Food Trends

Transcription

Food Trends

Creative OCT
Concepts
2013
Contents
INTRO………………………………….….… 2
MENU APPEAL…………………..……... 3
BLUE HILL AT STONE BARNS……... 5
RESTAURANT AT PATOWMACK
FARM.……………………..….….…….. 7
JOE’S FARM GRILL…………..……….. 9
BLACKBERRY FARM….……..…..….. 11
JOHN ANDREWS…………………..…. 13
LA PROVENCE………………………….. 15
A FEW MORE………….……………….. 17
FARM
Restaurants
How chefs are going from
farm-to-table to table-to-farm
CURIOUS?
Turn the page to find an in-depth look at
six restaurants and over 50 menu items that are
bringing diners directly to the source of their meal.

Creative Concepts | a Datassential Monthly
OCT
2013
Chef John Besh at
his farm/restaurant
La Provence
FOR CHEFS WHO WANT THE FRESHEST INGREDIENTS,
IT HELPS TO HAVE A FARM IN THE BACKYARD
Today even the smallest cities and
towns have a farm-to-table restaurant, celebrating
fresh, local produce, meat, and dairy from a true symbol
of America’s bounty: the farm. But some of today's
chefs are going a step further, and instead of taking the
farm to the table, they are taking the table to the farm,
confident that a new generation of diners are willing to
travel, and pay, for the freshest, highest-quality
ingredients. Now celebrated chefs are creating
renowned restaurants just steps from where the meal’s
ingredients are grown, celebrating ultra-local flavors
and the region’s terroir, while farms are turning the
newfound respect for what they produce into an
opportunity to create restaurants that attract new
visitors and showcase their crops.
How it started. The earliest farm restaurants were
pioneers, working to entice guests to their often farflung rural locations and educating diners on the value
of farm-fresh food. In many cases they were the first
farms promoting organic crops, conservation,
composting, and other sustainability-minded practices.
At the same time, as customers grew accustomed to
reading about the provenance of ingredients on
restaurant menus, chefs began planting herb patches
and roof gardens to satisfy demand.
Back to the farm. Today it's not unusual to find a
world-renowned chef at a farm restaurant, and some of
the more intrepid chefs have begun purchasing shares in
local farms and livestock or even started their own farms
to supply their restaurant(s). Having a direct say in what
is planted also means they can grow unusual, hard-tofind fruits and vegetables and raise the heirloom
livestock breeds of their choice. And almost all use the
farm as an educational center for their staff, diners, and
community. Modern farm restaurants celebrate the
simplicity of the ingredients, and it's not unusual to find a
course consisting of a single raw carrot, or a gentlycoddled, just-gathered egg. Crop-reliant menus change
often, sometimes even daily or hourly, and dinner at a
farm restaurant is likely to be a lengthy experience,
comprising a 3+ hour prix fixe menu, farm tour, and
maybe even a stay at the attached hotel or inn.
Why it matters. Farm-to-table is a trend that isn't
going away anytime soon; in fact, many fast casuals and
small grocery stores proudly advertise the farms from
which they source ingredients. Farm restaurants are an
example of the farm-to-table trend at its purest, and
indeed many farm restaurants are growing the newest
trendy ingredients, from ramps to borage to Buddha's
hand.
Contact Maeve Webster: 312-655-0596 or [email protected]
2
OCT
2013
OUTSTANDING IN THE FIELD: CONNECTING CHEFS,
FARMS, AND DINERS FOR OVER 15 YEARS
When Outstanding in the Field
first began in 1999, its founder, chef and artist Jim
Deneven, tells FineDiningLovers.com that they had to
continually explain the concept and make the case for
Chef
why John
dinersBesh
shouldatbe interested in pop-up farm dinners.
his
farm/restaurant
That’s
no longer the case: today, tickets to each year’s
La
Provence
90+ events (which cost around $200) often sell out
within minutes.
pumpkin patches, caves, and even graced the roof of
the Smithsonian. Diners bring their own tableware, take
a tour of the farm, and enjoy a meal cooked by a local
chef using almost all local ingredients – sometimes
sourced from within inches of the table.
Outstanding in the Field’s mission is to “re-connect
diners to the land and the origins of their food, and to
honor the local farmers and food artisans who cultivate
it.” They do this through a national, annual dining tour,
setting up an elaborate table at farms and gardens
across the country; previous tables have snaked into
After 15 years, Outstanding in the Field has served over
55,000 guests, with some attending multiple dinners a
year (Fortune magazine reported that one couple
attended thirteen in a single season), and others
traveling across the country and even globe for
particular events. Why? In the time he has been holding
the events, Deneven says that diners’ perceptions of
food have completely changed: “The world has changed
in its appreciation for farms and farmers.” Certainly due,
in no small part, to Outstanding in the Field.
Today even the smallest cities and
Back to the farm. Today it's not unusual to find a
towns have a farm-to-table restaurant, celebrating
fresh, local produce, meat, and dairy from a true symbol
of America’s bounty: the farm. But some of today's
chefs are going a step further, and instead of taking the
farm to the table, they are taking the table to the farm,
confident that a new generation of diners are willing to
travel, and pay, for the freshest, highest-quality
ingredients. Now celebrated chefs are creating
renowned restaurants just steps from where the meal’s
ingredients are grown, while farms are turning the
newfound respect for what they produce into an
opportunity to create restaurants that truly showcase
their crops and attract new visitors.
world-renowned chef at a farm restaurant, and some of
the more intrepid chefs have even started creating their
own farms to supply their restaurant(s). Having a direct
say in what is planted also means they can grow unusual,
hard-to-find fruits and vegetables and raise the heirloom
livestock breeds of their choice. And almost all use the
farm as an educational center for their staff, diners, and
community. Modern farm restaurants celebrate the
simplicity of the ingredients, and it's not unusual to find a
course consisting of a single raw carrot, or a gentlycoddled, just-gathered egg. Crop-reliant menus change
often, sometimes even daily or hourly, and dinner at a
farm restaurant is far more likely to be an experience,
comprising a 3+ hour prix fixe menu, farm tour, and
maybe even a stay at the attached hotel or inn.
FOR CHEFS WHO WANT THE FRESHEST INGREDIENTS,
IT HELPS TO HAVE A FARM IN THE BACKYARD
How it started. The earliest farm restaurants were
pioneers, working to entice guests to their often farflung rural locations and educating diners on the value
of farm fresh food. In many cases they were the first
farms promoting organic crops, conservation,
composting, and other sustainability-minded practices.
At the same time, as customers grew accustomed to
reading about the provenance of ingredients on
restaurant menus, chefs began planting herb patches
and roof gardens to satisfy demand.
Why it matters. Farm-to-table is a trend that isn't
going away anytime soon; in fact, many fast casuals and
even small grocery stores proudly advertise the farms
from which they source ingredients. Farm restaurants
are an example of the farm-to-table trend at its purest,
and indeed many farm restaurants are growing the
newest trendy ingredients, from ramps to borage to
Buddha's hand.
3
OCT
2013
what do consumers think about FARM RESTAURANTS?
42%
LOVE
17%
73%
HAVE
the idea
WOULD
VISIT
VISITED
3%
HATE
the idea
MENU APPEAL
% who want
to try it
57%
82%
41%
60%
42%
62%
We tested menu items from this month’s Creative Concepts
with over 1,000 consumers. Let’s see how they scored:
THIS MORNING’S FARM EGG
| BLUE HILL AT STONE BARNS
sweet corn, shiitake mushrooms, and homemade lardo
FARM CHICKEN SANDWICH
| JOE’S FARM GRILL
POTATO AND RAMP SALAD
| BLACKBERRY FARM
choice of cheese, grilled onions on request, cole slaw
pickled ramp aioli, hickory gastrique, and American caviar
ROTATION RISOTTO
| BLUE HILL AT STONE BARNS
twelve grains and seeds, sweet corn, tomatoes, and chocolate wheat
TASTING OF CHOCOLATE AND BEETS
| PATOWMACK FARM
bull’s blood beet mousse, white chocolate, chocolate sable, freeze dried raspberry
SALMON CAESAR SALAD
| JOE’S FARM GRILL
topped with 4 oz. grilled wild salmon fillet
53%
CHEVRE-STUFFED SQUASH BLOSSOMS
51%
SLOW ROASTED LACQUERED DUCKLING
64%
WARM SORGHUM CAKE
| JOHN ANDREW’S
tempura of taft squash blossoms, sage brown butter
| LA PROVENCE
grilled plums and rapini, marcona almonds, roast potatoes
| BLACKBERRY FARM
caramel mousse, orange caramel, and pecan brittle
Looking for more? Contact Datassential for results on over 30 more menu items from this month’s issue of Creative Concepts.
4
Blue Hill at Stone Barns
Chef: Dan Barber
630 Bedford Rd.
Pocantico Hills, NY 10591
914-366-9600
Segment: Fine Dining
Menu Focus: American
Average Check: $61+
bluehillfarm.com
OCT
2013
Blue Hill at Stone Barns is more than a farm restaurant; it’s a
working example of the Stone Barn Center for Food and
Agriculture’s mission of working “to improve the way America eats
and farms.” The Center was founded by banker and philanthropist
David Rockefeller, who chose Chef Dan Barber and his team at
Manhattan’s Blue Hill to run the working non-profit farm and
educational center after a memorable meal at the restaurant. In
2004, Chef Barber’s team opened Blue Hill at Stone Barns to
showcase the farm’s ultra-fresh, ultra-local produce (including
many rare and unusual varieties) and heirloom breeds of poultry,
sheep, pigs, and cows.
@BlueHillFarm
/Blue-Hill-Farm
Blue Hill at Stone Barns
There are no menus at Blue at Stone Barns; instead, diners receive a small booklet
showcasing the best ingredients from Stone Barns and other nearby farms, which are used to
create each evening’s “Farmers’ Feast.” Courses are simple, designed to show off the ingredients:
raw baby vegetables on spikes, farm fresh eggs, the “single watermelon cucumber the size of a
marble” that food writer Ruth Reichl had as part of what she describes as a “perfect meal.” But
the meal is always an experience: the kitchen adapts the menu based on your reactions, you may
be taken outside to see how a course was cooked on a compost pile, and at the end of the meal
you may even have the opportunity to choose the herbs to be brewed in your personal pot of tea.
Today Chef Barber is one of America’s foremost authorities on American food, winning several
James Beard Awards, being named one of Time magazine’s “100 Most Influential People” in 2009,
regularly traveling the country to speak, and writing articles for The New York Times and Food &
Wine. But it’s at Blue Hill at Stone Barns where you can truly experience the results of what Dan
Barber preaches.
5
OCT
2013
Menu Highlights at
BLUE HILL AT STONE BARNS
NOTE: There are no menus at Blue Hill at Stone Barns. These menu items come from Chef Barber’s
sister restaurant in Manhattan, Blue Hill, which also sources from the farm.
NEW POTATO PANCAKES
Speck, purslane and pickled onions.
THIS MORNING’S FARM EGG
Sweet corn, shiitake mushrooms, and
homemade lardo
EMU EGG PASTA
Sungold tomatoes, lardo, and chantarelle
mushrooms
GRILLED WRECKFISH
Warm tomatoes, cucumbers, and basil
STONE BARNS BERKSHIRE PIG
Tropea onions, succotash, okra, and chantarelle
mushrooms
ROTATION RISOTTO
Twelve grains and seeds, sweet corn, tomatoes,
and chocolate wheat
PEACHES
Moscato sabayon and raspberry sorbet
CHOCOLATE BREAD PUDDING
Salted caramel, pine nuts, and cocoa nib ice
cream
$16
$18
$16
$34
$38
$32
$12
$12
6
OCT
Restaurant at
Patowmack Farm
Chef: Tarver King
42461 Lovettsville Rd.
Lovettsville, VA 20180
540-822-9017
Average Check: $61+
patowmackfarm.com
2013
The Restaurant at Patowmack Farm, open for over 15 years,
was not only one of the first to be certified organic in Virginia
(now Certified Naturally Grown), but also one of the first farm
restaurants in the country. In the late 1990s, farmer Beverly
Billand started serving meals in a small tent outside of her kitchen
door, utilizing the organic produce that had been previously bound
for the local farmers’ markets. That tent grew into a full
restaurant, and today meals are served in a glass conservatory
that offers breathtaking views of the surrounding Potomac River
and Virginia, West Virginia, and Maryland countrysides (yes, you
can see all three states from the farm’s hilltop location).
@PatowmackFarm
/The-Restaurant-at-Patowmack-Farm
In recent years, high-profile chefs have reshaped and modernized the menu, from previous
Executive Chef Christopher Edwards, who trained at El Bulli, to current Chef Tarver King, who
joined the restaurant last month and started his tenure by preparing and serving dinner in the
farm’s garden. But every chef has focused on making the farm’s bounty the center of the meal.
Patowmack grows asparagus, berries, over 30 kinds of tomatoes, over 20 kinds of peppers, salad
greens, string beans, eggplants, figs, radishes, and beets, to name just a few of their crops, and
there is a flock of free-range chickens to provide eggs. To ensure a year-round bounty for the
restaurant, the farm practices staggered planting, meaning it plants at different times of year,
and what it can’t grow or raise it sources from nearby farms.
Diners at Patowmack can finish their meal with a stroll along the farm’s half-mile woodland
trail, taking in the view, and possibly catching a glimpse of the chef popping out of the kitchen to
cut a handful of fresh herbs to finish a dish, to be eaten by a diner only moments later.
7
OCT
2013
Menu Highlights at
RESTAURANT AT PATOWMACK FARM
Dinner prix fixe: $85
CHOPTANK SWEET OYSTER ROAST
Baked oysters in garlic butter with winter greens and
fried bread
PEAR SOUP
Swiss chard, feta, bacon lardon
SPAGHETTI MAR-BONARA
Fresh egg noodles, poached quail egg, sea urchin butter,
black pepper and shaved button mushrooms
NANTUCKET BAY SCALLOPS
Apple puree, umeboshi persimmon powder, celery
BUCKWHEAT RAMEN SOUP
Poached egg, beef broth, bottarga, watermelon radish
CHESAPEAKE BAY WILD BLUE CATFISH FRY
PA gold potato duo, braised cabbage, malt vinegar, and
Delmarva crab spice
AYRSHIRE FARM CHICKEN BREAST
Cracked wheat in merkato butter, poached egg, berbere
spice pesto
A TASTING OF CHOCOLATE AND BEETS
Bull’s Blood beet mousse, white chocolate, chocolate
sable, freeze dried raspberry
8
Joe’s Farm Grill
3000 E. Ray Rd.
Gilbert, AZ 85296
480-563-4745
Segment: Casual
Average Check: $11-30
joesfarmgrill.com
OCT
2013
Joe’s Farm Grill looks like a classic 1960s burger stand, but
it’s what outside the front door that sets this restaurant apart:
Agritopia, a planned community with a 15-acre urban farm where
Joe’s helps grow field crops, like lettuce and tomatoes, as well as
date, olive, citrus, apple, and other fruit groves to be used in the
restaurant’s dishes. In fact, the building is a remodeled
homestead that was repurposed for the community, whose
planners always intended for a farm restaurant to be a
centerpiece of the project. That homestead was the childhood
home of Joe Johnston, who has owned Joe’s Farm Grill’s sisterrestaurant, Joe’s Real BBQ, since 1999.
@JoesFarmGrill
/JoesFarmGrill
Joe’s Farm Grill
The menu at Joe’s Farm Grill certainly looks like a classic diner menu: there are burgers,
fries, pizza, chicken tenders, and hot dogs. But the similarities end there; at Joe’s, the focus is on
quality, healthy, and tasty ingredients, utilizing as much as they can from their farm and sourcing
what they can’t from other local purveyors. Which means the menu also changes with the
seasons, a must for any farm-dependent restaurant.
Joe’s popularity grew when it was featured on Food Network’s wildly popular Diners, Drive-Ins,
and Dives (for a while the restaurant even added a “Guy Fieri Meal” to the menu, named for the
show’s host and featuring everything he ate on the episode), and since then the line can grow to
over an hour’s wait. But the restaurant proudly explains that it isn’t interested in adding more
pre-made items or even a second cash register, because, though it takes time to make every
item from scratch, they “won’t cut corners or compromise our passion to serve only the best food
we know how.”
9
OCT
2013
Menu Highlights at
JOE’S FARM GRILL
FONTINA BURGER
6 oz., roasted red pepper, grilled
mushrooms, field greens, farm-made
pecan pesto, and fontina
FARM CHICKEN SANDWICH
Choice of cheese, grilled onions on
request, cole slaw
SALMON CAESAR SALAD
Topped with 4 oz. grilled wild
salmon fillet
BBQ CHICKEN PIZZA
Smoked chicken breast, bacon, bleu
cheese, fresh tomato, red onion, with
Joe’s Real BBQ sauce
BBQ PORK PLATE
Half pound of slow smoked, melt-inyour-mouth pork slathered in our
famous sauce, cole slaw, fries, garlic
flatbread
GRILLED PEANUT BUTTER
AND BANANA SPLIT
Peanut butter, chocolate chips,
pineapple, fresh strawberries, and
bananas on Texas toast, grilled, fries
GARLIC FRIES
Tossed in olive oil, Pecorino Romano,
fresh garlic and herbs
$9.49
$8.49
$13.99
$9.99
$11.49
$5.99
$4.49
10
Blackberry Farm
Chef: Joseph Lenn
1471 W. Millers Cove Rd.
Walland, TN 37886
865-380-2260
Average Check: $61+
blackberryfarm.com
OCT
2013
Blackberry Farm is nestled into the foothills of the Great Smoky
Mountains, and features not just a farm and restaurant, but a
bakery, bar, butchery, salumaria, creamery, and 8,000-squarefoot wine cellar attached to a luxury hotel that Zagat named the
“Number One Small Hotel in America.” In 2007, Owner Sam Beall
(a chef by training, though he claims he will never be the
restaurant’s chef) opened the farmstead’s centerpiece restaurant,
overlooking the green pastures where the farm’s East Freisian
sheep graze. And though the restaurant is housed in a building
called “The Barn,” gentleman are required to wear jackets, and
“ladies are requested to dress accordingly.”
@BlackberryFrm
/blackberryfarm
Blackberry Farm
That mix of high and low can also be found in the restaurant’s “Foothills Cuisine,” which
utilizes the foods indigenous to the Smoky Mountains region in refined ways. That may mean
utilizing the farm’s ramps in a pickled ramp aioli to serve with a hickory gastrique and American
caviar, or the farm’s collard greens to serve with Charleston gold rice boudin and a West Wind
Farm chicken confit. In addition to heirloom produce and fruit and nut orchards, the farm also
produces wild flower honey, farm-fresh eggs, artisan cheeses, and even black truffles (when they
are in season, guests may have the opportunity to harvest their own truffle and have it served as
part of dinner that night).
For many farm restaurants, building a reputation that will attract diners to their rural, outof-the-way locations is a challenge, but Blackberry Farms is one of the industry’s true success
stories, featured in publications like Food & Wine, Gourmet, and Bon Appétit, and enticing guests
with unique, popular events like a Southern Thanksgiving dinner on the lawn or a foxhunting
weekend, complete with hunter’s feast.
11
OCT
2013
Menu Highlights at
BLACKBERRY FARM
Dinner prix fixe: $125/$180
POTATO AND RAMP SALAD
Pickled ramp aioli, hickory gastrique, and American
caviar
POACHED CAROLINA SHRIMP ROLL
Buckwheat crepe, brown butter aioli and fennelapple slaw
SUMMER SQUASH SOUP
Pesto, zucchini, and chili flake
WEST WIND FARMS CHICKEN
Charleston gold rice boudin, braised collard greens,
and chicken confit
NORTH CAROLINA MOUNTAIN TROUT
Butter bean and sweet corn succotash with garden
arugula
GRILLED BORDER SPRINGS LAMB LOIN
Sweet potatoes, lamb merguez, peppers, arugula, and
hen of the woods mushrooms
WARM SORGHUM CAKE
Caramel mousse, orange caramel, and pecan brittle
PEANUT BUTTER AND JELLY
Peanut butter sorbet, muscadine grape jelly,
and orange brioche
12
John Andrews
Chef: Dan Smith
224 Hillsdale Rd.
South Egremont, MA 01258
413-528-3469
Segment: Upscale Casual
Menu Focus: American/Italian
jarestaurant.com
OCT
2013
John Andrews Farmhouse Restaurant not only serves the
vegetables and herbs it produces on-site, but it also acts as the de
facto farm restaurant for many of the local farms in the Berkshire
region. Since Chef/Owner Dan Smith opened the restaurant in
1990, he has been building menus around the products and
produce that local farmers and producers bring him each day, all
cooked in the building’s tiny, thirteen-by-eighteen-foot kitchen.
Meals are served in a restored 18th century farmhouse tucked into
the woods, surrounded by colorful wildflowers and featuring a
cozy fireplace for the winter months and a terrace for al fresco
summer dining.
@jarestaurant
/JohnAndrewsRestaurant
John Andrew’s
Chef Andrews has become well-known for his ability to create complex, flavorful sauces,
risottos, and confits that showcase the farm-fresh ingredients without relying on an excess of
butter and cream. He describes his menu as “new American with northern Italian influences,”
owing to his early cooking experiences in Italian restaurants. After nearly 25 years, Smith has
built strong ties to the local farm and food community, and this year he is featuring single farms
on each week’s $30 prix fixe menu, offering three courses Thursday through Sunday.
In October, Edible Berkshires magazine notes that the restaurant will be featuring local apple
and fruit orchards, as well as lamb and pork from the likes of Pigasso Farms and Lila Berle’s
(where the restaurant recently hosted an event with the roving farm dinner organization
Outstanding in the Field). And the accolades continue to come: this year The Daily Meal named
John Andrews one of the “World’s 25 Best Farmstead Experiences,” and Massachusetts Governor
Deval Patrick named it his favorite restaurant.
13
OCT
2013
Menu Highlights at
JOHN ANDREWS
CRISP SWEETBREADS
Prosciutto bread, glazed shallots, sherry
vinegar
CHEVRE-STUFFED TEMPURA
Taft squash blossoms, sage brown butter
SALAD OF FRIED OYSTERS
Equinox greens, anchovy vinaigrette, parmesan
crisp
HOUSE-MADE FETTUCCINI
Markristo green beans, duck confit, Berleberg
cheese
GRASS-FED RIBEYE
$15
$12
$14
$24
Potato and caramelized onion gratin, broccoli,
Zinke’s scallion butter
$35
GRILLED PIGASSO PORK CHOP
$27
Herbed orzo, peperonata, grilled onions
GRILLED WHOLE TROUT
Curried couscous, Taft Farm squash and
zucchini, lemon marmelleta
PISTACHIO POT DE CREME
Pistachio shortbread
$26
$9
14
La Provence
Chefs: Erick Loos/John Besh
25020 US 190
Lacombe, LA 70445
985-626-7662
Menu Focus: French/American
laprovencerestaurant.com
OCT
2013
Chef John Besh told the Institute for Culinary Education that, to
some degree, Hurricane Katrina was “a shot in the arm for a lot of
us to say, okay, this is something worth preserving,” and woke
New Orleans’ restaurateurs up to using local ingredients. The
ingredients used at his restaurant, La Provence, are very local:
they come from the restaurant’s farm, which started with a pig
pen and chicken coop and has since grown to include four acres of
vegetables, herbs, lettuces, fig and citrus trees, a strawberry
patch, and an apiary. All of the restaurant’s sous chefs and chefs
are required to spend time on the farm each month, weeding and
tending to the animals and produce.
@chefjohnbesh
/laprovencerestaurant
La Provence
La Provence was originally opened by Chef Chris Kerageorgiou in a motel tucked back into
the woods in 1972. When Kerageorgiou passed away in 2007, Besh, his former sous chef, took
over, and today both the kitchen and farm are run by Chef de Cuisine Erick Loos, who was only
25 when he took over. The menu plays homage to both the area’s Southern and French
heritages, and Chef Loos even travels to Provence each summer to learn new techniques and
ingredients and find inspiration for the restaurant. At home, he utilizes the farm’s ingredients, like
their heritage Mangalitsa pigs, also known as “Wooly” or “Lard” Pigs, in dishes like the calabaza
squash ravioli with brown butter, sage, satsumas, and house-cured mangalitsa jowl. These farmfresh dishes have earned the restaurant a “Restaurant of the Year” award from The New Orleans
Menu.
Besh says that, though they are proud of the ingredients they are producing, the real purpose
of the farm is psychological, opening up a new mindset for young cooks and chefs and connecting
them to the food.
15
OCT
2013
Menu Highlights at
LA PROVENCE
CRAB BISQUE
Jumbo lump crabmeat, tapioca pearls
CRISPY TEMPURA FRIED SHRIMP
SALAD
Pepper jelly vinaigrette, heirloom tomatoes,
melons, watercress
BURRATA MOZZARELLA STUFED
CRISPY LOCAL SOFTSHELL CRAB
Harissa, ratatouille jus
SLOW ROASTED LACQUERED
DUCKLING
Grilled plums and rapini, Marcona almonds,
roast potatoes
LOUISIANA SHRIMP AND
GARGANELLI PASTA “ETOUFFEE”
Saffron jus, Covey Rise roast vegetables
$9
$11
$28
$36
$28
POTS DE CRÈME TROIS FACON
$8
CHOCOLATE PAVLOVA
$8
Gianduja, ginger, café brulot
Chocolate mousseline, salted caramel
16
OCT
2013
A FEW MORE CREATIVE CONCEPTS…
Willows Inn
2579 West Shore Dr.
Lummi Island, WA 98262
Segment: Casual
Avg. Check: $61+
Menu Focus: Foraged/Seafood
360-758-2620
willows-inn.com
Gilson’s Lyceum
368 Main St.
Groton, MA 01450
Avg. Check: $31 - $60
A True Destination Restaurant
For over 103 years, the Willows Inn has welcomed guests to
nearly-uninhabited Lummi Island, off the coast of Washington
State. Their reputation soared when Chef Blaine Wetzel,
protégé of Rene Redzepi of Copehagen’s Noma, began offering
meals on Thursday through Sunday, earning him Food & Wine’s
Best New Chef of 2012 award. In addition to local fish and
foraged ingredients, the restaurant’s culinary farmer grows
ingredients exclusively for Willows’ use.
PRO
TIP
Dinners sell out quickly, but guests at the Willows Inn receive first
priority for reservations.
Passion for Herbs
The Herb Lyceum was originally designed as a school to
promote “useful plants,” and today features herb gardens,
greenhouses, and flowering trees on the 19th century estate. On
Fridays and Saturdays the Lyceum offers seasonal prix fixe
dinners utilizing the estate’s plentiful herbs and nearby
vegetable farm, with diners seated together at communal tables.
Guests are invited to stroll the gardens and grounds before
dinner.
978-448-6499
gilsonslyceum.com
Inn at Shelburne
Farms
1611 Harbor Rd.
Shelburne, VT 05482
Segment: Rustic Fine
Avg. Check: $61+
802-985-8686
shelburnefarms.org
PRO
TIP
The chefs always speak to diners, describing dishes in detail, and
may even alter dishes based on your conversation.
Vision for Sustainability
Shelburne Farms is actually a non-profit organization with a
mission of conservation and sustainability. Their 1,400-acre
working farm is also home to the Inn at Shelburne Farms and the
Inn’s restaurant, which sources much of its produce, cheese,
lamb, and pork from the farm and surrounding producers. From
May through October the restaurant offers breakfast, brunch,
dinner, and casual Sunday suppers with frequently-rotating
menus based on what is in season.
PRO
TIP
Enjoy a picnic with a farm-grown lunch from the Shelburne’s Farm
Cart, located in the farm’s barn.
17
OCT
2013
McKinley’s Grille
601 W. McKinley Ave.
Pomona, CA 91768
Avg. Check: $31-60
Menu Focus:
American/International
909-868-5915
mckinleysgrille.com
Suncrest Gardens
2257 S. Yaeger Valley Rd.
Cochrane, WI 54622
Segment: Casual
Avg. Check: $11 to $30
Menu Focus: Pizza
608-626-2122
suncrestgardensfarm.com
Ramsi’s Cafe
1293 Bardstown Rd.
Louisville, KY 40204
Segment: Casual
Menu Focus: Global
502-451-0700
ramsiscafe.com
Unusual Ingredients from an Urban Farm
McKinley’s Grill may only have a 1-acre plot, but the restaurant
packs it with more than 100 unusual, all-organic crops, from
Buddha’s hand to 16 kinds of mint. The restaurant, located in
the Sheraton Hotel, even hosts a number of al fresco farm
dinners, served and prepared on the farm itself by Chef David
Teig, throughout the year. The restaurant’s popularity has
prompted talk of expansion, with plans for the farm to triple in
size next year.
PRO
TIP
The farm and restaurant are located on the edge of the L.A. County
fairgrounds, and you can tour the farm during the County Fair.
Farm Fresh Pizza
“Pizza farms” are a new summer tradition at many Midwestern
farms, and each summer Wisconsin’s Suncrest Gardens Farm
gets in on the action a few nights a week with fresh pizzas,
topped with ingredients grown on the 16-acre farm, cooked in
an Italian-style, wood-fire oven. Visitors take the to-go boxes to
their preferred spot on the farm to enjoy among the gardens and
animals, and on some days there is live music and a bar, while at
night campfires are lit for s’more-making.
PRO
TIP
The farm does not offer any blankets, chairs, or utensils, so be
sure to bring your own.
Eclectic, Farm-Fresh, Global Cuisine
Ramsi’s Café on the World wasn’t always a farm restaurant, but
in 2011 owner Ramsi Kamar created the nearby 15-acre Raising
Hope Organic Farm to provide the restaurant with fresh
produce, like carrots, horseradish, beans, garlic, and lettuce.
After they started using the farm’s produce, the Kamar family
trimmed the restaurant’s large menu by about 40% and added a
Raising Hope Wellness menu. As a result, Kamar is one of three
Kentuckians to win this year’s inaugural Food Heroes Award.
PRO
TIP
All of the eggs on the restaurant’s Sunday brunch omelet station
are sourced from the farm and certified organic.
18
OCT
2013
Natirar
2 Main St.
Peapack & Gladstone, NJ 07977
Avg. Check: $61+
908-901-9500
ninetyacres.com
White Oak Pastures
22775 Highway 27
Bluffton, GA 39824
Segment: Casual
224-641-2081
Luxury Farm and Resort
New Jersey’s Natirar is a historic estate transformed into a 500acre luxury resort and farm by investor Richard Branson. The
restaurant is located in the property’s renovated carriage house
and features three dining options: a traditional a la carte menu in
the main dining room, small plates in the communal dining room,
and what the restaurant calls “BMF – Bring Me Food” style near
the open kitchen. The menu features the farm’s produce and
livestock, and the tables are even set with the farm’s flowers.
PRO
TIP
The dessert menu features a list of the day’s fresh produce and
eggs, which you can order to take home.
A Farm’s Employee Cafeteria, Open to the Public
Georgia’s White Oak Pastures, established in 1866, added the
Pasture to Plate restaurant in 2012 in order to feed the farm’s
80+ employees, who were spending most of their lunch break
driving over 15 miles to the nearest restaurant. But visitors to
the farm are welcome to eat at the open-air (soon to be
enclosed) dining pavilion. The menu features the restaurant’s
vegetables and meats for both breakfast and lunch, with
seasonal weeknight dinners on Friday nights.
whiteoakpastures.com
PRO
TIP
TMIP
A Chef’s Return
8734 W 400 N
Michigan City, IN 46360
Segment: Upscale
Avg. Check: Unknown
773-914-2622
tmiprestaurant.com
White Oak’s chicken and beef processing operations were designed
by animal welfare expert Dr. Temple Grandin.
Although TMIP isn’t scheduled to open until Spring 2014, the
15-seat restaurant is one of the Chicago area’s most anticipated
openings. After a celebrated but tumultuous early career, Chef
Brandon Baltzley purchased this farm and restaurant with his
girlfriend in nearby Michigan City, IN, and he plans to put his
farming, canning, preservation, butchering, and food storage
skills to use at the restaurant, which, to start, will offer one
three-hour, 12-20 course seating.
PRO
TIP
Chef Baltzley is documenting his fishing, foraging, and recipe testing
process at brandonbaltzley.tumblr.com.
19
STAY IN-THE-KNOW ON THE LATEST TRENDS WITH
REPORTS FROM
On the Menu keeps you upto-date, covering six key
trends every month, each
with consumer data, menu
examples, and expert
commentary. Plus, we gather
and examine the hottest LTOs
from major chains across the
country.
TIPS brings you deep analysis
of trends at different stages
along the menu adoption
cycle. Each issue is packed
with extensive research,
foodservice/menu availability,
media coverage, and both
consumer AND operator data.
RECENT TRENDS COVERED: Goat,
Smoky Desserts, Menued Popcorn,
Naan, Aioli, Flax/Chia Seeds, Artisan
Donuts, Poutine, Rilletes/ Pâtés,
Artisan Popsicles, Farro, Oxtail
UPCOMING TREND TOPICS: Heirloom
Livestock Breeds, Steamer Clams,
Adult Grilled Cheese
RECENT TRENDS COVERED:
Hybrid Desserts, Savory Waffle
Sandwiches, Taleggio, ChickenCentric Restaurants
UPCOMING TRENDS: Tiny
Restaurants, Restaurant
Gardens, Cemitas & Tortas,
Non-Alcoholic Craft Beverages
World Bites bring you foods,
flavors, and trends from
around the globe. Each issue
covers 10+ authentic dishes
from a single cuisine, with
background, menu examples,
and extensive consumer data,
including awareness, market
demand, and preferences.
RECENT ITALY ISSUE COVERED:
Panzanella, Arancini, Speck, Gnocchi,
Pappardelle, Corzetti, Ciabatta, Fettunta,
Limoncello, Gelato, Budino
UPCOMING MEXICO ISSUE: Chile
Relleno, Dulce de Leche, Huarache,
Machaca, Carnitas, Buñuelo, Birria, Al
Pastor, Queso Flameado, Horchata
Creative Concepts is your monthly, in-depth look at the latest trends in
restaurant and foodservice concepts. Each issue takes you to more than six
representative establishments, complete with extensive overviews, menu
examples, and consumer data on the concept’s appeal.
RECENT TRENDS COVERED: Upscale Diners, Farm Restaurants
UPCOMING TRENDS: Ethnic Mash-Ups, Brick-and-Mortars Open Food Trucks
Dine Around takes you on a food tour of the United States. Each month we
focus on one city, with an overview of the city’s food culture; in-depth
restaurant, bar, and food manufacturer profiles; menu examples; and
notable concepts.
UPCOMING CITIES: New Orleans, Minneapolis/St. Paul, Austin
International Concepts brings you chain activity from around the globe,
highlighting up-and-coming concepts, trends, and ethnic flavors. Each issue
covers six chains in a single market, complete with in-depth profiles, expert
commentary, and menu examples,.
UPCOMING COUNTRIES: India
DATASSENTIAL PUBLICATIONS bring you indispensable data, actionable intelligence, and
in-depth research on the latest food trends, so you are always ahead of the game.
Call Maeve Webster at 312-655-0596 or email at
[email protected] for information about any of
Datassential’s publications.

Food Trends

Transcription

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