innovation and insight tour report - bd foods · house sauce, hanger steak with chimmi churri and...

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Innovation and Insight Tour Report Chicago, May 2014

Innovatio

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D Foods

68 Castleham Road, Castleham Industrial Estate St Leonard’s-on-Sea, East Sussex TN38 9NU, UK

T: +44 (0)1424 853 000 E: [email protected] or [email protected]

CHEFS NOT MACHINES

37BD Foods.co.uk

3BD Foods.co.uk

Introduction

Inside you’ll find more details on the restaurants we visited and dined in, together with an explanation of what food and drink they serve and some comments on style of service, décor and surroundings.

Impressions As a leading supplier of quality meal accompaniments we were particularly interested in the sauces, salsas, dips, glazes and dressings on offer.

We enjoyed discovering a whole host of ideas and flavours along with a wide variety of serving methods. For example – the use of table top ‘customer facing’ own branded bottled sauces.

We hope that you enjoy this report and find it useful.

BD Foods recently visited Chicago as part of the Innovation and Insight tour and we’ve put this report together to explain what we saw and experienced, along with the food trends we discovered in this vibrant city.

It’s meant as an aide memoire for those who visited Chicago, and as a ‘first taste’ for those who have yet to visit.

Chicago is home to some 20,000 eateries throughout the city offering a wide variety of choice for diners and food-to-go customers.

The tour showed us some of the most innovative places on offer, including:

n Quartino Restaurant

n Trenchermen Restaurant

n The Chop Shop

n Lillie’s Q

n Sienna Tavern

n Twisted Farm (Brunch Concept)

n GT Oyster Bar

n Union Sushi and Barbeque Bar

n Smoque BBQ

n Big Star Brewing

n Eataly

n Lyfe Kitchen

n Aviary

n Shanghai Terrace

n Doughnut Vault

n Revolution Brewing

4Innovation and Insight Tour Report – Chicago 2014

Quartino Restaurant (FSR)

A Traditional Italian Restaurant, large capacity (turn-over $50m p/a)

An open kitchen downstairs and distressed furnishings, non-matching furniture and mirrors along with dark woods and soft lights give a rustic feel to this large restaurant.

All items are cooked from scratch.

They easily accommodated a reservation of 96 at one go.

Menu Items

Salumeria Tasting served on sharing boards along with cheeses, olives, caponata and oil.

Cicchetti – (small hot plates) Homemade Goats Ricotta, Veal Meat Balls.

Homemade Pasta – Gnocchi with Arugula Pesto, Tortellini with Peas and Pancetta.

Risotto – Porcini and Truffle, Shrimp, Tuscan Sausage.

Neopolitan Pizza, Fresh wild Arugula, Duck Prosciutto, Veal Meatballs.

Frutti Di Mare – Steamed Clams, Roasted Baby Octopus.

Speciality Dishes – Braised Short Ribs with Salsa Verde, Veal Osso Bucco.

www.quartinochicago.com

5BD Foods.co.uk

Quartino Restaurant (FSR)


Trenchermen (CDR)

Food

Brunch

Banana Bread and Nutella Coffee Cake, Greek Yoghurt with Salted Quinoa Granola

Asparagus salad with Devilled Egg and Preserved Lemon

Corned Beef Benedict, Chicken Fried New York Strip Steak, Stuffed Bacon.

Dinner

Starters Tuna Tartare with Rhubarb, Hoisin & Yuzu

Wagyu Carpacio, Octopus with Posole Broth, Garbanzo Beans and Corn.

Mains Arctic Char with Sprouted Lentils, Horseradish and Borscht Aioli

Scallops with Cauliflower Couscous kumquat & Bee Pollen

Berkshire Pork Shoulder with Bulgur, Sugar Snap & pickled turnips.

Desserts Cashew Cream Tart with dates and coconut

Pannacotta, bayleaf, lemon grains, honey and tarragon

Pretzel Streusel Donuts.

www.trenchermen.com

Originally a Russian Bath built in the 1920s, the building later became a Turkish Bath before being reborn as Trenchermen restaurant in 2012, retaining lots of the original tiles from the baths. It aims to be a hub of the local community.

Quirky décor, contemporary modern American feel, exposed brick walls, tiled walls, wooden furniture and large stained glass light fixtures.

A great selection of Craft Beers and Cocktails.

Offers a bar menu, brunch menu and dinner menu.

‘A New American Celebration of all things excess. Unusual but delicious forward thinking flavour combinations along with global accents’ - Zagat 2014

7BD Foods.co.uk

Trenchermen (CDR)


The Chop Shop

Food

Lunch Hot Sandwiches – Banjo Ham, Italian Sausage, Hot Turkey, Porchetta, Spiced White Fish

Hot Dishes – Butchers Burger with chop house sauce, Hanger Steak with chimmi churri and aioli, beer mussels.

Dinner Oyster Bar, Prawns and Seared Tuna

Charcuterie – (All homemade) selection of meats, pates, rillets and cheeses

Chop Shop Butchers Cuts – 16 oz Rib Eye, Hanger Steak, Pan-Fried Rabbit Legs, Pork Chop, Butchers Burger, Herb Marinated Chicken.

Meat Galore in this wonderful, relaxed casual restaurant. You can get a quick snack, full restaurant meal, buy homemade salamis, meats and local cheeses from a deli counter, or book a private venue for up to 500 with stage, live music, food and bar.

In total, the chop shop spans 6000 sq ft. It has an in store butchery that you can see into behind a Perspex screen. It has worn wooden floors, impressive meat counters, exposed brick walls and three bars offering craft beers and an extensive cocktail list.

www.chicagochophouse.com

9BD Foods.co.uk

The Chop Shop


Lillie’s Q Restaurant (CDR)

‘BBQ Southern Food, meat lover’s heaven, scarf - worthy ribs and other southern favourites plus moonshine cocktails and awesome beer selection’ Zagat 2014 Guide.

Lillie’s Q is a terrific Southern Style BBQ Restaurant with exposed brick walls, wooden tables and metal chairs. Food is served on metal trays with greaseproof paper and there’s a great selection of sauces and condiments on table in a wooden rack for self service. A very relaxed atmosphere with superb service.

Food For the Table Fried Pickles, Oysters, Boiled Peanuts, Pork Rinds.

Sandwiches Pulled Pork, Smoked Beef, Smoked Chicken, Smoked Hot Sausage.

Mains Pulled Pork and Dips, Baby Back Ribs, Quarter Chicken & Carolina Dirt

Shrimp and Grits, Smoked Fried Chicken, Chicken and Dumplings.

Sides Southern Coleslaw, Homemade Baked Beans, Sweet Potato Fries, Cornbread, Stone Ground Grits.

www.lilliesq.com/dine-in/

11BD Foods.co.uk

Lillie’s Q Restaurant (CDR)


Hash House a Go Go (CDR)

Hash House Farm Benedict’s – Andy’s sage fried chicken, Crispy hand hammered pork tenderloin, house smoked salmon

Sandwiches – BBLT (extra bacon), BBQ Pulled Chicken, Grilled Portobello Mushroom

Specials – Sage Fried Chicken and Waffles with smoked bacon, waffle tower, maple syrup and crispy fried leeks

Hash House Twisted Stuffed Burgers with apple smoked bacon and mashed potato.

They also offer a great selection of fresh juices, shakes and cocktails.

www.hashhouseagogo.com

TWISTED FARM FOOD!

‘This Brunch & Diner venue is clad with corrugated metal, has classic booths and servers large portions of inventive diner style comfort food. A large bar area and a garage style front door that opens to alfresco seating’ Zagat 2014

Hash House keep the fun in food while pulling from the experiences of farm fresh agriculture, live stock, and old recipes with a twist.

Food

Breakfast Brunch

Scrambles – Smoked Bacon, Avocado, Onion & Swiss

Sundried Tomato, Basil & Goats Cheese.

Hashes – Roast Chicken, Garlic, Onions, Asparagus and Rosemary

Famous Meatloaf, Roasted Pepper, Spinach and Smoked Mozzarella

Flapjacks and Waffles – Blueberry Pecan, Brown Sugar Banana, and Grilled French toast, Mango & Coconut, Apple & Cinnamon.

13BD Foods.co.uk

Hash House a Go Go (CDR)


Siena Tavern (FSR)

Food

Antipasti

Grilled Octopus, Wagyu Beef Meatball, King Crab, Wagyu Beef Carpaccio

Mozzarella Bar Buffalo Mozzarella with artichoke caponata and kumquat chilli puree

Smoked Mozzarella with grilled endive, candied walnuts and honey

Burrata with Tomato Jam and basil oil.

Housemade Pasta Short Rib Ravioli with roasted porcini and taleggio

Squid ink Linguini with grilled lobster tails

Orecchiette with prosciutto sausage, watercress, chilli and pecorino

Pizza Truffle Mushroom, Cinque Formaggi, Prosciutto Pear, Burnt Pepperoni.

Mains

Roasted Veal Chop, Double Cut Pork Chop, 12 Hour Braised Osso Bucco

Roasted Halibut

Desserts Tiramisu, Chocolate Caramel Cake, Bombolini, Spiced Brioche Bread Pudding

www.sienatavern.com

‘A trendy hip mid-priced Large Italian restaurant serving homemade classics alongside fresh contemporary flavours and its own mozzarella bar. Multiple seating areas with a huge bar and lounge, the rustic meets modern décor of distressed wood, metalwork, textured walls and tufted leather.’ Zagat 2014

15BD Foods.co.uk


GT Fish & Oyster (CDR)

Lunch Menu

Oysters – 6 types from the US along with tasting description on the menu

Cold – Smoked Seafood Platter, Seared Tuna Salad, Grilled Ceasar Salad with Oyster Crouton

Sandwiches – Lobster Roll, Tuna BLT with avocado and fried pickle. Smoked Whitefish Panini.

Hot – Clam Chowder, Thai Coconut Soup with shrimp, clams and mussels, Shrimp Bruschetta, Fish Tacos, Lobster Mac and Cheese.

Desserts

Key Lime Graham Cake with Key Lime Curd and ginger ice cream

Double Apple Pie with butter pecan ice cream.

‘Creative and tasty small plates are what you find at this hot spot. They always excel at inventive interpretations of classic dishes. The nautical themed space has a modern feel and the staff are accommodating.’ Zatag 2014

Majoring on fish and seafood, this restaurant has a wonderful selection of fine seafood, superb cocktails and craft beer on offer. There’s an iced display of fresh oysters and seafood built into the bar.

Own branded sauces are on the table offering the customer the choice to add extra flavour to dishes. (Left)

http://gtoyster.com

17BD Foods.co.uk


Union Sushi & Barbeque Bar (CDR)

BBQ Bar Spare Rib, Kangaroo, Beef Fillet, Alligator, Beef Tongue, Prosciutto Wrapped Scallop, Squid with Tare Soy, Shiitake Mushroom with Garlic Soy Miso

Sushi Rolls Dragon, Bay St California, Spicy Tuna, Black Rice Rolls, Yellowtail Tuna, Godzilla, Fried Oyster.

Sushi and Sashimi Salmon, Sea Urchin, Snow Crab Leg, White Tuna, Flying Fish Roe, Sweet Shrimp, Scallop, Fluke, Mackerel.

Desserts Pumpkin Mochi Cake with cream cheese ice cream, caramel and pumpkin brittle

Killer Yuzu Pie with coconut biscuit and cream

Banana cream brittle with caramel sauce and cocoa biscuit.

www.eatatunion.com/Japanese-Barbeque-Restaurant

‘Clever ingredients, unique rolls and creative items from the robata grill sets this Japanese apart from the competition. The open space in the restaurant is casual but upscale and has urban styling with graffiti making it cool and trendy’ Zagat 2014

Food

Sushi Bar Truffled Tuna with avocado and wonton chips

Sashimi Cup (salmon, white tuna, green onion, lime, ponzu ,wasabi avocado puree.

Hot Appetizers Buffalo Duck Wing, Black Pepper Shrimp, Unagi Don (barbequed eel over rice and vegetables).

Soups Spicy Pigtail Ramen, Duck Fat Yaki Soba, Short Rib Ramen.

19BD Foods.co.uk

Union Sushi & Barbeque Bar (CDR)


Smoque BBQ (CDR)

the perfect texture and the ideal mix of the crusty, smoky pieces from the outside and the tender juicy pieces from the inside. Topped with our bold peppery sauce, this stuff is hard to beat.”

Chicken “Don’t let the pink, juicy meat scare you. We promise you it’s fully cooked. In fact, these yardbirds have been smoked for three hours, which is what gives the meat the color, flavor and juiciness uncommon for chicken. Once they’re cooked through, we crisp the skin and finish them off with our sweet and tangy sauce.”

Texas Sausage “These spicy sausages are unlike any hot link in Chicago. Distinctly juicy, complex, and balanced in flavor with a soft and lingering background heat, we wouldn’t dare serve a sauce with them.”

Sides – Coleslaw, BBQ Beans, Macaroni & Cheese, Fries, Cornbread, Brisket Chilli.

Desserts – Peach Cobbler.

www.smoquebbq.com/menu.html

‘Still the best in town (possibly on the planet) say the fans of this laid back, king of BBQ offering. Sublime eats with an addictive smoque taste including outstanding brisket and delicious ribs plus very good sides and unbelievable sauces. Spartan décor and shared formica tables plus lines that stretch out the door are no matter as it’s so worth it!’ Zagat 2014

Food is served at your table on aluminium trays lined with greaseproof paper and sauces are served in plastic pots to accompany the dishes.

Food (Smoque’s own descriptions)

Ribs “We use a Memphis-style dry rub to form a savory crust, smoke the slabs over apple and oak, and finish them with a semi-sweet BBQ sauce to complement the spicy rub and smoky meat.”

Brisket “After 14 hours in the smoker, this stuff is moist and tender. The deep, rich smoke flavor is complemented by a 2-layer spice rub. Sliced or chopped to order and lightly coated with our special brisket BBQ sauce, we think it stacks up to anything you’ll find in Texas.”

Pulled Pork “For some, pulled pork is the very definition of BBQ. When you try ours, you’ll see why. We smoke our Boston butts over apple and oak and pull them by hand to deliver

21BD Foods.co.uk

Smoque BBQ (CDR)


Big Star (CDR)

‘Hipsters pile into “affordable” Wicker Park Mexican for “flavorful” tacos “like you’ve never tasted” plus “delicious”, “strong” margaritas, “solid” beers and a “top-notch bourbon selection”; it’s cash-only and the “modern garage-type” space can seem “acoustically tragic”, but it’s still “always packed”.’ Zagat 2014

Speak easy music, served from a central island bar with a huge bourbon display, tequila cocktails and a large selection of craft beers. Seating both inside and out and stools at the bar.

The idea with the food is to compliment the drink!

Food

6 Types of Taco with fresh salsas, (sausage, chicken, fish, potato, pork belly and pork shoulder)

Tostadas and stewed beans

Chips and Guacamole

Grilled Salted Jalapeno Peppers

Pickled Vegetables

Dulce de Leche Milkshake

bigstarchicago.com

23BD Foods.co.uk

Big Star (CDR)


Eataly (CDR)

This is a high end Italian Food Market/ Mall owned by Mario Batali and Joe Bastianich.

“We cook what we sell, and we sell what we cook.” Eataly is an original ‘marketplace’ model inviting consumers to be active participants in an innovative food and beverage experience where they shop, taste and savor high-quality, traditional, Italian food products and beverages along with local produce and artisanal products.” Eataly website

There are nine restaurants to choose from:

La Piazza, La Carne, Il Pesce, Le Verdure, La Pizza & La Pasta, Foccacia, Rotisserie, Baffo (High end Italian Restaurant) and Panini.

There is also a Patticerria, two gelato outlets, two coffee stations, a small brewery and extensive wine selection, and a Nutella bar.

Eataly needs to be experienced to be believed, the quality and abundance of the produce is second to none.

www.eataly.com/eataly-chicago

25BD Foods.co.uk

Eataly (CDR)


‘This California import brings its low-cal, organic American breakfast, lunch and dinner eats and drinks (juices, smoothies, coffee, beer and wine) to River North with a modern counter-serve setup featuring GPS table delivery. The spacious, open interior houses eco-friendly furnishings, multiple seating options and an herb wall – and there’s a weather-permitting patio’. Zagat 2014

“All main meals/ brunch items are less than 600 calories and contain less than 950mg of sodium.

All menu items display calorific value and sodium value.

Organic ingredients are used whenever possible, and fruits and vegetables sourced locally. Ingredients include fresh herbs and spices, vitamin-rich whole grains and responsibly raised meats.

Each ingredient adds a new, delicate layer of flavor, and we think you’re going to love it.” (Lyfe website)

www.lyfekitchen.com

Lyfe Kitchen (FCR)

27BD Foods.co.uk

Lyfe Kitchen (FCR)


The Aviary

High end theatrically prepared and presented cocktails which have tipplers clambering for more. Leather sofas and armchairs, low lighting with art adorned walls with elaborate drinks displays.

It comes with a tasting room where demos are given by Grant Achatz, (right) owner of Alinea.

“The Aviary is where cocktails and service are given the same attention to detail as a four-star restaurant; where bartenders are trained as chefs; where the produce and herbs are carefully sourced and procured fresh daily; where the name and branding of the spirit mixed is less important than its actual flavor; where drinks are made quickly and consistently in a state-of-the-art drink kitchen; where innovation and tradition are both honored”. (From The Aviary website)

The Aviary is owned and operated by chef Grant Achatz and Nick Kokonas.

www.theaviary.com

29BD Foods.co.uk


This venue is at the side of the Gilt Bar in River North, Chicago.

The Gilt Bar is a Bar/ Restaurant that’s open in the evening offering craft beers cocktails and food. Mornings sees the kitchens put to a different use.

The Flavours of the Doughnuts change daily and they cook about 1500 per day. When they’re gone, they’re gone. Usually they are only open for an hour or so a day.

The queue starts at around 7am and goes round the corner. Well worth the wait!

The Doughnut Vault serves up piping-hot, fat and delicious doughnuts seven days a week!

thedoughnutvault.tumblr.com

The Doughnut Vault (Retail)

31BD Foods.co.uk

The Doughnut Vault (Retail)


Shanghai Terrace Restaurant (FSR)

Food

Dim Sum Barbecue Pork Bun

Prawn & Pea Shoot Dumpling

Shrimp & Chive Pot Sticker

Lobster And Chicken Dumpling With Black Truffle

Stuffed Glutinous Rice In Lotus Leaves.

Chef’s Recommendations

Scallop In Xo Sauce wok fried, sugar pea, homemade xo sauce

Wok Fried Shredded Beef Tenderloin green chive flower, celery, oyster sauce

Peking Duck served in three courses

Roasted Peking Duck mandarin pancakes, cucumber, scallion, hoisin sauce

Duck Dumpling Soup chinese green mustard, egg white

Braised Noodle With Shredded Duck cabbage, winter bamboos, duck broth

chicago.peninsula.com/en/fine-dining/shanghai-terrace-chinese-restaurant

Situated at the Peninsula Chicago Hotel, this high end Chinese restaurant really is the best of the best.

Set in a regal, Asian supper club-inspired space overlooking the historic water tower, the menu is extensive and the food truly mouth-watering.

‘You’ll feel “transported into another era” at this dining room in River North’s Peninsula Hotel, where “excellent”, “upscale” Chinese fare is served in an “exquisite” 1930s-styled room that “makes you feel like you’re in Shanghai” (and wins top Decor honors in Chicago); “genuine” service and a “romantically lit” terrace provide further enticements – just expect “premium” pricing’. Zagat 2014

33BD Foods.co.uk

Shanghai Terrace Restaurant (FSR)


Revolution Brewing (CDR)

Regulars say “the beer makes your toes curl” at this Logan Square American also vending “consistent”, “inventive” bar bites “with class” including “surprisingly robust vegetarian” choices; set in a spacious restored space with tin ceilings and a fireplace, it’s usually “packed”, but “pleasant service in a sea of hipsters” keeps most happy.

This venue confirms the continuation of craft beer expansion, a traditional Brew pub with vats and brew process on show.

Food

Appetizers Bacon Fat Popcorn, Calamari, Crispy Pork Rinds, Charcuterie Boards and Homemade Scotch Eggs

Salads Burgers, Sliders and Pizzas.

Entrees including – Fish and Chips, Chipotle Marinated Flank Steak, Pork Chops and Herb Crusted Salmon

Desserts and Brunch Items

revbrew.com/brewpub

35BD Foods.co.uk

Revolution Brewing (CDR)

Summary

At BD Foods we’ve already successfully launched ‘own label’ table top bottles of sauces and condiments with some customers. Seeing many different restaurants and bars in Chicago using this format confirmed our development strategy.

New Product Development We create and supply restaurant-quality meal accompaniments and since 2001 we’ve built a reputation for excellence and a portfolio of over 3,000 products including dressings and oils, stocks and sauces, chutneys, relishes and salsas, pastes, coulis and compotes.

At the heart of everything we do is our passion for quality and new product development. Our bespoke products are conceived and produced small-batch by professional chefs, mainly using Bratt pans.

If the tour served to whet your appetite for new and exciting menu ideas, talk to us.

We really enjoyed experiencing all that Chicago food had to offer, looking at the innovation and trends and seeing what ideas could be taken back to the UK.

It confirmed to us that while there’s a lot on offer, key flavour profiles are consistent throughout. Smoked flavours with meats, authentic chillies with provenance and a clever blend of Asian flavours. Also the rise of healthy ‘good for you’ foods, calorie-controlled, locally sourced origin products.


As part of the tour, we were given a presentation and report by

Technomics, the research and

consulting firm servicing the food and foodservice

industry.

If you’d like a copy of their

report, please contact us and

we’ll be happy to present it.

37BD Foods.co.uk

CHEFS NOT MACHINES bdfoods.co.uk

Innovation and Insight Tour Report Chicago, May 2014

Innovatio

n and Insig

ht Tour R

epo

rt Chicago, M

ay 2014B

D Foods

68 Castleham Road, Castleham Industrial Estate St Leonard’s-on-Sea, East Sussex TN38 9NU, UK

T: +44 (0)1424 853 000 E: [email protected] or [email protected]

CHEFS NOT MACHINES

innovation and insight tour report - bd foods · house sauce, hanger steak with chimmi churri and...

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