2021

Cider-Sweetened Apple Pie Eating Well, p. 95, September 2021

“There are people who believe passionately that low-calorie sweeteners are problematic. But the overwhelming preponderance of evidence does not support that view. The evidence indicates that these sweeteners are relatively neutral, or that they’re beneficial.” Dr. Richard Mattes, PhD, MPH, RD, nutrition researcher, Purdue University, West Lafayette, IN Eating Well, p. 90-91, September 2021

“The smell-taste interaction together for this perception of flavor. And that’s because when we smell something, the mind is already forming expectations that it’s a sweet food. So it you have cinnamon-vanilla oatmeal every day, and you gradually reduce the sugar, by the end it may be enough to have the cinnamon and vanilla without the sugar. Dr. Qian Janie Wang, Department of Food Science, Aarhus University, Denmark Eating Well, p. 93, September 2021

Restaurant & Chef News

Interview: Giada De Laurentis, Eating Well, p. 13, September

Author and celebrity chef Giada De Laurentis is interviewed about her new cookbook, wellness advice and healthy eating.

“My grandfather used to have a pasta factory in Torre Annunziata, right outside of Naples. When I was a kid, he opened up his own Italian grocery store in the US, and I used to spend hours there with him watching him make pasta from scratch.” Chef Giada De Laurentis, author, Los Angeles, CA Eating Well, p. 13, September 2021

Chicago’s Food Trends Post Pandemic, Flavor & The Menu, p. 46-52, September/October 2021 Savory pastries with unique combinations of flavor and texture are palate pleasers. Familiar sweet and savory pastries are enhanced with cheeses, cured meats, global spices, and ingredients. 

Khachapuri the national dish of the country of Georgia along with chefs’ interpretations of the pastry, is has been beginning to appear on menus across the USA. It is made with unleavened bread dough which is stretched into a football shape providing a thick, chewy crust. A whole is made in the center and filled with mozzarella cheese, baked and finished with a egg yolk on top to stir in. Today, chefs also offer their own twists on the shapes, filling and sauces.

Mediterranean cuisine in Chicago highlights the food of Spain, Italy, Croatia, Greece, and Israel. Many different Greek concepts have opened in the city. Chefs are moving beyond mainstream offerings with more cosmopolitan food and mezze dishes.  

Chefs are opening Filipino concepts and adding Filipino flavors to American comfort foods. Adobo jus accompanies a Philly dip sandwich, longanzia sausage adds a Filipino twist to breakfast, and pickled papaya and carrot salad flavor to sandwiches and bowl meals.

Sweet Potato and Pimento Knish and a hamantaschen, a triangular shaped cookie f illed with savory red onions and dill cream cheese Chef Ursula Siker, Jeff & Judes Jewish Deli, Chicago, IL p. 48, Flavor & The Menu, September/October 2021 

Cheez-It cupcake, a cheddar flavored cupcake topped with strawberry Nesquick buttercream and peanut butter, and Cheez-It crumbles

Chef Stephanie Izard, Sugargoat, Chicago, IL. p. 48, Flavor & The Menu, September/October 2021 Kataifi Cheese Pie, shredded phyllo layered with barrel-brined feta, crunchy pistachio granules and honey drizzle. Chef Doug Psaltis, Andros Taverna, Chicago, IL. p. 50, Flavor & The Menu, September/October 2021 

Sustainability & The Environment

Diet for a Small Planet, Eating Well, p. 22, September

For the 50th anniversary of the seminal book, author Frances Moore Lappe talks about how things have changed and what still needs to be done.

“The only choice we have is whether to change the world. Even inaction can change the world.” Frances Moore Lappe, author, Berkeley, CA Eating Well, p. 22, September 2021

“People are shifting from this idea that you have to be vegetarian to a more plant-centered diet—and that’s positive. If there are goodies you can’t give up, I’m not going to stand in judgement.” Frances Moore Lappe, author, Berkeley, CA Eating Well, p. 22, September 2021

Transforming Dairy-Industry Waste, Eating Well, p. 104, September

Food scientist Emily Darchuk works to find ways to utilize and reduce dairyindustry waste into a whey-based spirit: Wheyward.

“I knew you could make whey into alcohol. So I started thinking about way sto create a spirit so that liquid wasn’t wasted.” Emily Darchuk, CEO and founder, Wheyward Spirit, Portland, OR Eating Well, p. 104, September 2021

“It’s like sake had a baby with vodka – terrific.” Chef Danny Meyer, CEO, Union Square Restaurant Group, New York, NY Eating Well, p. 104, September 2021

Cheese

Cheese, Flavor & The Menu, p. 54-61, September/October

There are a few ingredients and descriptors that can increase menu concept scores. One of these is cheeses. This leads chefs to work harder than ever to create dishes featuring different cheeses. During the pandemic the sales of cheese rose as at home cooks prepared meals and snacks for their families. Quarantined consumers wanted comfort and fun. Cheese is a comfort food on its own and is in items like macaroni and cheese, pizza, and broccoli cheddar cheese soup. Cheese and charcuterie boards became a demand as artistic presentations appeared on social media.

In Boston, Gillian Rozynek believes cheese and charcuterie is ready for the quick service segment. She opened, Cured a concept in which diners move along the service line choosing their own cheese, charcuterie and items such as crackers, breads and condiments. Their choices are packed in custom boxes or cones for easy eating. 

Adding global cheeses to traditional food items gives a totally new twist to a menu from appetizers to desserts. Phyllo wrapped brie filled with nuts and dried fruits with perhaps fresh fruit and honeycomb as a garnish. Tom & Cheese offers a grilled cheese donut on the dessert menu made with a glazed donut and cheddar.

Mexican Onion soup topped with asadero cheese p. 58, Flavor & The Menu, September/October 2021 

Spinach and Paneer layered Lasagna, a mozzarella and paneer blend with spinach and fenugreek, tomato sauce Chef Manish Tyagi, Aurum, Los Altos, CA p. 58, Flavor & The Menu, September/October 2021 

Cheese is the number one featured item on restaurant menus.

Datassestial p. 54, Flavor & The Menu, September/October 2021 

Mexican cheeses are among the fastest growing cheeses on menus today. Over the past four years cotija has increased 48%, queso blanco 45%, and queso fresco 31%. Datassential p. 58, Flavor & The Menu, September/October 2021 

“To make cheese work and keep it exciting, you have to be imaginative and creative. You have to be willing to try new things, crazy things, unheard of things.” Tyler Kraemer, director of training, GSR brands p. 60, Flavor & The Menu, September/October 2021 

Comfort

Comfort Food, Stews, Flavor & the Menu, p. 14-15, September/October

The homey comfort of stews no matter what the ingredients, give hot delicious meal with well developed flavors from slow cooking.

Beef stew is the classic favorite. It can be layered with different ingredients for a modern twist. Pork is versatile with ant ethnic profile. Introduce bold flavors to chicken stew with jerk flavors. Slowly cooked fish makes great burritos and ramen. With veg-centric continuing to rise, braised vegetable stews offer textures and flavors.

Beer and beef broth braised brisket with tomatoes, onions, and garlic finished with whole grain mustard and brown sugar. Serve it sliced on a pretzel roll with slaw. p. 15, Flavor & The Menu, September/October 2021

Enchilada pork peppers features bell peppers stuffed with citrus-red chili sauce braised pork butt, topped with shredded Jack cheese and crushed tortilla chips. p. 15, Flavor & The Menu, September/October 2021

Global Cuisine in the US

New Trends, Flavor & the Menu, p. 18-29, September/October

Menu observation, trend analysis and data information, are just the beginning to predicting new trends. Four restaurant concepts are examples considered trend markers by Flavor & the Menu.

#1, The cuisine of Mexico with its’ familiarity, comfort, and craveability is getting deeper into its’ roots as chefs dig into long-established, regional traditions celebrating authenticity and diversity.

“We are all about honoring the cooking of our mothers and abuelas. It’s important that we keep expanding our view of Mexican cuisine and taste what every region of Mexico has to offer.” Chef Richard Sandoval d’Lena, Washington, D.C. Flavor & The Menu, p. 20, September/October 2021

Cazuela features smoked eggs, charred tomato salsa, potato hash and panela cheese a breakfast dish with smoky and charred flavors with a mild spice. Chef Richard Sandoval d’Lena, Washington, D.C. Flavor & The Menu, p. 20, September/October 2021

“When we made the decision to create this menu, we wanted to include dishes from various regions in Mexico. It was important for us to do something different and showcase something different with lesser-known dishes.” Chef Richard Sandoval d’Lena, Washington, D.C. Flavor & The Menu, p. 20, September/October 2021

#2, Middle Eastern comfort also honors the cooking traditions of mothers and grandmothers. The cuisine is very plant-driven fitting into today’s craving for global flavors and veg-centric cuisine. New flavors from ancient cultures are introduced to on-trend Middle Eastern mashups.

Musabaha, whole chickpea hummus becomes a breakfast item with the addition of a six-minute egg, chili-herb sauce, and toasted pita seasoned with za’atar, garlic, and lemon juice Chef Christian Geoghegan, Hexenbelle, Traverse City, Michigan Flavor & The Menu, p. 22, September/October 2021

“There’s an urgency in calling out Palestinian dishes, even though many are similar to Lebanese, Syrian or, more broadly, Arabic. There’s a cultural erasure that is going on with Palestinian cuisine. It’s important for that not to happen, and if we can celebrate the dishes, flavors, and traditions of a country, we’re helping to preserve that culture.”

Chef Christian Geoghegan, Hexenbelle, Traverse City, Michigan Flavor & The Menu, p. 22, September/October 2021 

#3, Global mashups enthrall us with the fusion of very different but complimentary cultures and sensibilities. Roy Choi’s Korean-Mexican Kogi Taco is a very clear example of this. Mashups that emerge from historical circumstances, colonialism, and immigration for example, are two of the biggest drivers. This culturally diverse fusion cooking is greatly influencing menus today. 

Chef Nelson German demonstrates this with his Afro-Latino flavors.

Pork Tenderloin Pernil Style, served with pineapple sofrito, sweet potato romesco, and pickled pink apple shavings. Chef Nelson German, Sobre Mesa, Oakland, CA. Flavor & The Menu, p. 24, September/October 2021 

“I use pineapple juice, serrano and jalapeno peppers, cilantro, sofrito, and shio kogi which both breaks down the meat and introduces umami. The koji, derived from rice, brings in that tie to West Africa, which has a strong tradition of umami-rich ingredients, so it makes sense to pull these together into one dish that represents my heritage.” Chef Nelson German, Sobre Mesa, Oakland, CA. Flavor & The Menu, p. 24, September/October 2021

#4, Flavor trends have quickly entered the coffee and tea world. This is primarily driven by younger consumers wanting fun, adventurous choices leading to endless innovation in this area. Vesta Coffee with two locations in Las Vegas, serves specialty coffee with traceable origins. Quality ingredients are of the utmost importance. The shop offers espresso, cortado, cold brew, and nitro coffees. It’s seasonal and LTO creativity that stands out at Vesta. Offerings include Day Spa Matcha, Espresso Tonic, and Pistachio Latte.

Candy Flip Latte, with Thai tea-coriander syrup, orange, and espresso with a gummy bear skewer garnish Vesta Coffee, Las Vegas, Nevada Flavor & The Menu, p. 28, September/October 2021 

“I wanted something that was as excessive as possible. One of our baristas was working on a Thai tea concentrate. We were trying to engineer a Foot Loops flavor, so she combined orange oil, dry coriander, and lemongrass and landed on this amazing flavor.” Jerad Howard, owner Vesta Shop, Las Vegas, Nevada p. 29, Flavor & The Menu, September/October 2021 

Sandwiches

Signature Sandwich, Flavor & the Menu, p. 11, September/October

Croque Madam, France’s delectable grilled ham and cheese sandwich. Chefs are creating twists on this crispy gooey grilled sandwich traditionally made with ham gruyere, bechamel, and topped with a fried egg. 

Blueberry Croque Madam features Havarti cheese instead of gruyere, blueberry salt sprinkle on the egg, and a blueberry compote in the grilled ham and cheese sandwich. U.S. Highbush Blueberry Council Flavor & The Menu, p. 11, September/October 2021

“Diners continue to look for comfort and familiarity in the foods they enjoy. Croques can be dressed up or down, according to each operator’s back of the house and pantry, ultimately making them a win-win for both diner and the operator.” Roselyn Darling, Associate Director at Sterling-Rice Group Flavor & The Menu, p. 11, September/October 2021

Sauces & Condiments

Sauces, Globally Inspired, Flavor & the Menu, p. 32-35, September/October

Integrating a sauce into a dish as a whole and allowing the flavors and textures to work together compliments all other elements on the plate. The consumers love for Nashville hot, bacon jam, and hot honey have opened the doors for increased f lavors and global infusions.

Beet yogurt with za’atar served with falafel Chef Aaron Brooks, Edge Steak & Bar, Four Seasons, Miami, FL. Flavor & The Menu, p. 32, September/October 2021 

Big Kahuna Burger with caramelized pineapple and onion bacon jam, served with black garlic aioli, pepper Jack, tomato, and lettuce Pave, Sioux Falla, S.D. Flavor & The Menu, p. 34, September/October 2021 

Chile crisp, harissa, chimichurri, tahini, tzatziki, and romesco have grown by double digits on menus in the past four years. Datassential Flavor & The Menu, p. 32, September/October 2021 

Nashville hot grew almost 730% on menus in the past four years, bacon jam is up 70%, and hot honey up 98%, truffle aioli is up 77%, labneh 71%. Datassential Flavor & The Menu, p. 34, September/October 2021 

Spices & Flavors

Spices Pushing Global Boundaries, Flavor & The Menu, p. 40-43, September/ October

Part of the excitement of global cuisine is not only their unique ingredients, sauces, and history, but their aromatic spices. North Africa, the Middle East, India, Latin America, Asia, and the Mediterranean continue to influence our palates and spices are part of that. Seasoning blends provide new flavor, address authenticity, and consumer cravings.

10 seasonings intriguing to diners are furikake, togarashi, adobo, ras el hanout, garam masala, al pastor, za’atar, bahart, tempero baiano, and quatre spices.

India’s Butter Chicken highlights the spice blend garam masala. The dish is moving into the mainstream in menu items like tacos, loaded fries, and chicken and waffles.

Flavor & The Menu, p. 41, September/October 2021 

Vegetables

Saving the Galega Olive, Eating Well, p. 11-12, September

Portuguese farmer Joao Miguel Rosado talks about his quest to save the environmentally-friendly and ultra-premium green Galega olive from loss of farming area.  

“In a super-intensive olive grove, you can produce 22 liters of oil from 100 kilograms of olives. With 100 kilograms of green Galaga olives, you can make only 7 liters.” Joao Miguel Rosado, Farmer, Portugal Eating Well, p. 12, September 2021

n into a recycling bin and contaminate the entire bin. Composting facilities do not take packaging, a significant part of restaurant waste products. Because of this, a federal bill that was introduced last year to overhaul the recycling system and fix these issues. Nation’s Restaurant News Online, April 15, 2021