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.
A group of countries spanning from North Africa to Asia, the Middle East is at the crossroads of rich cultures, fallen empires, and centuries of migration. It encompasses wide-ranging geographies, from vast, empty deserts to lush countrysides, long coastlines, and rocky mountains.
The annual Alaska halibut and sablefish (black cod) harvest seasons began March 24, bringing world-renowned Alaska whitefish to restaurants and retailers across the country. These two, delicious species, while caught during the same season, offer different merchandising and menuing opportunities throughout the spring and summer.
Late-night menus come with challenges. Kitchens have already semi-closed; staff is tight. It can be tempting to simply cobble together leftovers, but plenty of restaurants have a menu and plan in place to offer delicious bites, well past traditional dining hours. The result? Extra revenue and another opportunity to get creative. Take a look at these examples.
The breakfast experts at the American Egg Board are cracking open a new chapter of Incredible Breakfast Trends (IBT) in 2018. “Going forward Incredible Breakfast Trends won’t just focus on national breakfast trends,” says Phaedra Ruffalo, AEB’s senior director, market development.
From guilty pleasures to indulge in after a night out with friends to composed dishes to catch solo after a 12-hour workday, full-service late-night menus capture a diverse audience of dark-hour diners.