January - "Splurge-pecific"

I know we just went through probably the must glutenous few months of the year, and many of us (including yours truly) are "trying" to be better and watch what we are sticking in our bodies right?....well kinda, I know your pain. We've set our goals, actively committed to our individual plan, but...many of us also look forward to the holidays coming up as a way to "splurge" for our tremendous hard work, our staying away from the dreaded donuts that incentive person brought to the office this morning and ordering the steamed veggies in replacement of the fresh cut French fries, like the ones that the guy at the next table ordered and secretly hope he looks away long enough so you could snag one off his plate.

Valentines, St Patty's day, and that coveted Easter brunch with family or friends seem light years away, so what do you do in between? So glad you asked...I love interactive readers! So here are a few fun factoids on what the month of January brings us in the way of National Food Month, week and Daily Holidays!!! Yes our reason to "hold out for a specific day to splurge" (and the crowd goes wild)!

Now I could go day by day, starting at the 1st day of January, but I won't torment you on lost opportunities, so I'll just pick up on this week onward. I know what your saying already, "I'm trying to be good here, and your NOT helping Chef!!!" Oh contrare' my dear readers, there will be a little something for you all, especially those of you with more will power than me.

Month long :
January is The National "Bread Machine baking" month, so for those of you who own one still, and love torturing the other members of your household for an hour and half while it bakes, smelling up the house with that fresh baked aroma, this is your month to shine! This month also brings a variety of additions :
National "Meat" month, National "Egg" month, National "Soup" month, National "Candy" month, National "Oatmeal" month, National "Hot Tea" month, and my personal favorite National "Breakfast Prune" month.....#sarcasm

Daily:
January 20-31
1/20 - National Cheese Lovers Day- If there is any day this month that tests my will power more, this is a biggie!!
1/21 - New England Clam Chowder day - Cream based chowder, can't beat this on those cold January days
1/22 - Blonde Brownie Day - Really? Like we NEED an excuse to eat brownies - regardless of the color!
1/23 - Rhubarb Pie day - A sweet and tart pie, popular in the Upper Midwest, UK, Sweden and Ireland.
1/24 - (Both) National Peanut Butter day and Lobster Thermidor day...."you had me at peanut butter"
1/25 - National Irish Coffee day ( just another excuse to use Bailey's...I'm in)
1/26 - National Pistachio Day - Taste's great, high in antioxidants and helps reduce LDL cholesterol too!
1/27 - National CHOCOLATE CAKE DAY- Yes, those are angel harps in the back ground!!!
1/28 - National Blueberry Pancake Day - eating blueberries help reduce blood pressure, pancakes not so much. But hey, everything in moderation right?
1/29 - National Corn Chip Day - get your Frito pie fix in today...or nachos, ok, ok, I'll stop.
1/30 - National Croissant Day, that flaky goodness that has 81 layers of buttery doughy love...mmmm...butter (and no this was not a Paula Dean endorsement...)
1/31 - National Brandy Alexander Day - Brandy, Cognac and Creme de Cocoa, YES please..

So there really was a little something for everyone, sweets, savory and even a few nutritionally focused choice days. My point here folks is, all in fun, it's always an important and smart idea watch what we eat, and have a goal. However, TREAT yourself every once in a while, regardless of your vice, it will kep you focused on the long term goal!

"Until we Eat Again"

Chef Rob

Food Trends: the "What"...the "Where"...and the "How" for 2013

No matter if your a restaurant owner, a James Beard winning Chef, or hot upcoming culinarian, we all would agree that in today's business you have to keep on track with what's New, Hot and on "Trend". It's plain to see that our customers are more "food smart" today than ever. There are so many more resources available today than ever. I mean seriously, I was cooking dinner at home the other night and my youngest son (12 years old) says "Dad, can I help"? I say " yeah, cut up that basil" he says " Do you want that rough chopped or chiffonade" ? .....could of knocked me over with a feather.

My point is, in order to stay ahead we have to keep up with whats going on in the market. So I started researching all the different websites, written publications, social media and television for whats being said about whats on "Trend for 2013". So after taking 3 Motrin, it came very clear that for the most part ,they all had the same basic list ( oK well...each of their lists were more like 70% the same, with their own added off the wall variable (30%).

2013 Top Food Trends list is probably one of the most eclectic lists I've seen in a few years. Instead of posting "yet another" list of what I think is on tap for 2013, what I thought would be more effective for you is, compile all the lists, look at the common denominator and give you a Top 5 list. This way you get the benefit of not having to do a lot of web searching, but get the benefit of my hard work instead. BUT Just as important, you'll get ideas on HOW you could implement them into your Operations... Sound like a plan? ...Lets go!

THE {WHERE}
Where the data comes from: Below you will find a listing of the places I sourced my list from, wanna verify, surf away my friend, I however recommend a nice bottle of wine, and a little Foo Fighters to keep you rolling, you'll be up for a while....

-Bon Appetit, Sterling Rice, New York Times, Huffington Post, Fox News, The Ledger, Business Insider, Voxxi, Epicurious.com, Food & Wine, Cooking Light, and US Foods Facebook ( my personal favorite).

THE {WHAT)
Just like they do on Letterman, we'll go in reverse order, but I promise not to use the corny radio voice over.

5. Special Diets-
Customers today are more conscious of what they are eating and how certain foods effect their bodies. The days of old when customers ordered with no regard of long term outcome are relatively over. Customers now are looking at menus to offer selections that cater to their dietary restrictions. Gluten free, lower sodium, vegetarian, vegan, hormone free proteins and organic are just the tip of the iceberg.

(HOW)- First thing I would say is, Ease into it. Look at the different sections of your menu (Apps, Sides and Entrees,) and then look at which of those you could replace with a healthier option. Another option is advertising daily specials ( menu boards, inserts, and waitstaff suggestions) that appeal to health conscious customers.

4. Winter vegetables-
This one is really no surprise to me. Every dietary book, every blog, and every trainer at the gym tell you the same thing, ....Eat more vegetables. The issue is, we get so enwrapped with the same everyday vegetables that were "comfortable" with we often don't branch away from the norm. Try these For instance Beets, Endive, Brussels sprouts, fennel, Kale, Parsnips and Radicchio are some great versatile options.

(HOW)- One of the easiest and healthiest ways to impart flavor into winter vegetables is the grill. The slight charging of the exterior can not only give you a great twist on flavor, but also open up marketing options for your menu that can drive a higher price point and increase your overall profit. Char-Ching!

3. Fermentation / Pickling -
I need to explain quickly that there is a difference between fermentation and pickling. Many of you know how to "pickle" ( easy- hot vinegar + sugar+ seasoning or spices mixture over pickled item, held for 24 hours or so, and your ready to go) the main difference is "Fermentation" ...it takes time...typically 7 days or more. ( The longer the better actually) Plus you have to add some sort of natural bacteria, and salt. However, the flavor and health benefit far outweigh pickling. But remember it does take time....

(HOW) -I recommend starting out with pickling to gauge your customer base reaction, if it takes off, then start experimenting with fermentation. Pickled items are a great and healthy way to impart flavor into your dishes. Adding pickled onions, cabbage, shredded fennel , or julienne squash or zucchini on a sandwich, taco, wrap, burger or topping on a protein can offer a nice balance of sweet and tangy that could change your menu from good to GREAT!!

2. Aged Meats -
Wet aged or dry aged...?... The battle is never ending. However in this self professed carnivore, dry aged is the only way to go. Again, quickly, the comparison..Wet Aging is typically done inside a plastic vacuumed sealed bag where the meat does not have the ability to "breath" so it basically brines in its own juices. DRY age meat is open the natural air and has the ability to "breath" but also loses water weight in the muscle. Dry aging also creates these micro-organisms that actually start to digest the muscle fibers and give he meat a particular flavor profile. America as a whole actually consumes 70% more "Wet" aged meat than "Dry"... I guess I'm the minority ....I'm Ok with that.

( HOW) First thing you need to do is contact your local Food distributor, and source what your options are. No need to decide you want Certified Angus Beef if you can't buy it locally right? Next "Aged" product carries a lot of marketing punching power...Use it as a way to drive more profit on your menu in the form of photo imaging and menu item description.

1. Popcorn-
An average American consumes 13 gallons of cooked popcorn a year...seriously. It's a great healthy snack ( approx 30-40 calories per cup) and there are infinite flavor options. So why not find an avenue to get it on your menu.

(HOW) - 1. Do you have a bar in your establishment?...Spicy popcorn mix served at the bar, creates thirst...also creates more alcohol beverage sales. 2. Kids menu- clever side item instead of fried accompaniment. 3. Dessert- one of my favorite things at the fair ( no its not the fried Twinkie) is kettle corn, and growing up I loved Carmel corn. Every GREAT dessert has a "crunch" component. Why not incorporate a sweet popcorn onto the plate of one of your desserts, who knows it might open up a cash-register "take home" revenue option for you!

"Until we Eat Again ....."

Chef Rob-