Bistro, Barbecue and Beer Top List of 2009 Menu Trend Predictions
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TIGARD, Ore., Dec. 18 /PRNewswire/ -- Casual, comfort flavor cues will be
driving restaurant trends in 2009, predicts Flavor & The Menu magazine, in its
annual selection of Top 10 Flavor Trends. Consulting with a team of restaurant
industry experts, Flavor & The Menu's editors forecast, among other menu
trends, a French-cuisine comeback in the form of more approachable (and
affordable) bistro and brasserie fare, an "urban" expansion of traditional,
widely-accepted barbecue flavors and formats, and beer informing a new
culinary evolution of restaurant concepts and menus.
Flavor & The Menu magazine is a foodservice publication acclaimed for taking a
flavor-focused approach in its original coverage of flavor trends and
menu-development strategies. Most culinary trends originate in restaurant
kitchens, and Flavor & The Menu editors select the leading menu influencers
they predict will have the broadest appeal and the most influence on menus in
the years to come.
"With restaurant visits and check averages in decline, restaurants are looking
to tap into new growth opportunities," says Cathy Holley,
Publisher/Editor-in-Chief. "As chefs explore ways to differentiate their menus
and create craveable offerings, especially in an unsteady economic climate,
many of these trends will factor into their menu-development strategies."
Flavor & The Menu's Top 10 Trends for 2009:
Top Culinary Trend - Tapping Beer's Potential: Now that beer is the new wine,
thanks to a flood of new craft beer products and imports, chefs are creating
menus that match beer lists in their complexity and casual-yet-sophisticated
approach to pub food. Beyond the usual pretzels and peanuts, these post-modern
pub menus present hearty food that's designed to pair with beer.
Top Concept Trend - Barbecue Branches Out: A wave of new barbecue restaurants
is introducing consumers to more sophisticated interpretations of classic
barbecue-shack specialties with a difference - upgraded with signature sides,
more interesting preparations and full wine lists and cocktails. This "urban
barbecue" approach will offer chefs opportunities to bring barbecue's flavors,
techniques and presentations beyond its established boundaries.
Top Comeback Trend - French Bistro: After years of being overshadowed by Asian
and Latin fare, classic French bistro cuisine is being taken up by leading
chefs looking to bring their culinary vision to a more approachable and
moderately priced style of dining. These new-generation bistros sport a
bustling energy and broadened appeal to bring a new generation back to French
food.
Top Menu-Making Trend - Snack Attack: The appetizer-entree-and-dessert meal
progression will never be the same; from small plates and wine-bar menus to
fast-food "fourth meals" and handhelds, snacking offers an affordable way for
consumers to sample and share interesting new foods.
Top Ethno-Cuisine Trend - Asian Noodle-Mania: From Japanese ramen and soba
chains establishing beachheads in the U.S. to Asian-American chefs like David
Chang offering upscale takes on classic noodles, and a proliferation of blogs
dedicated to the quest for the perfect bowl of noodles, there's a whole lot of
slurping going on.
Top Sauce Trend - Fruitful Finishes: From simple salsas to classic reductions,
chefs are turning to fruit as a base for signature sauces. These include
chunky compotes and smooth coulis, infused vinegars, gastriques, jams and
fruit butters. These inventive sauces are becoming a great way for chefs to
better utilize fruit in savory dishes, while intensifying flavor profiles in
desserts.
Top High-Impact Ingredient - American Artisanal: After a wave of interest in
European cheeses, American chefs are turning their attention to the growing
domestic cheese scene. American cheesemakers are coming into their own,
crafting Euro-style adaptations and their own signature creations.
Top Buzzword - Farm: "Farmers market" is the new mantra, as chefs seek to
distinguish their menus and establish a culinary connection with customers. A
farm-focused approach complements back-to-basics cooking styles, including
pickling, curing and other artisanal crafts, while ingredients like natural
beef and cage-free eggs satisfy cravings for wholesome foods and simpler
times.
Top Beverage Trend - Latin Refreshers: Thanks to an interest in all things
Latin, restaurants beyond the South American and Mexican niches have started
serving licuados (fruit shakes), aguas fresca ("fresh water," or juices) and
cheladas. Even sangria is experiencing a renaissance, with new fruits and
distinctive presentations.
Top Dessert Trend - Italian Inspirations: With Italian restaurants holding a
larger share of the American heart, it stands to reason that dessert menus
would expand beyond predictable mainstays like tiramisu. And they have: We're
seeing custardy panna cotta, indulgent gelato, soothing budino (Italian-style
pudding), homey polenta cake, and semi-frozen specialties known as semifreddo.
Based in Tigard, Ore., Flavor & The Menu is published five times a year, and
distributed to chefs and menu-development professionals nationwide. Flavor &
The Menu also partners with BSI, Inc., to present the annual Flavor
Experience, a flavor-focused event for culinary professionals. For more
information, visit http://www.flavor-online.com.
Contact:
Cathy Holley
cathy@flavor-online.com
207-865-4432
This release was issued through eReleases(TM). For more information, visit
http://www.ereleases.com.
SOURCE Flavor & The Menu
Cathy Holley of Flavor & The Menu, +1-207-865-4432, cathy@flavor-online.com
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