The Plant Based Foods Association, a trade association representing 114 of the nation’s leading plant-based food companies, released new data showing robust sales in the plant-based foods industry with dollar sales growth of 20% over the last year and sales topping $3.
When John des Rosiers opened Inovasi nearly a decade ago, he spent years refining the menu to get the quality just right at the upscale American bistro located in Chicago’s northern suburb of Lake Bluff.
Antelope, Ostrich & Wild BoarChef James Gibney | British Beer Company | 13 East Coast locationsExecutive Chef James Gibney combined antelope, ostrich, and wild boar sourced from local Fossil Farms in New Jersey for a flavorful chili served at his annual BBC Game Dinner in January.
Imported meats and proteins mix flavor and excellence to elevate full-service dining beyond what’s available domestically. From dry-cured Italian charcuterie to grass-fed, pasture-raised Australian lamb, restaurants are experimenting with countries, cuts, and categories in search of high-quality products for modern discerning diners.
Mystical, magical and biologically addictive—mushrooms are in demand. The popularity of wild, foraged, and in some cases medicinal mushrooms is on the rise.Online searches for seasonal wild mushrooms have increased drastically over the last three years, according to data from Hitwise.
He may be a little green in the industry, but Chris Yang is already making a name for himself in the Los Angeles dining scene. Or, more specifically, the cannabis-infused dining scene. After studying organic chemistry in college and experimenting with a career in pharmaceuticals, Yang followed his passion for food to become a self-taught cook, primarily by hosting dinner parties at home for a handful of friends.
Mingling comfort flavors with modernity, culturally inspired menus have the power to offer diners flashbacks to childhood and travel adventures, as well as fresh experiences. Today’s full-service restaurants with authentic cuisines are leaning into to this role, blending new trends with old roots to serve up authentic, yet approachable bites.
As more restaurants and chefs rally around these bright, simple, and wholesome cuisines, the crossovers with Israeli, Greek, and Middle Eastern influences shine through on modern menus. Here are a few ingredients trending at the moment.
Gert Kopera, executive vice president of global restaurants at the international restaurant group Hakkasan Group, believes in changing global perceptions around Chinese food. “Chinese food in China can actually be quite expensive, not at all like the comfort food or fast food many are accustomed to seeing.