What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.
It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’ comfort zones.
As you can imagine, there aren’t many diners who will take a leap of faith and order ostrich eggs with gochujang. The key is incorporating familiar, favorite ingredients into exciting new dishes.
Take blueberries for example. These little blue dynamos instill fond memories of pancakes in the morning and pies in the summer. But when you add them to a savory rib-eye rub or torch them for a smoky cocktail, you’ll spark curiosity in your diners. While the dish and its flavor pairings may be new, the familiarity of blueberries will lead to an order.
Here are a few ways to feature blueberries in new, innovative ways that will motivate your diners to order more adventurously:
Smoked Blueberries – Best to use blueberry powder.
NYC’s Delicatessen Executive Chef Michael Ferraro developed a flavor-packed Blueberry Coffee Rubbed Rib-Eye using blueberry powder (freeze-dried berries that have been pulverized). “I like to play with these different flavors that show off and compliment the natural qualities of the meat,” Chef Ferraro says. “The sweetness of the blueberry and the toasted bitterness of coffee balance richness very well. They’re each great on their own, but pair perfectly when they’re together.”
To kick this recipe up a notch, we recommend smoking your blueberry powder to take your flavors to another level. The smoky taste of the chili powder, mustard and pepper combine flawlessly with the coffee grounds and sweet and smoky hint of blueberry for a dish that will leave guests stunned at your culinary genius.
Pickled Blueberries – Best to use frozen blueberries.
Executive Chef Katie Button, from Curate & Nightbell in Asheville, uses pickled blueberries to upgrade her restaurant’s salad with her signature Pickled Blueberry & Roasted Beet Salad. “Blueberries pickle so nicely because they keep their shape so well and even plump up a little when pickled,” she says. “Plus, the acidity and spices the pickling liquid brings to the sweetness of the blueberries is a perfect pairing with earthy flavors, such as roasted beets.”
For pickling, we recommend using frozen blueberries. Once thawed, the slightly deflated berries are ready to absorb the pickling juices and plump up to their skins’ capacity.
Brûléed Blueberries – Best to use dried blueberries.
5280 Culinary, LLC’s Executive Chef Jason Morse’s Brûléed Blueberry Moscow Mule uses brûléed blueberries as a smoky, caramelized twist to a traditional Moscow Mule.
While the consumer-loved cocktail is popular on its own, adding a unique technique to a familiar ingredient will entice thirsty diners. Using dried blueberries, Chef Morse slowly torches the berries until the sugar starts to caramelize and smolder. The result? A blueberry exploding with intriguing new texture and flavor.
When refreshing your menus, remember to incorporate simple, authentic and basic ingredients to elicit consumers’ feelings of nostalgia and familiarity—with a touch of curiosity! For more foodservice recipes featuring blueberries, please visit the Blueberry Council’s website.
This post is sponsored by Blueberry Council