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
YUMMYSQUISHYFRESH All natural marshmallows and s'mores kits marshmallows www.threetarts.com For more information please contact erika@threetarts.com Our guests can't get enough craft cocktails made with local spirits and mixers. If it's got a local twist, they really respond. Look for smoked essence and shrubs popping up more. Housemade bar snacks will consist of fermented vegetables, boiled peanuts, salmon candy, chicharrones, duck fat popcorn, and jerky. Tech upgrades: Technology will help get food to guests faster. This year, we'll be implementing the InGuest app from Revinate. With the app, guests will be able to order room service from their smartphones from anywhere inside or outside of the hotel. If they are out exploring the city, they can order room service through the app and we can have it ready by the time they get back to their room. CATERING: LIZ NEUMARK Veggie stars: Veggies as the center of the plate are going to be big trends. Vegetarian/vegan dishes are no longer just dish alternatives; many customers ask for a veggie option for everyone. We've served a carving station with whole roasted root vegetables including celery root and cauli- flower. We love our kale but how about Romanesco and chicory to keep our love affair with seasonal foods hot? Dietary demands: Special diets like paleo, vegan, and gluten-free spark creative consideration by our chefs who have experimented with heirloom varietal ingredients, ethnic or unusual greens, herbs, and less familiar grains like millet, buckwheat, and amaranth. We've also experimented with fermentation as a way of preserving our har- vest, making kimchi and sauerkraut. Local sourcing: Food education will influence menus this year. As buying local vegetables, fruit, meat, and dairy becomes trendy, we will strive for active engagement in educating clients through con- versations, menus, and thoughtfully selected ingredients that taste better and create healthier meals. Interactive offerings: Popular options at catered events include a Raclette station, where guests can dip smoked ham and boiled fingerling potatoes into a wheel of gooey Raclette cheese; herb/pizza stations, where guests top freshly made artisanal pizza with herbs snipped straight from the stem; and sweet fondue stations with tasty dipping options like banana-bread churros, red wine–poached pears, chocolate madeleines, or citrus ladyfingers, dipped into spicy Thai chile chocolate, boozy butterscotch bourbon, or vegan rasp- berry fondant. CAMPUS DINING: CINDY ATKINS DIY stations: Display and interactive cooking—like stir fry and pasta saute, make-your-own salad, make-your-own Belgian waffle bar, taco bar, and slider bar, along with grab-and-go options like salads—are going to be big trends in collegiate dining. Healthy variety: Ingredient-wise, exotic grains such as quinoa, farro, and wheatberry will continue to be big trends. An emphasis on breakfast foods all day long, healthy options, small plates, and plant-based proteins will also be big menu items. Dietary activism: I don't think we will see more vegan options but gluten-free, allergy-friendly, fresh, and local with an emphasis on sustainable will have the most impact on students—especially since we are in a rural setting. GMO issues and other food safety issues are a concern to some students. SPRING 2015 61 "We love our kale but how about Romanesco and chicory to keep our love afair with seasonal foods hot?" "An emphasis on breakfast foods all day long, healthy options, small plates, and plant-based proteins will also be big menu items."