What’s in your kitchen?

Chefs share the trends that are driving their kitchen decisions.

Published in FSD Update

quinoa-salad

Patterson also favors Job’s tears, a Southeast Asian grain that contains about 18% protein. It is also known as hato mugi or Chinese pearl barley.

“The cooked product swells and closely resembles hominy,” he explains. “The flavor is pleasantly nutty and can be used as a side dish or treated like barley and incorporated into a soup.”

Patterson, at Wexner Medical Center, is another chef who believes quinoa is fading. But he agrees that there are plenty of other grains to take its place.

“I think there will be a push for new and exciting unknown grains,” he says. “We’re using bulgur and farro on our new menu, and I think the more we put them in front of customers the more they become normal. I like how most of the grains have a deep, earthy flavor and more texture. They are more filling and satisfying than, say, a pasta.”

Patterson adds that he mixes the grains with berries, mint, cilantro and citrus “to give them a cool visual appeal and a different flavor than people have had before.”

Although Dolan and Patterson may think quinoa is played out, other chefs see a starring role for the Andean grain on their menus.

“We’re focused on quinoa right now,” says Jay Perry, chef de cuisine at Oregon State University, in Corvallis. “We’re incorporating ancient grains into one of our Latin concepts. It is a bowl concept where students have a choice of options, but the bowls are built heavily on vegetables and dried or fresh, seasonal fruit. The bowls have great flavors, great colors, and the vegetables make the grain stand out.”

At Baylor Medical Center of Frisco, in Texas, quinoa also is becoming a grain of choice. Executive Chef Carl Hall says he already uses quinoa in one of his most popular dishes, Quinoa Crusted Crab Cakes, and plans to incorporate the grain into more menu items. “Our biggest challenge will be educating the consumer about the what it is,” Hall says.

Todd Daigneault, executive chef at Overlook Hospital, in Summit, N.J., says quinoa is also his favorite, along with farro.

“Creating stealth health items with these grains is the next exciting food trend, to me,” Daigneault says. “We are incorporating these grains into everyday recipes that people are accustomed to. For example, we do a typical chicken Marsala with a couscous and quinoa blend, and people are introduced to an ancient grain.”

Morrison’s Kraft also is a big fan of farro. “It is wonderful in seasonal salads and is a great addition to salad bars, made-to-order salad applications and grab-and-go offerings,” he says. “We’re also using farro in center-of-the-plate applications, and it is a great grain to use in risotto-type dishes.”

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources