Culinology - December 2017 - 20
MENU trends
A unique use of fruit
can leverage the
natural sweetness of
a product.
Photo by: © Maksim Shebekor
- stock.Adobe.com
maple syrup, blackberries and sweet
corn. I dehydrated a bit of the puree
and spread it thin to make a tuile, or
mushroom wafer, to garnish the
dessert."
Mr. Miller also suggests a
"healthy" dessert of peanut butter served with a beet jam; or
peanut butter sorbet with beet
jam plus beet chips.
On balance, he believes you
can entice a guest to order a more
healthful dessert. "I advise students to
under-promise and over-deliver in writing
menu descriptions - a lot of perception is in
the wording."
Vongerichten's vegan venue
In recognition of growing demand, worldfamous chef Jean-Georges Vongerichten has
dedicated one of his Manhattan restaurant
venues, abcV, to menuing vegetarian and
vegan fare. Pastry chef Becky Flammino
works her magic every day, offering a set
menu of six desserts at abcV that includes
salted caramel chocolate tart, caramelized
figs and raspberries, red currant macaron,
market fruit, basil ice cream and vegan matcha crème brulée.
Ms. Flammino readily admits that "healthy"
dessert - though not quite an oxymoron -
is a relative term. "We use maple syrup as a
sweetener versus white sugar, and coconut
oil as our fat versus butter. But I believe 'everything in moderation' is a good motto," she
said.
Referring to the CIA's Three Pleasures
Initiative, Ms. Flammino agrees that nuts
are a great fat (or fat substitute) and said
vegetables may have a delicious, nutritious
role to play, as well. "For the holidays, I'll
do a vegan pumpkin cheesecake with
cashews but no cheese." She suggested
that carrots and zucchini combine to make
a fine chocolate zucchini bread. "Chocolate
and avocados can be combined using the
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Table of Contents for the Digital Edition of Culinology - December 2017
Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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