Culinology - June 2018 - 6
E M E RGI NG trends
Rising
restaurant
trends:
A streetlevel view
by Keith Nunes
knunes@sosland.com
6|
Culinolog y | JUNE 2018
Vegetables taking "center stage," Brazilian
tapioca and Indian cuisine are three trends
bubbling up on menus in Los Angeles,
Chicago and New York, said Gerry Ludwig,
corporate consulting chef of Gordon Food
Service, Grand Rapids, Mich. Mr. Ludwig
spoke last March during the Research Chefs
Association's annual conference in Savannah.
For the past 16 years Mr. Ludwig and his
colleagues have traveled to the three major
metropolitan cities to visit new restaurants
and sample menu items.
"I can tell you there is no substitute," he
said. "In short, what this has done for us is
give us a down-to-earth, practical view of
what is happening at restaurants."
Veg-centricity goes macro
Mr. Ludwig said the trend of "veg-centricity" has entered its fourth year and has become a macrotrend in the food marketplace.
"When we are talking about veg-centricity,
we mean chefs are taking fresh vegetables,
and sometimes fruit, and bringing them to the
center of the plate."
But Mr. Ludwig said veg-centricity does not
mean vegan or vegetarian.
"What chefs are doing is bringing the produce into the center-of-the-plate and then
using meat and seafood proteins to kick up
the umami, something you can't do with
plant-based proteins," he said. "We are seeing chefs losing the meatless mindset. These
dishes really appeal to the omnivore side of
the population."
For example, an item on the lunch menu at
the Rose Café in Venice, Calif., features crispy
Brussels sprouts with a poached egg topper
and scallions. The yolk from the poached egg
acts as a secondary sauce, Mr. Ludwig said.
Here's Looking at You, a restaurant that
specializes in progressive Southern California
cuisine in Los Angeles, offers a menu item
featuring Momotaro tomato, bagna cauda, lap
xuong and a crème fraiche. Mr. Ludwig called
the dish "mind blowing" and "more delicious
than any protein-centric dish."
"Veg-centricity is no longer a supporting
act," he said. "Proteins are produce partners,
and consumers are ready for it."
Table of Contents for the Digital Edition of Culinology - June 2018
Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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