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foodwatching April 2015

foodwatching April 2015 | www.thefoodpeople.co.uk 1

Index • INTRODUCTION

• SUMMARY

• OUR TREND PREDICTIONS

• RESTAURANTS

• CHEFS TO WATCH

• EXTREME AGEING

• PARIS SANDWICH & SNACK

• IN THE NEWS

• NEW TO MARKET

• IN DEEP – SAVOURY JAMS

• SHOWS AND EXPOS

• FOODIE BOOKS


• IFE INNOVATION WINNERS

• MAY 2015 FOODWATCHING

Introduction We hope that this report stimulates ideas for new, exciting and

inspirational products and services that grow your business.

foodwatching brings to you what’s hot, new, interesting, radical and

inspirational on the global food scene. As this scene is ever

changing we bring this thought provoking information to you

monthly.

This is your report. We want you to cut it, paste it, copy it and use it

as a source of inspiration within your business and with your

clients. You can even add your own sector specific examples and

ideas. All we ask is that you credit us by stating the date as well as

foodwatching at thefoodpeople.

Discover tomorrow's food trends today


Introduction Tracking foods trends is a crucial way to understand what consumers

are doing now and may be doing next, which should inspire you to

dream up new food concepts, ideas and experiences to excite your

consumer and anticipate their needs.

foodwatching is qualitative, we compile it by looking, watching, talking,

reading, eating, cooking, shopping, travelling, surfing, consuming, dining and

generally immersing in the world of food, food services and food experts.

Remember all trends do not apply to all consumers, one man’s heaven is

another man’s hell, or to put in another way, beauty is in the eye of the

beholder.

Despite it’s size and frequency foodwatching can not cover everything that

is happening in food, the world is too big and a month is a long time in food,

so we’ve decided to cover the things that we believe apply to the majority of

food businesses.

Discover tomorrow's food trends today

Why participate in foodwatching


foodwatching foodwatching

| food-wa-tching | verb

observing an occurrence or series of occurrences that

illustrate a product or service that satisfies mans basic

need for food and drink* in a unique, new, different,

innovative, inspirational or unusual way.

* Foodwatching can also include observing some non food and

drink examples as we think these are really useful in this

context


executivesummary • Dirty French - This latest trend has been set by a New York restaurant of the same name. To sum it up, it takes the building blocks of

French cuisine then muddies things up by throwing in an element from a completely different global cuisine.

• Vienna – the history, stories, flavours and some recipes – no! not the secret one – of the cakes and pastries of Vienna!

• Restaurants - Bruno Loubet has opened the Grain Store Unleashed a pop up where an even more experimental and adventurous approach

is being taken – unleashing Bruno’s culinary imagination. Afternoon tea Arzak style is being served at the Halkin Hotel in London, with the

menu drawing on the principles of Basque cuisine. Big Fernand has arrived in London from France serving ‘Hamburges’ made from British

meat but the main speciality is the French cheese, they have a big focus on customer service with a goal of serving within 40 seconds!

Staying with burgers is Black Tap in Soho concentrating on American classics but also catering for the health conscious. Danny Meyer has

opened Porchlight in New York serving Southern Style cocktails alongside Southern influenced bar snacks served on an ‘inside’ porch

complete with rocking chairs.

• Extreme Ageing - chefs are pushing the boundaries of beef by hanging the meat for increasing periods of time and calling it ‘extreme

ageing’, maturing meat much like a fine cheese.

• Paris Sandwich and Snack Show – we bring you the top 5 trends!

• IFE 2015 – the winners of the World Innovation Awards

• In the news – Mark Moriarty is named UK Young Chef of the Year, thieves steal the cruffin recipe, Munchery launches in NYC, Fruit Fairies

revolutionize student food and eventually, cultivated truffles are a success.

• New to Market- fish and chips on a stick, pulled BBQ salmon, Cheez-It all cheese puffs, functional health salads and powerhouse bowls.

• In deep – savoury jams


summaryinwords


Dirty French Vienna bakes The Grain Store Unleashed Basque style afternoon tea Big Fernand French burgers Porchlight – Southern style Extreme ageing Fruit Fairies Cultivated truffles Fish and chips on a stick Functional salads Pulled BBQ Salmon Savoury jams

Ourpredictions


Food Trends Map 2015-16 Dirty French

fits into

• informal indulgence

• food experience

global trends for 2015-16


Dirty French – what’s it all about?

This latest trend has been set by a New

York restaurant of the same name. To

sum it up, it takes the building blocks

of French cuisine then muddies things

up by throwing in an element from a

completely different global cuisine.

At first glance the menu will seem as any

other typical French menu – divided into

Hors d’Oeuvres, Salade, Poisson etc.

However, closer inspection will reveal the

trout meunière is speckled with sesame

seeds, and the house version of frisée aux

lardons is garnished with a strange

ingredient called “sizzling giblets.” The

roasted clams are flavoured with “berbere

spices,” the haricots verts aren’t

haricots verts at all (they’re “haricots

asiatiques”), and the usual baguette-

and-butter service has been replaced

by fresh-baked Moroccan-style

flatbreads, which are hoisted to the

table with a smear of fromage blanc

scattered, like a robust gourmet version

of the old supermarket classic Boursin,

with herbes de Provence.

The lamb carpaccio has a similar

Moroccan kick to it - it’s pooled with

guajillo-chile oil on top and plated

under a scrim of yogurt. The mille-

feuille is inventively constructed with

slivers of

The trend is in its infancy, as are many of the chefs following it – but we suggest you keep your ear to the ground on this one!


trumpet mushrooms and green Thai

curry, and the house tuna tartare is

touched with Thai chile and designed to

be eaten as a satisfyingly messy finger

food, with torn strips of crackly, roti-style

“crêpe Indochine.”

But if you’re thinking this is (dare we

say) fusion food – you’re not looking

close enough. Note the styles -

“meunière”, “mille-feuille”, “tartare” and

the ingredients - “haricots verts”, “frisée”

and “lardons” – all very French aren’t

they. And that’s the point.

Dirty French – the restaurant

The menu here is so fascinating, we

really could mention every single dish

and unravel the countries within. But

we’ll just stick with a few of our

favourites that hopefully give you a

snapshot if the diversity within!

In no particular order….

Banh Mi – duck confit, foie gras,

cornichon

Steak au Poivre – short rib, lime

cornichon

Terrine – Foie gras, crispy bric, burnt

lemon

Salmon Maison – potato, dill, blackening

spices

Americaine – Monkfish, cayenne, coconut

Beignets – chicory, caramel sauce

Gateau – chocolate ganache, cocoa

cake, pistachio yoghurt

Tatin – pineapple, banana, rum raisin ice

cream

Tarte – preserved lemon, almond,

toasted meringue

“Dishes like Duck à l’Orange with ras el

hanout and preserved oranges and Trout

Amandine with sesame and apricots

remain true to their French roots but are

restyled with flavours that explore the

breadth and depth of the global French

culinary influence”


New York http://www.dirtyfrench.com/#menus

French Louie There are several ‘DF’ restaurants emerging from the States and Canada, influenced in particular by Montreal and New Orleans due to French communities and history. French Louie in Brooklyn has a nod to all French enclaves including New Orleans and Montreal; i.e. snails with grits or skate meunière with "dirty rice"

The country slopes eastward and southward from the Kjólen Mountains along the Norwegian border, where the highest point is Kebnekaise at 6,965ft in Lapland.

In the north are mountains and many lakes. To the south and east are central lowlands and south of them are fertile areas of forest, valley, and plain.

Along Sweden's rocky coast, chopped up by bays and inlets, are many islands, the largest of which are Gotland and Öland.

In the north are mountains and many lakes. To the south and east are central lowlands and south of them are fertile areas of forest, valley, and plain.


Brooklyn

http://frenchlouienyc.com/

Claudette Provence

Chef Wade Moises and Chef de Cuisine Koren Grieveson’s

menus focus on local produce, seafood and North African

aromatics found in the Provençal kitchen.


New York

http://claudettenyc.com

Cherche Midi Keith McNally at Cherche Midi updates old-

fashioned dishes like frogs' legs and

elevates bistro-friendly fare like salad

niçoise and skate meunière.


New York

http://www.cherchemidiny.com/

Le Pigeon Somewhat longer established, was Le

Pigeon in Portland, Oregon ahead of it’s

time? Well, now it’s time HAS come, and

there’s defiantly a dirty link – the

restaurants cookery book is called Le

Pigeon: Cooking at The Dirty Bird!


Portland

http://lepigeon.com/

Elan

Chef David Waltuck returns five years after the closing of his

iconic Chanterelle with more idiosyncratic fine-dining

extrapolation at his new spot in the Flatiron District.

Their name “élan” reflects the energy and style of both the food and

the setting: the space is casual yet sophisticated, and likewise our

menu strikes a balance between refined and whimsical. David’s

cuisine draws on his experience and his interests, from classic

French terrines to the Chinese takeout-inspired “General Tso’s

Sweetbreads.”

Foie Gras Pop with fig and pistachio

Grilled Seafood Sausage with sauerkraut

“General Tso’s” Sweetbreads with leeks, oranges, and chiles

Apple sundae with halvah and butterscotch.


New York

http://elannyc.com/

Tentatively dabbling….

Not quite ready, but just dipping their toe into the water of

Dirty French are Pierre Koffman and The Clove Club…

With just a nod to the movement, Pierre Koffman has Scallops with

Thai spices on the menu currently.

And slightly more upmarket and only a bit of twist but James at

Clove Club is doing Burgundy Dinner. Perhaps a bit less dirty but

shows French influences with modern techniques etc.


Dirty fries go gourmet Glamming up everyday frites is a great way

to dirty up your fries.

Lardo, Portland, Oregon. Their skin-on

beauties are mixed with pork scraps, marinated

peppers, fried herbs, and Parmesan to make

for an unexpectedly colourful dish.

Christopher’s, Covent Garden, London.

Here the Martini bar dresses up posh fries with

flakes of rich, earthy truffles and a sprinkling of

Parmesan.


Some US takes on this trend is to smother fries in cheesy sauces as a

way to dirty them, but this is slightly different to the new movement of Dirty French

Ourpredictions

Ah…Vienna


Food Trends Map 2015-16 Viennese cakes and

pastries

fits into

• What’s the story

•Back to the future

global trends for 2015-16


Sachertorte

In 1832, Prince Metternich asked his court kitchen to create a

special dessert for a reception. Due to the illness of the chef, it

fell to the 16-year-old apprentice Franz Sacher (1816-1907) to

dream something up: and thus the Original Sacher-Torte, now

famous all over the world, was born ...

The Original Sacher-Torte has been the most famous cake in the

world since 1832 and the original recipe remains a well-kept secret

of Hotel Sacher, Wein. Only the Original Sacher-Torte is produced

according to this original recipe. The basis of the entire confection

is a chocolate cake, thinly coated by hand with best-quality apricot

jam. The chocolate icing on top of it is the crowning glory.


THE best place to taste your first Sachertorte

http://www.sacher.com/sacher-cafes/

Sachertorte – a recipe Ingredients

140g/5oz plain chocolate

140g/5oz unsalted butter, softened

115g/4oz caster sugar

½ tsp vanilla extract

5 free-range eggs, separated

85g/3oz ground almonds

55g/2oz plain flour, sieved

For the topping and the icing

6 tbsp apricot jam, sieved

140g/5oz plain chocolate

200ml/7fl oz double cream

25g/1oz milk chocolate

Preparation method

Preheat the oven to 180C/350F/Gas 4.

Grease a deep 23cm/9in round cake tin

then line the base with greaseproof

paper.

Break the chocolate into pieces, melt

gently in a bowl set over a pan of hot

water, stirring occasionally, then cool

slightly. Beat the butter in a bowl until

really soft, then gradually beat in the

sugar until the mixture is light and fluffy.

Add the cooled chocolate and the

vanilla extract and beat again. Add the

egg yolks, then fold in the ground

almonds and sieved flour. The mixture

will be quite thick at this stage.

In a separate bowl, whisk the egg

whites until they are stiff but not dry.

Add about one-third to the chocolate

mixture and stir in vigorously. Gently

fold in the remaining egg whites. Pour

the mixture into the prepared tin and

level the surface.


Bake in the oven for about 45-50

minutes, or until well risen at the top and

the cake springs back when lightly

pressed with a finger. Leave to cool in

the tin for a few minutes then turn out,

peel off the paper and finish cooling on a

wire rack.

To make the topping, heat the apricot

jam in a small pan and then brush evenly

over the top and sides of the cold cake.

Allow to set.

Make the icing by breaking the plain

chocolate into pieces. Heat the cream

until piping hot, remove from the heat

and add the chocolate. Stir until the

chocolate has melted, then cool till a

coating consistency. Then pour the icing

on to the centre of the cake. Spread it

gently over the top and down the sides,

and leave to set.

For the ‘icing’ writing, break the milk

chocolate into pieces then melt gently in

a bowl set over a pan of hot water.

Spoon into a small paper icing bag or

polythene bag and snip off the corner.

Pipe ‘Sacher’ across the top and leave to

set.

Kaiserschmarrn Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake

made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split

into pieces while frying, sprinkled with powdered sugar, and served hot with

plum sauce on the side or on top.

Also known as "Emporers Trifle" this dish is a true staple in Viennese cuisine and can

not only be served as dessert but also as a main course.

Kaiserschmarren can be prepared in different ways. When making Kaiserschmarren the

egg whites are usually separated from the yolk and beaten until stiff; then the flour and

the yolks are mixed with sugar, and the other ingredients are added, including: nuts,

cherries, plums, apple jam, or small pieces of apple, or caramelized raisins and slivered

almonds. The last mentioned ingredients (nuts, cherries, plums, apple jam, or small

pieces of apple, or caramelized raisins and chopped almonds) aren't in the original

recipe and just additions made by some cooks based on their personal preferences. In

the original recipe there are only rum-soaked raisins.

The pancake is split with two forks into pieces while frying and usually sprinkled with

powdered sugar, then served hot with apple or plum sauce or various fruit compotes,

including plum, lingonberry, strawberry, or apple. Kaiserschmarren is eaten like a

dessert, or it can also be eaten for lunch at tourist places like mountainside restaurants

and taverns in the Austrian Alps, as a quite filling meal.

Traditionally, Kaiserschmarren is accompanied with Zwetschkenröster, a fruit compote

made out of plums.


Drooling yet?!

Kaiserschmarrn – a recipe

Ingredients:

6 eggs

350–400 ml milk

180–200 g finely ground flour

3 tbsp crystal sugar, for the topping

2 tbsp raisins

1 packet (8g) vanilla sugar

A dash of rum

Some grated lemon rind

A pinch of salt

Approx. 50 g butter for frying

1 tablespoon of butter shavings and

crystal sugar, for caramelising

Icing sugar and cinnamon for dusting

How to prepare it:

Place the raisins in a bowl, mix with the

rum and leave to stand for approx. 15

minutes. Separate the eggs and place

the yolks in a mixing bowl. Pour in the

milk, flavour with some grated lemon

rind and vanilla sugar, and add the

flour. Mix to form a smooth dough.

Beat the egg whites together with the

sugar and a small pinch of salt until it

forms a firm peak, and fold into the

dough mix. Pre-heat the oven to 180

°C.

Melt the butter in a heatproof (coated)

Serve with baked plums, a berry or fruit compote.


dish. Pour in the mixture and after 1–2

minutes sprinkle the soaked raisins over

the top. Cook the underside until light

brown, turn over using a spatula and

bake for 6–8 minutes in the pre-heated

oven until golden brown.

Tear the ‘Schmarren’ into small pieces,

using two forks. Sprinkle the butter

shavings over the top, add some crystal

sugar, and caramelize in the broiler

under high top heat.

Remove from the oven and arrange on

pre-heated plates. Dust with

confectioners sugar and cinnamon.

Apple Strudel

The oldest surviving recipe now

resides in the Vienna City Library, but

it is by no means the definitive one.

Suffice to say that variations on the

strudel can be found throughout central

and eastern Europe, and it's also certainly

related to the filo pastry desserts of the

Balkans and the Middle East. As the

Oxford Companion to Food notes, "all

countries in which it is known take great

pride in it, and several claim to have

invented it."

Fair enough – the combination of thin,

crisp layered pastry and soft, sweet fruit is

a winner whichever side of the Danube

you live.

Lots of recipes claim that readymade filo

pastry is perfectly acceptable for strudel.

Nigel Slater admits it's a "cop-out … but a

good one and one that is used by more

than a few cafes".

Simon Hopkinson and Lindsay Bareham,

however, disagree: "To make a really

fine strudel, you have to make your own

pastry," they insist, before going on to

claim that this is "actually quite good fun

to make … and the texture is uniquely

crisp yet yielding".

Now for the filling…

Traditionally, the fruit is bulked out with

breadcrumbs, which soak up the juices

as it cooks – but wars have nearly

developed over this debate!

Some fillings include nuts, some ground

almonds. Some spread the filling out and

roll the pastry around it creating a swirl,

others just roll it up like a sausage roll to

keep more distinct pastry layers – and

more crunch.

And we haven’t even mentioned the fruit!

So you can see how recipes can easily

differ and arguments arise!

One thing is for certain – strudel is NOT made with puff pastry as many

commercial products seem to use!


Apple Strudel – a recipe Serves 6

For the pastry:

285g plain flour

1 free-range egg

150g water

100g butter, melted

2 tbsp demerara sugar

50g flaked almonds

Icing sugar, to serve

For the filling:

425g russet apples

425g Granny Smith apples

75g currants, soaked for at least a couple

of hours in 4 tbsp apple brandy and

drained

Grated zest of ½ lemon

50g soft light brown sugar

½ tsp ground cinnamon

Pinch ground nutmeg

Pinch ground cloves

1. To make the pastry, sift the flour on

to a clean worksurface and add a pinch

of salt, and make a well in the middle.

Beat together the egg, water and 1 tsp

melted butter and then mix enough of

this into the flour to make a soft, sticky

dough – add a little at a time so you

don't overdo it, the dough shouldn't be

wet.

2. Now comes the fun bit – repeatedly

throw the dough from shoulder height

on to the worksurface for 15 minutes

until it becomes elastic and loses its

stickiness. Wrap it in clingfilm and leave

it at room temperature for half an hour

while you make the filling.

3. Preheat the oven to 200C, and place

a greased baking tray on to the middle

shelf. Peel and core the apples, and cut

them into chunks. Put these into a large

bowl and mix in the rest of the filling

ingredients.

4. Clear a large worksurface or table

and cover with a clean tea towel or

kitchen paper (if it has a strong pattern,

that will make your life easier later).

Dust lightly with flour, and divide the

dough in half.


Keep one half wrapped in clingfilm at

room temperature while you make the

first strudel, then repeat the process with

it.

5. Roll out the dough as thinly as

possible with a lightly floured pin. When

you can't roll it any more thinly, begin

gently stretching it using your whole

hands – it will be springy, but keep on

going until you can see the pattern of the

tea towel (or read some print) through it.

Try not to tear it – any small holes can

be patched up with excess pastry.

6. Brush the rolled out pastry with butter

and sprinkle with half the demerara

sugar. Spoon half the filling in a line

down one end of the pastry and then,

using the tea towel to help you, roll up

the pastry into a sausage shape. Repeat

with the rest of the pastry and filling.

7. Gently lift both rolls on to the greased

baking sheet and curve into a crescent

shape. Brush with melted butter and

sprinkle with flaked almonds, then bake

for 30–40 minutes until the pastry is

golden and the apples cooked. Dust with

icing sugar and allow to cool slightly

before serving.

Buchteln Buchteln are sweet Buns typically made

with yeast and frequently they are stuffed

with jam.

You will find this traditional dish all around the

alps in the heart of Europe but often you might

not be able to recognize it on a menu because

of the many names it is known for. Buchteln

are also known as Wuchteln, Rohrnudeln and

Ofennudeln in German, the names pretty much

depend on the location. But Austrians call them

Buchteln.

The original Bohemian and Austrian Buchtel

includes a jam stuffing, more precisely a harder

Prune Jam and very often you will find that the

Buchten are served with a homemade Vanilla

Sauce. The main reason for that is, that the

baked Buchtel dough is a bit on the dryer side

of life and the pure creamy Vanilla flavours

enrich the dish 10 times more, making it the

perfect food combination.


Buchteln a la Sacher style

Gugelhupf

A gugelhupf is a large cake baked in a distinctive ring shape.

Sometimes it is known outside of Austria as a bundt cake.

Essentially, Gugelhupf is a yeast or sponge cake baked in a

peculiar high creased cake form with a tube in the middle, and

served with caster sugar sprinkled on top. Its fine taste comes from

chopped dried orange peels used in the dough. Varieties include

adding raisins or creating a marble cake by blending dark dough

with chocolate with the original light dough.

Originally the Gugelhupf was a cake of the poor. During the 19th

century, Habsburg Emperor Francis Joseph himself made the cake

socially acceptable among the Austrian bourgeoisie. He liked the

cake so much that he ordered it for his daily breakfast. Soon,

bourgeois Viennese households adopted it as their favourite cake

for afternoon tea, and the Gugelhupf entered the Empire’s

crownlands in Eastern Europe.


Colourful and elaborate cake rings are used to cook the gugelhupf in

Viennoiserie – Austrian or French?

What exactly is Viennoiserie and how

is it different from pâtisserie?

In general, “pastry” (in French,

“pâtisserie“) refers to a wide variety of

baked products made from ingredients

such as flour, sugar, milk, butter,

shortening, leavening, and/or eggs. It’s

not necessary, of course, that each of

these ingredients be used in every kind of

pastry dough; that’s why every pastry is

special in its own way. In fact, there are at

least nine or ten different kinds of pastry

dough used in French baking to produce

baked goods as varied as brioche and the

sable. Generally speaking, pastry can be

differentiated from bread by its higher fat

content, which gives it a flakier or

crumblier texture.

Understanding the very basic distinction

between bread and pastry leads us to the

next very important (if less

straightforward) distinction in French

baking: viennoiserie or pâtisserie?

Viennoiserie refers to a family of French

pastries made from (1) a pâte viennoise

(a leavened, sweetened dough so-

named because of its origin in Vienna)

or (2) a pâte feuilletée (puff pastry

dough, which is not leavened but puffs

during cooking because of its many

layers of dough and the air that rests

between them).

It was an Austrian military officer,

August Zang, who introduced

Viennese-style baked goods to to a

larger French public than that which

resided at Versailles when he opened

his Boulangerie Viennoise on Paris’s

rue de Richelieu sometime between

1837 and 1839. It was not until 1877,

however, that the first reference to

pâtisseries viennoises appeared in


print, in the book Le nabob by French

author Alphonse Daudet. It did not take

long, though, for Viennese-style pastries

to become more synonymous with Paris

than with Vienna. Generally speaking,

one can recognize a viennoiserie by its

bread-like quality.

Well-known examples of viennoiserie

include brioche (the closest pastry to

“bread” and what Marie Antoinette

reportedly said the peasants should eat

in lieu of the bread they did not have),

the croissant, the chausson aux pommes

(the French equivalent of an apple

turnover), the pain au chocolat, the pain

aux raisins, and the palmier.

So many!...... We’ve mentioned the big ones, but there are so,

so many more cakes, bakes and desserts that

are synonymous with Austria, particularly

Vienna.

Kipferl

The vanille kipferl originated in Austria and become

even yummier after 2 to 3 days...but only for those

who can resist long enough. If desired, the two ends

of the kipferl can be dipped in warm chocolate and

then left to cool.

Sacher-Faschingskrapfen

Carnival in Vienna has a lot of delicious desserts to

offer. The Carnival Doughnut is one of them and

typical of Vienna.

Topfenknödel (Curd cheese dumplings)

Originally, the Topfenknödel come from the Czech

Republic, but very soon they became a permanent

component of the Viennese cuisine. In comparison

to the curd balls (popular in Germany), you don’t

have to bake but boil them.


Delicious delicates bites

Delicious desserts Milchrahmstrudel à la Sacher (Milk and Curd

Cheese Strudel)

If you believe the legend, this sweet temptation - in

Vienna called „Müllirahmstrudel“ - has its origin in

the “Rote Stadl“, a restaurant in the beautiful Vienna

Woods. Whilst it looks nothing special, the skill lies

in the perfect preparation of this Viennese delicacy:

The dough should become thin and transparent

enough to read the newspaper through it.

Mohr im Hemd à la Sacher (Chocolate Hazelnut

Pudding)

The „Mohr im Hemd“ (literally: „moor in a shirt“) is a

typical dessert of the Viennese cuisine. In fact it is a

small, dark bundt cake with hot chocolate sauce and

whipped cream.

Plum cake (Zwetschkenfleck) with hazelnut

crumble

The literal meaning of Zwetschkenfleck is "plum

patch". In Vienna it means plum cake, a traditional

dessert from the Viennese cuisine. Similar to the

famous apple strudel it can be found in almost every

coffeehouse in Vienna. And there’s of course a

good reason for this phenomenon.


More substantial puddings

Beautiful to behold Cream Slices à la Sacher

The Viennese Cuisine and its desserts have a long tradition. And so every Viennese pastry shop uses its special recipes which are well-guarded secrets. For example at the coffeehouse and pastry shop “Aida“ the cream slices – made of crisp pastry and whipped cream - have been created by using an unchanged recipe for more than 80 years. Or try the cream slices at the K.u.K. (Imperial and Royal) Court Confectionary Bakery “Demel” which was spoiling even Emperor Franz Joseph and his wife Sisi with its special version.

Cardinal Slices

The Cardinal Slices are a popular dessert of the Viennese cuisine and taste divine – in the truest sense of the word. In fact, the name of the Viennese delicacy results from its visual appearance. The sponge mixture in combination with beaten egg whites corresponds perfectly to the colours of the Catholic Church – yellow and white.

Viennese Sacher Cubes à la Sacher

The Sacherwürfel (cubes) consist of the same ingredients as it’s full size parent, the Sachertorte These small delicacies from the Viennese cuisine are perfect for an occasional little snack.


A post-shopping treat!

Fine and fluffy Biskuitroulade (sponge roulade)

The general definition of “roulade“ is “something rolled up”. This description can denote a hearty meal or a sweet dish. The Biskuitroulade (sponge roulade) is a dessert. This low-fat classic from the Viennese cuisine captivates with easy preparation and the tempting combination of fluffy dough and fruity apricot jam.

Punschkrapfen (fondant fancies)

How about enjoying a Viennse Punschkrapfen, a real classic from the Viennese baking tradition made of fluffy cake, marmalade, a touch of rum and Cointreau and pink punch glaze? The history of this sweet delicacy goes back a long time. But who invented this wonderful recipe? A K & K Hofzuckerbäcker (royal confectioner) or a sweet Viennese girl – this remains a mystery.

Esterházy Torte

The Esterházytorte was named after the diplomat Paul III. Anton Esterházy. It’s a cream cake which was originally created by confectioners in Budapest at the beginning of the 20th century, but soon found its way into Viennese dessert cuisine. It consists of a light yellow buttercream, usually between five layers of sponge cake base, and is covered by white sugar glaze as well as brittle, candied fruits and chocolate.


Some of the finest sponge in the world can be found in Vienna

Quite unique Malakov Chocolate Torte

The Viennese cuisine has an excellent reputation. Especially cakes are a class of their own, for instance the famous Malakov Torte. Reportedly, it was created in Vienna in honour of the French marshal Pélissier who was awarded the title Duc de Malakoff after he had successfully defeated the Russian fortress Malakow during Crimea War. The cake’s particularity is that it does not have to be baked. It is a layer cake made from ladyfingers (savoiardi) and whipped cream.

Yeast dumplings

Yeast dumplings are a very popular dessert from the Viennese cuisine. The dumplings are quite big, of hemispherical shape and filled with plum butter. The classic Viennese way of preparation is to douse them with melted butter and sprinkle with a mixture of ground poppy seed and powdered sugar. Just before serving.

Sacher omelet

This is no ordinary omelet, made from a mixture of just egg and milk – it’s a typical Viennese sweet dish, very similar to a Palatschinke (pancake). The difference being , the omelets’ flavour comes largely from the egg yolks in the mixture, whilst in a Palatschinke, the filling takes centre stage.

Cream cheese strudel

The cream cheese strudel is made of delicate strudel pastry, filled with curd cheese or sour cream and originally found its way into Viennese cuisine via Hungary. As legend has it, a Hungarian cook prepared the pastry that flimsy that one could look through and read letters lying beneath. Usually filled with raisins and served with warm custard, it’s a typical Viennese sweet dish which you definitely have to savour!


Dishes and methods quite unique to Vienna

Take a tour of Vienna and taste the best on offer Fancy a trip to the Austrian capital to taste the best cakes, bakes and desserts the city has to

offer? Make sure these places are on your list!

Café Mozart

2 Albertinaplatz, Vienna, 1010, http://www.cafe-mozart.at/

Named after the famous composer, Café Mozart was founded all the way back in 1794, just years after

the legend's death. Throughout its time, the café has hosted many of Austria's most famous musicians,

composers and writers, all who came to pass the time and take a drink. Stop by and enjoy one of the

many specialty house coffees, including the "Mozart," a double mocha with Mozart liqueur. Along with

that, try one of the tasty Viennese pastries and tarts made fresh each day.

Kurkonditorei Oberlaa

Neuer Markt 16, Vienna, 1010, http://www.oberlaa-wien.at/de/patisserie/torten.html

Handmade cakes and pastries with the promise of no artificial colourings or flavours. If you like

macaroons, try or take-away a box of LaaKronen, made with butter-cream, almond flour and sugar, and

available in seven flavours including hazelnut, lemon and raspberry.

Diglas

Wollzeile 10, Vienna, 1010 (Near St. Stephen’s), http://www.diglas.at/index.php

Café Diglas, one of the classic traditional Viennese coffee houses in a very central location.


http://www.cafe-mozart.at/










http://www.oberlaa-wien.at/de/patisserie/torten.html












http://www.diglas.at/index.php










Take a tour of Vienna and taste the best on offer Café Gloriette

Schlosspark Schönbrunn, Vienna, 1130, http://www.gloriette-cafe.at/home.html

A good cup of coffee, good cakes, pastries and breakfast buffet, but the main attraction is the building

itself and the view over Schloss Schoenbrunn to the skyline of the city.

Aida

Singerstrasse 1, Vienna, 1010, http://aida.at/?lang=en

Aida has over 20 branches in Vienna and they are difficult to miss: they are very pink. The best known

is on St Stephen's Square at the junction of Singerstrasse.

Demel Konditorei

Kohlmarkt 14, Vienna, 1010, http://www.demel.at/en/index_en_flash.htm

Demel is as much a delight to the eye as to the taste buds. It retained its title of "Imperial and Royal

Court Confectionary Bakery" even just after the collapse of the monarchy when it was officially

forbidden to do so.

Sluka

Rathausplatz 8, Vienna, 1010, http://www.sluka.at/

Handmade cakes and pastries.


http://www.gloriette-cafe.at/home.html












http://aida.at/?lang=en






http://www.demel.at/en/index_en_flash.htm










http://www.sluka.at/








Take a tour of Vienna and taste the best on offer

Gerstner

Kaerntner Strasse 13-15, Vienna, 1010, http://www.gerstner.at/index.html

Amid the growing number of chain-stores, Gerstner, with its wood panel facade and elegant interior, is

a reminder of why the Kaerntnerstrasse was so famous for its style. Its delicate cakes, pastries and

selection of truffles are as delightful as the atmosphere.

Café Sacher

Philharmonikerstrasse 4, Vienna, 1010, http://www.sacher.com/

One of the most famous places in Vienna, serving one of the most famous cakes in the world. The

Sacher Torte was first baked in 1832; it is still baked in-house to the original recipe. Although it is

clearly a chocolate cake with an apricot jam filling, the full recipe remains a secret.

Heiner

Wollzeile 9, Vienna, 1010, http://www.heiner.co.at/

You will find a Heiner on the Kaerntnerstrass, which is very pleasant, but the Heiner a few minutes walk

away on the Wollzeille is absolutely delightful. Both serve all the traditional cakes (Sachertorte,

Dobostorte and Esterhazytorte) and the traditional warm pastries (Topfenknödel, Kipferlschmarrn,

Topfenpalatschinken and Dukatenbuchteln). There are also excellent home-made ice-creams.


http://www.gerstner.at/index.html










http://www.sacher.com/








http://www.heiner.co.at/










restaurants Bruno Loubet Grain Store Unleashed Afternoon tea Arzak style The Rosewood Hotel Pulia Home Burger Big Fernand Tapas Revolution Black Top Amused Porchlight Charcoal BBQ The Brass Monkey Ali’s Place McDonalds Bunts, Petites and Fried Pies


Bruno Loubet Grain Store Unleashed The Grain Store Unleashed is an exciting

new concept by Bruno Loubet popping up

in The Zetter Hotel in Clerkenwell.

Opening on Monday 13th April for a limited time

only The Grain Store Unleashed will focus on

vegetables, with Bruno taking an even more

experimental and adventurous approach to

dishes, allowing his culinary imagination to be

…..unleashed!


Afternoon tea Arzak style Try afternoon tea with a distinctly Spanish twist. Ametsa with Arzak Instruction (or should that be CONstruction!) — The Halkin’s Michelin-starred restaurant — is offering a unique take on the British tradition, served with the flair and passion that has become the restaurant's trademark.

Created by Michelin-starred chef Sergi Sanz, the afternoon tea menu draws on the principles of Basque cuisine. The usual sandwiches have been replaced by a selection of savoury tapas, followed by series of desserts that match extraordinary taste with stunning presentation.

Taken in the Halkin bar and lounge, each afternoon tea is served with a choice of Jing Teas. For an extra special occasion, guests can indulge with a chilled glass of Spanish cava.

Ametsa with Arzak Instruction afternoon tea is available every day between 3pm and 5pm, priced at £26 per person (£30 per person with a glass of cava).


SAVOURY

Strawberry and Tomato Soup (served cold)

Traditional Basque Skewer

Spider Crab Tempura

Iberico Ham and Manchego Cheese Pillow

Pork Croquette

SWEET

Lime Custard and Banana Tartlet

Charred Sweets

Blackberry Yoghurt

Catalan Cream with Cinnamon

Chocolate with Churros

The Rosewood Hotel, London – Organic Market The Rosewood London has recently

launched its weekly Slow Food & Living

Market in the serenity of the hotel’s grand

inner courtyard.

Newly appointed Executive Chef, Amandine

Chaignot, is at the hem of the Slow Food and

Living market, which recreates the traditional

marketplace shopping experience in Holborn

and celebrates good, clean and fair produce

from local growers and artisans.

The weekly market, open every Sunday come

rain or shine from 10.30 am – 3 pm is

endorsed by Slow Food UK and is the only

dedicated Slow Food & Living market in

London.

#rosewoodlondonmarket

www.rosewoodhotels.com


http://www.rosewoodhotels.com/





Pulia

Menu:

Focaccia,

Panzerotti

Pizza rustica,

different types of parmigiana,

Natural organic smoothies

Specialist coffees.

Rustici (puff party delicacies),

Crocche di patate (potatoes with a

variety of fillings)

Pasticciotto (custard pie).

London

@puliauk


Pulia is an Italian Deli where you can also eat

in, it describes itself as a ‘Unique new multi-

sensory Italian deli concept’. Pulia already has

sites in Milan, Venice, Torino and Florence but

this is the first store outside of Italy and it is

situated near Borough Market.

Pulia specialises in Food from Puglia, the heel of

Italy. Ingredients have been carefully selected

and in partnership with the best food artisans from

Puglia, it serves an authentic range of products

aimed at reliving the colours, scents and flavours

of the food traditions of southern Italy.

Home Burger Menu: BBQ beach hut

Beef patty topped with slow cooked BBQ beef

brisket, homeslaw, pickled red onions,

lettuce, BBQ sauce, toasted bun

Bacon duplex with cheese

Add an extra storey to the bacon bungalow

with cheese. 2x beef patties, oak smoked

bacon, double cheddar & American cheese,

fried onion relish, pickles, tomato, lettuce,

home sauce, toasted bun.

Greenhouse

BBQ mushrooms, cheddar & American

cheese, fried onions, tomato, lettuce.

Bacon duplex with cheese

Add an extra storey to the bacon bungalow

with cheese. 2x beef patties, oak smoked

bacon, double cheddar & American cheese,

fried onion relish, pickles, tomato, lettuce,

home sauce, toasted bun.

Fried chicken shack

Buttermilk fried chicken, homeslaw, avocado,

tomato, lettuce, chipotle mayo, toasted bun.

Chilli cheese condo

Beef patty, green jalapeno chillies, cheddar &

American cheese, iceberg lettuce, red onion,

mustard, toasted bun

London http://www.homeburger.co.uk


A new burger take-away delivery service has

arrived in Holloway Road delivering: Burgers,

Fries, shakes and pies. Customers can order

on line or by phone and deliveries are made by

bike. Homeburger is a high end delivery

concept and is filling the gap for a quality

burger delivered direct to your door.

The team at Homeburger headed up by Dave

Corbineau have spent a long time perfecting the

cooking method and packaging to ensure that the

gourmet burgers reach their customers in perfect

condition. The menu will also include fries, shakes

,soft drinks and beers together with a range of

sweet pies. The team are launching the service

steadily to ensure that they can make it work

before growing too fast.

Big Fernand This French hamburger chain has crossed the

channel and arrived in London and is trying to

persuade the Burger obsessed London crowd

to: ”Stop eating burgers, eat Hamburgés!”

They started well by giving Burgers away free

to the local crowd in their opening week but

then once they started to charge the feedback

was clear , the prices were way too expensive,

Londoners know the value of a Burger! The

crew at Big Fernand have listened and have

since dropped their prices. The menu looks fab

so we are sure the crowds are back queuing

again!

The meat will be British but the main focus on the

menu will be French cheese. There are five

combinations to choose from including chicken,

beef, veal and lamb served with homemade

sauces and sides. The menu has not been adapted

for the UK audience as the team at Big Fernand felt

we would be ready for the same French menu but

that they would tweak it post launch if required.

There is a strong focus on customer service with

the goal of serving customers within 40 seconds.


London

http://www.bigfernand.co.uk

Menu:

Burgers:

Le Big Fernand: Beef, Tomme

de Savoir Cheese, sun-dried

tomatoes, parsley, Tata

Fernande ( homemade cocktail

sauce)

Le Batholome: Beef, Raclette

Cheese, Pork Bacon,

Caramelised onions, Chives,

Bebe Frenand (homemade BBQ

sauce and Tata Fernande

(homemade cocktail sauce)

Le Victor: Veal Creamy blue

cheese, Caramelised Onions,

Coriander. Tonton Fernand

(homemade sweet mayonnaise)

L’Alphonse: Lamb, Tomme de

Savoie Cheese, grilled

aubergine, coriander, Tonton

Fernand ( homemade sweet

mayonnaise)

Tapas Revolution Tapas Revolution Shoreditch brings the vibrant tapas

bars of Madrid to London's East End. The Tapas bar

chain is by Madrid-born and bred chef Omar Allibhoy

who is becoming a bit of celebrity TV Chef. Tapas

Revolution Shoreditch is latest of the chain to open

and serves authentic tapas, delicious wine, exclusive

craft beer, award-winning gin in a second to none

tapas bar atmosphere.

Brunch Menu:

Pan con Tomate, grilled bread rubbed with garlic,

penjar tomatoes and olive oil.

Ingles, Fried Eggs served with smoked pancetta,

homemade beans, morcilla black pudding, chorizo,

confit tomato, Portobello mushroom and grilled

sourdough bread.

Brioche Cadillus, made with soft brioche bun

grilled with butter:

Chorizo grilled chorizo sausage, rocket, honey

sauce.

Calamares deep fried squid with alioli and rocket.

Huevo Frito fried egg, crispy smoked bacon with a

spicy, sweet and sour mojo dulce

Valenciano, cinnamon infused orange fruit salad,

yogurt, granola, blueberries and lime zest

London

http://www.tapasrevolution.com


Black Tap Black Tap is all about creative

gourmet burgers, modern sides,

shakes & draft/craft beers served in a

small, casually hip space in the heart

of Soho. Executive Chef Joe Isidori

has developed a menu that focuses

on the American Classics but there

are also dishes for the health

conscious.

The Burgers are made with style and

move beyond the traditional cheese

burger to include dishes such as The

Steak au Poivre Burger and a burger

made with chorizo and jalapeno. In

addition there are some sweet offerings

milkshakes made with nutella or dulce

de leche.


New York

http://www.blacktapnyc.com/

Menu:

The all-American burger, lettuce, tomato, pickles,

American cheese & special sauce

The steak au poivre burger ,prime steak burger

with blue cheese & green peppercorn sauce

The spicy Mexican, Chorizo burger with jack

cheese, pickled jalapeño & chipotle mayo

The lamb burger, Grass-fed lamb burger with

Swiss cheese house-made pickles & house

buttermilk-dill

The Californian, Organic turkey burger with

avocado, Swiss cheese & truffle mayo

The falafel burger, Tahini, pickled onion, Greek

feta & hummus

The Greg Norman Wagyu beef, house buttermilk-

dill, blue cheese & arugula

Add ons : Fried egg, bacon , avocado, extra

cheese

When looking at the Amused Menu

you may be inclined to think: “How

many grilled cheeses Is enough?!”

The offer is a mix of playful small

plates, shared plates of gourmet

grilled cheeses and craft cocktails. A

husband and wife team who run an

outside catering company serving

creative food opened Amused on the

site of their eatery ‘Say Cheese’

which they needed to change.

It is only open Friday through to Sunday

which could be to stop customers over

doing the grilled cheese, though it is

more likely to be something to do with

the owners trying to upgrade their offer.

They needed to move away from being

a school boy hang out during the week

which ‘Say Cheese’ their original

restaurant had become. Amused is a

more grown up place to eat.


New York

http://amusednyc.com

Amused Menu:

Grilled cheese

White American/Potato Bread

Monterey Jack/Muenster/Pesto

Gruyere/Candied Bacon/Peasant

Bread

Swiss/Parmesan/Truffle/Peasant

Bread

Swiss/Gruyere/Apple /Tuscan

Bread

Smoked Gouda/Fig/Peasant Bread

White Cheddar/Tomato Bacon

Marmalade Artisan Rustic Bread

Baby Cuban/Swiss/Muenster

Mesquite Beer Mustard/House

made Pickles

Kale Caesar Salad

croutons/shaved asiago Kitchen

Sink Salad everything & anything!

Iceberg Wedge bacon/sweet grape

tomatoes blue cheese dressing

Mediterranean Kale Salad golden

raisins/pepita seeds sesame

lemon vinaigrette Mesclun

Greens honey goat cheese fig

vinaigrette/wild berries

Porchlight

.

New York

http://www.porchlightbar.com


Legendary restaurateur Danny Meyer opened Porchlight this his first

standalone bar together with Mark Maynard-Parisi, who already

works with him as the senior managing partner Meyer’s barbecue

chain, Blue Smoke. Porchlight will serve Southern-style cocktails

alongside Southern style influenced bar snacks . To complete the

Southern feel it also has an actual porch inside, yes inside, furnished

with rocking chairs !

Food, a short menu, includes snacks like smoked beef jerky and jars of

pickles, together with larger plates such as avocado and crab toast, fried

frogs legs, and a $16 bison burger. The focus is on the cocktails and the

range of spirits and the bar staff intend to keep a record of the regular’s

orders, their ‘usual's !

Menu:

Somethin’

Smoky Beef Jerky

Salt & Vinegar Gaufrettes

Sugar & Spice Popcorn

Somethin’More

Boiled peanut Hummus

Avocado & Crab Toast

Shrimp & Shrimp

Somethin’Sweet

Warm rice pudding

Baked Cookies

Charcoal BBQ


Los Angeles http://www.charcoalsilverlake.com

A modern Kansas city style of BBQ offers a

unique dinning experience a range of deep

rooted competition style of dishes along with a

strong attention to detail with the ingredients and

service. The inspiration comes from all regions of

bbq mecca’s in the united states and from around

the world .

The superb quality of meats smoked are dry rubbed

with a mixture of numerous spices, cooked “low and

slow” with a custom blend of hard woods while

lacquered with a one of a kind tomato and molasses

based sauce. At charcoal silverlake bbq the time

honored bbq mentality is embraced by bringing

community and family’s together with the local

culture, inspired cocktail’s from only American made

bourbons, rye’s, whiskey and crafted beers set in a

casual but upbeat welcoming atmosphere

Menu:

Snakes & Sides:

Handcrafted Pickles

Bucket of Bacon

Mac-n-Cheese

Pork Belly Confit

Hard Wood Smoked

Pork Back Ribs

Hand Crafted Sausages

Brisket, dry rubbed & hand cut thick

Lamb Shank

Open faced pulled pork , organic

greens, fried egg, crispy chicharones

Salads:

Baby Wedge: iceberg, smoked bacon

& St Agur blue cheese

Mason jar: argula, manchego &

candid pecans

Desserts

Cobbler

Banana Bignets

The Brass Monkey Menu:

Appetizers:

Beef Tartare quail egg, garlic aioli,

house-made giardiniera, grilled bread

Spanish Calamari wild boar sausage,

roasted tomato sauce, chickpea relish

crab fondue lump crab, six-cheese

fondue, toasted bread

soup & salads:

lobster bisque classic bisque with

lobster meat, chives

baby spinach baby beets, pickled

fennel, oranges, gorgonzola dolce,

walnuts.

Munchies:

fish Styx battered and fried fresh

Icelandic cod with a crunchy panko

breading. dip it in our house-made

tartar sauce

meatballs wild boar meatballs with

classic grape jelly glaze and roasted

grapes

sloppy thirds three sloppy joe sliders

made from ground lamb, served with

tangy bbq, sweet-dill pickles, fried

onions

Chicago http://www.brassmonkeychicago.com


The Brass Monkey is a 70’s inspired 100

seater restaurant and bar with décor , drinks

list ( including a contemporary take on a

Harvey Wallbanger) and food together 70s

music wafting from speakers. The menu is a

collaboration between Bushala and chef

Kendal Duque (Sepia, Tru, NoMi) with

execution by executive chef Ryan Wombacher

(Siena Tavern), is a blend of influences from

French cuisine contrasted with dishes from

American cuisine from the '70s .

Dishes such as a French bread Pizza ( remember

those frozen favourites?!), their contemporary

take on cheese balls , TV Dinner meat loaf ,

served on a dinner tray! and a range of sliders.

The drink menu evokes the '70s, as well—think a

Tang concoction and a contemporary take on the

Harvey Wallbanger. In addition there will be a

distillery , operational in 3-6 months and

producing whiskey, bourbon, rye, vodka, gin and

maybe more.


Chicago

http://www.alsplacesf.com

Al’s Place This is the first solo project for

Aaron London, who's held a

Michelin star and been nominated

for a James Beard Award. The

menu is unusual, offering

exclusively pescetarian dishes with

a few rotating meat items as

"sides." Waiting staff can help

diners to pair the main plates with

the meat dishes, or just enjoy a

meal of smaller plates.

London has always been critically

acclaimed for his unique

interpretations of vegetables and this

menu is now exception. Dishes such

as brine-fermented fries with a vegan,

apple-based BBQ sauce to sunchoke

curry with cod, black lime, and

grapefruit.

Menu:

Cold/Cool-

Baby lettuces, herbed avocado, quince

crumble

Lightly cured trout, crispy potatoes, green

fig mousse

Asparagus, currant soffritto, burrata, potato

chips and skin purée

Assorted brassicas, yuzu, pickled radish,

wild mushrooms

Warm/Hot -

Sunchoke curry, black lime-cod, grapefruit

Yellow eye bean stew, torn bread

Tonnarelli, green garlic, bergamot, bottarga

Black cod ‘taco’, dried peach, galangal,

smoked avocado

Grits, goat’s milk curds, peas, yellow foot

chanterelles

Trout, green peaches, almond, crab butter

Duck with strawberry mole

Jowl ham, seaweed, anchovies

Fish mullet, preserved lime, garlic dip

Poached pullet egg, olive oil


McDonalds

Southern California

McDonalds Southern California all day fried sweet pies Just in time for spring, McDonald's

announces the introduction of

three new offers in all Southern

California stores; Brand new fresh

baked goods, and the return of

both Fried Pies and Social Hour.

For the first time ever, consumers can

start their day with decadent baked

goods. Fresh from the oven Bundt

Cakes and Petite Pastries will be

available as a delicious addition to our

freshly brewed McCafe Coffee, or a

simple morning snack. Bundt cakes

are currently offered in cinnamon and

chocolate flavours, while Petite

Pastries can be enjoyed in both

cinnamon and cherry flavours. Both

will be sold at a recommended price

of $1.99

Back by popular demand, visitors can

now enjoy a Fried Pie any time of the

day, in Apple Pie or Cherry Pie

flavours, both pairing well with a

smoothie or iced tea.

Starting 6th April and running through next

month, McDonalds brings back its

McCafe Social Hour, where guests can

enjoy the famous "buy one, get one" offer

Monday through Friday from 2-5pm. Now

when you can't decide if you want an

afternoon pick me up iced coffee or a

frozen treat Frozen Strawberry

Lemonade, you don't have to!

"Spring has sprung, and McDonald's is

thrilled to offer sweet treats to all of our

guests, all day long," said Clay Paschen

III, President, McDonald's Operators'

Association of Southern California. "The

launch of these three new items is an

example of our dedication to providing

fresh, innovative and delicious food items

throughout the year."

The new Bundt Cakes, Petite Pastries

and Fried Pies will be available all year,

with a rotation of flavours. McCafe Social

Hour is available through May 10.

chefstowatch The James Beard Awards are to be held on Monday 4th May 2015 in the Lyric Opera of Chicago.

Semi finalists in the Outstanding Chef category include

Traci Des Jardins, Jardiniere, San Francisco

And semi finalist in the Outstanding pastry chef include

Bill Corbett, Absinthe Group, San Francisco

Good luck to them both, and here is a little taster of their artistry


Traci Des Jardin Highly acclaimed chef Traci Des Jardins has multiple restaurants in the San Francisco area, including the award-winning Jardinière. A native of Northern California, Traci Des Jardins has five restaurants in San Francisco, including Jardiniere, Arquello, The Commissary, Mijita Cocina Mexicana and Public House.

Before opening Jardinière in San Francisco in 1997, Traci worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Traci’s style is also influenced by her Mexican and French-Acadian grandparents, who taught her how to cook.

In 2004 Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican flavours of her youth. Six years later she launched Public House, a sports bar serving California-influenced pub food at AT&T Park , home of the San Francisco Giants.

San Francisco's historic Presidio became home to two new restaurants from Traci in 2014: The Commissary, featuring Spanish-influenced California cuisine, and Arguello, serving Mexican fare. Launched in partnership with the Bon Appétit Management Company and the Presido Trust the two restaurants opened to critical acclaim, including Esquire's list of 2014's Best New Restaurants (for The Commissary).

Known as one of the top female chefs in the country, Traci is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career.


San Francisco

http://www.tracidesjardins.com//

Traci Des Jardin


Menu: Jardinière

Jardinière’s menu reflects the most vibrant foods of

the season, with an emphasis on organic,

sustainable and locally sourced meat and produce.

Brassicas, abalone, farro verde, brown butter

Asparagus,fried bread, salsa verde, tonnato

Tajarin, fort bragg sea urchin, snow pea, meyer

lemon.

Garganelli, charred octopus, castelvetrano, pine

nut.

Duck breast, confit, salted kumquat, lentil.

Chicken, artichoke, dandelion, seeded bread

sauce.

Wagyu flat iron, carrot, crispy shallot, chimichurri.

Wagyu beef lardons

Duck fat potato

Lemon chiboust winter citrus , pistachio

Chocolate s'more smoked almond dried cherry

Mascarpone Panna Cotta strawberry puffed

grain granola

Menu : The Commissary

A Spanish-influenced California cuisine is

driven by sustainable, locally-sourced

ingredients.

Crispy new potatoes, salsa brava

Calabaza croquettas, charred orange aioli

Pork albondigas

Kale and treviso salad, braeburn apple,

manchego

Little gem salad, manchego, cured anchovy,

fried bread

Octopus, potatoes, olives, lemon

Roast cuttlefish, arroz verde, squid ink

Roasted gambas, fennel, chickpea, citrus,

olives, chickpea galetta brassicas, harissa

vinaigrette

Jamon wrapped trout, trumpet mushrooms,

sherry, tarragon

Churros, chocolate, and rum milk jam

quince marcona almond tart, goats milk

frozen yogurt, pedro ximenez 10

Torrijas, huckleberries, bay leaf caramel,

hazelnut ice cream

Traci Des Jardin Arguello: Menu

Arguello is located in the historic Presidio Officers’

Club as a multifaceted cultural destination. It features

Mexican cuisine capturing the cultural heritage of the

Presidio and a contemporary bar with craft cocktails.

Jicama, citrus and avocado salad

Shrimp, squid, octopus, spicy cocktail sauce

Little gem salad, radish, cilantro, cotija cheese

Roasted squash, escarole, queso fresco, cumin-

pumpkin seed vinaigrette

Mushroom quesadilla, epazote, tomatillo-avocado

salsa

Rolled chicken taquitos, tomatillo-avocado salsa,

cotija, iceberg served with house made corn tortillas

Roasted squash, epazote, parsley, cilantro, onions,

poblanos, queso fresco

Whole shrimp al ajillo, cilantro rice

Caramelized pork shoulder, orange-serrano 'pico de

gallo', cabbage salad

Flan-caramel custard

Paletas: strawberry, coconut, mango cream,


Public House: Menu

Public House, a modern sports pub, is designed

to be a year-round destination for great sports

watching. The menu is Californian inspired Pub

food.

Baked Macaroni & Cheese, Provolone,

Cheddar, Gouda

Crispy Cauliflower, Golden Raisins, Capers,

Peppers, Balsamic

Romaine, Jicama, Radish, Cucumber, Cotija

Cheese, Lime Vinaigrette

Crab Louie, Little Gems, Cherry Tomatoes, Egg,

Radish, Red Onion

Spicy Pulled Pork Sliders, Cabbage Onion

Slaw

Cioppino, Dungeness Crab, Mussels, Clams,

Fennel, Grilled Bread

Southern Fried Chicken, Yukon Gold Mashed

Potatoes, Jalapeno Slaw

Yukon Gold Mashed Potatoes

Barbecue Brussel Sprouts, Toasted Almonds

Butterscotch Pudding, Cream, Cookie

Crumbles

Humphrey Slocombe Ice Cream Sandwiches

Bill Corbett Bill Corbett joined The Absinthe Group (TAG) in January 2011 as

Executive Pastry Chef. With more than a decade of pastry experience

at some of the most highly regarded restaurants, he has risen rapidly

among the nation’s top pastry chefs. Within just a year of overseeing

all of the menus at Absinthe, Arlequin Café, Boxing Room, and

Comstock Saloon, Corbett was honored with the “Best Pastry Chef

2011” award from San Francisco magazine.

A Canada native, Corbett worked his way up from dishwasher to

kitchen-manager to pastry-cook during his youth. After several years

kitchen-hopping, he traded Canada for Florida, and shortly thereafter

moved to New York City to pursue his career in pastry. In 2004 he was

hired by B. R. Guest Restaurants to work under Executive Pastry-Chef

Lincoln Carson. Together the two managed pastry-production for the

group’s seven properties

From 2007 Corbett held the pastry-chef positions at Dona and Anthos,

where his desserts drew rave reviews from New York critics and

StarChefs.com named him “Rising-Star Pastry-Chef.”

In late 2009, Corbett joined the highly acclaimed Coi as executive pastry-

chef for chef-owner Daniel Patterson. Corbett also helped Patterson to open

Plum restaurant in Oakland.

Highlights of his menu’s with TAG include Apple Tarte Tatin with iced

buttermilk, hazelnut, and toffee purée; Huckleberry Parfait with yogurt panna

cotta, huckleberry meringue, and lemon streusel; Bourbon Banana Split with

banana cake and bourbon ice cream; and seasonal morning pastries.


San Francisco

http://absinthe.com/about/bill-corbett/

Bill Corbett

Absinthe Brasserie & Bar: Menu

Absinthe Brasserie & Bar is one of the most

romantic and popular fine-dining establishments in

San Francisco, serving classic and creative

upscale American-influenced French brasserie and

Northern Italian cuisine for lunch and dinner.

Mains:

Coke Farm Baby Greens barrel-aged feta, brioche

crisps, poached apples, cardamom walnuts,

champagne vinaigrette

Roasted Beet Salad mixed chicories, whipped

fromage blanc, port-poached Asian pears,

Desserts:

German chocolate cake milk chocolate mousse,

pressed coconut, candied

Buttermilk panna cotta basil meringue,

strawberry compote, strawberry crumb

Carrot cake lavender honey ice cream, yogurt

mousse, candied walnuts

Chocolate Pot De Crème Valrhona Nyangbo

chocolate, crème Chantilly

Mint Pavlova Earl Grey ice cream, Meyer lemon

curd, Earl Grey crumb


Arlequin Cafe Menu:

Arlequin Cafe & Food-To-Go is located in the Hayes

Valley neighborhood of San Francisco, California. It

serves artisanal sandwiches, salads, beverages and

desserts at reasonable prices

Sandwiches:

Arlequin Meatball pork-beef meatballs, provolone &

parmesan cheese, San Marzano tomato sauce, basil,

torpedo roll.

Grilled Veggie Sandwich grilled peppers, grilled

onions, spinach, zucchini, spicy cabbage, sun-dried-

tomato jam,

Moroccan spiced lentil purée, lavash wrap

Grilled Cheese Sandwich aged provolone, cheddar,

gruyere cheese, olive-basil pesto, griddled levain bread

Salads:

Local Farmed Greens green apples, Muscat grapes,

candied walnuts, blue cheese, crumbled croutons,

banyuls vinaigrette

Desserts & Pastries:

Morning bun, Monkey bread, Biscotti

Brioche, Doughnuts assorted flavours

Croissants plain; sweet and savoury

Pretzel plain or chocolate

Scones assorted flavours

Sticky bun ,Brownie, Cookies assorted flavours

Bill Corbett

Boxing Room Menu:

The Boxing Room celebrates the Cajun and Creole dishes

of New Orleans and coastal Louisiana, coupled with

seasonal Northern California ingredients

Cajun Boiled Peanuts

Crispy Boudin Balls creole mustard aioli

Fried Gator creole remoulade, lemon

Taste of the Swamp: turtle soup, fried frog legs, alligator

sauce piquant

Smoked Chicken & Andouille Gumbo Duck & Andouille

Sausage Jambalaya crispy duck confit, smoked duck,

trinity, brown rice

Rabbit & Dumplings carrots, turnips, cipolinni onions,

cornmeal dumplings

Mushroom & Broccoli Bread Pudding leeks, parmesan

cheese, truffle oil

Desserts:

Bourbon pudding - banana cake, bourbon caramel, oat

crispies

Chocolate Bread Pudding caramel ice cream, cara cara

orange

Beignets chocolate espresso cream


Comstock Saloon Menu:

Named after Henry Comstock and the famed Comstock

Lode, which brought mining fortunes to the City by the Bay,

Comstock Saloon occupies a historic space that has

served as a watering hole for San Franciscans since 1907

Pickled egg - with arbol chile, sea salt

Cabot cheddar pimento cheese with saltines

Little gems salad - garlic-anchovy dressing, radish,

carmody

Andouille Scotch egg - with mustard aioli

Crispy chicken livers - pepper jelly, pickled jalapeno, pan

de mie

Roasted beet salad - carrots, sunchokes, tahini,

pistachios, lemon

Lamb meatballs - ricotta salata and garlic bread

Mushroom pot pie - leek puree, frisee, arugula, pepato

Comstock burger - dressed, cheddar, pickle, fries

Roasted half-chicken - root-vegetable panzanella,

watercress, rosemary vinaigrette

Desserts

Bourbon pudding - banana cake, bourbon caramel, oat

crispies

Guinness Chocolate Malt Cake - malted milk ice cream,

chocolate crumb, cocoa caramel

Caramelized Apple Hand Pies - burnt cinnamon Crème

Anglais

extremeageing For some chefs the standard 28-day aged beef is not long enough. 35 days? 42 days? No and Nope. Not long enough…60 days or 90 days? Or how about 140 days? Or 459 days? Well the longer the better it seems – chefs are pushing the boundaries of beef by hanging the meat for increasing periods of time and calling it ‘extreme aging’, maturing meat much like a fine cheese. With mould blooms this controlled decomposition creates flavours such as truffle, umami and blue cheese to the developing roast beef aroma.


Extreme ageing is big – mould is even better!

We’ve known this is the case for

centuries, but now chefs are using the

similar principles for beef.

The slow creep of 14-day aged beef has

steadily increased over the years to 28

days as consumers accept and

understand maturation improves flavour

and tenderness. But now chefs are

pushing the bacteria barriers with 35,

even 42 days of dry-ageing. But think

that’s long – they haven’t even started!

Two words keep chefs on their toes and

ahead of the game – ‘what if’.

What if we age it to 60 days?, heck no, 90

days! Before you know it some crazy

dude at the Dallas Chop House dared

to mature his steak for 459 days – we

kid you not. It makes Eleven Madison

Park’s attempt at 140-day aged steak

seem a baby in comparison.

But this side of the pond in London, age

is trending too; there is a grass-fed 55-

day steak at Hawksmoor, and 70-day

Danish beef at Mash in Soho, and at

the Canary Wharf branch of Goodman

steakhouse executive chef Olly Bird

has gone for “extreme ageing” with its

latest 180-day aged rib now on sale.

Intense flavour at Dallas Chop House


It’s all about the flavour

Mould blooms, controlled

decomposition, musky blue cheese

notes – all ways in which to describe

this latest steak phenomenon!

In Cumbria, James Cross of Lake Road

Kitchen, Ambleside serves steaks aged

for 90 to 100 days, at which point: “There

is a pronounced increase in the meat’s

flavour complexity.” But Cross’s record

sits with his “specialist” 199-day aged

beef. But he’s not a novice at this you

understand, Cross was introduced to this

method of ‘controlled decomposition’ by

George Faison whilst working at Per Se,

then latterly Noma. Here they would hang

whole carcasses of 13-year-old retired

dairy cows for six months.

From 90 days onwards, mould blooms

begin to appear on the exterior fat, adding

flavours such as truffle, umami and blue

cheese to the already developing roast

beef aroma. Here’s a brief guide to the

changing flavours over time:

79-day steak – sweet, yielding and

flavoursome, its buttery fat already packs

a distinct blue cheese flavour.

99-day steak - dense, drier, less tender,

but it has taken on a beautifully even

char (watery meat twists as it cooks; it

won’t lie flat in the pan). Musky blue

cheese notes run throughout the meat

via its marbling, but without dominating

its natural beefy character.

199-day steak – explosive! game-tinged

beefiness, bosky flavours; ripe

cheesiness; fatty, almost floral

sweetness; chemical astringency. Like

really strong, extra-matured cheese.

199-day steak. Whatever you do, do NOT screw up when cooking it

– it’s a long wait until the next batch is ready!


OK, let’s talk money! At £21.50 for 100g at Goodman’s prices is

anyone going to buy it? You bet they are,

and chefs are going to continue to produce

it.

One slight area of controversy is they prefer

grain-fed cattle. Grain-fed is the only beef that

has the necessary marbling, without which the

meat would dry out too quickly.

But we’re not talking about huge demand here.

The flavour is so intense, so overwhelming that

a couple of mouthfuls are all you need. Cross

sees his 150-plus-day steaks – so far only

served to guinea pigs – as a future tasting

menu item, which will be served in small

portions with, say, a few pickled blueberries.

Beef aged this long is a tasting experience

destined for your memory, not burgers!


Wait until someone dry ages Wagyu for 199 days!

It IS beef, but not as you’d know it.

Carnevino in Las Vegas has plenty of

competition along the Strip. But it has a

little secret up its sleeve – extreme-aged

beef.

One reviewer on Tripadvisor spoke highly of

it, giving an insight into what to expect.

“Now, a word of caution to the wise: Extreme

dry aged beef (i.e. one that has sat to dry for

> 90-120 days in a meat chamber) is NOT for

everyone; it is definitely an acquired taste

(with very concentrated flavour) that is (or

should be) primarily targeted at the diehard,

experienced meat lovers with discriminating

tastes. Anyway, I'm glad to report that the last

time I was at Carnevino's I tried the dry aged

bone-in ribeye and it was simply heavenly, as

always. Lamentably, they had ran out of the

240-days riserva.”

Las Vegas http://carnevino.com/menu/


Parissandwich&snack Top 5 Trends from the show

•Natural and fresh

•Doughnuts

•Gluten free

•New formats

•Miniaturization


Natural & Fresh

One of the key themes in evidence at this year’s Sandwich &

Snacking Show in Paris was the emphasis on naturalness and

freshness of both ingredients and the product.

Several companies were keen to stress the shorter shelf-life of

their various products which, although it goes against the

manufacturers’ grain, helps the customer’s perception of the

products freshness and possible healthiness.

Hand in hand alongside this went the idea of minimally-processed

ingredients. Allowing natural flavours, colours and textures to shine

through was emphasised by the less-fussy, more transparent

packaging, allowing the customer to better see what was within.

Czon is a French company that brands itself as ‘natural fashion

food’/ it offers a ‘range of fresh, ready to use fruits and vegetables’

for culinary and snacking use

www.czon.com


http://www.czon.com/





Doughnuts

It is really only the tiniest exaggeration to say that every bakery

stand had a range of doughnuts. But only the tiniest one...

Doughnuts of all sizes and colours were in abundant evidence.

Many were from the mass manufacturers bringing a taste of

Americanisation to the European palates. Others were small,

artisinal but no less fun for it.

Continuing the theme of miniaturisation, little versions were

common alongside their larger counterparts, but almost every

doughnut was ring-shaped. Very few, although there were definitely

some around, filled ball doughnuts could be seen.

A few cronut-inspired offerings were there looking delicious,

decadent and, next to their significantly more garish cousins, more

elegant.


Gluten-free

A huge trend across all areas of the Sandwich and Snacking Show

2015 was the Gluten-free alternatives

Major bakery manufacturers from across Europe were keen to

show their customers that the need for Gluten-free products had

been well heeded.

Every product had a gluten-free alternative – from sourdough

breads to classic pastries to doughnuts. Even those products

traditionally containing no gluten, such as the ever-popular

macarons, were being touted as such.

Interestingly, of all the ‘free-from’ options available to us in the UK,

this show seemed to only have the gluten-free. Perhaps the sugar-

free / nut-free / soya-free and so forth version will be in evidence in

coming years...

British company Finsbury Foods had a large stand showcasing

their gluten-free alternatives.

www.finsburyfoods.co.uk

Macarons – gluten-free but now loudly proclaimed as such!


http://www.finsburyfoods.co.uk/







Formats

A common approach to culinary innovation is to look at existing dishes

and re-imagine them in different formats. Many exhibitors and entrants to

the Snacking Show’s competitive elements looked to do this for various

dishes.

Three Michelin starred chef Michel Bras has created the Capucin concept

of filled and rolled crépes. The various outlets taking up this new format

are reporting good business.

Whilst not new in Italy, the Piadina is becoming popular across Europe.

Essentially think of pizza toppings on a folded, griddled flatbread.

The toastie – a classic in many parts of the world. But one new idea is to

make the triangular Breville-style toastie with various breads – pancakes,

tortillas, rye breads, even sponge cake with sweet or savoury fillings!

Pidy are pushing their eclairs as an ideal bread/roll alternative to a

sandwich. www.pidy.be


http://www.pidy.be/

http://www.pidy.be/

http://www.pidy.be/

http://www.pidy.be/

http://www.pidy.be/

Miniaturisation

A big theme for the Snacking Show 2015 was miniaturisation.

Almost every type of snack, sandwich or cake had a mini-version.

Even classical French patisserie, such as gateaux opera or éclairs,

were given the mini treatment. How small? One bite portions were

typical.

The principle behind this concept is that snackers are looking for

variety not only across various dayparts but within their specific

snacking time too. Having a bite-sized burger followed by a bite-

sized macaron almost recreates a meal for flavours and textures.

Miniature burgers and sandwiches


IFE World Food Innovation Awards 2015


2015 World Food Innovation Awards


The IFE, the UK’s largest food and drink

exhibition, judged 340 entries from 30

countries across 16 areas in six categories

• Finished products

• Ingredients

• Packaging

• Brands

• Manufacturing and Processing

• Sustainability

• Marketing


Best convenience-food innovation

Yowk – The New Egg Company

Best snacking innovation

Jelly Squeeze – Caterers Choice

Best new children’s food

Mini Nom Noms – Mini Nom Noms

Best confectionery innovation

Edible Alcoholic Pastilles – Smith & Sinclair

Best new breakfast innovation

FUEL10K Protibrik – FUELYOUR10KHOURS




Best new condiment or marinade

iASC Something Fishy Irish Shellfish Culinary Butter –

iASC Irish Atlantic Seafood Company

Best new food concept


Best new food ingredient

Spice Drops – Holy Lama Naturals

Best new packaging design

Liquiglide – Liquiglide Inc.

Best convenience or on-the-go packaging

Shake Me Pasta Pot – RPC Barrier Containers

Best new brand or business


2015 World Food Innovation Awards Best brand extension or limited edition

Mondelez Oreo Sandwich – R&R Ice Cream

Best free-from product

Clive’s Gluten-Free Pies – Buckfast Organic Bakery,

Clive’s Pies

Best environmental or CSR initiative

Wyke Farms 100% Green – Wyke Farms

Best food manufacturing or processing innovation

Steam Infusion – OAL Group

Fresh Ideas Award

Yowk – The New Egg Company


inthenews Mark Moriarty named UK Young Chef of the Year

Cruffgate – thieves steal cruffin recipe

Nutritional breakfast bars on the go

Munchery launches in NYC

Fruit Fairies revolutionize student food

Shop24 installed at University of Illinois

Cultivated truffles are a success


Mark Moriarty named as UK Young Chef of the Year

Being touted as the next ‘Jamie

Oliver’, Mark is the 23-year-old sous

chef at The Culinary Counter in Ireland

and he has gone through to win the S.

Pellegrino UK Chef if the Year 2015.

Beating nine other up-and-coming young

chefs, he was judged at a cook-off in

Harrods by four of the UK's leading chefs,

who hold five Michelin stars between

them; Clare Smyth (Chef Patron at the

eponymous Gordon Ramsay), Atul

Kochhar (Chef Patron at Benares), Dan

Doherty (Executive Chef at Duck &

Waffle), and Oliver Dunne (owner of Bon

Appétit).

His winning dish of Celeriac baked in

barley and fermented hay, cured and

smoked celeriac was inspired by "a

humble ingredient taking centre stage."

The semi-finalists:

• Stephen Holland; Sous chef at the

Lough Erne Resort

• Sarunas Godovan; Chef at the

Tankardstown House

• Alberto Fluttero; Chef de Partie at Le

Gavroche

• Antonio Sanzone; Chef at Caffè

Caldesi

• Garrett Keown; Sous chef at The Bell

Inn

• Gavin Kellett; Chef at The Manos

House

• Jamie Coleman; Sous chef at the

Saunton Sands Hotel

• Maria Elena Martinez Otero; Chef de

Partie at the Four Seasons Hotel

(Dublin)

• Simone Cantafio; Chef at The

Vineyard

His winning dish


Cruffgate emerges as theives steal cruffin recipe The cruffin, a muffin-croissant hybrid that

is the signature of Ry Stephen, a 28-year-

old pastry chef in his shop, Mr Holmes

Bakehouse. Now the recipe has been

stolen.

Causing a similar feeding frenzy to the cronut,

this light pastry that takes days to make and is

sold out before you can say cruffin, is a closely

guarded secret. Well, it WAS until thieves left

expensive baking equipment, iPads and money

alone, in favour of a piece of paper!

Mr. Stephen does not think it was an inside job.

He said he trusts his employees and has told

them, “You can have any recipe you want,

provided you know how to execute it.” Plus a

new surveillance system had been installed,

but was not yet operational, although the

employees did not know that.


Keep an eye out for imitations!

Nutritional snack bars make breakfast an on-the-go meal

No bowl or milk necessary for the

modern American breakfast. The most

important meal of the day in the U.S. is

shifting away from the familiar snap,

crackle, and pop of cold breakfast

cereals to embrace the convenient

goodness packed into the food

industry's increasing array of

nutritional and cereal bars.

Over the past decade, 3 of the 4

breakfast-type foods with the fastest

growing popularity were healthy, portable

snacks such as cereal bars, according to

according to the report Nutritional and

Cereal Bars in the U.S., 4th Edition by

market research publisher Packaged

Facts.

Between 2004 and 2014 the number of

households using cereal bars increased

50% and the number consuming chewy

granola (category that includes granola

bars) increased 33%. The popularity of

granola also grew substantially, with

nearly 80% more households using it.

At the same time, the number of

households using cold cereal was up by

only 4%. Meanwhile other traditional

breakfast foods such as bacon,

sausage and eggs barely kept up with

the growth in the adult population.

Between 2009 and 2014 the number of

adults using nutritional bars increased

11%. In addition, around 44% of adults

used cereal/granola bars in 2014.

Ultimately, the overall market for snack bars, including both nutritional and cereal/granola bars, is projected to approach $8 billion in 2019. This represents cumulative growth of 30% and a compound annual growth rate of 5%.


Packaged Facts expects that sales of

nutritional and cereal/granola bars will

benefit from the acceleration of a broad

range of trends affecting the eating

habits of Americans. These include a

permanent shift away from "three square

meals a day" to grazing throughout the

day; the desire for consumers to seek

out alternative foods for breakfast; the

fact that nutritional and cereal/granola

bars present an efficient platform for

packaged food engineers to respond to

the very latest in food concerns of

healthy-eating consumers; rapid growth

in the number of Americans actively

engaged in fitness and weight

management programs; and continuous

innovation on the part of manufacturers

and marketers of nutritional and

cereal/granola bars.

Munchery launches in NYC

Munchery, a versatile, chef-driven food

delivery service, has launched its first

East Coast endeavour in New York

City, bridging the gap between

restaurant cuisine and home cooking.

Already serving San Francisco and

Seattle – with a Los Angeles launch in

2015 and ten other cities on the horizon –

cofounders Tri Tran and Conrad Chu look

forward to helping New Yorkers reclaim

dinnertime.

"Answering 'What's for dinner?' is hard!"

says Tran. "Munchery is our way of

making it easier for people like us –

people with busy schedules, adventurous

palates, and household budgets."

With this goal in mind, local chefs with

pedigrees that include Daniel, Blue

Smoke and Aureole prepare individual

entrees, salads, sides and desserts, as

well as healthy and tempting kids'

meals, at the Munchery kitchen in the

heart of the city.

Meals are made with fresh, seasonal

ingredients that are sourced from local,

organic sources as much as possible.

Dishes are fully cooked, chilled for

maximum freshness, and served in

oven- and microwave-safe containers

for easy heating in less than ten

minutes. Garnishes and sauces come

on the side, so diners can add the final

touch to their taste.

www.munchery.com


Since each dish (including kids' meals) is

created by a specific chef, people can

order from their favorites, rate dishes,

leave suggestions and even

communicate directly with individual

chefs. Prices range from $9 to $15 for

entrees, about $6 for sides and salads,

and from $2 to $7 for drinks and

desserts. Kids' meals are about $6.

In keeping with the belief that everyone

deserves a nourishing dinner made with

quality ingredients, Munchery has

partnered with City Harvest to feed a

New Yorker in need with every order.

Partnerships in San Francisco and

Seattle include the Marin Food Bank and

Northwest Harvest, respectively.

Fruit Fairies will revolutionize the way students do food

Fruit Fairies, a student start-up based

in Ann Arbor, Michigan, has an

innovative business model that will

make it affordable for college students

across the country to consistently eat

healthier foods.

Their team- two sophomores at the

University of Michigan- argues that too

many college campuses struggle to

provide students with the healthy foods

that they demand: "Over 60% of our

student sample claimed that they felt

driven to improve their diets, yet were not

able to because the healthy options

available to them were unaffordable or

inconvenient." Their company offers an

effective solution to this problem that they

hope will improve college campuses

throughout the nation.

Fruit Fairies offers a service that allows

customers to subscribe to have healthy

food baskets delivered to their doorsteps

once per week. The baskets, thoughtfully

designed for the college lifestyle, include

Fruit, Vegetable, Nut/Seed, Fruit-Snack,

and Soylent, with additional options

released periodically. On Sundays, their

all-student staff assembles the baskets

and delivers them to doorsteps across

campus.

By only running on Sundays, delivering

themselves, and buying the food

products in bulk from wholesale

distributors, they are able to significantly

cut down on storage, operations, and

employment costs, allowing them to sell

the baskets at a lower price. Essentially

their unique business model gives

students the opportunity to consistently

have healthy, affordable foods without

having to go anywhere.

http://www.fruitfairies.com/


Shop24 installed at University of Illinois campus

Shop24 is the market-leading, self-contained, totally automated and refrigerated convenience store designed to enable 24/7 accessible consumer purchasing. Now there are installed at the University of Illinois – Springfield.

Conveniently located bwtween the on-campus dorm cluster and the student union, the Shop24 store complements other UIS amenities by increasing the variety of packaged goods available on campus and providing 24/7 shopping convenience.

"Sales for the first seven days of operation exceeded forecast by nearly forty percent," said Dave Brotherton, Vice President, Marketing and Business Development of Shop24 Global. "The results we saw are a testament to optimum site location and product assortment, the hard work of the UIS operations team, and their close collaboration with Shop24 client services to maximize uptime."

Dave continues: "2015 and beyond will see a greater number of on-campus new store locations like the UIS store as we deepen our relationships within the higher education sales channel and with the national convenience, foodservice, and vending operators that also serve it."


Students have never had it so easy!

Cultivated truffles are a success (10yrs after planting!)

Paul Thomas, a Dragon’s Den winner,

planted the his first truffle under an

oak tree somewhere in Leicestershire

10 years ago. Now it’s ready for

harvesting.

The burgundy truffle, Tuber uncinatum,

used to be relatively common in the UK

but was lost over the last century. The key

thing for is soil types: it needs this

alkaline, calciferous soil, but while we've

got plenty of that in the UK, we generally

need the ancient woodlands to support it.

The entrepreneur is hoping to find mature

truffles later this year and begin a

profitable business within a few years.

Wild English truffles sell for £400 a kilo,

but Dr Thomas is hoping to bring the price

below £300.

"They should be higher quality than the

wild types," he added. "The system is

very similar and the only difference in

terms of quality is we are checking the

sites rigorously every seven to ten days,

so you're getting them at peak maturity."

Imagine a fine grating of this over some of that extreme aged beef!


newtomarket Street Style Seafood

Pulled BBQ Salmon

Popchips add hot and sweet flavours

Cheez-It crunch’d puffs

New line functional health salads

Organic Powerhouse Grains Bistro Bowl


Street Style Seafood

High Liner Foods, the leading value-

added seafood supplier in North

America, has launched Street Style

Seafood, a new line of seafood

products in the FPI brand for the U.S.

foodservice market.

The inspiration for the line is today's

exciting trend of chef-inspired food being

offered in non-traditional venues such as

food trucks, pop-up restaurants and grab-

and-go kiosks for all-day flexible eating

appeal.

Street Style Seafood is ideal for many

menu parts including shareables,

appetizers, small plates and on-the-go

dining. It provides operators with growth

opportunities by meeting the need for

innovative, premium quality, and portable

snack options. Inspired by the flavours of

the world and the hot street vendor trend,

Street Style Seafood offers something for

everyone.

Included in the new line are:

Shrimpanadas™: Available in three

flavors: Shrimp & Chipotle Pepper,

Shrimp & Black Bean and Shrimp &

Mango Salsa.

Fish N' Chips On A Stick: Available in

two varieties: on a stick and as a strip.

Featuring hand-cut cod strips coated

with a crispy French Fry coating,

Tempura Battered Sushi: These bite-size

California rolls are tempura battered for

a deliciously crunchy take on sushi.

Classic Sushi : A popular favourite, High

Liner Foods' California Roll includes

Surimi, carrots and creamy avocado.

The item gives operators the thaw-and-

serve simplicity for back-of-house ease,

eliminating the need for expensive sushi

prep activity altogether.

http://www.highlinerfs.com/products/new-products/street-style-seafood


Move over pulled bbq pork – it’s salmon’s turn!

High Liner Foods, the leading value-

added seafood supplier in North

America, has introduced Pulled BBQ

Salmon.

Made with premium Atlantic Salmon, new

Pulled BBQ Salmon leverages two of

today's most popular trends in

foodservice: the use of savoury barbecue

sauces and compelling new salmon

options. Pulled BBQ Salmon contains no

preservatives and is a source of protein

and Omega 3s. The product is also an

exciting new twist on a classic preparation

that will generate menu excitement and

interest for foodservice operators.

As a fully cooked "heat and eat" item,

Pulled BBQ Salmon is easy to prepare

and comes in pre-portioned 2.5 lb.

vacuum packs. Operators can boil or

steam the product in the bag for heat-

and-serve simplicity.

A Pulled BBQ Salmon sandwich is the

recommended menu application as an

alternative to traditional pork, but in

addition to sandwiches, Pulled BBQ

Salmon is also ideal for burritos and

tacos, wraps, as a salad topper and in

creative appetizers.

http://www.highlinerfs.com/products/new-products/pulledbbqsalmon/


Pulled BBQ Salmon comes in two

flavours:

Traditional: A deliciously tangy, tomato-

based barbecue sauce with just the right

amount of sweetness and natural

smokiness.

Sriracha: A hot & sassy barbecue taste

featuring the famous sweet-heat taste of

Sriracha sauce. High Liner Foods didn't

tame the heat in this one, so real

Sriracha lovers won't be disappointed.

Popchips launched two new flavour innovations

at the Natural Products Expo West trade show in

Anaheim, CA. The brand's newest offerings,

which hit stores nationwide this summer,

include:

Crazy Hot Potato: The brand's spiciest product to-

date flavoured using the habanero pepper, balanced

with a cheesy note.

Cinnamon Twist Sweet Potato: This satisfyingly

sweet vegan-friendly variety combines sugar,

cinnamon and a hint of tangy apple on a sweet

potato chip.

Like all popchips products, the new flavours are

created using heat, pressure, and no oil in the

popping process. The chips contain no artificial

ingredients, no trans-fat, are gluten-free, kosher and

have less than half the fat of fried chips. Both new

flavours will hit store shelves this summer in 3.5 oz.

bag for the suggested retail price of $2.99. Crazy

Hot Potato will also be available in 1 oz. bags for the

suggested retail price of $1.49.

Popchips add hot and sweet flavours to range


On trend flavours

http://www.popchips.com/

Cheez-It® is making its first ever

appearance in the chip aisle by

introducing Cheez-It Crunch'd™, its first

ever cheesy puff. Made with 100 percent

real cheese and a bold new taste, this three-

dimensional snack delivers a crunchin'

that Cheez-It fans won't stop munchin'

Crunch'd is offered in two wickedly delicious

flavors, including Cheddar Cheese and Hot &

Spicy.

Cheddar Cheese – crunchy cheese puff baked

snack made with cheddar goodness

Hot & Spicy – made with 100% real cheese in

a Tabasco® Hot & Spicy fiery flavour

Cheez-It Crunch’d puff made with 100% real cheese


http://www.kelloggcompany.com

New line of functional health salad kits

Market research indicated that

functional foods or foods that provide

added health benefits are on trend and

relevant to consumers. Research also

indicates that 55% of adults prefer

buying packaged foods for nutritional

benefits rather than supplements. Fresh Express' newest line of salad kits,

Functional Health Salad Kits are

redefining salads by focusing on a specific

health need and delivering benefits

against those needs – in the most

delicious and convenient way possible.

Functional Health Salad Kits are available

in Heart Health, Antioxidant, and Digestive

Health

Heart Health Kit: Not only is the Heart Health Kit good for your taste buds, it's

good for your heart! While many factors affect heart disease, the No. 1 cause of

death in the United States, diets low in saturated fat and cholesterol may reduce

the risk of this disease.[3] The Heart Health Kit includes ingredients specifically

chosen for their health benefits, such as spinach, kale, beet tops, shredded

broccoli, shredded carrots, dried cranberries, and sliced almonds with basil

balsamic vinaigrette that combined qualify the kit as heart healthy.

Antioxidant Kit: Antioxidants such as vitamins C and E work hard in the body to

maintain cell and tissue health. The Antioxidant Kit with a tantalizing blend of

spinach, baby kale, red cabbage, shredded carrots, feta cheese, sunflower kernels,

and dried blueberries with pomegranate blueberry vinaigrette provides an excellent

source of vitamins C and a good source of vitamin E.

Digestive Health Kit: Fiber helps maintain a healthy digestive system. Women

need 25 grams of fiber per day, and men need 38 grams per day, according to the

Institute of Medicine. The Digestive Health Kit contains 3 grams of fiber per serving,

and features a flavorful mix of spinach, baby kale, pak choi, beet tops, shredded

carrots, dates, sliced almonds, and flaxseed with a sesame ginger dressing.

Fresh Express USA http://www.FreshExpress.com


Organic Powerhouse Grains Bistro Bowl Salad

Ready Pac is delighting consumers

with the new Organic Powerhouse

Grains Bistro® Bowl —a completely

vegan, superfood-filled salad with

ingredients that reap 'super' nutritional

benefits.

Broad access to nutritional information

has helped superfoods sky rocket in

popularity. These nutrient-dense foods

have been popular with consumers

seeking alternative options that meet their

nutrition needs. Research also shows that

that 'superfoods' like quinoa and wheat

berries are capable of boosting protein

intake, improving energy, preventing

disease, and aiding in weight loss.

The Organic Powerhouse Grains Bistro Bowl

salad is part of a growing line of products for

the health conscious, on-the-go consumer.

The salad contains several nutrient-dense

ingredients, including:

•100% vegan ingredients and certified

organic

•6g plant-based protein

•Alternative grains (quinoa and wheat berry)

•Spring mix greens, carrots, red cabbage,

raisins, sliced almonds

The Organic Powerhouse Grains Bistro Bowl

salad is only 260 calories

http://www.readypac.com/products


indeep Savoury Jams


Savoury jam

Savoury jams and jellies, even marmalades in some parts of

the world, are growing in popularity.

Eaten as a complimentary condiment and adding interest to dishes

is very fashionable and something that can be tried out at Michelin

star level, off the shelf and home made.

The latter is driven by the increasing popularity of people growing

their own vegetables at home. It’s very easy to eat up all that

excess fruit you grow as it requires little if no further preparation;

but a glut of courgettes, tomatoes, green beans or sweetcorn can

leave you overwhelmed, and dreading the thought of seeing it go to

waste a great option is to make savoury jams.

After all, there’s only so much pickle and chutney one can eat!


Take a look at your grocery store shelves and you’ll find them (savoury) jam packed!

What is savoury jam?

Savoury Jam is a food condiments

designed to go with and balance

particular savoury foods; their

“partners”

Savoury Jams are made just like jam, first

slowly simmering fruit to a lava-like

flowing consistency; but that’s just the

beginning.

Flavours are added that will give sweet,

spicy, hot, earthy, fresh or sour tones until

a perfect balance of texture and flavour is

achieved.

To understand why there’s a need for

savoury jam, think about when we eat

something spicy or savoury, we often feel

like something cool and sweet afterwards;

perhaps ice-cream. After that, we often

feel like something salty to balance the

sweetness, to take away that sensation or

after-taste of the cream.

Like the need for a sweet ice-cream after

eating spicy, seasoned or salty food, our

palates look for the opposite flavour to

balance out our favourite meat, chicken,

seafood or vegetable dishes. While

these proteins are deliciously savoury

and a little rich and fatty, our palate is

looking for the flavours to complement

that salt, fat and richness, to mellow out

the tastes with a clean citrus or sharp

herby flavour, a roasted warm spice or

fresh lemon zest. Texture too is

important.

The idea is to create balance and a burst

of flavour on the palate and to add layers

and textures to interest our palate. The

overall result is a Yum moment; the one

you get when something tastes just right;

ticks all the sensation boxes! It is in fact,

a balanced and complete taste.

More versatile than sweet jam!


The rise in popularity

When Chicago chef Gregory Ellis

makes a pork belly sandwich, he

doesn't stop at the belly. In addition to

a fried egg and kumquat chow-chow,

he adds a mystery ingredient -- bacon

jam.

"People don't know what to expect," says

Ellis, chef at the breakfast, brunch and

lunch spot 2 Sparrows. "When they think

bacon they're not expecting any of the

sweetness that comes with it. It pleases

everyone and they like it after they try it."

The jam's next stop on his menu: French

toast.

Bacon jam may coast on its key

attraction, the bacon, but the idea of

savoury jam has been around for ages.

Hot pepper jam has long been a Southern

staple, topping slabs of cream cheese at

cocktail parties and luncheons. But today,

chefs, gourmet food companies and home

canners are taking savoury ingredients

to the next level, turning everything from

garlic and onions to carrots and saffron

into sweet condiments.

"I'm always looking at ways to open

people's eyes to the different

opportunities in preserve making," says

Marisa McClellan, creator of the blog

"Food in Jars" and author most recently

of "Preserving by the Pint." ''One of

these things is savoury jam."

The trend in home canning and

preserving took off around 2009, fuelled

by the do-it-yourself movement and the

poor economy. Savoury jams, observers

say, offer the next stop for people who've

already mastered strawberry and

blueberry. Savoury jams are most often

glossy, sticky, sweet-ish concoctions

that occupy the space between chunky

relishes made of pickled items and

smoother spreads and purees.

The pig is a popular choice for savoury jam


….still growing!

Their popularity is still growing,

canners say, pushed by the gourmet

world's unrelenting appetite for new

items.

For instance, gourmet food purveyor

Stonewall Kitchens introduced a bacon

jam just this year. Company executives

say demand for their savoury jams

continues to rise, and that the items sell

as well as their sweet jams.

McClellan might set apricot rosemary jam

next to goat cheese, spread tomato jam

on roasted sweet potato rounds or whirr it

in the food processor with cream cheese

for dip.

A dollop of caramelized shallot jam livens

up a grain bowl, she says, and a ramekin

of peach-Sriracha jam makes a great

dipping sauce.

Sean Timberlake, founder of Punk

Domestics, an aggregation site on all

things canning and preserving, features

recipes for strawberry rhubarb jalapeno

jam, onion jam with rosemary, even

zucchini marmalade, a concoction of

shredded zucchini, orange and lemon.

And of course, there's bacon jam. But

the number one search on his site?

Tomato jam. "It awakens people to the

idea that tomato is actually a fruit,"

Timberlake says. "We always think of

tomato as a vegetable, but when you

taste it in this other setting, people are

like, 'Oh, I totally get it.' They

experience the fruit differently than they

have before."

Goodbye relish, hello jam!


McClellan says tomato jam also is the

most popular item on her blog. She has

several versions -- peach and yellow

tomato jam, orange tomato with smoked

paprika -- but straight up tomato jam is

the perennial favorite on both sites.

Perhaps tomato jam does well because

it is familiar, just a baby step from

ketchup.

"And yet it's a world apart," says

Timberlake, who spreads tomato jam on

burgers, BLTs and macaroni and

cheese. "It's not ketchup. It's definitely

tomato."

Striking the right balance when making your own

Sugar

Whether making sweet or savoury

preserves, granulated sugar is the most

versatile sugar to use. Soft brown sugar

and molasses add depth to savoury

chutneys, particularly onion-based

recipes. The caramel flavour of

Demerara sugar is delicious in Seville

orange marmalades, fruit syrups and

fruits in alcohol.

Salt

Salt is used to draw out the moisture

from vegetables when making pickles.

Unlike chutneys where ingredients are

cooked slowly until the excess water has

evaporated, pickled vegetables need to

remain crisp and crunchy. Water laden

vegetables like cucumbers must be

salted overnight to remove excess water,

then rinsed and drained before being

quickly cooked in a vinegar, sugar and

spice mixture.

Vinegar

As far as vinegars are concerned, cider

vinegar boosts the colour and flavour in

fruity chutneys and also helps reduce the

time chutneys need to mature. Wine

vinegars give a more subtle flavour and

are good for pickling spiced fruits such as

plums or peaches. Making your own fruit,

herb or spice vinegars can add another

dimension to your pickles, chutneys and

dressings. To make raspberry or

blackberry vinegar put 450g/1lb of fresh

raspberries or blackberries into

600ml/20floz white wine vinegar and

leave for a week before straining through

muslin and pouring into sterilised bottles.

Or make herb vinegar, substituting the

fruit for 25g/1oz of fresh tarragon or mint.

The flavour principles are the same when making savoury jams


Oil

Flavoured oils are surprisingly easy to

make. Chilli oil is probably the most

popular and versatile. But you could try

adding fresh herbs, orange peel and

crushed coriander seeds, lemon peel or

chillies to olive oil (not extra-virgin) or

sunflower oil. Leave in a cool dark place

for a couple of weeks, remembering to

shake it everyday, then strain into bottles

and use within 6 months. Don’t use raw

garlic as it can cause botulism, not a

welcome gift in any hamper. Roast it

beforehand or cook for several minutes in

the oil before straining.

Alcohol

Steeping fruit in alcohol is one of the

easiest preserving methods. Sloe gin is

probably the best known, but you don’t

have to stop there. The only thing is, you

will have to be patient – it takes at least a

few weeks and up to a few months for the

fruit and alcohol to really mingle.

Who’s doing what with flavours… Cottage Delight, UK

Here they focus on the chilli.

Flavours include:

Smoked chilli / Chilli / Roasted garlic / Mango & Habanero chilli / Red bell pepper & Ancho chilli

http://www.cottagedelight.co.uk/our-shop/savoury-selection/savoury-jams.html

American Spoon, USA

This sweet and savoury jam features chunks of sweet Michigan Northern Spy apples and deeply caramelized onions scented with thyme and balsamic vinegar.

https://www.spoon.com/apple-onion-jam.html

Stonewall Kitchen, USA

With layers of robust flavour, this artfully crafted collection is ideal for people who enjoy bold and unique tastes. Together you'll find our Roasted Garlic Onion Jam, Hot Pepper Peach Jam and our Maple Bacon Onion Jam. Each one is great for glazing vegetables, combining with cream cheese for quick and flavorful appetizers or for making amazing cooking sauces.

http://www.stonewallkitchen.com/shop/gifts/101377.html


It’s all about flavour layering












































Who’s doing what with flavours… Spoonfed foods, Australia

The Spoonfed Original & Best Savoury Jam range is sold across Australia through select quality food retail outlets including Delis, Butchers, Fruit and Vegetable Markets and Providores. They have a well thought out, extensive range which includes:

Lamb Jam - a blend of mint, rosemary, the visible chunks of apple and other spices to create the perfect partner with lamb.

Pork Jam - unleash the fresh flavours of golden pineapple, apple and expertly blended Asian spices for a tangy, fragrant jam that will perfectly match pork, duck, chicken, prawns or grilled fish.

Snag Jam - beautiful smoked tomatoes are enlivened with a hint of chilli and other spices to create the world’s first snag jam. Just the smell is sensational. Enjoy with any barbecue or grilled meat.


Australia

https://spoonfedfoods.com.au/

Savoury marmalade

Strictly speaking, marmalade is a preserve made from citrus

fruit, especially bitter oranges, but the East India Company are

applying it to their savoury jams.

Prescribed by The East India Company to all its Officers as a

breakfast essential on their adventures abroad, marmalades

remain today an indispensable part of every British pantry. Today

their savoury range of olive, fig, tomato and onion marmalades take

a spin on the traditional sweet varieties to surprise and delight.

Flavours include:

Green & black olive

Olive & fig

Olive & orange

Onion & raisin

Tomato & thyme


UK

http://www.eicfinefoods.com/

A recipe for the hot favourite – Tomato & basil jam

This simple spiced savoury jam tastes

great with cheeses, cold meats and

antipasti, or as a dipping sauce.

Ingredients

650g/1lb 7oz ripe tomatoes, skinned,

chopped

2 shallots, finely chopped

2 garlic cloves, crushed

½ red chilli, deseeded, finely chopped

½ lemon, zest and juice

1 tbsp balsamic vinegar

½ tsp pectin

225g/8oz caster sugar

1 tbsp finely chopped fresh basil leaves

Preparation method

Put the tomatoes, shallots, garlic, chilli,

lemon zest and juice, vinegar and

pectin in a saucepan and bring to the

boil.

Stir in the sugar, then continue to boil

until the mixture reaches 103C (use a

sugar thermometer for this; it should

take about 20 minutes). Remove the

pan from the heat and stir in the basil.

Set aside to cool for 20 minutes.

Pour the jam into sterilised jars, seal

and set aside until completely cooled.

This jam will keep for up to 6 months.

Make use of all those tomatoes


0

Bacon jam

Probably the front-runner in the

savoury jam stakes, this umami spread

has gone from weird to niche to a

trend that’s here to stay.

The original bacon spread came from

Skillet. They began with a simple bacon

variety, now they have added to their

range with Fennel & Black Pepper.

Bacon by Brad Smoliak has to be called

just that – bacon. Technically he is not

allowed to call it jam as according to the

Canadian Food Inspection Agency

(CFIA), jam must contain at least 52%

fruit. And thankfully in this case, there’s

no fruit. Bacon, bacon and more bacon.

Ed Hick from Ireland loves all things

bacon – he’s even made a bacon vodka!

But his bacon jam has it all - salt (from the

bacon), sweet (onion, maple and sugar),

sour (vinegar), bitter (coffee) and umami

(slow-cooked meat), not to mention the

hit on fat receptors from the bacon fat.

This little jar packs a punch.

http://www.hicks.ie/

Eat 17 Bacon Jam is onion jam meets

smoky bacon and punters are loving it

on burgers.

http://www.eat17baconjam.co.uk/

The Bacon Jams are from Dallas, Texas

(where they know a thing or two about

burgers). Theirs come in Black pepper,

Chili and garlic or Original.

thebaconjams.com/


1





















A recipe for the trendy one – Bacon jam

This Martha Stewart recipe will

transform your breakfast time!

Ingredients

1 1/2 pounds sliced bacon, cut crosswise

into 1-inch pieces

2 cups finely chopped shallots (from 3

large or 8 small shallots)

4 small cloves garlic, chopped (about 1

tablespoon)

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/2 teaspoon ground mustard

1/2 cup bourbon

1/4 cup maple syrup

1/3 cup sherry vinegar

1/3 cup packed light-brown sugar

Preparation method

Spread half of bacon in a single layer in

a large skillet and cook over medium

heat, stirring frequently, until browned,

20 to 23 minutes. Transfer to paper

towels to drain. Remove fat; clean pan.

Repeat with remaining bacon, reserving

browned bits and 1 tablespoon fat in

pan.

Add shallots and garlic to pan and cook

over medium heat, stirring, until

translucent, about 5 minutes. Add chili

powder, ginger, and mustard and cook,

stirring, 1 minute. Increase heat to high;

add bourbon and maple syrup. Bring to

a boil, scraping up browned bits.

Lasts up to 4 weeks – we doubt it!


2

Add vinegar and brown sugar and

return to a boil. Add reserved bacon;

reduce heat to low. Simmer, stirring

occasionally, until liquid reduces to a

thick glaze, about 10 minutes.

Transfer mixture to a food processor

and pulse until it has the consistency of

a chunky jam. Refrigerate in an airtight

container at least 1 hour and up to 4

weeks.

Menuwatching

Who’s doing what and where!

Buffalo with chilli & mint, pecorino & amazing chilli jam. Jamies Italian

Pesto & mozzarella tartlet, tomato & chilli jam. Mole Inn

Fillet of Loch Duart salmon. chorizo jam, crispy espelette polenta, buttered curly kale, baba ganoush,

tempura soft shell crab. Orange Tree, Thornham, Norfolk.

Brie & Parma ham bruschetta Melted brie, Parma ham with onion jam, pesto and rocket, drizzled with olive

oil. Fire & Stone

Seared Ross-shire Scallops – Tomato Chilli Ginger Jam – Orange & Cardamom Reduction. Sangster’s

Pumpkin Risotto, Crumbled Golden Cross Goat’s Cheese & Red Onion Jam. Gumstool Inn

Cheddar & onion jam. Perkin Reveller

Duck liver ‘sandwich’ Duck liver parfait, pain d’epices, chicory jam. L’Ortolan

Braised and Smoked Beef Short Rib Sandwich with Comte Cheese, Bacon Jam, Pickles and French Fries.

Jam Tree Clapham

Christmas spiced foie gras, macaroon foie gras jelly, roast chestnut & pumpkin jam. The Hambrough


3

Menuwatching

Who’s doing what and where!

Roller Disco Burger rare breed beef, pineapple bacon jam, cheese, bun sauce. Rotary Bar and Diner

Organic beetroot, soft goat’s curd cheese, marinated fennel and chilli jam. Peat Inn

Grilled Pork Ribeye, Mac & Jack Cheese, Pulled Pork Tinkerbelle Pepper, Bacon Jam Potatoes. Martins

Arms

Goat Cheese & Pumpkin Jam, Beetroots, Toasted Seeds & Pickled Pumpkin. Ginger Pig

Berkswell Cheese with Hazelnut, Beetroot and Shallot Jam. Kitchen W8

Cheese board with Monte Enebro, Idiazabal, Picos, Epoisses & smoked chilli jam . Donostia

Smoked black pudding, grits, bacon jam. Caravan on Exmouth

Calcot Organic Black Angus Beef Burger, Bacon Jam, Mature Cheddar & Calcot Chips. Gumstool Inn

Roast Anjou pigeon, baked quinoa, juniper baked kohlrabi, beetroot, cassava chips, bacon jam. The Black

Rat


4

TasteSpotting

Following the world of bloggers and

pinners…


5

TasteSpotting

Following the world of bloggers and

pinners…


6

foodshowsandexpos

Food shows and expos UK

Food shows and expos world wide


foodshowsandexpos UK 2015


foodshowsandexpos WW 2015


bestsellingcookbooks

Best selling cookbooks UK

Best selling cookbooks US


Bestsellers UK – March 2015


Bestsellers USA – March 2015


lookingforward

That’s all for now!

Hopefully you are now feeling informed, inspired, excited and

full of great new ideas to challenge and grow your business.

The Key now is to take action before someone else does!

May 15 foodwatching will be out on Monday 11th May 2015

11th


foodwatching

April 2015


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