March 12th, 2018

Expo West 2018 Trends

Posted in Consumer Trends, Culinary Conferences, Food Trends

What’s Trending at Expo West 2018?

Simple answer, lots!

Expo West Lolgo

The Natural Products showcase that is Expo West featured a bevy of fun, interesting, but most importantly, responsible foods and products that will continue to shape the landscape of the industry.

Unique new items included Alove, a yogurt made with aloe vera, oat and vegetable milks, Sushi Quinoa, Pervida’s pomegranate seed seed oil infused sparkling waters, and my personal favorite, chia fruit spread.

World of Chia, based out of The Woodlands, TX, has developed a line of fruit spreads using chia seeds instead of pectin. Not only are these spreads unique and delicious, but they embody the clean-label movement perfectly with only 4 key ingredients: fruit, agave nectar, chia seeds, and lemon juice.

Now let’s take a look at the trends with traction:

Pastas from Produce

Ok, I know what you’re thinking, “Alternative pastas, wow! Really groundbreaking.” Fair. But what’s special about these pastas is not just that they’re made from things like chickpeas, plantains, lentils, and brown rice, it’s that they actually taste good. Really good! And that is something to be excited about.

Artisan Jerky

We’re continuing to push towards high protein, low carb. and calorie snacks, and the folks running the dried meats show have noticed. The big companies like Jack Links and Oberto are being challenge by small batch artisan companies such as Epic and Three Jerks, with products like Maple Bourbon Churro Filet Mignon, Sesame BBQ Chicken, and Smoked Maple Salmon. I bet I have your attention now…

Tiger Nuts

Don’t laugh. This isn’t a Rocky Mountain Oysters kind of thing. Tiger nuts are actually a tuber that grows under the soil’s surface, much like carrots. They are highly nutritious, versatile, and do not contain the same allergens as nuts making them a great alternative. It seems some folks are starting to take notice. Organic Gemini Brand has developed a line of tiger nut products including flour, granola, smoothie mixes, and because apparently they love me, tiger nut horchata beverages. Additionally, Cabo Chips is about to launch a tortilla made with tiger nuts and cassava.

This is only a small snapshot of what I found. There was also a lot of traffic around small farm honey, pickled and fermented vegetables (are we going to see a return of sauerkraut?!), and healthy savory snacks like puffed edamame and high fiber savory veggie crisps.

We’d love to hear what you took notice of at Expo West. Let us know some of your favorites in the comments section.

Cheers!

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February 26th, 2018

Mediterranean Fast-Casual on the Rise

Posted in Consumer Trends, Food Trends, Restaurants

Mediterranean Cuisine Shows Continued Growth in the Fast-Casual Market

food-salad-healthy-vegetables

Fast-casual restaurants continue to gain steam as their popularity with multiple demographics holds strong. By focusing on quality ingredients within a limited, often chef-driven menu, combined with a lower overhead cost of standard brick-and-mortar establishments, fast-casual creates an opportunity to sell delicious, high quality food at reasonable prices.

Within this market, we are seeing Mediterranean cuisine thrive. With fresh ingredients, hearty options for both vegetarians and carnivores, and a continued nationwide interest in the benefits of the Mediterranean diet, the food of places like Greece, Israel, and Turkey are grasping the palates of customers nationwide and not letting go.

Restaurants like Gyroville, who have recently expanded to Ecuador, Taim, which extends from the Chipotle leadership and is set to open its 5th location, and Sajj Mediterranean opening its 8th location, exemplify the new wave of menu focused fast-casual Mediterranean restaurants. Combine these with the already existing trailblazers such as Garbanzo, Zoe’s Kitchen, and Noon Mediterranean (formerly Verts), which focus more heavily on customization, and you can see a strong pattern of flavor-first concepts taking a strong hold in an already crowded marketplace.

pexels-photo-407293

Drivers of these establishments include on-trend flavors like harissa, preserved lemon, and za’ataar. The common link between these items is their unique depth of flavor stemming from ingredients or procedures uncommon to the average American diner. This dissociation will not last long though, especially at the current rate of growth in the Mediterranean food market.

There’s still plenty to taste and explore in this cuisine, and hopefully it’s continued popularity will drive some of the even more ambiguous items, such as Cholent and Magiritsa, into the spotlight.

Until then, we’ll keep our eyes open and tasting spoons ready.

Cheers!

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January 29th, 2018

Food Trends: Comfort Foods

Posted in Consumer Trends, Food Trends, Trends

2018 Sees the Trend Towards Comfort Foods

2018 Food Trends

2017 was the year of ethnic food trends. Gochujang, poke, curry, and sriracha everything, just to name a few. While 2018 will see a continued energizing of global foods, it will also see us hearkening back to our roots with regional comfort foods.

Now, don’t get caught in a box and think I’m going to start talking about macaroni and cheese, even though it’s a staple and it will never go anywhere. I’m looking at food traditions like meatloaf, hush puppies, regional BBQ flavors, and stews.

Comfort Foods Trend

But comfort foods aren’t limited to simply the regions of the US. Our country is a patchwork of global representation. 2nd and 3rd generation immigrants from all over the world are influencing and cooking the foods we eat. Therefore, don’t be surprised to see a rise in items like goulash, halo-halo, and artisan falafel.

We know that ramen, a Chinese/Japanese comfort food, has been intensely popular over the last few years, but are you familiar with jjigae, it’s Korean counterpart? You probably should be as it’s a unique blend of the sour, spicy, and umami flavors pack a major punch and simply make the world right when it’s cold outside.

Food Trends 2018

Also, 2018 could prove to be the year we finally see an uptick in flavors from arctic countries. Heavily smoked and salted fish, fermented root vegetables, and house-milled heirloom grain breads are examples of comfort foods you should keep on your watch list.

I’m excited to see what 2018 is going to bring and can’t wait to see how restaurants and food producers will adapt to the new trends. Drop a comment and let us know what trends you’re running into out there.

Here’s to eating our way through a new year!

Cheers!

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January 1st, 2018

Sambal, Your New Favorite Hot Sauce

Posted in Consumer Trends, Food Trends, Restaurants, Trends

Look Out, Here Comes Sambal…

The unique funky-chile-citrus flavor of sambal is starting to garner some serious attention, and for those of us who have been graced with the opportunity to try a sambal glazed chicken wing, we know why.

Sambal

Hailing from Southeast Asian islands like Malaysia and Indonesia, sambal is a spicy blend of chili peppers, acids such as lime juice and/or vinegar, and funky umami flavors of shrimp paste or fish sauce. It gives the sauce a round, zesty flavor that is as intense as it is refreshing.

Perhaps this is why restaurants nationwide are beginning to adopt it on their menus for an adventurous update to familiar dishes. As Flavor & The Menu have pointed out in their recent article Field Notes: Everybody Sambal, “Sambal is a sexy hot sauce. The name alone seduces with the promise of faraway adventure.” I couldn’t agree more.

Sambal Chili

In Austin, TX, DFG Food Truck serves an incredible dish called the scholar, which consists of marinated vermicelli noodles tossed with spicy ham, pork belly, and vegetables, topped with fried egg and a generous scoop of sambal sauce to bring it home.

Hip nightlife chain Bar Louie features the chile sauce in their spicy Voodoo Pasta, complete with andouille sausage and sautéed onions and peppers. I’d buy that for a dollar!

Denver’s Linger, a mortuary turned restaurant (cleverly dubbed an “eatuary”) jumps on the train with a fried chicken bun topped with kimchi, Togarashi Ranch, and honey sambal sauce.

Sambal Sauce

It’s safe to say this is only the beginning for sambal as hot sauce sales are expected to hit a record $1.37 billion in 2017 according to the market research firm IBISWorld. This trend doesn’t look to be slowing down with forecasts of $1.65 billion within the next five years (1).

In what places or ways have you seen this chili sauce used? We’d love to hear about it in our comments section below.

Happy eating!

1. Zlati Meyer. USA Today. “Hot sauce industry sets tongues — and sales — ablaze.” July 30, 2017. https://www.usatoday.com/story/money/2017/07/30/hot-sauce-industry-fire-supermarkets-mcdonalds/519660001/

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December 4th, 2017

Green Tomato Dashi Recipe

Posted in Educational, Food Trends, Japanese

Green Tomato Dashi Recipe

Dashi Recipe

One thing we love to do here at Paradise is eat, and eat well. Therefore, we want you to eat well too! And to help you along, when we find a great recipe we just can’t help but share.

Today’s recipe is for green tomato dashi, and oh is it a winner!

Dashi is a traditional Japanese cooking stock or soup made most commonly with kombu (edible kelp) and dried fish (i.e. bonito flakes or katsuobushi). It makes for a very flavorful, exotic broth great for soups, poaching seafood, or steaming clams. See what other great uses you can come up with for this savory, umami packed broth.

Green Tomato Dashi: 32oz

  • Water – 18qt
  • Kombu Sheets – 8ea
  • White Soy Sauce – 1/2 C
  • Salt – As Needed
  • Bonito Flakes – 4 C
  • Green Tomato – 1 ea
  • Vegetable Oil – As Needed
  • Black Pepper, ground – As Needed

Directions

  1. Combine water, kombu, white soy sauce, and salt in a large stock pot and bring to a simmer. Cook for 45 minutes.
  2. Remove stock from heat and add bonito flakes, rest for 15 minutes.
  3. Strain stock through a fine mesh sieve and set aside.
  4. Toss tomato in oil, salt, and pepper and smoke for 2hrs at 225*F. It should be very soft and wilted.
  5. While still hot, blend 3 parts dashi to one part tomato until smooth. Thin out with more dashi if necessary.
  6. Strain once more through fine mesh if desired.
  7. Enjoy!

Soup Recipes

A special thanks to Plate Magazine for the awesome recipe.

Thanks for reading along and let us know what awesome uses for the green tomato dashi you found.

 

Cheers!

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November 13th, 2017

Thanksgiving Recipes

Posted in Educational, Food Trends, Recipes

Festive Thanksgiving Recipes

Nothing beats the holiday season, and what better way to celebrate turkey day then with some fun, delicious new Thanksgiving recipes!

Thanksgiving is a favorite for most chefs and foodies. It’s a whole day dedicated to feasts and gratitude. How can you beat that? So whether you’re cooking for the entire extended family, or just a small group of friends, check out these ideas to update your traditional menu.

Thanksgiving Food

Photo courtesy of platingsandpairings.com

Balsamic Cranberry Brussels Sprouts

Check out this awesome twist on a classic Thanksgiving vegetable side. The cranberries and balsamic offer and perfect sweet and sour flavor to balance out the roasted bitter notes of the sprouts. See the recipe here.

 

 

 

 

 

Thanksgiving Recipes

Photo courtesy of myrecipes.com

Squash Soup with Chile Puree

Here’s an exciting Southwestern flip on a classic fall soup. The chile puree offers an inner warmth to the squash soup that can’t be beat. Even the skeptics will find themselves surprised by this new flavor. See the recipe here.

 

 

 

 

 

Thanksgiving food

Photo courtesy of epicurious.com

Peking Style Roasted Turkey

Looking for an Asian flare on your traditional roasted turkey? Look no further.  Roasted in the Peking style, this turkey combines that flavors of soy, molasses, orange, and ginger to make an enticingly unique bird. See the recipe here.

 

 

 

 

 

Thanksgiving desserts

Photo courtesy of myrecipes.com

Ancho Chile Pumpkin Pie

Thanksgiving isn’t complete without at least 1 pumpkin pie. And this one’s a zinger! Ancho-chiles (I’d recommend a puree over dried powder for more flavor) are added to the mix for a smoky, somewhat fruity pepper taste. See the recipe here.

 

 

 

 

 

I hope these recipes help inspire you to twist up your Thanksgiving menu this year. From all of us at Dish-Bliss and Paradise Tomato Kitchens, happy Thanksgiving!

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August 21st, 2017

Food Truck Series: Via 313

Posted in Consumer Trends, Food Trends, Food Trucks, Restaurants, Trailer/Street Foods, Trends

Via 313 Pizza

Pizza Trends

Pizza is a staple food of life, I think we can all agree on that. No matter your preference or dietary restrictions, someone out there has made a pretty darn good pizza just for you.

One of the true beauties of pizza is its different adaptations. Thin crust, thick crust, white pizza, flatbread, Mexican style, Korean BBQ, New York, Chicago, deconstructed; the list can go on and on.

After seeing a rise in the popularity of Detroit style pizza, we here at Culinary Culture decided to jump on the bandwagon and see what it’s all about. And what better place to find out then the rapidly expanding pizza truck turned brick and mortar restaurant here in Austin, Via 313.

Detroit Style Pizza

The first question to answer was, “what is Detroit style pizza?” Via 313 owner Brandon Hunt was kind enough to answer that question in an interview with Austin Eater. In his description, Detroit style pizza refers to a square pie, cooked in pans that are actually used in automotive plants for spare parts, caramelized cheese crusts, and a generous pour of sauce on top of the pizza when finished.

The second question is, “is it any good?” After tasting the Detroiter, a pie made with smoked pepperoni under the cheese and natural casing pepperoni atop, the Smokey, made with Black’s brisket and tangy BBQ sauce, and the Rocket (my favorite), stacked with hot Sopressatta, arugula, and shaved Parmesan, I can emphatically say yes. Very good.

The caramelized cheese around the crust stands out with both great texture and flavor. The crust is thick and crispy on the outside, but chewy in the middle. It’s very filling but a little oily for my preference. Via 313’s red sauce was a standout though. Vibrant red, fresh tasting, and filled with herbs. It complimented the pies well and something about having it on top cleans the palate between bites.

I’m officially on board with Detroit style pizza.

Detroit Pizza

If your splitting hairs, the location I visited technically isn’t a food truck. But since it began as a food truck, and this location is much closer to me then where the truck resides, I hope you’ll overlook this.

Thanks for reading along, now get out there and eat!

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July 10th, 2017

Holy Hot Sauce!

Posted in Food Trends, Trends

Hot Sauce from the Subiaco Monks

A couple weeks ago we posted a Hot Sauce 101 blog discussing how hot sauces are produced and their cultural popularity. While doing on some online reading this week, I came across an article about the Subiaco Abbey Monks of Arkansas who make their own Habanero pepper sauce, which tied right into the Hot Sauce 101 discussion.

Monk Sauce

Hot sauce

Img. courtesy of www.countrymonks.biz

Aptly named “Monk Sauce,” this bright pepper sauce sold in varieties of red and green and is distributed via an online store both nationally and internationally. The product of Fr. Richard Walz, Monk Sauce comes from a recipe he developed while serving in Belize. Beginning in the winter months, Fr. Walz’s habanero peppers are grown from starter plants held over from the previous season. Meticulously watched over until they are ready for use, the peppers are harvested either green (peak growth), or red (full ripeness), to achieve a variation in sauce flavor and intensity.

The sauce is flavored with onions, garlic, and vinegar, balancing some of the blistering heat from the habaneros. Fr. Walz claims the Monk Sauce clocks in at 250,000 Scoville units, or about 100x hotter than the average jalapeno. I’m not one to argue with a Monk, so I’m taking his word for it, at least until my order arrives…

Check out the Subiaco Monks online store for Monk Sauces and Abbey Brittle.

 

Cheers!

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June 26th, 2017

Burgers or Bust

Posted in Food Trends, Trends

Food Trends: Burgers

Burger Trends

It’s no big secret that the burger is king in America. From classic cheese to quinoa vegan burgers, there’s something about the hearty sandwich that seems to whisper sweet nothings to our appetites.

Global market intelligence firm Technomic, Inc. reports that in 2016, $90.57 were spent on burgers in the U.S., representing 44% of total sandwich sales. Not only that, but they are predicting that these sales will continue to grow 3.4% from 2017-2019 due to our culture’s shift to off-premise dining and the burgers unique ability to travel well1 without dramatic loss of quality.

What does that mean for us in the culinary field? Well, it means that burgers offer us a ripe and broad ground for flavor experimentation. The breadth of this category allows us to take on flavors from all around the world utilizing lesser known sauces, garnishes, and seasonings while offering an assurance that there will be an adventurous demographic interested in trying new things. And with the burgers relatively low price point appeal, the risk is minimal to the customer.

Food trends - Burger

As more complex flavors, like Asian, African, and Mexican, continue to trend upward I believe this will begin to press into the burger market. We’re not far from seeing nationwide drops of Korean BBQ Burgers, Fiery African Harissa Burgers, or Smoky Mole Burgers. And when it happens, I’ll be right there in line ready to get the first bite.

Long live the burger!

 

1”Burger Boom.” Culinology, June 2017, pg. 44.
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May 29th, 2017

NRA 2017 – Top Trends

Posted in Consumer Trends, Culinary Conferences, Food Shows, Food Trends, Packaging, Product Innovation

Top Trends in Food from the
2017 NRA Show

Wednesday wrapped up a great week of learning and exploration at the 2017 National Restaurant Association show in Chicago, Il.

There was so much to see, touch, taste, and learn, but I’ll try to pick a few really popular trends to highlight for those of you who couldn’t make it.

Let’s dive in…

#1 – Cold Brew Nitro Coffee

Well if there was one trend that popped up more than any other, it was cold brew nitro coffee. On tap, artisan, slushy, and soft serve varieties available for whatever application you could imagine.

#2 – Go Nuts for Donuts!

Honestly, donuts haven’t really gone anywhere. Everyone loves fried dough. But NRA would show us that donuts, especially exciting, decadent donuts, are thriving. People are loving the idea of customization and seeing donuts in unique places like sandwiches and sundaes.

#3 – Compostables

All image above courtesy of PacknWood. Available at https://www.packnwood.com/home.jhtm.

If you want to take a stake in this millennial market you better be using compostable products. From plates, cups, straws, wrapper, utensils, to-go boxes, and even chopsticks, compostable products have become a must for any operation that wants to be a serious competitor.

Others

Other noteworthy trends included sparkling beverages, including coffee and kombucha, guacamole variations, atomization in the food process, and a continuing array of vegetarian and vegan food products.

If you’ve noticed any cool trends or were at the NRA 2017 show and saw something I missed, let me know! We’d love to hear from you.

Cheers!

 

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