In: Back to basics
Clean label buzzwords and phrases like “antibiotic-free,” “gluten-free,” “organic” and “free range” are all over as diners demand to know more about what’s in their food. Taking menu items back to their simple roots is a way of showcasing the quality of an ingredient.
“Going back to basics with simple, fresh food.” —Darla Mehrkens, executive chef, Carilion Clinic
“Chicken will continue to dominate.” —Tracey MacRae, campus executive chef, University of Washington
“Simplicity: Good food done well.” —Cameron Clegg, executive chef, Parkhurst Dining at Highmark
“Good ol' meat and potatoes.” —Pierre Genereux, sous chef, Interlude Restorative Suites at Benedictine Health System