Monday, February 8, 2010
Flavor Combos for the new year
This article http://www.gourmetretailer.com/gourmetretailer/content_display/news/e3i3a9920d504eb9654a8925970c64d1147?imw=Ytalks a little more about some of the up coming trends and new ideas that are catching on in the food service industry. A few of them we have already seen and discussed before with things like Street food, Asian food becoming more popular, as well as seeing more and more dessert items being present on the menu. The things I did enjoy about this article are one, the idea that sandwiches are coming back. I always enjoy a good sandwich and especially a high quality one that uses the finest ingredients and something different that I don’t always get a chance to have. These flavor combinations that McCormick’s has come up with is also something special. Thai Basil and Watermelon for example is something that just sticks out in my mind. As a chef I always love to see what other people are coming up with and with Thai basil and watermelon, the ideas for spring and summer menu items are just jumping out at me. Other spices like Roast Ginger and Rhubarb are things that I would not usually use in a recipe alone but together they open the doors to a lot of new recipes.
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These are some interesting trends. I really enjoyed reading about their different pairing and the descriptions that goes with them. They are very unique and are pairings you usually wouldn't think of. These types of pairing are ones that will grab the guest's interest and make them want to try them. I thought an important trend was "Always in season" and "comfort food". These are improtant values and is what guests look for when out dining. I think McCormick's is on the right path here and have a solid idea of their future and how they want to provide the guest.
ReplyDeleteNot having much of a culinary background, these pairings really jumped out at me. I thought it was amazing the types of things they pair together, but they sound really good. Sweet and savory together was something I never understood until I experienced the sensation. If done correctly its something really great. The one pairing that sounded amazing to me was pumpkin spice and coconut milk. I would love to try something with that combination. I agree with Matt that having items always in season makes it alot easier for chefs, and guests can always use a good comforting meal. The return of sandwiches is exciting for me as well. I grew up around some great NJ/NY deli's and love a good sandwich. Living in RI and not knowing deli hot spots, made me appreciate a good sub.
ReplyDeleteIts always interesting to see what people are looking for these days when it comes to food, they want new interesting things and combinations. Some of these combinations I've worked with before and they are quite interesting like the caraway with greens and the Thai basil with watermelon. All of these combinations are great and very old they are just making a comeback. People are starting to use their backgrounds and combining them. America is founded on the mixing of races and it is wonderful for people to combine the different cuisines that they come from. The sky is the limit with food and finally the American crowd is starting to catch on.
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