March 3rd, 2019

Time to Re-Think Chinese Food

Posted in Food Trends, Restaurants

It’s a New Era for Chinese Food

And it’s really stepping its game up

Chinese Food

For a long time, we in the states have associated Chinese food with the overly sweet, oily, and often deep-fried mess that comes from local restaurants. You know the types, they often throw the words “Jade,” “Garden,” or “Dragon” in their name to feign authenticity.

Luckily, times are changing. With the increase in culinary exploration currently happening, we’re seeing a re-birth of truly delicious Chinese restaurants. These purveyors reach back to the traditions of Cantonese and Sichuan cooking, using locally available ingredients and complementing them with savory sauces, spicy rubs, and umami rich glazes.

So let’s spotlight 3 restaurants changing what we think Chinese food should be.

Chinese Food in a New Light

Hop Alley – Denver, CO

Chef Tommy Lee, a Denver native, ventured into his second restaurant business with Hop Alley. His first spot, Uncle, is a well-renown noodle and Ramen bar in Denver.

With Hop Alley, however, he went from focusing on a single item (noodles), to developing a delicious and diverse menu of classic Chinese dishes with modern twists. The menu is especially conscious of using local products. The Cumin Lamb made with Colorado lamb ribs exemplifies this.

Modern Chinese Food

Photo Courtesy of Westword.com

The Char Siu (Chinese BBQ) Pork Shoulder and Sichuan Potatoes with fermented black bean sauce convey the traditional spirit of Sichuan and Cantonese cuisine. The main 2 regions we unwittingly reference when we speak of Chinese food. But more importantly, they do so without dumbing down the quality and complexity of what makes these foods special.

Duck Duck Goat – Chicago, IL

Bravo’s Top Chef winner Stephanie Izard has certainly made the most of her post-television life. Opened in 2016, Duck Duck Goat is Chef Izard’s 3rd restaurant, and personally, my favorite. DDG combines just the right blend of tradition, modern technique, and whimsy on the menu making it an unforgettable experience.

New Chinese Food

Picture courtesy of Chicagomag.com

The Char Siu Bao (there’s that Char Siu popping up again) are perfectly savory and chewy, acting as a terrific appetite warm up. Her menu further walks the tight rope of tradition with items like Wood-Fired Chicken Hearts with a sesame horseradish sauce, Sichuan Eggplant with goat sausage, and a fit-for-a-king whole Peking Duck with mandarin pancakes and an assortment of sweet, salty, and spicy Chinese sauces.

If DDG is not on your short list of Chicago restaurants, it definitely needs to be.

Wu Chow – Austin, TX

Everyone knows Austin is a culinary beacon for delicious Texas style BBQ. But what many folks outside this one-of-a-kind city don’t know is that it’s also a mecca for amazing Asian cuisine. Tyson Cole’s Uchi, Otoko from Chef Yoshi Okai, Thai Kun from Chef Paul Qui, and the plethora of Tatsu-Ya restaurants exemplify the breadth of delicious Asian cuisine in the city.

But not to be forgotten is the stand out hot spot of downtown Austin, Wu Chow. Executive Chef Ji Peng Chen brings a remarkably unique and delicious menu to life, highlighting familiar Chinese favorites and unknown oddities side by side in a winning tableau.

Chinese Food

Image Courtesy of atasteofkoko.com

The traditional soup dumplings (Xiaolongbao), made with pork shoulder and concentrated pork broth are some of the best I’ve ever tasted. Plus, it’s nice to get a little walk-through of the proper soup-dumpling procedure before you eat (dip in vinegar, place on spoon, bite a hole and suck out some soup, then eat the rest in one bite). For a nod to Texas, Chef Chen offers Wok-Tossed Texas Okra. Similar in preparation to dry fried green beans, the okra is made with ginger, Thai chili peppers, and a delicious seasoning mix. This is by far one of my favorite dishes.

For more abstract but delicious items try the Seafood Bird’s Nest, the hot and spicy Striped Bass, or the Chicken and Taro Egg Rolls. Really, you can’t go wrong.

Xièxiè

Thanks for reading along. I hope this article motivates you to go try out some new and unique Chinese food in your local area. If you know of any restaurants doing something special, be sure to let us know in the comments.

Cheers!

Tags: , , , , , , , , ,
February 18th, 2019

Vegetables to Center Plate Please

Posted in Food Trends, Vegetables

Veggies Continue to Earn Center Spot in Restaurants

Vegetables Focused Dining

It seems like everywhere I look right now I’m seeing or reading about vegetables taking a central role on plates and menus. From the Culinology Magazine’s December 2018 issue, “Plant-based Entrees,” to Nancy Kruse’s recent article “Vegetables Move to the Center of the Plate,” published on the Nation’s Restaurant News website, vegetables are steaming up trends all over the place.

This isn’t breaking news, however. We’ve even discussed this topic here on DishBliss before, with the “Vegetables Take Center Stage” article in 2015 and the “Plant-Based Protein Gaining Traction Article” in 2018.

What is new and noteworthy, is how well these changes are being received and how well restaurants are executing plant-based menus that speak to omnivores everywhere. There have been more than a couple breakout restaurants across the U.S. executing either vegetarian, vegan, or veggie-centric (focused on vegetables but still incorporate some meat products, mostly for flavoring) menus with great success and mass appeal.

Let’s shine a spotlight on a few of these locations nationwide.

Delicious Vegetable focused Restaurants Nationwide

City O’ City, Denver, CO

Vegetable Centric Dining

Anyone from Denver knows City O’ City. A staple of the town for the last 20 years, CoC reflects the modern, trendy, hipster/hippie vibe that can only exist in Denver. Part vegetarian and vegan restaurant and coffee shop, part late night bar and art studio, CoC offers both great food and great culture.

Menu items like the Savory Waffle with Vegetable Ragu and Kimchi Pancakes are presented for the more adventurous diner, safer items like the Cauliflower Chorizo Tacos and Seitan Buffalo Wings are safe and delicious options for someone a bit more hesitant. No matter what you choose, you’ll find an imaginative, filling, and most importantly, delicious meal that’ll make you not just forget about meat but fall in love with vegetables.

Bad Hunter, Chicago, IL

Vegetables

Image courtesy of ChicagoMagazine.com

Clever name, right? As it implies, Bad Hunter is a veggie-centric (not vegetarian) restaurant on the West Loop side of Chicago.

Rather than focus on the health benefits of veggies, Bad Hunter goes all in on the decadence. Try the Tempura Fried lemons with Black Garlic Bleu Cheese Dressing, or the Butter Dumplings with Candies Hazelnuts and Aged Balsamic to start. Then fill whatever room you have left with the Vegan Bahn Mi with Charred Trumpet Mushroom or the Black Garlic Tagliolini made with Koji-Almond Crema and Black Truffle.

Seriously, who needs meat when you have plates like that, right!?

Bouldin Creek Cafe, Austin, TX

Veggie focused dining

Image courtesy of CadrysKitchen.com

I’d be remiss if I didn’t share a breakfast spot as well, it is my favorite meal, after all. While it seems easy to do vegetarian breakfast (for ovo and lacto vegetarians at least), some do it better than others.  In point of fact, Bouldin Creek Cafe.

This quirky South Austin hangout is as popular as it is delicious. I’ve dined in multiple times, and no matter what day or time, I’ve always waited at least 10 minutes for a table. But the wait is well worth it for items like Zucchini and Cheese Migas with Fire Puree Scrambled Tofu or the Vegan Blueberry Cornbread finished with real maple syrup.

Or try my personal favorite, the Tamale Breakfast. Instead of pork or chicken, these delicious corny confections are stuffed sweet potato and Texas pecans and served with fresh, locally sourced fruit. Booking my flight now…

Vedge, Philadelphia, PA

Vegetarian Dining

Image courtesy of thetastesf.com

Finally, a restaurant from a pair of James Beard nominated chefs showing off just how special vegetable centric dining can be.

Vedge, operated by Chefs Rich Landau and Kate Jacoby, offers an exciting menu based on seasonal vegetables in a beautiful historic brown house in Center City Philadelphia. Receiving accolades from Philadelphia Magazine and GQ, to Food & Wine and Bon Appetit, Vedge is rapidly becoming a prime destination restaurant.

Items like Rutabaga Fondue with Fresh Pretzel and Ssamjang Tofu with Burnt Miso make it easy to understand why Vedge is topping the charts. Other delicious bites include Seared Maitake Mushroom with Smoked Remoulade, Romanesco Carbonara, and Stuffed Avocado with Pickled Cauliflower and Fried Rice.

Ciao for Now

We’ll keep an eye on the veggie-centric landscape and let you know if anything else pops-up. In the meantime, it would be wise for restaurants, local and national, to start adopting the idea of vegetable focused items or menus to catch this trend early.

Cheers!

Tags: , , , , , ,
January 7th, 2019

Awesome Aji Amarillo

Posted in Food Trends, New Foods and Flavors, Peru, Trends

All About Aji Chiles

As we’ve covered in previous blogs, chiles are hot (literally and figuratively) and the trend of unique chiles is not going to slow in 2019. One of the more unique chiles we expect to see growing in popularity is the Peruvian Aji chile.

There are a few variations of the Aji common in Peru (Aji Panca, Aji Rocoto, etc.), but the most familiar is the Aji Amarillo.

Aji Amarillo

Photo Courtesy of SpecialtyProduce.com

Aji Amarillo

Aji Amarillo chilies originated in the Andes region of Peru and have been a staple in Peruvian culture and cuisine since their discovery. The Aji Amarillo is green when immature but becomes a bright yellow/orange color when ripe.

This chile is quite potent regardless of the form it takes. In the US, it can be difficult to find fresh, but shows up commonly frozen, dried, pickled, or pasted. The dried versions tend to have the most aggressive fruity notes, whereas the fresh peppers tend to have the most heat.

What’s it Like?

The Aji Amarillo is mostly considered a medium hot chile, but the heat can vary quite a bit depending on the season in which it was grown. They have a “fruity” and uniquely citrusy flavor profile.

Aji Chilies

Photo Courtesy of TheSpruceEats.com

The Amarillo chile is the signature component of many Peruvian dishes like Papas a la Huancaina, a potato and egg dish with a creamy Aji Amarillo sauce, and Causa Limeña, a cold potato and chile dish layered with fillings like olives, tuna, or avocado.

Aji Amarillo is also a natural fit for fish. It cuts through fatty choices like salmon or bolsters up a white fleshed fish like Corvina (sea bass) or hamachi. In fact, in Peru you’ll most likely find Aji Amarillo and fish together in ceviches. The Peruvian ceviche differs from other countries not only because of its addition of Aji Amarillo, but also with its use of cooked sweet potatoes and sweet corn.

Where does it Fit?

The beauty of the Aji Amarillo Chile is its versatility. Try it in a glaze on chicken wings, or a spicy sauce base for a unique global pizza. It plays well with beef too, as in a sweet hot pepper relish.

Aji Amarillo Chilies

Image courtesy of HispanicKitchen.com

Don’t be shy in trying it as a base for a tropical salad dressing or blended with yogurt or mayonnaise for a creamy with a kick spread for wraps and sandwiches. The options are limitless.

Set the trend and get into Aji Amarillo now before the rest of the competition gets a chance.

Cheers!

Tags: , , , ,
December 24th, 2018

Merry Christmas from DishBliss

Posted in Holiday, Promotions

It’s the Most Wonderful Time!

From everyone here at DishBliss and Paradise we’d like to wish you a Merry Christmas, Happy Holidays, and wonderful New Year.

Merry Christmas

2018 gave us great advancements in culinary technology, waves of new flavors and food trends, and a preview of innovation to come. 2019 promises to show even more ingenuity and passion for food and flavor. I hate to say it, but I really can’t wait for the new year to arrive!

In the meantime, we hope all our wonderful readers and partners have a chance to spend some quality time with their friends and families and reflect on a year well spent. Recharge those batteries as best you can, because I have a feeling January is going to hit the ground running!

And just for fun, if you’re looking for some fun dishes for the festive season, check out the unique recipes below. Feel free to add some of your favorites in the comments or just drop a note. You know we’d love to hear from you.

Cheers!

Red Chile and Orange Glazed Turkey

Christmas Recipes 2018

Image courtesy of CountryLiving.com

A spicy twist on a Christmas classic. This sweet and spicy bird is guaranteed to shake up your normal routine. Get the recipe from our friends at Country Living here.

Waffled Vegetable Latkes

Holiday Recipes 2018

Image courtesy of SkinnyTaste.com.

This nutritious riff on the classic Hanukkah side dish from the Skinny Taste blog is just as nutritious as it is delicious. Get the recipe here. Try it with a za’atar herbed yogurt spread for an even zestier bite.

Sticky Drunken Pears

Christmas Dessert 2018

Image courtesy of Food&Wine.com.

Show off how fancy your fancy side this season with these amazing Sticky drunken Pears from the experts over at Food & Wine. Get the recipe here.

Tags: , , ,
December 10th, 2018

Unique 2018 Food Trucks

Posted in Consumer Trends, Food Trends, Food Trucks

Three Unique 2018 Food Trucks Stand Apart

The 2018 food truck scene is wrapping up as the year end closes in. Food trucks have become an essential extension of the restaurant scene in many major cities, offering chefs a chance to experiment with flavors and fusions in a more risk-conducive environment.

2018 Food Truck Trends

These opportunities have led to the establishment of some fantastic brick and mortar restaurants, like Chi’Lantro, or Torchy’s Tacos (who now have locations in 3 states).

While we prepare for and predict what 2019 might have in store for our palate’s, let’s take a look at three unique culinary contributors of 2018.

India Jones Chow Truck

Los Angeles, CA
Website
310-310-3964

So if I’m being fair, wordplay is always a good way to catch my attention, but the food and flavors still have to meet the mark. Thankfully, India Jones does both.

Based out of Los Angeles, CA, this truck run by Chef/Owner Sumant Pardal is rocking out curries and samosas like hot cakes! But, what makes India Jones special isn’t its traditional dishes, but a menu item called “Frankie.”

2018 Food Trucks India Jones

Photo courtesy of IndiaJonesChowTruck.com

The Frankie uses a roti flatbread wrapped around your choice of protein along with onions, tamarind chutney, and vegetables, to form an Indian-inspired burrito of sorts. This delightful bit of fusion allows hesitant customers who are new to Indian food to try it in a familiar format at a relatively low price.

Along with the Frankie, India Jones serves blue corn tacos called Taco Chaat and Aloo Tiki Chaat, which is a potato pancake topped with chickpeas, raita, and vegetables. These creative variations of Indian street food have helped to put a spotlight on India Jones.

Tying all of these flavors together are India Jones’s unique sauces and chutneys. Try the tamarind chutney on your lamb Frankie for a nice sweet/salty balance, or the spicy chutney on the Chaat Masala Fries. Or pair your Chicken Taco Chaat with tangy Mango Chutney for a flavor explosion.

@La’s – A Hmong Food Cart

Aloha, OR
Website
971-330-5989

Yes, yes, YES! With the growth of Vietnamese and Thai cuisine I’m so excited to see Hmong food start to pave its own way.

The Hmong are a group of people forced to flee their native Yellow River Region of Southern China during the Qing Dynasty in the 18th century due to armed conflict and regressive economic reforms. During that time of emigration their cuisine was influenced by the different groups they came in contact with; Laos, Thailand, Vietnam, and Myanmar, for example.

This blending of cultures led to the aromatic, often spicy, but always delicious flavors of Hmong cuisine. @La’s La Vang-Herr showcases these flavors in her smart, concise, but customizable menu. The Phat wings are fried chicken wings that are first stuffed with two-types of ground meat then marinated in a soy and ginger rich Asian-fusion sauce before battering and frying golden brown.

food-trucks-2018-las

Photo Courtesy of PDXMonthly.com

The papaya and carrot salad is brought together with a sweet tamarind sauce and allows for a customized heat level. Personally, I’d go for the homemade Hmong Sausage which uses locally sourced farm-raised pork and comes with a side of the mouthwatering (and tear producing) Lemongrass Pepper Dip.

Patrizi’s

Austin, TX
Website
512-522-4834

If you ever thought you couldn’t get fine dining style Italian food on a paper plate, Patrizi’s is here to prove you wrong.

Owned by brothers Nic and Matt Patrizi, this establishment proves that really all you need for amazing food is great ingredients, a talented team, and a love for what you do. Out of their humble truck they produce delicate, beautiful dishes like Cacio e Pepe, Pasta Pomodoro, and Marfa Tomatoes.

2018 Food Trucks Patrizi's

Photo courtesy of Patrizis.com

With ingredients like Casu di Fita, a briny, crumbly cheese similar to feta, and seasonally harvested honey, it’s easy to see how this is not your traditional Italian fare. Try Karah’s Diavolo with a coddled egg yolk to add an unctuous layer to the spicy, acidic sauce with an order of the Ciabatta Bread and Beef Fat. Can’t go wrong there.

Close

From LA to Portland and back to Austin, we’ve seen three of the best food trucks of 2018 in three of the cities best known for their great food trucks. As culinarians, we’re lucky to live in a time where we have access to such wonderful food prepared by such talented people.

Cheers!

Tags: , , , , , ,
November 26th, 2018

New in Sauce Trends

Posted in Consumer Trends, Food Trends, Sauce

Let’s Talk Sauce Trends

Because every dish gets better with sauce!

Why do we even care about sauce trends?

The easy answer is, well, because sauces are important. As one of the world’s first food reviewers and restaurant critics, Grimod de la Reynière, would say, “A well made sauce would make even an elephant or a grandfather palatable.”

italian

While I won’t strive to test his theory, I do agree with the sentiment. Sauces are the magic liquids that bring bland foods to life or make good dishes unforgettable. A proper sauce can be the difference between OK and incredible. Point of fact; macaroni is fine but add cheese sauce and you’ve got gold!

With that in mind, it’s important to keep a finger on the pulse of the sauce world to find new trends, inspirations, and ingredients, much like these:

Italian Crossover

Italian food is well-known for it’s uses of sauces. From accuighe to alfredo, burro to bolognese, Italian cuisine has a range and depth to its sauce library many countries could only dream to reach.

harissa

But recently, other global flavors are making their way into mainstream Italian fair. One great example of this is harissa. Hailing from North Africa, harissa is an aggressive sauce (often a paste) made from roasted red peppers, various chili peppers, herbs like coriander, spices like cumin, and olive oil.

While this may not seem, at first glance, to be a sauce fitting for Italian fare, keep in mind the coast of Marsala, Italy, is only about 50 nautical miles from Tunisia. Doesn’t seem so odd now does it?

Piada Italian Street Food, based out of Columbus, OH, have found great success in using harissa in their power bowls. This helps to prove how quickly the market is opening to new flavor experiences. Just two years ago, many felt that harissa was too far out for the mainstream customer. Now in 2018, it seems to fit in just fine.

Global Entry

Global flavors continue to permeate the menus in national restaurants. Datassential has shown a 7% increase in chimichurri, a 3% increase in harissa, and a 1.5% rise in gochujang sauces on menus in 2018. Also moving their way in at 1% increases are Peri Peri sauce and S’Chug.

A person familiar with these sauces may see an additional thread that holds them together: Heat. All the 5 sauces listed commonly have a spicy profile, with chimichurri being the mildest and harissa being the hottest (traditionally, of course).

korean

If you follow our blog here regularly, this shouldn’t be very surprising. As we’ve discussed previously, hot sauce sales are at their highest ever, spicy BBQ sauces are quickly becoming the most popular in their category, and Asian cuisines with commonly spicy profiles (Korean, Thai, Filipino) are becoming mainstays.

Move Over Canton

Sauce Trends 2018It seems that Kung Pao sauce is having a revitalization moment, thanks to the vegetable-centric dining trend. Kung Pao, or Sichuan, sauce is known for its umami rich flavor profile balanced with the right amount of sweet and spicy.

This profile works extremely well in providing a hearty, meaty flavor to vegetable dishes. With the growing want for vegetable-focused foods in casual dining atmospheres, Kung Pao offers a natural, and familiar, fit.

Restaurants like The Plimoth in Denver with their Kung Pao Carrots and Fairytale Eggplant, and The Local in Naples, FL, with their Kung Pao Avocado, have been trend leaders in this category.

Even the national chain Kings Dining and Entertainment has gotten wise by serving Fried Kung Pao Cauliflower. I’d buy that for a dollar.

Close

So, there you have it! Keep an eye out for Italian restaurants adopting unique sauce flavors, for Kung Pao to start popping up in restaurants other than Chinese and on application other than meat, and the continued takeover of global flavors. And through all these trends, runs a spicy core. The people want heat, so let’s give it to them.

Cheers!

Tags: , , , , , , , ,
November 12th, 2018

What is Jersey Style Pizza?

Posted in Trends

Seriously, Explain Jersey Style Pizza

Recently, at a food show, I overheard a group of people discussing pizza trends and how we should be on the lookout for “Jersey style pizza.” Now, I wasn’t unfamiliar with the term, but really didn’t have a good grasp of what it meant. So, I asked.

New Jersey Style Pizza
Photo courtesy of Thedailymeal.com

What I received as response, aside from a hearty chuckle (inside joke I suppose), was “it depends on who you ask.” That answer, I felt, was unsatisfactory, so I decided to investigate for myself.

When I started researching Jersey style pizza, I came across quite a few differing opinions (many laced with sarcasm) of what it actually was. So, in retrospect, the depends on who you ask comment had some truth to it.

But, within those opinions, I was also able to stitch together the most common characteristics of the Jersey style of pie.

1. It’s All in the Name

While I was hearing and looking for “Jersey style pizza,” that’s not necessarily the moniker it goes by. This is probably the biggest reason why there are so many concepts of what the pizza is.

The more apt name for the Jersey style pizza  is “Tomato Pie,” or, the “Trenton Tomato Pie.” There’s a very specific reason for this title.

2. Order of Ingredients

Trenton Tomato Pie
Photo courtesy of Pizzatoday.com

We’re all familiar with the standard order of pizza ingredients, which goes like this: Crust – Sauce – Cheese – Toppings (of course there are variations, but for the sake of argument let’s just follow this example).

But for the Trenton Tomato Pie, the order is as follows: Crust – Cheese – Toppings – Sauce. Yep, sauce on top, which, for pizza aficionados everywhere, may sound familiar.

Chicago Stuffed and Detroit style pizzas also tend to feature the sauce resting on top of the other ingredients. Which is why the crust becomes important.

3. It’s What’s Underneath that Counts

The last deciding factor for Jersey sty–err–Trenton Tomato Pies that matters is the crust.

Unlike Chicago Stuffed and Detroit style pizzas, the Tomato Pie features a thin crust. Now, don’t think of it as a crispy, wafer-like thin crust you might be accustomed to, but more of a pliable, chewy style, similar to a New York or Neapolitan style crust.

Trenton Tomato Pie
Photo courtesy of 1000degrees.com

And finally, the shape matters. Tomato Pies keep the classic round shape, rather than adopting the square shape of Sicilian or the oblong style of New Haven pies. These characteristics in combination are what makes the pie unique among its brethren.

Put it all Together

Alright, so now that we have all the information let’s put it together.

Q: What is New Jersey Style Pizza?

A:

  • First, it’s called a Trenton Tomato Pie or Tomato Pie.
  • Second, it’s got the sauce on top.
  • Third, it’s a thin, chewy, round crust.

And there you have it, at least, as far as I can tell.

I want to hear from you though. If you are from Jersey, in Jersey, or just love Jersey and have some additional input on this subject leave a comment. I’d like to know if this amalgamation of information is an accurate representation of your state’s pie.

Cheers!

Tags: , , ,
October 29th, 2018

3 Burger Chains on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

These burger chains are smashing competition

Who says there are already enough burger chains out there?

According to FSR Magazine, there are at least 3 burger chains out there defying the dreary odds of success facing many brick and mortar restaurants today. In fact, they are thriving and poised for growth for years to come.

Burger Chains

1. Umami Burger

With 22 current units and another 40 planned for 2019, Umami Burger is positioned for long-term success. One move it’s making to ensure this continued growth is by capitalizing on global markets, like Japan.

With plans to extend to Mexico, UAE, and Qatar (the second and third of these being locations of major U.S. military bases), Umami Burger plans to deeply entrench its global presence.

Another factor playing into their prosperity is the exclusive partnership they have with Impossible Foods, maker of the ever popular Impossible Burger. This impossibly craveable vegetable-based burger patty has become extremely popular with vegetarians and carnivores alike. And with backing from restaurant and nightlife group sbe, well known for their work with Chef Jose Andres’ Bazaar, the sky seems to be the limit.

Trends in Burger Chains

2. Bad Daddy’s Burger Bar

The name says it all. Bad Daddy’s Burger Bar is proving to its competitors that it’s a force to be reckoned with.

BD’s turned heads when it recorded 13 consecutive quarters of positive same-store sales, which would have, realistically, gone for 14 if it weren’t for the detrimental effects of Hurricane Florence. Multiple locations were forced to close for 7 days due to the storm, but even with this catastrophe, BD’s still managed to decline only 0.7%.

With 33 current units and another 10 planned for 2019, BD’s remains firmly entrenched in the thick of their success with no signs of stopping. With newly minted locations in Georgia and South Carolina, Bad Daddy’s is building the makings of a permanent fixture in the burger market.

2019 Best Burger Chains

3. Bareburger

Bareburger is working to change the standard of what we expect from a burger restaurant. With a focus on sustainable farming practices and a menu comprised of over 1/3 vegetarian options, Bareburger is raising the bar of green practices.

These services have not gone unnoticed. The chain currently hosts 40 domestic locations, with 10 more on the horizon for 2019, plus restaurants in UAE, Tokyo, and Germany.

Bareburger has also diversified by making delivery service a major focus of it’s business model, with certain locations (aptly named “Bare Bones”) operating as delivery only models. It’s innovations like these that ensure Bareburger will remain relevant as it plans to launch another 10 stores in 2019.

That’s it for this week’s installment. Be sure to drop a comment below and let us know what unique/craveable things are happening in burger chains near you.

Tags: , , , , ,
October 15th, 2018

BBQ Sauce Trends in 2018

Posted in Food Trends, Restaurants, Trends

2018 Shows Growth in BBQ Sauce Categories

BBQ is a staple of all cultures, in lots of different ways.

dsc_0011

We’re all familiar with the BBQ styles of the South, like Memphis, Texas, and Kansas City, which are ubiquitous with the American style of barbecue. But now, we’re also seeing regions like Florida and California get noticed for their particular style.

Outside of the U.S., Asia has a long history of cooking using the barbecue method, and the word barbecue itself stems from the Taino term, barbacoa. And let’s not forget about the unique BBQ styles of the Native Americans and the Maori of New Zealand, who bury their food on beds of hot stones, covered with wet tarps and earth. This allows for a low and slow cooking style, complete with plenty of smoke.

Today we’re going to investigate the up and coming flavor trends in BBQ sauces in the U.S. Whether you like to slather on the sauce while cooking, dip after the food is done, or go Korean style with fermented sweet and spicy sauces, we’ve got you covered.

2018 BBQ Sauce Trends

Spicy

homemade-barbecue-sauce-sweet-and-spicy

Photo courtesy of JessicaGavin.com

It’s no surprise, even in the world of BBQ, consumers are looking for sauces that bring the heat. According to Restaurant Business Magazine, year over year growth of jalapeno-based BBQ sauces is averaging a 16.7% increase.

Chipotle BBQ has increased 79% on menus since 4th quarter of 2017 according to Provisioner Online. According to Diane Kelter, Mintel International’s food-service analyst, “Complex flavor combinations that provide a sweet heat combo, or a smoky sweet combo, will continue to drive more innovation in the category.”

Mustard

The secret is out, mustard-based BBQ sauces are really good. Carolina Gold BBQ Sauce, a mustard and vinegar sauce with plenty of brown sugar, has paved the way for broad-based introduction.

KFC rolled out their “Georgia Gold” sauce in 2017 with great reception. This take on Carolina Gold style riffs heavier on the sweet side, using honey over brown sugar, therefore making it more palatable to a larger demographic.

Trader Joe’s and French’s were quick to jump on the trend, creating their own branded mustard-based BBQ sauces. The next step will be seeing spicy variations of mustard sauces, which have started popping up in small restaurants and food parks, but not yet in the mainstream chains.

Korean BBQ

It just wouldn’t be a 2018 trend analysis if we didn’t talk about the Asian influence.

Hot Sauce

If it seems like you’re seeing Asian food everywhere, it’s probably because you are. The deep, rich flavors and complex aromatics of Asian cuisine drive taste buds wild and leave insatiable cravings for more.

In BBQ, gochujang has proliferated quite well. The salty, spicy, umami rich profile of this fermented bean paste is a perfect addition to the sweet/smoky bases of most BBQ sauces. Many restaurants, like Chi’Lantro out of Austin, TX, hide gochujang in their generically named sauces (i.e. Gangnam, Korean BBQ, Spicy Asian), making it more approachable for less exposed palates.

According to the NPD Group, the amount of Korean BBQ sauce shipped to U.S. independent chains and micro chains grew by 120% in 2017. I don’t expect to see that slow down anytime soon. If you don’t believe me, go try some. It’s delicious.

Close

That’s it for this week’s blog. Keep an eye out for new BBQ trends as they emerge share with us what you find.

Cheers!

Tags: , , , , , , , , , ,
October 1st, 2018

2018 Chicken Wing Trends

Posted in Consumer Trends, Trends

What’s Trending in Flavor and Texture

Chicken wings are a ubiquitous fan favorite among Americans. Whether as an appetizer, a meal all itself, or, as the focus an event or celebration, chicken wings have not lost their popularity.

 

dsc_0011

In fact, according to the National Chicken Council, an estimated 1.35 billion chicken wings would be consumed during Super Bowl 52 alone! That shows an increase of almost 20 million chicken wings since 2017.

It’s no surprise then, given their popularity, restaurants continue to experiment with chicken wings in flavor and texture.

Flavor Trends

Asian

Asian flavors are pushing the envelope in almost all categories, and while wings are no stranger to Eastern flavors, they’re starting to get funkier, err, fishier.

garlicgingerwings3

That’s right, fish sauce is boosting wings to another level of umami. Pok Pok Restaurants, based in Portland, OR, lead the way with the aptly named “Vietnamese Fish Sauce Wings.” These crispy morsels are marinated in fish sauce and sugar, then tossed in a sauce of fish sauce and caramelized garlic.

MOPHO of New Orleans is no stranger to nam pla either. Their eponymous wings are coated in a caramel made from fish sauce, sugar, garlic, Thai chilies, ginger, and lime.

On the Korean side of things, Chi’Lantro Korean BBQ Inspired Restaurants serve their chicken wings in a house “Gangnam” sauce that features spicy gochujang paste. A fermented chili and bean paste, gochujang serves as the base for many Korean BBQ sauce recipes.

Smoke

Smoked flavors continue to drift into the mainstream, and wings offer a great medium to play with different types.

pexels-photo-106343

Firebirds Wood Fired Grill amps up its classic Buffalo wings by smoking, chilling, then flash frying for service. Chili’s has entered the game as well with their pecan wood smoked wings glazed in zesty BBQ sauce.

Momofuku Noodle Bar of New York combines both the Asian inspired and smoked trends with their smoked chicken wings made with garlic, Thai chile, and scallions. Wingzup of Austin, TX, doubles down on the char by smoking their wings for 4.5 hours over hickory then grilling them over an open flame.

Texture

Along with flavor, chefs are starting to add different textures to their wings, elevating the simple dish and driving interest.

pexels-photo-1059943

At Chroma Modern Bar + Kitchen they are serving up Thai Sticky Wings garnished with crushed peanuts and crispy spring-roll wrapper strips for added crunch. Bonchon Korean Fried Chicken Restaurant goes deep on the crunch by using cornstarch in the breading and twice frying their wings giving them a thin, ultra-crispy skin and immensely satisfying crispiness.

Finally, at Haisous in Chicago you can find chicken wings basted in a caramelized fish sauce and topped with crispy fried garlic and shallots. My mouth is watering just thinking about that depth of flavor.

Keep an eye out for other fun textures like potato chips, panko, and puffed grains as they start to make headway into the mainstream market.

Until next time, cheers everybody!

 

Tags: , , , , , ,