Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/480793
HOTEL: KERRI ROACH Flavor infusions: Pickled, fermented, and smoked everything flavors are gaining widespread acceptance. Our goal is to use them in more creative ways. For example, we will be creating various types of vinegar—Concord grape, nectarine, beet, chile—and fermenting cabbage and beets for sauerkraut, kimchi, and chow chow. Seasonal produce: I'm embracing seasonal menus that showcase local farms with a focus on vegetables. It's a fun challenge to prepare these ingredients in a way that doesn't make you miss meat. If I succeed, I can offer guests healthy options that don't sacrifice flavor. Sweets and libations: It's time for desserts that get diners to think. We will be playing with clashing flavor combinations and ingredient contrasts that manipulate the senses. Like a root beer float reimagined with carbonated Vietnamese iced coffee and sweetened condensed milk ice cream, or a reimagined cheese plate with goat yogurt panna cotta and fermented strawberry syrup, or a blue cheese cheesecake with red wine caramel. Bottled cocktails [premixed in batches and bottled in single-serve sizes on-site]—com- mon in the 1800s—are growing in popularity. It not only offers guests a unique experience but also speeds up service behind the bar since the cocktails are premixed and chilled in their bottles. THE PANEL PHOTOS: RESPECTIVE INDIVIDUALS COMPILED BY NICOLE POTENZA DENIS Cindy Atkins Director of Dining and Conference Service, St. Lawrence University, Canton, NY Liz Neumark CEO/Founder, Great Performances, New York, NY Vitaly Paley Chef/Owner, Paley's Place, Imperial and Portland, Penny Diner, Portland, OR Greg Poplewko Director of Alternative Dining, Carnival Cruise Line, Miami, FL Kerri Roach Chef, Boka at Hotel 1000, Seattle, WA A panel of chefs shares what will drive menus this year in fine dining, catering, cruise ships, campus dining halls, and other hospitality channels. What's Trending in Foodservice 60 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com "Bottled cocktails are growing in popularity. It not only ofers guests a unique experience but also speeds up service behind the bar."