A leading pastry chef cites the “Waffogato,” pudding and macaroons as can’t-miss items, while the International Dairy Foods Association says ice cream flavored with balsamic vinegar, tomato and even hot sauce is likely be part of “ the same trends we’re seeing in other foods.”
Effective marketing of “Fresh, made-for-you appeal” and “better than quick-service food” messages continues to drive double-digit growth of the format, a new report shows.
The city-owned Riverside Grill restaurant at the Portland, Maine municipal was “a dour space” a year ago, a food critic wrote, but after a year-long renovation it now offers a “well-thought-out menu, offering casual as well as fairly serious eats.”
In a newspaper interview that accompanied the announcement of his achievement, the Executive Chef of the Hinsdale, Ill. club said he “[likes] the freedom of the menus in a country club,” which allows him to experiment and not be bound to a corporate structure.
Everything from chocolate to cucumber to venison broth is being injected into drink ice, to enhance alcoholic concoctions and develop signature reputations for properties that want to be much more than just “watering holes.”
Chia seeds, quinoa and almond milk lead the list of healthy foods and ingredients that are trending highest on restaurants’ takeout orders