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foodwatching October 2015

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• CHEFS

Index • INTRODUCTION

• SUMMARY

• OUR TREND PREDICTIONS

• RESTAURANTS

• IN THE NEWS

• FORWARD THINKING

• IN DEEP – THE SUMMER OF 15

• BOOKS SHOWS & EXPOS


• FASHION WEEK SS16

• NEW YORK MICHELIN AWARDS • NOVEMBER 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 Filipino Cuisine – influences from many countries merge in this archipelago in the Western Pacific. Up until now it has largely

been confined to home cooks. Recently however, we have seen evidence of it starting to spread its wings and show the world its

love of noodles, rice and meat stews.

Freeze Drying – used for centuries as a technique in Peru to preserve potatoes, then gracing our breakfast bowls in the form of

berries, the process known as Lyophilisation is now being exploited by Michelin star chefs to add interest through flavour and

texture.

New openings – A fried chicken joint that gives back to the community; hot dog haunts that promise the real deal; sustainable

tapas; sour dough pizzas and beer in everything! It seems everyone is looking for that USP to stand out from the crowd.

Chefs – Ladies first! Three women making names for themselves in New York this autumn are Roxanne Spruance, Erika Chou

and Missy Robbins. They’re all heading up their own restaurants and causing quite a stir.

In the News – As treats are trending with adults, kids will be thrilled to learn that Yowies are launching nationwide in the USA.

The chocolate treat that has collectible toys highlighting the vulnerability of some species has become a must have! McCormick’s

show how flavouring food with herbs and spices can reduce sodium intake by as much as 1000mg per day and Bob Evans

teams with chef Sandra Lee to show families how to make nutritious and flavourful meals that won’t take hours by using semi-

prepared elements.

Forward Thinking – The Ritz Carlton in Naples introduces their on side Grow House. Award winning anti ageing chocolate

wins Best in Skin and overall Grand prize at beyond beauty show in Paris. ShopRite are using creative lighting to enhance

customer experience. Chick-fil-A is going for sustainable design and regional food in NY, and embrace twitter to grow your

company!

Fashion Week SS16 – the designs and colours that you need to know for next year.

In Deep – the favourite ingredients of Summer 15 and who was doing what with them!


summaryinwords


Filipino cuisine is starting to spread Freeze drying “Lyophilisation” Female chefs to watch New York Michelin Stars 2016 Sustainability goes up a gear in USA 400 Rabbits sour dough pizza McDonald’s trial organic burger Pizza Express launch home delivery Hovis add Omega-3 to bread Ritz Carlton ‘grow their own’ in Naples Fashion Week SS 16

Ourpredictions

Filipino Cuisine


The original fusion food!

“Nowhere else in the world will you find a

dish using Southeast Asian produce,

flavoured with Chinese ingredients and

given a Spanish name”.

The Adobros


Introducing Halo Halo!

Filipino – A hybrid cuisine “In spite of his daily participation in its

preparation and consumption, the Filipino

is often hard put to say just what Philippine

food is. In his home and restaurant menus

are found dishes with vernacular names

like laing and paklay, Spanish names like

embutido and mechado, Chinese names

like tokwa and bihon, and even Chinese

food with Spanish names, like camaron

rebozado dorado con jamon— all

companionably coexisting.”

“Malay, Spanish, Chinese, and American,

as well as other Asian and Latin influences

adapted to indigenous ingredients and the

local palate”.

Doreen G. Fernandez, food historian


Trade routes have a massive role to play in the introduction of flavours, dishes and methods to the islands

Country & cultural influences - China Many of the dishes introduced by the Chinese were both

favoured by the peasant and merchant classes becoming

panciterias or noodle shop staples; dishes such as arroz

caldo (congee ), sinangag (fried rice) and chopsuey.

Amongst these many dishes, the most famous ingredient where

Filipino food was influenced greatly by Chinese cuisine is

noodles! Everyone calls it Pansit.

•Pansit Canton – The most famous pansit of all, canton is

basically stir-fried noodles. What makes this different to other

noodles is that it has coconut oil, and the Filipino twist to your

basic stir-fry noodle is… innards. Innards are a key ingredient.

Most recipes use chicken innards like liver, gizzard, heart… but

NEVER chicken breast!

•Pansit Lomi – Think about a very thick chicken noodle soup. The

Pansit used in this dish is your usual egg noodles.

•Pansit Palabok – Think about your usual vermicelli but bigger,

fatter and with an orange-coloured sauce. It’s weird. The

vermicelli is blanched to softness and topped with a sort of

saffron sauce. On top of it is steamed chicken breast, shrimps –

mostly dried and shelled, smoked fish, tofu, finely cut spring

onions, pork cracklings and boiled eggs. It’s a beautiful

mishmash of whatever you can get your hands on first.


Pansit Palabok

Country & cultural influences – India & Arabia Trade with the Malay-Indonesian kingdoms opened up

lines of influence between the Philippines and nations

as far flung as India and Arabia.

Filipinos came into contact with not only their own

dispersed people but the Indonesian Malay and thus Indian

culture as many of these Kingdoms were Indianised, and

as such came into contact with Buddhism and Hinduism -

contact augmented by trade with the Tamil Nadu.

Similarly Indian traders (Bania) - converts to Suni Islam,

brought the faith & Arabian culture to the archipelago just

as their countrymen had brought Hinduism. As for the

culinary it is to this set of interplays that Filipino cuisine

owes the introduction of Puto - a steamed rice cake often

served with butter, grated coconut or alongside savoury

dishes such as Dinuguan, a meat stew - an indigenised

variant of the Southern Indian, Puttu - steamed cylinders of

ground rice layered with coconut. It is highly popular in the

Indian state of Kerala as well as in many areas of Sri

Lanka, where it is also known as pittu.


Indian Putto (top) has morphed into Filipino Puto (bottom)

Country & cultural influences – Spain

The Spanish invasion and the three

centuries dominance it predicated

represents the next sea-change of

cultural influences to the islands.

Miguel López de Legazpi, also known as

El Adelantado and El Viejo (The Elder),

was a Basque Spanish navigator and

governor who established the first

Spanish settlement in the East Indies

when his expedition crossed the Pacific

Ocean from the Viceroyalty of New Spain

in modern-day Mexico, and founded Cebu

on the Philippine Islands in 1565. He was

the first Governor-General of Spanish

East Indies which included the Philippines

and other Pacific archipelagos, namely

Guam and the Marianas Islands. After

obtaining peace with various indigenous

nations and kingdoms, Miguel López de

Legazpi made Manila the capital of the

Spanish East Indies in 1571. The capital

of the province of Albay in the Philippines,

Legazpi City bears his name.

It was he who established the Manila-

Acapulco trade route wherein Mexican

silver, ferried to the east, was used to

purchase silk, spices, porcelain, ivory

and lacquerware. The route thus

facilitated contact between Europe, Asia

and the new world and by so doing

introduced potatoes, corn and tomatoes

to the Philippines. It also meant the

populous absorbed a certain amount of

Spanish techniques such as sautéing.

Dishes such as arroz a la valenciana, a

Latin American Paella, remains largely

un-changed in their Filipino context

whilst others, thoroughly indigenised,

exhibit a greater degree of cultural

confluence. For instance Michado - a

beef stew employing the Spanish

“practice of threading strips of pork back-

fat through thick pieces of cheaper lean

beef to render them “tender and less

dry”. Hence the name mechado from the

Spanish mecha meaning wick” but

Filipinised by the addition of both soy

sauce and calamansi – a citrus fruit

juice.

Arroz a la Valenciana

Michado


Each island has their own flavour

However, generally speaking, the flavours of the Philippines

can be (more or less) summed up as follows.

Heavy use of sweet (tamis), salty (alat) and sour (asim) flavours

often derived from the Calamansi, a type of orange citrus fruit,

whilst the tamarind bittersweet, provides an almost umami

addiction of sweet and sour. For example: Sinigang, a Filipino soup

or stew characterized by its sour and savoury taste most often

associated with tamarind (Filipino: sampalok).

It is one of the more popular dishes in Philippine cuisine, and is

related to the Malaysian dish singgang .


Calamansi

A non-structured approach, but a zesty one! The style of eating in the Philippines can seem somewhat muddled with many dishes being served simultaneously, leaving the matter of pairing to the consumer, but the Filipino penchant for lip-puckering zest is not without reason.

In the tropical climes of the Philippines, the preservative powers of vinegar were a culinary necessity for centuries, long before refrigeration was available. Therefore the use of vinegar was a practical as well as a culinary approach to flavouring. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavour with a day or two of storage. The vinegar adds not only piquancy but a link back to its former necessity in pre-colonial times. Mellow, Sukang iloko or Sugarcane vinegar is preferred.

You may also be forgiven for thinking that the likes of modern chefs and sweet/sour approach to tastes is old hat, indeed the Filipino approach to flavour coupling with sweet dishes often accompanying savoury has been around for a few centuries now!

For instance the marriage of Champarado - a chocolate rice pudding, and Tuyo - salted sun dried fish is not uncommon! Also the aforementioned combination of the stew, dinuguan with sweet Puto dumplings. “unripe fruits such as mangoes (which are only slightly sweet but very sour), are eaten dipped in salt or bagoong, a shrimp paste.

Also the use of cheese (which is salty) in sweetcakes, such as bibingka, a cake made from rice flour - and puto, as well as an ice cream flavouring (queso).” The later refers to the so called ‘Dirty ice cream’ or sorbetes.

Apparantley it doesn’t qualify as a normal Filipino childhood if you have never eaten any so-called “dirty ice cream”, more fondly called sorbetes, as a kid. This kind of ice cream is sold on the streets in these colourful ice cream carts that are pushed around by foot all over the city by sorbeteros.”


‘Dirty’ ice cream

– cheese flavoured from a sorbetero

Rice – take 3 times a day!

In the Philippines, rice is king.....they

have it in the morning, lunchtime,

dinner and yes, even for snacks... and

don't rule it out as dessert too!

Sometimes, they cook too much of it

and then there are left-overs. But never

fear.....sinangag is here.

It's the Tagalog term for "fried rice.“ The

ingredients here can be increased or

decreased depending on how much rice

you have left, so feel free to adjust it.

Ingredients:

Day-old rice (refrigerated left-over rice)

2 Tablespoons Olive oil (light)

A few crushed garlic (3-5)

1-2 Tablespoons Soy Sauce, or to taste

Dash of salt, or to taste

2 Eggs, beaten

Handful frozen Peas and Corn

Method:

Heat about a 1-2 Tablespoon oil in a

pan or wok. Sauté the garlic until

aromatic. Don't let the garlic burn. Add

the cold rice and stir to break the grains

apart. Cook until warmed up. Season

with a little salt. Add the soy sauce and

mix with the rice until most of the grains

are coated.

You may scramble the eggs in another

pan and just add it later after it's been

cooked. But if you have a big enough

wok or wide enough pan, create a

well/space in the middle of it by pushing

the rice to the side. Spray a little oil in

the middle and then pour the beaten

egg.

Rice has a permanent place at meal times


Let it set. When the eggs have set

enough, flip it over then begin to mix it

with the rice breaking it up as you do so.

Thereafter, add the frozen peas and corn

and continue to stir until the veggies are

cooked about 2-3 mins. Season the rice

with more soy sauce or salt as needed.

Arroz a la Valenciana

Indigenised Paella, retaining much of

its Spanish character the dish

nonetheless employs glutinous or

sticky rice rather than white as well as

Patis or fish sauce as a seasoning.

Ingredients:

350 g sticky rice + 300 g jasmine rice

1 L chicken stock

1 tsp. turmeric powder ( originally, astuete

or annato seed is used)

1 chicken leg, chopped into bite size

pieces

350 g pork shoulder, sliced into bite size

pieces

200 g pork liver , sliced

300 g shrimps, shelled

1 medium sized onion, diced

4 - 6 cloves of garlic, finely minced

2 red bell pepper, cut into small squares

2 tbsp tomato purée/ paste

1 cup of raisin

1 cup of green peas

3 bay leaves

Oil for sautéing

Salt and pepper

Fish sauce

Method:

1.Cook sticky rice, jasmine rice in the

rice cooker. Use about 800 ml of the

chicken broth, add salt and turmeric,

mix well until rice is submerged in the

yellow tinged broth.

2.While rice is cooking. Chop and slice

meat and vegetable and set aside.

3.Heat vegetable or olive oil in a non

stick pan big enough to hold the protein

chunks and carbs. Sauté diced onion

until translucent, add in chopped garlic.

Add in chicken and pork slices. Keep

stirring and cook for about 10 mins.

4.Add in the liver.

5.Add a dash of fish sauce. Put bay

leaves in the pan. Season well with salt

and pepper, cover and simmer for

about 8 mins under high heat.


6.Take the lid out. Add chopped bell

peppers, peas and raisins. Stir! Stir! Stir!

7.Dissolve the tomato purée in the

remaining 200 ml of chicken broth. Add

the mixture into the pan. Let it simmer for

another 10 mins, uncovered.

8.Add in the just cooked rice into the

pan. Mix thoroughly.

9.Stir in shrimps. Cover pan until

shrimps are cooked or turn pink. Mine

was already glazed so it only took 5

more mins. Test taste. Season with

more salt, pepper or fish sauce if

needed.

The original Adobo

Abodo, descriptive of both the dish

itself and the technique by which it is

made. The dish comes from the

Spanish adobar denoting either

marinade, sauce or seasoning.

A meat stew and the unofficial national

dish of The Philippines adobar is a

collation of “meat, seafood, or vegetables

marinated in vinegar, soy sauce, and

garlic, which is browned in oil, and

simmered in the marinade” despite the

long standing use of Soy sauce for savour

some purists still prefer salt.

Taking things back to their original, a dish

made without soy sauce is known as

adobong puti ("white adobo" or "blond

adobo"). Adobong puti is often regarded

as the closest to the original version of the

Pre-Hispanic adobo.

Ingredients

2 tablespoons oil

1 onion, peeled and sliced thinly

1 head garlic, peeled and minced

3 pounds pork butt, belly or shoulder,

cut into 2-inch cubes

1 cup vinegar

3 cups water

1 tablespoon salt

3 bay leaves

1 teaspoon peppercorns, cracked

1 teaspoon sugar

Fried garlic bits, optional


Method

In a wide, heavy-bottomed pan over

medium heat, heat oil. Add onions and

garlic and cook, stirring regularly, until

aromatic. Add pork and cook until lightly

browned.

Add vinegar and bring to a boil,

uncovered and without stirring, for about

5 minutes. Add water, salt, bay leaves

and pepper corns and stir to combine.

Continue to boil for about 3 to 5 minutes.

Lower heat, cover and continue to cook

for about 40 to 50 minutes or until meat

is fork tender and liquid is reduced.

Add sugar and stir. Continue to cook,

uncovered, until mixture begins to render

fat. Sprinkle with fried garlic bits as

desired and serve hot.

Many regional variations exist

Variations on an Adobo As is always the case, regional variations on

this classic recipe exist through the archipelago.

Adobong itim ("black adobo"), is one of the more

prevalent versions with soy sauce.(top)

In Cavite, mashed pork liver is added.

In Laguna, turmeric is added, giving the dish a

distinct yellowish colour known asadobong dilaw,

("yellow adobo"). (middle)

In southern Luzon and Muslim Zamboanga, for

example, it is common to see adobo cooked with

coconut milk known as adobo sa gatâ.(bottom)

The most common adobo dishes are adobong

manok (chicken), baboy (pork) and baka (beef).

Seafood variants include adobong isda (fish), hito

(catfish), hipon (shrimp) and posit ( squid).

Esoteric iterations can include adobong sawâ

(snake), palakâ (frogs) and the Kapampangan

adobung kamaru (mole crickets).


All very different, with the tom one probably being the most popular

Champorado Champorado, also called chocolate rice, is

versatile. Jun Belen, an Oakland,

California–based cook and food

photographer, grew up eating it for

breakfast on chilly winter mornings in

Manila, with pan de sal (soft, buttery rolls)

and fried salt fish.

He also ate it chilled as an after-school snack

with evaporated milk poured over the top. We

prefer our champorado made with good-quality

bittersweet chocolate and served warm as a

luxurious ending to a meal.

Since this recipe contains so few ingredients,

be sure to use good-quality chocolate.

Missouri-based bean-to-bar company

Askinosie imports single-origin cacao from

Davao in the southern Philippines and

produces a 77-percent bittersweet chocolate

with earthy and slightly smoky flavours that

really shine through in this simple recipe.


Recipe- http://www.chow.com/recipes/30378-champorado-filipino-chocolate-rice-pudding

Lumpia (spring rolls)

In short, this is a spring roll. But the

variations are vast, unique and at

times, surprising!

Lumpiyang sariwa

Similar to the Indonesian lumpia basah, it

consists of minced coconut heart, flaked

chicken, crushed peanuts, sweet potato

and jicama, encased in a double wrapping

of lettuce leaf and a yellowish egg crêpe.

The accompanying sauce is made from

chicken or pork stock, crushed roasted

peanuts and fresh garlic. This variety is

not fried.

Lumpiyang hubad ("naked spring roll") is

as above though without the crêpe

wrapping.

Lumpiyang Shanghai

Believed to originate from Shanghai but,

in truth, no recipe of this existed in

Shanghai, China. These meat-laden, fried

type lumpia are filled with ground pork or

beef, minced onion, carrots, and spices

with the mixture held together by beaten

egg. They may sometimes contain green

peas, cilantro or raisins. Lumpiyang

Shanghai is commonly served with

sweet and sour sauce owing to the

influence of Chinese cuisine, but catsup

(tomato or banana) and vinegar are

popular alternatives.

Lumpiyang prito / lumpiyang gulay

This is the type many of us will recgnise

most. It consists of a briskly fried

pancake filled with bean sprouts and

various other vegetables such as string

beans and carrots. Small morsels of

meat, seafood or tofu may be added. It is

usually eaten with vinegar and chili

peppers, or a mixture of soy sauce and

calamansi juice known as toyomansi .


Sweet, sweet Lumpia!

Turon is a sweet, deep-fried spring roll made from saba

bananas and may be eaten as a snack or dessert. The dish

may also include not only sweet potato, mango and coconut

but cheddar cheese-emblematic of the Filipino principle of

counter-point.


Sounds tasty!

A brief guide to Pancit (noodles)

Pancit, for example, from a Chinese

noodle dish, is now the signature of

many a town or region (pancit

Malabon, pancit Marilao, pancit habhab

of Lucban), and of many an individual

(pancit ni Aling Nena). That certainly

shows that both evolution and creation

have been involved.

As a rule rice vermicelli, soy & fish sauce

are crowned with a ‘hodge podge’ of

chopped ingredients, the constitution of

which often dictates the dish’s speciation -

served either dry or in broth the underlying

substance of which may be for instance

soy sauce & ginger, prawn liqueur .

The toppings are also clues to a pancit’s

“hometown,” which will certainly have its

trademark produce — oysters and

shrimps for a coastal town, for example,

and pork crackling for hog-growing areas

— dressing up the noodles.

Here’s just a few of the regional

variations:

Pancit Habhab (Lucena, Quezon) —

sautéed miki noodles served in a cone

and eaten sans utensils.

Pancit Molo (Iloilo and Bacolod,

Negros) — clear chicken broth with

wontons (considered pancit because of

their wrappers), lots of garlic, and

crushed chorizo.

La Paz Batchoy (Iloilo) — soup with thin

mami noodles and topped with lots of

chopped innards, garlic, and egg. It is

the perfect hangover kicker of all time.

The secret ingredient in the broth is

guinamos or Visayan bagoong (fish

paste), which gives the dish a sweet-

salty-brine note.

Eating pancit habhab!


Pancit Luglog (all over the country) —

Made distinct by its orange shrimp-

achuete sauce enriched with toppings of

chicharon(pork cracklings), tinapa

(smoked fish), kamias, wansoy, shrimp,

etc.

Pancit Langlang (Tagalog region) — A

vegetable-topped pancit, much like a

laksa, the mixed vegetables dish popular

in the same region. This is a very wet

pancit or a soupy pancit served in a

shallow bowl.

Lechon (suckling pig)

Lechon, from the Spainish meaning

suckling pig- The dish, a whole hog

roasted over charcoals, a bequest from

the archipelago’s erstwhile, masters.

The dish, competing with Adobo for the

title of national dish, is presented to the

dinners prior to carving. The pig, typically

stuffed with anything from lemongrass to

tamarind to garlic to onions and chives, is

roasted on a bamboo spit for hours over a

fire of open coals.

Variants include lechon kawali- crispy

fried pork belly. Boiled, salted air dried

and fried the dish, in line with its ‘holistic’

counterpart has been dubbed one of the

great pork dishes. A crisp, salty exterior

encases the rich succulence of the flesh,

often served with cane vinegar.

Lechon Specialist - Pepita’s Kitchen,

Dedet Dela Fuente, hosts and prepares

a Degustation Lechon of Lechon.

Fuente stuffs the pig with rice, offering

a host of fillings “from fragrant truffle

rice (French-inspired) to chorizo and

crab fat paella (Spanish-inspired) to

sticky rice, chestnuts, salted eggs,

peanuts, Chinese sausages and pork

cubes (Chinese-inspired).

Operating out of her home in Makati,

the dining experience offered is one of

elaboration, with traditional dishes

embellished by an omnivorous voracity

and delicacy of presentation.

“Her version of the martini, invented by

her elder daughter “Curly Pepita,” is

http://www.forbes.com/sites/cheryltiu/2015/02/28/the-lechon-degustation-a-tribute-to-the-philippine-suckling-pig/


cotton candy with a shot of dayap (a

Philippine lime) and lambanog (rice

wine). Crispy tendon chips are served

with a dip made from sinigang na gabi (a

version of the Filipino sour soup with the

addition of taro). The Filipino dessert of

guinataan (sweet stew of root crops and

fruits cooked in coconut milk) is turned

into a brulee made with milk from the

carabao (Philippine water buffalo).”

Also served is the Lechon Scone-

“served with what Dedet calls Mrs.

Thomas Butter, made from Sarsa ni

Mang Tomas (a sweet and tangy Filipino

pork liver sauce), which she says

“Filipinos will love!” at her new eight-

course degustation called “Dinner at

Tiffany’s.”

Ube Halaya

Ube Halaya Recipe, is a Filipino

dessert made from boiled and mashed

purple yam or they called it in the

Philippines as “Ube”. The texture is a

little chewy and creamy, and the

flavour of the Ube should stand out

The dish is served chilled and is

fundamental to the composition of a

handful of desserts.

Ingredients

1 lb boiled purple yam, grated, shredded,

or mashed

1 can / 14 ounces condensed milk

1 teaspoon vanilla extract

1/4 cup butter

Instructions

Melt butter in a pan, add the condensed

milk then stir well.

Add the purple yam and continue stirring.

Add the vanilla extract and stir

occasionally until the texture of the

mixture becomes really thick (about 15 to

20 minutes under low fire).

.

Transfer the mixture to a mould or any

container and let the temperature cool

down. Refrigerate for at least 2 hours

then serve.

You can top the ube halaya with either

coconut flakes or latik.

To make coconut flakes, just the toast

desiccated coconut stirring frequently in

a pan until golden brown.

To make a latik, simmer 1 can of

coconut milk in a saucepan until it

reduces to oil. Solids will form at the top

surface and continue to simmer until

these solids turns to golden brown. This

is the latik.


Ube halaya forms the base of this vibrant sorbetes

Top US chefs taster of Halo Halo Halo-halo was featured as a Quickfire

Challenge dish in the seventh episode of

the fourth season of the American reality

television series Top Chef.

The halo-halo, which featured avocado,

mango, kiwi and nuts, was prepared by

Filipino-American contestant Dale Talde and

named as one of the top three Quickfire

Challenge dishes by guest judge Johnny

Iuzzini of Jean-Georges …

Halo-halo was featured in an episode of

Anthony Bourdain: Parts Unknown when its

host Anthony Bourdain visited a Jollibee

branch in Los Angeles. Bourdain praised the

dessert and even posted a photo of Jollibee’s

halo-halo on his Twitter account, which he

described as ‘oddly beautiful’.


Halo Halo- Sundae style dessert, a melange of shaved ice, evaporated milk, sweetened beans, fruit, ube, ice cream and leche

flan.

Popularity outside of the Philippines.

Filipinos have the distinction of being

one of the U.S’s largest immigrant

groups and yet their cuisine- when

compared with cohorts of both similar

pervasion and density, i.e. Hispanics

and the Chinese- remains somewhat

obscure.

In her Memories of Philippine kitchens,

Amy Besa writes "To this day, the best

Filipino food is usually found in homes

with a tradition of excellent home cooking,

rather than in restaurants". So if the

nation’s best chefs are sequestered in

their families kitchen’s how are they to

affect large scale change on the

international palate?

Yana Gilbeuna of the Salo project

admits that Filipino’s are, unreasonably,

abashed when it comes to their cuisine.

"For some reason, we've always been

very apologetic about [it … I even get it

from my mom. 'What, you're serving

them dinuguan? They're not going to

eat it!'". Gilbeuna seeks to change this.

Nicole Ponseca, co- owner of the

modern Filipino restaurant, Maharlika:

“The problem is compounded, Ponseca

adds, by a well-documented trait: It’s

called “hiya” (pronounced “hee-yah” in

Tagalog), and the word translates into

English as “shame” or “dishonour.”


Some Filipino immigrants in America

have felt a sense of hiya around their

food, with its duck embryos, pig’s blood,

shrimp paste and other potentially hard-

to-swallow ingredients.”

Meshelle Armstrong, A Manilla native

and wife of the chef, Cathal Armstrong

whom she encouraged to embrace the

cuisine: “Filipinos would feel like that —

that no one would like the food” thus

they don’t invest in it as means to profit.

“Genevieve Villamora, co-owner of Bad

Saint, a Filipino restaurant in Columbia

Heights: ““When you’re a kid and your

friends are grossed out by your lunch, or

when you go to the office and see a sign

on the microwave telling you not to heat

your stinky food there, that’s when hiya

can kick in”

Popularity outside of the Philippines.

Just as Gilbeuna seeks to combat such

self-perceptions so too does, Ponesca

whose time in advertising has allowed

her to conduct a near systematic

assessment of the cuisine’s potential

for popularisation in the U.S.

“I didn’t want to add to the casualties of

the Filipino culinary story.” This research

was the prefatory stage to a series of

itinerant pop ups the success to which led

to the creation of the East Villages,

Maharlika.

Given the mainstream attention the

restaurant received, from the new York

times no less, Ponesca’s project was,

given the hesitant praise of the review, a

success albeit a mitigated one.

Times critic Ligaya Mishan: “Maharlika

is a gateway restaurant — an exotic

excursion with a soft landing, a chance

to discover an unsung cuisine without

getting too down-and-dirty.

Food writer & presenter Andrew

Zimmerman- “If there was a great chef

executing Filipino food at a high level,

everyone else would line up behind

them,”- this westernisation or

popularisation of the cuisine has been

festinated by the work of chefs; “Paul

Qui at Qui in Austin and Cristina

Quackenbush at Milkfish in new

orleans.” Still others cite the efforts of

“Amy Besa and Romy Dorotan at the

Purple Yam in Brooklyn or the young

owners behind Maharlika and Jeepney”


The east village’s Jeepney and

Maharlika are thus regarded as

trailblazers, demonstrating the ‘populist’

potential of a cuisine hitherto relegated

to the kitchens of its native

substantiators. “The influence that these

two places have had on other Filipino

American restaurateurs is

immeasurable.” Nick Pimentel, co-

founder of Washington’s, Bad Saint- a

kick starter funded Filipino eatery- cites

the pair as the inspiration behind the

venture.

While the impetus to bring Filipino food

to the American public is growing in

strength the cuisine still presents a host

of problems to the restaurateur; Filipino

is carno-centric, thus alienating

vegetarians, pungent and served

Sunday-dinner style. Finding chefs of the

requisite skill is also said to have proved

challenging as mavens of the cuisine

mastered their craft catering to families

and while the skill of cooking is

transferable to a restaurant setting the

speed, and intensity of the latter tends to

preclude such a transposition.

Bistro 7107, Washington DC Described as a conflux of American

sensibility and Filipino ‘substance’; the

restaurant, so called because of the some

seven thousand islands constituting the

Archipelago, has met with no small amount

of success.

“The pork binagoongan had just the right

amount of bagoong as to not overpower the

rest of the dish - simply wonderful.”

“Easily the best Filipino restaurant in the DC

area.”

“For everyone else, if you're looking for an

authentic filipino restaurant this is one of the

best place to go when you're in the DC area.

Delicious food paired with warm friendly

service there's no way you can go wrong with

this place. Thank you Bistro 7107!!”

http://bistro7107.com/


Traditional dishes presented with style and elegance








Jeepney, New York A Filipino gastro-pub that has weekly no-

plates, no-silverware nights

Self-commodified the restaurant has an

‘experiential slant’ with a kamayan night- no

plates no cutlery- a Balut eating contest as well

as offering a certain amount of merchandise

such as T-shirts proclaiming ‘my best friend is

a Filipino’ ‘got balut’ and ‘pinoy pride.

Their chori burger is famous for brunch, but for

the really adventurous, try the Balut (fertilised

duck egg!)

“The red snapper was DELICIOUS. I would

order it again. It was the entire fish on a plate

served with cucumber salad on the side. The

skin was fried and the fish itself tasted really

fresh. We finished the entire fish! It was

definitely a great experience.”

http://www.jeepneynyc.com/


Sister restaurant to Marharlika










Marharlika, New York Identifies as a Filipino restaurant in the

fullest sense, rejecting the structure and

homeliness of traditional Filipino while

maintaining both the integrity of its

constituent dishes & elaborating upon the

Philippine canon within the confines of its

native flavours.

“if you are curious about how Filipino food can

be re-interpreted with attention to detail, with

careful selection of ingredients, and with

preparation that can finally push Filipino food

forward, we hope you become part of our

family.”

“My friends aren't Filipino and I'm only half, so I

was a bit nervous about what they'd think of

the food. Fortunately, the feedback from

everyone was that we all loved it! I love my

hole in the wall Filipino restaurants but I'm

happy to see funky and unique restaurants like

this one popping up”

http://maharlikanyc.com/#/Home/


Balut fertilized duck egg Arroz Caldo rice porridge softly scented w/ garlic & ginger, topped w/ chicken, saffron & achuete oil Lechon Kawali salt cured crispy pork belly w/ seasonal market greens Spam Fries beer-battered fresh from the can spam Lumpiang Barquillos crispy, tightly rolled rice paper cigars w/ beef, pork, & aromatic vegetables

http://maharlikanyc.com/






Senor Sisig, San Francisco

A Filipino Fusion Food Truck operating out of the San

Francisco Bay Area.

“If anyone has redefined contemporary street food in San

Francisco, it’s longtime pals Evan Kidera and Gil Payumo’s Señor

Sisig fusion food truck. With their special twist on a Filipino happy

hour dish sisig, Señor Sisig took the portability of their favourite

Mexican taqueria dishes and melded the two together to reflect

their diverse palette and down-home appeal. Though sisig is

traditionally made from parts of the pig’s head bought from the

butcher to make use of the entire pig, Señor Sisig’s more palatable

version uses the meatier pork shoulder.”


http://www.senorsisig.com/

Lutong Pinoy, London Home-style Filipino cuisine including

kamayan meals served on banana leaves

and eaten using hands.

Consumer Response:

“Great, authentic Filipino food!”

“A taste of home. Fully recommend. Has the

taste, smells, sounds and atmosphere of a

Filipino restaurant. Authentic food and local

beers... Why aren't there more of these

establishments.”


http://www.lutongpinoyuk.com/

Pepe’s Kitchen, London

A catering company, where yes, you can get a traditional

Lechon!

Chef Mae Magnaye Williams: “The most important element to my

food, is my memory. The memories of the way food is prepared,

how it looks and tastes in the Philippines. The key for me is taking

those memories and those authentic Filipino ingredients and

techniques and using them in a different and more modern way … I

try my best to make Filipino cuisine appetizing to Western tastes.

Philippine Cuisine is simple but full of flavour. Presentation is very

important in the West but the taste is more important back home,

getting the balance right is Key!”


http://www.pepes-kitchen.co.uk/

Supper club, Sample menu - Coco Breeze Cocktail - Don Papa Rum, a Filipino rum with guava juice, calamansi juice and nata de coco Adobong Tahong - Fresh mussles cooked in soy, vinegar, bayleaves and black pepper Pancit Molo – Pork and shrimp dumpling soup Kare Kare - Oxtail peanut stew with aubergine, mushrooms, green beans and pack choi Pichi pichi - Steamed cassava balls in three flavours; purple yam, pandan and jackfruit, covered in grated coconut

The Adobros, London Two brothers, Mark and Mike, are the

“Bros” in The Adobros. The other part,

of course, being the national dish of

the Philippines: Adobo

So, I hear you asking: “Bro, what is

Filipino food?”

Good question, pare!

One way I’ve heard it explained is that

Filipino food is pretty much a roll call of

who’s invaded our country: you have the

Malay sultans and slavers coming up

from the south bringing their curries and

ingredients; you have the Chinese traders

and pirates coming from the west bringing

noodles, pastries and dumplings; then out

of nowhere the Spanish and Mexicans

colonise and stick around for a few

hundred years bringing all kinds of spices

and cooking styles; and finally, the

Americans turn up late to the party and

bring hot dogs and Spam. Nowhere else

in the world will you find a dish using

Southeast Asian produce, flavoured with

Chinese ingredients and given a Spanish

name.

Just like the humble adobo, the national

dish of the Philippines. A wonderfully

characterful dish full of flavour, it

combines palm vinegar, soy sauce,

garlic, black pepper and other little twists

under a Spanish moniker that quite

simply translates as ‘marinade’. Adobo is

a truly Filipino dish.

Our food is a reflection of our complex

and varied history as a trading hub

between East and West, but it’s not just

that – it is born out of the Filipino desire

to share, share and share even more. If

you ever do make it out to the Pearl of

the Orient, you will find yourself

assaulted on every street corner by tasty

snacks, and stuffed to the gills at every

meal by the heartiest dishes that will just

keep coming until you can eat no more.

That is the Filipino food experience. And

that is the experience that we, The

Adobros, want to share with you.

http://theadobros.com/


Ourpredictions

Freeze Drying


Freeze drying or ‘Lyophilisation’

Freeze drying is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport.

It is the conversion of water from a frozen state to a gaseous state without going through a liquid state. The freeze-dry process removes moisture from the cells of specimens while the specimens remain frozen.

Simply put, this technique dries food while maintaining all its properties. It involves removing the water by freezing the food, it evaporates directly and does not become liquid again.

Freeze drying is one of the latest methods used in experimental restaurants, maximising flavour and texture in each bite. Food is frozen without it shrinking. So a strawberry keeps its plump shape. The texture is crunchy and powdery, but as soon as you put it in your mouth, the water releases a very powerful strawberry flavour.


Now in an ambient state, soft fruits are perfectly preserved

‘New’ technology? Not so…..

The history of freeze drying goes back

to the ancient Inca’s, who preserved

potatoes and other vegetables simply

by exposing them to the air.

Low winter temperatures turned the water

in the food to ice, which then evaporated

in the very dry mountain air. In the 1930s,

industrial freeze drying was developed as

a way to preserve surplus coffee in

countries such as Brazil. Nescafé and

other famous brand names were founded

at this time, and instant coffee is now the

best-known freeze-dried product. During

the Second World War, freeze drying was

also used for wartime medical supplies

such as penicillin and blood plasma. In

the following decades the use of freeze

drying expanded to the point where today

the technology is used in the production

of around 400 different foodstuffs and

many pharmaceuticals.

Just some of the highlights….

1890: Altman reported that he was able

to obtain dry tissue, at sub-atmospheric

pressures, at temperature of about -20

degrees Celsius.

1925:The Dry Ice Corporation of

America first trademarked the name Dry

Ice in 1925.

1940’s:The first commercial use of

Freeze Drying.

1992:Lyophilization Technology, Inc.

was founded by Edward Trappler.

2003:Kellogg Company began freeze

drying strawberries and blueberries for

their innovative cereal, “Fruit Harvest

Strawberry Blueberry”.

From freeze-dried potatoes in the Andes, to

breakfast cereal

everywhere!


From raspberries to mozzarella! The country of Sweden occupies the

eastern part of the Scandinavian Peninsula.

It is the fourth-largest country in Europe

and is one-tenth larger than California.

Ocean, Portugal, Hans Neuner 2 Michelin

stars.

Ocean’s chef Hans Neuner's stood out by the

unbelievable green apple and dill ice-cream,

with white chocolate shavings, lyophilized

raspberries, flowers and basil leaves.

Heinz Beck at La Pergola, Rome 3 Michelin

Stars

Tartare di scampi con crema di cocco e lime

liofilizzato (Tartar of prawns with coconut

cream and lyophilized lime). Lyophilisation

appears in his menus regularly – other dishes

mention lyophilized mozzarella!


Chefs are using the word ‘lyophilized’ on menus

Chef Ferran Adria at elBulli

Selected innovations included his now infamous culinary

foams – created in 1994 at elBulli using siphons to combine

various ingredients with air.

Dishes did however, also include Mango-puzzle with frozen

elderflower wedge and coconut foam.

Commercially produced freeze-dried products were used at elBulli

prior to 2004. In 2005, they took the process in-house. Dishes

include: White sangria in suspension; Carrot-LYO foam with

hazelnut foam-air and Córdoba spices and LYO Fruits (left)


LYO Fruits / Frutas LYO (Pineapple chips)

LYO is short for lyophilization aka freeze-drying. The freeze-dried pineapple chips look like your regular

chips, but taste like pineapple and have a very fragile and slightly flaky texture.

So where’s freeze-dried heading?

So we’ve seen freeze dried food at fine dining restaurants for

many years – in particular used by the Basque chefs and in

Catalan cuisine….. Roca Brothers, Adria Brothers, Juan Mari

Arzak, Santi Santamaria and they have influenced other chefs

such as Rene Redzepi, Heston etc.

What they are doing now is used the freeze-dried technology to

allow people to eat great, gastronomic food in places where the

food is normally awful – mountaineers, astronauts.

Where else will it lend itself?


Could it be used for emergency food to disaster zones? It’s light weight, compact

and ambient stable.

The Roca Brothers (El Celler de can Roca)

the Roca brothers work in different and

innovative lines of culinary research.

One of them, freeze-drying, will be the

main feature of a historic and cutting-

edge menu, designed specially by

Jordi Roca from his kitchen in Girona,

which will be cooked for the BBVA

Expedition en route to the Annapurna

summit.

The menu, varied and energy-giving from

the nutritional point of view, will attempt -

differences aside- to take the spirit and

the dishes of El Celler de Can Roca to the

Nepalese Himalayas. The menu will

feature dishes deeply rooted in Catalan

tradition, such as 'escudella' (meat and

vegetable broth), eggplant cannelloni and

crème brûlée custard.

Venison couscous, pumpkin cream with

aniseed-flavoured walnut, arepa with

chicken tinga, eel rice, smoked pear

and crystallized ginger are some of the

dishes that the members of the BBVA

will be able to sample. Jordi Roca,

aware that garlic is one of Carlos

Soria's favourite ingredients, wanted to

pay tribute to this plant with a very

special black garlic preserve.

Jordi Roca and Yunju Choi, a Korean

cook from the research department of

El Celler de Can Roca, have been

working for months in the design and

preparation of different freeze-dried

foods. “For us it's been a real challenge

to design products that preserve the

level of our cuisine, despite the

Jordi Roca turned his eyes to the Incas who lived in the coldest areas of Peru and stored meat and potato products at the top of the Machu Pichu, where they kept for much longer. Ultimately, the lyophilization process is a great example of how we can combine science, art, gastronomy, sports and life though a technique we will hear a lot about during this decade.


conditions at which they cook at such

high altitudes”, said Jordi Roca. “We're

working on a line of freeze-dried menus

that the expedition can take with them

during the ascents. Carlos will be able to

eat rice with partridge, garlic soup and

cuttlefish with peas at a height of more

than 7,000 meters.

Once packed, preparing the meals for

consumption is as easy as applying

boiling water to rehydrate them.

Heston Blumenthal goes space-age!

Heston Blumenthal played with freeze

drying in his TV series, Fantastical

Food back in 2012, but more recently

he’s been designing dishes for British

astronaut, Tim Peake.

Russian cosmonauts insist on tubes of

space vodka, while the Chinese have

invented a way to freeze dry sushi for

their space missions.

But when Britain’s first official astronaut

Major Tim Peake reaches the

International Space Station in December

he will become the first to enjoy Michelin-

starred fare in microgravity.

While most astronauts make do with

irradiated beef steak or waffles which

have been ‘specially formulated’ to have a

shelf life of 18 months, Peake will be

embarking on six months of interstellar

fine-dining courtesy of Heston

Blumenthal.

The first course of Blumenthal’s space

food blasts off on a supply rocket in the

next few weeks to await the arrival of

Peake who is currently undergoing

extensive tests in at Houston ahead of

the mission.

It has been created with the help of

British schoolchildren who suggested a

‘rocket lolly’ consisting of a three course

meal of tomato soup, curry and Eton

mess; beef stew with asteroid dumplings

and chocolate mousse with space dust

popping candy.

Also on the menu for The Great British

Space Dinner is a Sunday roast in a

helmet-shaped pie and a dessert of bite-

sized treats in the shape of planets.

The food might not look up to much, but Heston’s menu will be the envy of other astronauts


Juan Mari Arzak – San Sebastian In the mid-1970s Arzak began to develop his own style, influenced by Nouvelle Cuisine. He experimented with refining traditional Basque, developing unique, sophisticated recipes utilising seasonal local ingredients. This started the New Basque movement, of which Arzak became the leading light.

One of the first chefs to open a laboratory, he researched cutting-edge methods and combinations. A pioneer of scientific techniques such as dehydration and freeze-drying, he aims to enhance dishes and surprise diners.

Juan Mari Arzak is widely credited with pioneering many of the freeze-drying, dehydration and distillation techniques made famous at Catalonia’s now-shuttered El Bulli.

In her twist on a traditional Basque squid dish, Elena Arzak seasons the main ingredient with itself – namely, a dusting of freeze-dried, powdered squid. Seasoning squid with squid (or mushrooms with mushrooms, and so on) sounds like a tautology, but it's a logical culinary step that heightens the flavour without complicating it.

Why freeze-drying versus dehydration? According to the FDA, the benefits of using a lyophilizer (freeze-dryer) are as follows: enhanced stability in a dry state, removal of water without excessive heating of the product (heat damages delicate flavours), and rapid dissolution of reconstituted product. Arzak’s explanation is even simpler: she tried both, and freeze-drying yielded the best concentration of flavour.


Chef Arzak’s seared hake with freeze-dried hake and charred

citrus fruit

Freeze-dried rotting fruit cuts waste A group of students from the Lund

University in Sweden have devised a plan

to dehydrate and powder almost spoiled

fruit and vegetables.

Their company, called FoPo, isn’t only trying to

address the food waste issue of a solitary New

York apartment dweller but also the major

supermarket chains and restaurants that end

up chucking up to 40% of produce due to it’s

ugliness or bruising.

“Fopo solves two of the world’s biggest

problems: hunger and food waste,” says Ken

Ngo. The company will buy cheap produce

from stores and farms, powder and package

them and sell them to supermarkets.


Find FoPo on Kickstarter

Freeze-drying whiskey barrels for top flavour!

A few inquisitive minds developed a

protocol as they set out to capture the

whiskey barrel flavour using a

lyophilizer, or freeze dryer, for

inclusion in chocolate.

A chef and a chocolatier from Kansas City

set out to capture the flavour of charred

oak whiskey barrels for use in the making

of artisan chocolate. They first tried to

capture the flavour with infusion by storing

the cocoa nibs in the charred oak whiskey

barrels. The flavour from the infusion

method did not stay with the cocoa nibs

once the chocolate was manufactured

into bars. Heat was driving off the

aromatic compounds.

To solve their dilemma, the chefs sought

the advice from freeze dry experts at

Labconco Corporation, a scientific

laboratory equipment manufacturer also

located in Kansas City. After a

discussion regarding the best method,

the group endeavoured to isolate the

flavour of charred oak whiskey barrels

by lyophilization. Lyophilization was the

chosen method because it removes all

liquids without the use of heat,

increasing the yield of sensitive aromatic

compounds found in the flavour profile.

Pieces of a whiskey barrel are vacuum

macerated with water and alcohol. The

concentration of water and alcohol used

for the maceration are varied to discover

the optimal concentration for flavour

quality and percentage yield.

Once the pure flavour is lyophilized into

a powder form, it is added into artisan

chocolate bars.

Notes of peat, wood and whiskey in this artisan chocolate


Gourmet backpacking food People go backcountry camping for all

kinds of reasons: tranquillity, solitude,

adventure, views. Pretty much nobody,

however, goes for the food.

That’s because, until recently, the freeze-

dried meals-in-a-pouch (just add hot

water and serve) popular among

backpackers have been primarily

engineered with two factors in mind:

weight and shelf life. It’s not surprising

that taste and texture would take a back

seat, said Jennifer Scism, a chef, former

partner at New York City’s Annisa and an

avid backpacker: “The truth is, when

you’ve done 15 or 20 miles, eating

cardboard is going to be good.”

Still, Ms. Scism felt there was no reason a

meal couldn’t be lightweight, shelf-stable

and delicious. When she started cooking

and dehydrating her own meals before

heading out on long expeditions, she

skipped the old camp standbys, like beef

stroganoff and mac ’n’ cheese, and

instead prepared the dishes that she

would actually want to eat at home. “My

palate is really adventurous,” she said.

“My idea of a comfort food is having a roti

canai in Malaysia or an Indian curry.”

Her preparations evolved into Good To-

Go, a line of freeze-dried foods that

launched in 2014 and quickly became a

hit among fellow hikers whose sense of

adventure extended beyond the trail to

the plate.

Other makers of lightweight nourishment

have also expanded their menus to

satisfy the broader tastes of worldly

hikers. Backpacker’s Pantry, for

example, a Colorado-based company

that got its start in 1951 supplying the

Girl Scouts, offers what might be the

most globe-spanning assortment of

freeze-dried meals on the market:

chicken vindaloo, Vietnamese pho,

Jamaican jerk rice with chicken, among

other choices. It’s possible now, it

seems, to carry the whole of the United

Nations commissary on your back.

Now that food manufacturers have

mastered the Holy Grail of lightness and

shelf stability (Mountain House, a

leading brand of freeze-dried meals, just

introduced a 12-year guarantee for its

pouched provisions), the big question

remains one of taste. “If you can eat this

and like it in the comfort of your home,”

said Ms. Scism, “you’ll really like it in the

woods. That’s the test.”

http://goodto-go.com/


restaurants Vongerichten market venture, NYC

Chicken Town, Tottenham

Bernardi’s, Marylebone

Hungerdog, London

Poco sustainable tapas, London

400 Rabbits, London

Wahleehah, Fulham Broadway

Texas de Brazil, Dubai


South Street Seaport gets the Vongerichten touch

Chef Jean-Georges Vongerichten is

planning an ambitious new food

market to anchor the culinary offerings

at the South Street Seaport starting in

2017.

Mr. Vongerichten and his partner, Phil

Suarez, are planning to reinvigorate the

40,000-square-foot market in the Tin

Building at the seaport, pending approval

from the city.

Selling food from local, domestic and

international purveyors, this is the first of

its kin venture for Mr. Vongerichten. He

will also open a seafood restaurant on two

floors on Pier 17 at the centre of the

seaport, which the Howard Hughes

corporation is also renovating and

expanding.

The plan, for Howard Hughes, is to

rebuild seven city blocks in the seaport

area to become a food, retail and cultural

hub for the downtown neighbourhood,

said David Weinreb, the chief executive

of Howard Hughes. Aspects of the plan

have been met with criticism from

community residents, among others,

concerned with the preservation of the

area.

The South Street Seaport, a 400-year-

old historic district that once housed the

city’s seafood market, has for decades

been a tourist draw for its restaurants,

shops, museum and other attractions..

It suffered serious damage during Hurricane Sandy in 2012.


Fried chicken joint gives back to the community

Chicken Town is a social enterprise

created by Ben Rymer with his

business partner, Hadrian Garrard.

In the evenings it will be a proper

restaurant serving fried chicken; by day,

they’ll be using the profits to subsidise £2

portions of the same chicken to

schoolchildren and young people.

The difference? It’s quality meat and it’s

fried healthily. We’re talking herb-fed,

free-range Swaledale hens. Steaming the

chicken first, so it’s fully cooked, they then

flash fry it in a tasty coating to crisp it up.

Setting up in Tottenham Green, in the

borough of Harringay – one of the most

deprived places in London, their aim is

to tackle the ongoing and increasing

problem of obesity, particularly in

younger children.

Yet to open (November), the pair are

very clear on what they will not be

doing, namely – hip-hop graffiti, minimal

or shabby chic! This is a tricky stance

to take with more affluent

neighbourhoods literally just around the

corner. Here people are eating well – all

but the teenagers it would seem.

They’ve recruited an executive chef, Giorgio Ravelli, currently running a pop-up in Hackney, who will oversee the menu, and have committed to employing 40 local people within three years. http://chicken-town.co.uk/


He was inspired by a Clove Club pop-up

he’d set up (he does arty stuff promoting

and connecting communities too), where

he ate Isaac McHale’s buttermilk fried

chicken and shall we say, had a taste

revelation! Conversations followed with

Daniel Willis, co-owner of the Clove Club

– and now he is a non-executive director

of Chicken Town.

Part of the concept is that the restaurant

will train local youngsters who will then

get the chance to go on and work in

places such as the Clove Club.

Female duo head up Bernardi’s, Marylebone

Opening on 24th September Bernardi’s

in London’s Marylebone is a modern

Italian under the watchful eyes of

Sabrina Gidda and Zoe Charlton-

Brown.

In a move away from executive dining

firm Restaurant Associates, to a role

where she can cook for Londoners and

not clients, head chef Sabrina Gidda fell

upon cheffing via an attempted career in

Fashion PR. Cooking has become her

love, and together with operations director

Zoe Charlton-Brown the female duo are to

come against strong competition from the

Marylebone set.

Interestingly they take inspiration from

creative Italian hotbeds like Melbourne

and Sydney, where there is a bold and

playful Italian culinary landscape. Their

food does not follow trends or fads, but

simply reflects their passion for serving

beautiful Italian food with a modern,

youthful approach and the finest produce

they can find.

http://bernardis.co.uk/


Hungerdog Tim and Julie Mills became fired-up at the opportunity of creating deliciously fresh and exciting hotdogs, when no other place in London had a hotdog worth talking about. It was their ambition from the start to create a hotdog like no other, and that is exactly what they have done.

Creativity and flavour were always their priorities, as well as producing recipes that hadn’t been done before. They went about searching for the finest bread and sausage available, whilst also developing exclusive and imaginative topping combinations. They sought the best butcher and baker, and created an exclusive bun and sausage that can only be found at Hungerdog.

Kicking Mary – Rich tomato & horseradish cream

Ahuaca-Mulli – Chipotle sauce & guacamole

Major Grey – Mango chutney, smoked aubergines, mint cucumber yoghurt


http://www.hungerdog.com/#menu

Sustainable tapas comes to Broadway Market Since its birth in 2004 Poco has toured the UK’s best festivals, preparing mountainous feasts for hungry revellers. Their charcoal grilled fish, meats and wraps bursting with colourful superfood salads have become legendary with festival goer and crew alike.

In Autumn of 2011 the they took a step further and set up their first cafe in bricks and mortar, at the heart of an area as vibrant as our food- Bristols Stokes Croft. This thriving community and hotbed of creativity welcomed them with open arms and gave them the perfect home to lay down roots.

Tom Hunt, Jen Best and Ben Pryor opened up shop on the corner of Jamaica Street and brought together a devotion to seasonality, locality, great food and atmosphere with a core passion for sustainability.

Tom, Executive Chef of Poco, is also founder of Forgotten Feast, a Social Enterprise working on projects throughout the UK to revive our cooking heritage and help reduce food waste.

What’s really great about Poco is the support it shows for community farms in and around London; Dagenham Community Far, Kappacasein Dairy, Fish For Thought and Organiclea are a few on the list. The restaurant’s interior, too, champions sustainability through use of materials with minimum environmental impact (reclaimed timbers, English hardwoods, clay based paints and LED lighting) to build a more responsible dining.


http://eatpoco.com/menus/tapas/

400 Rabbits knock out sour dough pizzas Honouring the God of fermentation with

sourdough pizzas and the Goddess of alcohol

with artisan beer, 400 Rabbits offers seasonal

and local produce.

WHY FOUR HUNDRED RABBITS?

We love fermentation. The Aztecs also revered the

process and worshipped both a goddess of alcohol

and a god that discovered fermentation. According

to Aztec folklore these two got it together one night

and created many offspring known as the 400 rabbit

gods or Centzon Totochtin.

These rabbit gods lived the good life, constantly

going to parties and getting into mischief, alcohol

was involved more often than not.

At Four Hundred Rabbits we celebrate fermentation

and two of the best things it has given us, pizza and

beer. We think eating and drinking with friends and

family should always be fun, and about good times.

much like the 400 rabbit gods did.


http://www.400rabbits.co.uk/

Beer in (just about) every dish at Wahleeah Dave Ahern’s restaurant is more than just

novelty – It’s a neighbourhood thing.

Chef Dave Ahern has a reputation for doing

things his own way, preferring to buck trends

rather than follow them. This is reflected in the

menu at Wahleeah, where virtually everything

is produced in-house, from cheeses to salt.

Many of these are made using techniques that

Dave himself has invented in order to realise

the final dish he envisaged. These bespoke

techniques are applied using the finest of

produce to develop dishes that push the

boundaries of what people would think possible

of a neighbourhood restaurant.

As well as including beer in almost every dish,

they offer over 50 bottles beers and willingly

help diners pair them with their food.


Fulham Broadway Station

http://wahleeah.uk/

The Wahleeah Burger, topped with beef bacon, horseradish cheddar and beer ketchup - Frontier Lager Turkey burger, topped with black garlic cheese and apple cider mayo - Sierra Nevada Pale Ale Mussels cooked in beer with shredded ham hock - Blanche De Namur Whole bream with beer braised fennel and crayfish mash - Bellerose 42day aged ribeye, with beer fondant potatoes and brocolli rab, with stout steak sauce - Maverick (Fyne Ales) Tuna meatloaf, polenta nicoise and bloody beer sauce - Er Boqueron Ricotta dumplings with rainbow chard, mushrooms and beer butter - Hiver

Texas de Brazil opens in Dubai

Award-winning churrascaria, Texas de

Brazil has opened in Dubai, United

Arab Emirates.

The new 5,550 sq. foot restaurant

features a chef's table, an open-view grill

in the dining area, and accommodates

190 guests. Located in the Mall of the

Emirates' Level 2 expansion, the new

Dubai location is the company's 41st

restaurant and 6th international location.

"We're thrilled to partner with Gourmet

Gulf and open our first restaurant in

Dubai," said Salim Asrawi, Chief

Operating Officer, Texas de Brazil. "Mall

of the Emirates is one of the finest

malls in the world and the perfect

location to introduce our unique

Brazilian-American churrascaria dining

experience to Dubai residents and

international visitors.

The restaurant's menu combines the

cuisine of Southern Brazil with the

generous spirit of Texas, for an

unparalleled experience in fine dining.

At each table, Gauchos will carve an

array of grilled beef, lamb, prawns,

chicken and sausage, as directed by

the guest's red and green disks that

indicate when to bring more meat or

http://www.texasdebrazil.com/


when a break is needed. The

steakhouse also offers an elaborate

salad area, beautifully decorated by

large tropical flowers and featuring over

50 fresh gourmet items, such as

imported cheeses, charcuterie, roasted

vegetables and creamy lobster bisque.

Texas de Brazil also offers a variety of

beverages and decadent desserts from

the a-la-carte menu which includes a

selection of specialty mocktails, to

further enhance the dining experience.

chefs Roxanne Spruance

Erika Chou

Missy Robbins


Roxanne Spruance

Roxanne Spruance creates innovative,

seasonal food, while respecting and

incorporating regional traditions.

She entered the culinary world as a pastry

chef apprentice in the highly regarded

restaurant Blackbird in downtown

Chicago. Working her way up in the

Chicago restaurant industry, Roxanne

gained valuable knowledge and

experience in all aspects of the kitchen.

During her tenure in Chicago, she was

fortunate enough to work under chefs

Koran Greiveson, Elissa Narrow, Shawn

McClain, Dale Levitski, and Christian

Delouvrier.

She was recruited to play field hockey at

Michigan State University after high

school where she received two degrees, a

B.S. in Environmental Biology/Zoology

and a B.S. in Fisheries and Wildlife.

She continued to cook in Chicago

throughout college and in 2010, landed

a coveted spot as Chef de Partie under

world-renowned Chef Wylie Dufresne at

NYC’s WD~50, where she took full

advantage of the opportunity to absorb

invaluable modern techniques into her

repertoire and to explore and

experiment with flavour profiles and

menu creation. Her tenure at WD~50

was followed by a Sous Chef position at

Blue Hill at Stone Barns under the

guidance of Dan Barber, where the

daily exposure to fresh and local

ingredients reinforced her passion to

continue to support that cause in her

cooking today.

She followed Blue Hill by consulting

and opening New York’s Cafe Tallulah.,

joining Alison Eighteen as Executive

Chef in February 2013.

Her two degrees have cemented her beliefs in protecting the environment – this comes through in her ingredients


It was here that she began to be known

for her creative use of local ingredients

and whole animal butchery while utilizing

a wide range of techniques. She

received the coveted “Snail of Approval”

certification awarded by Slow Food New

York for chefs who have sustainably

driven kitchens. Believing that the best

food comes from fresh, seasonal

products, Roxanne is passionate about

purchasing from local farmers.

Roxanne Spruance

Due to open any time soon, this new venture for Roxanne Spruance will see a

French-American menu.

So far she plans dishes like pheasant with kabocha squash and black sesame, and

heritage pork with blistered ground cherries and compressed carrots. foodwatching October 2015| www.thefoodpeople.co.uk 59

Erika Chou reinvents restaurant overnight!

Chou was raised in North Carolina and

has been in and out of New York for 12

years, with a stint in Beijing.

A former fashion producer, she worked on

campaigns for companies like Tommy

Hilfiger and Bergdorf Goodman before

deciding to leave that world and delve into

her lifelong interest in food hospitality.

Owning a restaurant was always in

Chou’s mind. It was a visit to a particular

Chinese restaurant when she was in

middle school, and it was just so well

designed and so thoughtful, that it really

sparked her interest.

She met Doron Wong through Danielle

Chang of Luckyrice initially, but it wasn’t

until they started playing tennis together

that they eventually became friends.

They’ve been business partners for

about two years.

Chou opened Yunnan Kitchen in 2012,

garnering a New York Times critics’

pick from Pete Wells. But now, three

and a half years on, she feels it’s the

perfect time for reinvention. They want

to evolve their style of cooking - food

now is becoming more and more

casual, it’s more about ordering a

bunch of stuff and having a feast.

Relatively new to the restaurant scene – Chou is not afraid to grab a trend and adapt.


Relaunching only days ago as Yunnan

BBQ, Chou and Wong are offering a

more centralized menu with dishes

designed to highlight the barbecued

items.

“Yunnan Kitchen had more of a small

plate aspect and this is more about

having the barbecue as your main, and

building around that,” Chou says.

Yunnan BBQ, New York A quick re-invention by Erika Chou turned

the focus of her already successful

restaurant to barbecue being the main

attraction.


http://www.yunnanbbq.com/

Missy Robbins leaves Manhattan for Williamsburg

In February, Missy Robbins announced

her full-on return to professional

cooking: She's opening an Italian

restaurant in Williamsburg — called

Lilia — with Matt Kliegman, the co-

owner of the Smile and Black Seed.

It's a much-anticipated comeback, as

Robbins stepped down from A Voce and

A Voce Columbus (where she earned

Michelin stars) in May of 2013, before

briefly helping launch Laura Maniec's

second location of Corkbuzz.

The centrepiece here will be a really

beautiful, wood-burning grill, but the food

focus will still be on pasta.

And there'll be a big focus on fish and

vegetables. The food will be very

similar to what she’s done before, but a

little toned down. The place is definitely

more casual than A Voce – and with a

lower price point. They want to be a

fabric of the neighbourhood, and they

have this to-go café component as well

— a very small café.

Missy wants to cook really great, crave-

able food again but turning more

towards vinaigrettes and acids and

herbs and chiles to look for flavour,

rather than sort of heavier ingredients.

Lilia will open at 567 Union Avenue, Brooklyn, NY


Awards

New York City Michelin 2016 and Bib Gourmand


Michelin Guide, NYC, 2016 The 11th edition of the MICHELIN Guide features 76

restaurants that have earned either one, two, or three

Michelin stars, a mark of incredible culinary achievement

for the New York City edition of the centuries old travel

guide.

Michael Ellis, the International Director of the MICHELIN

Guides, comments: “The incredible diversity in the 2016

edition of the MICHELIN Guide New York City highlights the

energy and constant evolution of the city’s dining scene. The

impressive number of different styles of cuisine, a total of 61,

found throughout all five boroughs confirms New York’s

position as one of the world’s most exciting dining

destinations’.

In this year’s edition, the list of two-starred welcomes The

Modern, which has been promoted from its previous one-star

distinction, bringing the total number of two starred

restaurants to 10. Under the direction of Chef Abram Bissell,

The Modern demonstrated creative and contemporary cuisine,

complemented by bright and fresh flavours.


Michelin Guide, NYC, 2016 The MICHELIN Guide welcomes 10 newcomers to the one star category for the first time. Among them, four offer remarkable

Japanese cuisine.

Tempura Matsui turns Japanese tempura style into an art form and incorporates the freshest seafood ingredients. Sushi Yasuda, under the

leadership of Chef Mitsuru Tamura and his new team, is producing exemplary sushi at a high level. Cagen and Hirohisa complete this year’s

new stars offering top notch Japanese cuisine.

This year’s selection confirms the dynamism of the culinary scene in all boroughs, notably Brooklyn and Queens. Brooklyn earns two new

one-starred restaurants with vegetarian-focused Semilla and a sophisticated restaurant serving American cuisine, The Finch. Also joining

the ranks of the Michelin stars is Somtum Der in the East Village, which was formerly recognized as Bib Gourmand restaurant. Rounding

out the new one-starred restaurants are Gabriel Kreuther, Uncle Boons and Rebelle.


Tempura Matsui

Michelin Guide, NYC, 2016 – 3 stars


Location Restaurant Chef

Brooklyn Chef's Table at Brooklyn Fare César Ramirez

Manhattan Eleven Maddison Park Daniel Humm

Manhattan Jean-Georges Jean-Georges Vongerichten

Manhattan

Le Bernadin Eric Ripert

Manhattan

Masa Masa Takayama

Manhattan

Per Se Thomas Keller

“Exceptional cuisine, worth a special journey”

Michelin Guide, NYC, 2016 – 2 stars


Location Restaurant

Manhattan Aquavit

Manhattan atera

Brooklyn Blanca

Manhattan

Daniel

Manhattan

Ichimura

Manhattan

Jungsik

Manhattan Marea

Manhattan The Modern

Manhattan Momofuku Ko

Manhattan Soto

“Excellent cuisine, worth a detour”

Michelin Guide, NYC, 2016 – Bib Gourmand The 133 restaurants making this 2016 list includes 27 new

choices.

The Bib Gourmand represents restaurants where diners can

enjoy quality food at attractive prices. This year’s Bib

Gourmand list welcomes 27 new restaurants and features 18

different types of cuisine. Significantly, many newly

recognized restaurants are located in Brooklyn and Queens,

highlighting this year again the continuing trend of quality

dining emerging throughout all of New York’s boroughs.

“From Casa del Chef Bistro, a charming father and daughter

run restaurant in Woodside serving contemporary cuisine, to

the Gregory’s 26 Corner Taverna in Astoria, with Greek

cooking, Queens is a must for diners wanting to experience a

wide variety of the world’s different cuisines” said Michael

Ellis, International Director of the MICHELIN Guide. “This

year’s selection put a light on just how exciting and dynamic

New York City’s dining scene is today”.

Bib Gourmands are awarded by Michelin’s anonymous

inspectors to restaurants that serve two courses and a glass

of wine or dessert for $40 or less (tax and gratuity not

included).


inthenews Yowies go nationwide in USA Cooking with herbs & spices reduces Na intake Bob Evans teams with Sandra Lee American consumers take sustainability to next level Organic burger at McDonald’s Sweden Pizza Express launch home delivery service Chick-fil-A opens in NYC Sandwiches are USA’s firm favourite Pea protein on the rise Hovis add Omega-3 to bread Treats are trending foodwatching October 2015| www.thefoodpeople.co.uk 69

Yowie’s US invasion underway Yowie Group’s national product rollout across the

United States is underway, with the company

confirming orders for the confectionary are on the way

to 4300 Walmart stores.

First announced in June, the nationwide rollout comes after

the success of a 50-store trial across Texas in September

last year, which was then extended in March 2015 to 1500

Walmart stores across the country.

Yowie products will be positioned within Walmart stores in

prime locations for impulse purchases near ‘assisted’ and

‘speedy’ check outs.

What’s a Yowie?

Yowie confectionery is a character-moulded, 28g chocolate

inclusion product – think Kinder Egg. Each Yowie chocolate

encloses a Yowie character-shaped capsule with a limited-

edition natural replica creature, or Yowie playmate, inside.

Each one comes complete with a Yowie information leaflet,

profiling the creature, its habitat, food sources, and threats

to the animal and its environment. Each animal's

conservation status is colour coded as critically

endangered, endangered, vulnerable, near threatened or

not threatened. Yowie playmates have been designed to be

collected, swapped and shared in order to achieve a full

and complete collection and as part of the Yowie

experience.


http://www.yowieworld.com/

Cooking with herbs & spices reduces sodium by 1000mg/day

Recent research from the University of

California, San Diego and Johns

Hopkins University suggests cooking

with spices and herbs could close the

1,000 mg gap between the amount of

sodium Americans consume on a daily

basis, and the amount recommended

by the Dietary Guidelines for

Americans.

The study was funded by the McCormick

Science Institute, the independent

research arm of McCormick & Company

Incorporated, a global leader in flavour.

In the study, entitled "Effects of a

behavioural intervention that emphasizes

spices and herbs on adherence to

recommended sodium intake,"

researchers taught adults to flavour their

food with spices and herbs instead of salt.

At the end of the trial, the intervention

group, who had tools including spices and

herbs as well as cooking demonstrations,

were able to reduce sodium intake by an

average of 956.8 mg/day – which is

about 1/3 of the average sodium adults

consume each day.

The Committee's report emphasized a

continued concern over high intake of

sodium in the American diet. On

average, American adults consume

3,300 mg of sodium a day, which is

1,000 mg more than the 2,300 mg/d

recommended by the Dietary Guidelines

for Americans and other health

authorities.

"This study demonstrates that a multi-

faceted behavioural program including

spices and herbs for meal preparation is

effective in reducing daily sodium

intake," said Dr. Cheryl Anderson,

associate professor, University of

California, San Diego. "Teaching

consumers to prepare food using spices

and herbs with reduced salt is a positive

solution that supports a higher quality

diet while still enjoying great tasting

food.“

http://www.mccormick.com/recipes/low-

sodium

McCormick’s website offers up many recipes to demonstrate

their findings


http://www.mccormick.com/recipes/low-sodium










A very realistic approach to meal time solutions Bob Evans introduces new Farm Fresh

Ideas™ - an online recipe club that

offers delicious recipes, a personalized

recipe box, and helpful tips & tricks to

ease the stress of meal planning.

Sandra Lee is an internationally

acclaimed expert in all things food and

entertaining and is best known for her

cooking made easy approach. By using

ready-made store-bought foods, she

makes serving up delicious, yet

approachable everyday meals and party

favourites look easy.

To kick off the fall season, Bob Evans has

teamed up with the celebrity chef to offer

numerous mealtime solutions to busy

families on the go made with their

collection of side dishes that range from

mashed potatoes to macaroni and

cheese. Found in the refrigerated section

of most local grocery chains, busy

families can turn to them as a solution for

a simple side dish or use them as a key

ingredient when making one of the fun,

semi-homemade recipes found at

www.bobevans.com/recipes .

Bob Evans’ new Farm Fresh Ideas will

launch with the following three new

recipe collections:

• Mad About Mashed Potatoes

Collection: From Sweet Potato Cookies

to Loaded Mashed Potato Dinner Rolls,

this collection offers a different take on

the traditional savoury spud, but without

the peeling, chopping and boiling that

comes along with homemade mashed

potatoes.

• Savoury Cupcakes Collection: Take a

savoury twist on an all-American classic

dessert. Individual portions are growing

in popularity and kids will love having

their own Mini Meatloafs or for a spicy

treat, serve Mini Taco Bowls.

• Pizza Party Collection: Toss the

traditional toppings and take pizza

making at home to a whole new level.

Kids won’t lose interest in dinner with

recipes like the hand-held Hawaiian

Pizza Cones, Baked Potato Pizza and

Apple Cinnamon Streusel Dessert Pizza,

all made with Bob Evans refrigerated

sides.

Mini meatloaf topped with mash (above) and baked potato pizza (below) are great meal solution to keep kids interested.


http://www.bobevans.com/recipes





American consumers take sustainability to next level

SCA, the maker of the Tork brand of

away-from-home hygiene products in

North America, releases the results

from its 7th Tork Green Business

Survey.

As a global pioneer working to make

sustainability a more common practice in

the marketplace, the Tork brand continues

to offer its customers sustainable product

solutions and greater visibility into

consumer expectations through this

annual assessment of consumers' green

purchasing behaviours and motivations.

This year, the survey found consumers

are increasingly committed to purchasing

products and services that have a less

degrading impact on the environment and

human health. With an improved

economy and a reduced unemployment

rate, more American consumers (78%)

say they purchase sustainable products

and services compared to 2014 findings

(75%). SCA commissioned Harris Poll

to field an online survey among over

2,000 U.S. adults (aged 18+) in April

2015.

"The results of the study are profound

and demonstrate that sustainability in

the marketplace continues to grow.

Since we began conducting this survey,

the percentage of consumers who

indicate that they do not purchase

green products has decreased every

year," said Mike Kapalko, sustainability

marketing manager for SCA's North

American away-from-home

professional hygiene business. "These

year-over-year changes signal a

broader trend – sustainable purchasing

habits are not a result of the same

people purchasing more, but rather a


new group of people buying these

products for the first time. There is a

groundswell of Americans who do not

consider sustainability to be a fad, but

rather a new paradigm of purchasing."

"Brands and companies hoping to gain

market share in the coming years need

to be aware of these consumer

motivations," continued Kapalko. "As

consumers grow increasingly inclined to

use their purchasing power toward

environmentally sound products and

services, the availability of and

competition between these products will

also increase. Brands and companies

not only need to consider offering these

products, if they do not already do so,

but also need to seriously consider how

they position the products and services

in the marketplace, as that will impact

their success."

7th Tork Green Business Survey

Changes in purchasing behaviour

78% of American adults purchase green

products and services. This represents an

increase from last year, when 75 percent

of Americans reported making green

purchases. The number of Americans who

do not make green purchases decreased

in 2015 to 22% from 25% in 2014,

demonstrating traction within new

segments of the population. Millennials

age 18-34 (24%) are more likely than

Americans age 45+ (13%) to indicate that

more of their purchases are green.

Interestingly, among those who purchase

"green" products, those with a child under

the age of 18 in their household (26%) are

more likely to indicate that a more of their

purchases are green than those without

(20%).

Motivations for going green

49% of American consumers who

purchase green products/services do

so because it is better for the

environment. Also among Americans

who purchase green products/services,

those without a child under 18 in their

household (52%) are more likely to feel

this way than those with a child under

18 in the household (41%). Meanwhile,

25% of millennials are motivated by

health benefits.

Best Business Practice, from a

Consumer Perspective

According to American adults, there are

preferred ways for businesses to show

their commitment to being green. The

method with the greatest consensus


(26%) is for businesses to show their

commitment through designation on

menus and store shelves for greener

choices. 20% feel businesses should

display posters or flyers explaining how

they are being green and 14% feel

businesses should explain their green

programs and information on websites to

best communicate to customers.

Willingness to pay

46% of U.S. adults are willing to pay

more for products if guaranteed of

ethical and responsible manufacturing

practices. In fact, 30% would pay up to

10% more for these products and

services than they do today. Millennials

(61% expressed a greater willingness to

pay more than those aged 35+ (39%).

And those with a child under 18 in their

household (53%) are significantly more

likely to pay more than those without a

child under 18 (42%).

Looking Forward - When asked about their opinion of green products and services, nearly 39% of American adults say that it is really just getting started. In addition, 38 % believe green products and services are the new normal and "a required expectation," whereas only 12% believe it is a fad that will go away.

Luxury pop-ups, organic, reservations – at McDonald’s

Last week McDonald’s Sweden

announced that diners will soon be

able to make reservations and enjoy

table service.

And this new follows the step change in

Japan where this summer they

announced they were ditching their

hallmark fast food and disposable cups

for fine dining, posh silverware and real

crockery.

But there’s more – following a similar

theme, Restaurant M opened in Roppongi

Hills in Tokyo on July 27 for just one

night, offering diners a multi-course meal

that included a vichyssoise soup made

from French fries and a gelée made with

McDonald’s vegetables.

So that’s all nice and a change from the

norm – but is it what we really want from

McDonald’s, or should we be more

concerned about the food itself?

Germany seem to think so.

Offering the McB, it’s the company’s first

ever antibiotic-free, humanely-raised

burger made from meat sourced from

organic farms in Germany and Austria.

The all-organic patty will be encased in a

sunflower seed bun will be topped with

Lollo Bionda lettuce, tomatoes, pickles,

red onion rings, Edam cheese and

tomato and spicy sauces and a dark

bread. There will be two versions of the

burger available and customers can vote

for their favourite.

The best option all –round. Available from 1st Oct to 18th Nov


Pizza Express launch home delivery Pizza Express have announced that the new delivery

service will be available from 11.30am – 11.30pm and the

menu will be almost identical to the one found in

restaurants.

Drivers will be required to wear uniforms and will all drive

battery-powered scooters to deliver in London only at this

stage. Depending on success, it will be rolled out nationwide.

After ordering online you can then track your delivery via GPS

and even have Pizza Express text you when the driver is two

minutes away so you can time your movie watching to

perfection.

CEO Richard Hodgson says “The pizza delivery market is

dominated by American-style, thick rust pizzas, but thanks to

advances in technology, we don’t have to compromise on the

quality of our thinner-crust pizzas when in transit.


https://takeaway.pizzaexpress.com/#/

Chick-fil-A opens in New York City

After much anticipation, New York

City's first Chick-fil-A® restaurant

opened on Saturday, Oct. 3 at the

corner of West 37th Street and 6th

Avenue in Midtown's Garment District.

With the opening of this location, Chick-fil-

A brings its full menu of fresh, hand-

crafted food and award-winning customer

service to Manhattan for the first time.

The three-story, 5,000-square-foot

restaurant is Chick-fil-A's largest in the

country and specifically designed for the

busy lifestyle of New York customers by

focusing on increased ordering,

production and assembly capacities in

order to meet high demand. To

expedite the ordering process,

restaurant team members will use

iPads to take customer orders, ensuring

meals will be ready once guests reach

the counter.

Creating 180 new full and part-time

jobs, Chick-fil-A at 37th and 6th is the

first of several Chick-fil-A restaurants

slated to open in Manhattan, with a

second location to follow at West 46th

and 6th Avenue in early 2016. The

company plans to open several

restaurants in Manhattan and the

http://www.chick-fil-a.com/


surrounding boroughs in the next two

years, as well as a franchised location

opening Oct. 7 in Port Jefferson on Long

Island.

Chick-fil-A at 37th and 6th is one of 88

new locations Chick-fil-A will open

across the country in 2015, creating

more than 7,400 new jobs.

Sandwiches prove very popular in the USA

Sandwiches are a staple food in the

U.S. In fact, a reported 79% of adults

have eaten a sandwich in the past

week.

MarketResearch.com has recently

completed a blog series covering the

eight trendiest sandwiches in the U.S. and

the factors behind their growing

popularity.

In order to cater to recent consumer

trends, restaurants and food

manufacturers have increasingly focused

on creating sandwiches that are fresh,

naturally produced, locally sourced, and

either culinary authentic or genuinely

creative. Foodies around the country have

begun to crave sandwiches that follow

major trends including health and

wellness, flavour adventure, authenticity,

craft and artisanal, and sustainability.

One of the sandwich types covered in

the blog series is sweet and savoury, a

favourite because it meets two major

criteria: it satisfies a sweet tooth and is

quite filling. According to Packaged

Facts' report, adding jam in a hot or cold

sandwich has increased among

restaurants from 7.5% in 2011 to 11.1%

in 2014.

All of the eight sandwiches discussed

were:

1.Breakfast sandwiches

2.Protein-based salad sandwiches

3.Tortas and cemitas

4.Garden tartines

5.Brisket sandwiches

6.Cuban sandwiches

7.Sweet and savoury sandwiches

8.Croque monsieur and madame

Sandwiches remain one the easiest, tastiest, most convenient meals for

any time of day.


Pea Protein Market set to grow

The Asia-Pacific pea protein market is

set to grow with the rising vegetarian

population and increasing demand

from emerging markets such as India

and China.

Driven by new advanced extraction

technology development and the rising

vegetarian population, the key market

players are adopting strategic

partnerships as their preferred strategy to

sustain the competition in the market.

R&D and patents in pea protein extraction

has further driven the market. This

research defines the pea protein market

and segments it into food, beverage,

segments with analyses and projections

of the market size of each of these

segments, in terms of value and volume.

It also identifies the driving and restraining

factors for the pea protein market with an

analysis of trends, opportunities, burning

issues, and challenges.

The pea protein market includes

isolates, concentrates, and textured. The

textured pea protein market was further

sub-segmented as wet and dry

depending on their extraction process.

Pea protein is used in food applications

such as:

• Meat extenders & analogs

• Snacks & bakery products

• Nutritional supplements

• Beverages

To maintain a competitive edge in the

pea protein market, the key players

invest heavily in the development of new

extrusion technology.

Used in drinks to give texture as well as provide protein and satiety


Hovis adds Omega-3 to bread

Iconic bread brand, Hovis is adding

Omega-3 from seeds to its "Good

Inside" loaves after discovering that

the intake of the essential fatty acid

has fallen to an all-time low.

Fresh analysis of data from the National

Diet and Nutrition Survey (NDNS) 2008-

2012 has shown that half (61%) of adults

and four fifths (79%) of children are

currently consuming below the beneficial

levels of Omega-3. As a result, they could

be putting themselves at danger of

suffering from high cholesterol, the hidden

killer which clogs the arteries and causes

heart disease.

There's no question that Omega-3s from

fish oil is vital for our brain's functioning

and immune systems but Omega-3 found

in nuts, seeds and vegetable oils has a

proven role in maintaining healthy

cholesterol levels.

Just in time for National Cholesterol

month, Hovis added this type of Omega

3 from seeds to their new loaves, after

discovering that the consumption of

foods rich in the essential nutrient had

reduced to a point where action was

needed.

Two slices will provide nearly half (42%)

of the beneficial 2g/d requirement, as

ruled by EFSA, which helps to maintain

cholesterol levels.

Heart UK spearhead National

Cholesterol Month, a spokesperson from

the charity said: "It's a fact that

consuming a higher proportion of foods

containing Omega 3 fats can actively

help to maintain normal cholesterol

levels, if food manufacturers are finding

easier more innovative ways to introduce

these vital ingredients into people's daily

lives, it's a great step in the right

direction toward better health."

‘Good Inside’ launches to coincide with October’s

national cholesterol month


Consumers Spending More on Specialty Food

Specialty food is drawing a new crowd

this year. Men are stepping up

purchases, less affluent shoppers are

buying a wide variety of products like

artisanal cheese and single-origin

chocolate, and millennials are showing

their age at the store.

These are some of the findings of new

consumer research from the Specialty

Food Association in conjunction with

Mintel International. Specialty food

consumers report spending one in three

food dollars on specialty food, up from

one in four in 2014. This comes as

specialty food sales topped $100 billion

for the first time in 2014 and continue to

grow, according to the research.

While food shopping used to be seen as a

woman's work, for the first time since this

research began in 2005, men have

surpassed women slightly as most likely

to purchase specialty food. The prized

millennial consumer is starting to get

older, and those pushing 40 are

spending more on meal ingredients than

the snacks and treats favoured by the

younger set.

Consumers with annual incomes of

$75,000 are twice as likely as those

earning less than $50,000 to be specialty

food buyers, yet the less affluent are

buying the same wide range of specialty

foods.

Treats are trending. Consumers rank

perennial specialty food favourites

cheese and chocolate among their top

five picks, plus ice cream and frozen

desserts; coffee, and cookies, brownies,

cakes and pies. Foods seen as healthy,

such as tea, yogurt and kefir, and nuts,

seeds, and dried fruit and vegetables,

are rising in popularity.

These findings are based on an online

survey conducted in July 2015 of 1,683

adults aged 18+. The results are

published in the fall issue of Specialty

Food Magazine.


‘Treats are trending

forwardthinking Grow House at Ritz Carlton, Naples

Award-winning anti-ageing chocolate

Key lighting for ShopRite

Sustainable design for NYC Chick-fil-A

Companies should embrace social media

SPARE app helps feed the hungry


Grow House at Ritz Carlton, Naples

There's an extension to the work space

for the culinary team at The Ritz-

Carlton, Naples; introducing the

resort's new onsite Grow House.

The first of its kind in a resort setting, The

Grow House is a repurposed shipping

container with the capacity to grow one

acre of produce.

Utilizing a hydroponic vertical growing

system, The Grow House consumes 90

percent less water than a traditional farm

or garden of equal size. Additionally,

every aspect of the growing process is

controlled – from temperature to water

PH and lighting – allowing for a 100

percent pesticide free product. Unlike

traditional gardens, the fully controlled

environment makes it possible to grow

climate sensitive crops year-round such

as lettuces which thrive in cool soils or

mushrooms which require consistent

humidity.

"The addition of the Grow House

complements our relationship with local

farms and further supports our goal to

provide guests with the finest and

freshest ingredients," said George

http://www.ritzcarlton.com/en/Default.htm


Fistrovich executive chef for The Ritz-

Carlton Resorts of Naples.

Crops currently growing in The Grow

House include Bibb and romaine lettuce,

cilantro, arugula, spinach, cabbage and

assorted micro-greens. These highly

flavourful greens may be enjoyed

throughout the resort's restaurants

including the Italian-inspired Terrazza.

Anti-ageing chocolate wins 2 prestigious awards

An anti-ageing chocolate invented by a

medical doctor from Cambridge has

won two prestigious awards.

'Esthechoc' created by food inventor, Dr

Ivan Petyaev, scooped the Best in Skin

prize and the overall Grand Prize at the

Beauty Challenger Awards held at the

13th edition of the Beyond Beauty Paris

trade show.

The founder of research firm Lycotec,

announced he had developed a new type

of chocolate which could help keep skin

looking young in February and unveiled to

food industry leaders at the Global Food

Innovation Summit in London in March.

Esthechoc is the result of 10 years of

extensive independent research on cocoa

polyphenols and free radicals, as well as

clinical exploration and numerous trials

involving over 3,000.

A former medical doctor, Dr Petyaev

worked at Cambridge University before

founding the firm.

The new product is based on 72% cocoa

dark chocolate and represents a

combination of two of the most powerful

antioxidants with pleotropic anti-ageing

properties – cocoa flavanols and marine

carotenoid astaxanthin.

"This chocolate is able to not only

suppress markers of sub-clinical

inflammation in blood, but also reverse

age-related depression of

microcirculation and blood supply to

such peripheral tissues as subcutaneous

fat and skin. This can consequently

result in a boost of oxygen delivery to

these tissues and restoration of their

respiration – the essential physiological

need in controlling and supporting skin

health."

"7.5 grams delivers the same power as 100 grams of dark chocolate, but with a lower calorie benefit."


The right in-store lighting is key for ShopRite Creative use of lighting has changed how the aisles of ShopRite at the Wishing Well Plaza are viewed and experienced by customers.

The supermarket unveils lighting that transforms and redefines grocery shopping for a new generation, drawing customers in with amazing visual clarity, precision, and mood setting. It's a giant leap forward into the future for Eickhoff Supermarkets and ShopRite brands.

"Our spectacular new ShopRite is lit right by Amerlux," explains Geoffrey Eickhoff, Vice President Operations/Owner, Eickhoff Supermarkets, ShopRite of Burlington, NJ, in the Wishing Well Plaza. "Wishing Well Plaza ShopRite in Burlington County marks a new era for Eickhoff Supermarkets. We designed it with 'experiential engineering' in mind, a refined, yet revolutionary approach to in-store lighting, architecture and store design."


We all know how lighting can affect experience and mood

Sustainable design & regional food at NYC’s Chick-fil-A

Reflecting the brand's mission to serve freshly

prepared food in greener buildings, Chick-fil-A at

37th and 6th is built to LEED® specifications with

water and energy efficiency features, air quality

control and waste diversion efforts, among other

initiatives.

It will feature an InSinkErator® food waste disposal

system, which spins and separates liquid from solids,

reducing the volume of organic waste disposed by 80

percent. The restaurant will also recycle all cardboard

and plastic used in back-of-house operations, and

provide napkins, tray liners and Kid's Meal bags made

from 100 percent recycled materials. All beverages will

be served in compostable paper cups. The restaurant

will also partner with New York Common Pantry, a local

organization committed to reducing hunger in New York,

to eliminate food waste by donating surplus food.

With dining room seating for 84, the new restaurant

features the brand's latest "Heritage" design, which

incorporates subway tile and metals in a variety of

finishes and patinas all complemented by an abundance

of windows. The vintage-inspired interior includes other

unique custom features such as light fixtures made from

recycled Coca-Cola bottles and peach baskets.

Known for its freshly prepared food,

Chick-fil-A's menu includes a variety

of options for all guests, including its

signature hand-breaded, boneless

breast-of-chicken Chick-fil-A®

Chicken Sandwich, hand-chopped

salads, Waffle Potato Fries, fresh-

squeezed lemonade and hand-spun

milkshakes.

Chick-fil-A at 37th and 6th will partner

with regional farmers and suppliers to

source locally grown ingredients for its

menu. The majority of fresh produce for

Chick-fil-A's hand-chopped salads will be

grown on farms in New York and New

Jersey. The restaurant's fresh bread will

be delivered daily from Automatic Rolls of

New Jersey, based in Edison, New

Jersey, and all of the restaurant's

flaxseed flour flatbread, used to make

Chick-fil-A's low-calorie wrap, will be

made by Brooklyn-based Damascus

Bakery.


Embrace Twitter and grow your company

People under 35 spend almost four

hours per day on social media, and

more of that time is being spent

engaging with brands.

Research has shown that the volume of

tweets targeted at brands and their

Twitter service handles, for example, has

grown 2.5x in the past two years.

Similarly, the percentage of people who

have used Twitter for customer service

leapt nearly 70%, from 22 to 37% from

2013-14.

This is happening across age groups and

income brackets: 17% of people older

than 55 prefer social media over the

telephone for service, and nearly half of

people earning more than $200k per year

prefer social media over live interactions

for customer service.

The best companies are building up their

social media capabilities to capture value

by focusing on doing two things well:

building a social media CRM to increase

relevance and focusing on complete

customer care.

The most successful social media

interactions are personal, genuine, and

relevant. To scale that connectivity

requires integrating social media data

into your CRM system. Some retailers

have been able to increase sales

conversions 10-15% by tailoring their

social media content based on

customers’ previous purchases.


App puts your spare change to work fighting hunger

SPARE unveils its iPhone application

that puts diners' spare change to work,

automatically rounding up their dine-

out bills to the nearest dollar to feed

hungry New Yorkers and contribute to

closing the meal gap in New York City.

While each donation is less than one

dollar, $0.99 alone can help feed four New

Yorkers.

There are currently 235 million missing

meals in New York City, and nearly one-

in-five residents lack reliable access to

nutritious food. SPARE poses a solution,

hinging on the fact that if 10 percent of

New Yorkers round up for a total of $6

each month, we can close the hunger

gap in just one year," says Andra

Tomsa, founder and president of

SPARE. "A bit of simple, indisputable

math demonstrates the immediate and

traceable impact that can be made if

New Yorkers work together to fight

hunger."

SPARE donates its proceeds to

charities at the frontline of hunger relief,

including Food Bank for New York City,

City Harvest, Citymeals-on-Wheels and

New York City Rescue Mission. SPARE

tracks users' donations and displays

Available at the iTunes store


their personal impact alongside a real-

time tracker of the hunger gap in New

York City. Donations are tax deductible,

and donors will receive an official year-

end record of their donations for tax

purposes.

SPARE donors also have access to

exclusive incentives such as free drinks

and discounts at restaurants throughout

New York City. Participating partners

include Luzzo's Group, City Hall

Restaurant, Parlor Steakhouse and The

Writing Room.

Fashion Week SS16


Fringe


Tie Dye


foodwatching October 2015| www.thefoodpeople.co.uk

Crochet, mesh & netting

92

foodwatching October 2015| www.thefoodpeople.co.uk

Naked shoulders

93

KFC Fashion Collaboration


KFC has delved into the world of fashion,

collaborating with London Menswear designer

Katie Eary. KFC set her the challenge of

creating a capsule collection to showcase at

London Fashion Week in just one hour, to

highlight the importance of taking a lunch break.

As well as promoting KFC’s new rice box!

The collection focuses on bright colours, floaty

fabrics, butterflies as well a a nod to chicken’s

with feathery shoes and subtle chicken motifs.

Further to the creative campaign, 4 bloggers

have also been asked to design their own

ricebox sleeve in an hour which will then go on

to be used across 3 London stores.

KFC’s new Rice box features KFC’s chicken on

a bed of signature Tex Mex rice, bean salsa,

fresh lettuce. Available in Original Recipe or

Zinger Chicken.

Perfect London Fashion Week afternoon Tea’s


The W Hotel’s ‘Fashion Power Tea’ is perfect for LFW

inspired by the Design Museum’s exhibition ‘Women

Fashion Power” and features sweet treats influenced by

Lady Gaga, Coco Chanel, Elizabeth I & Vivienne

Westwood.

Matthew Williamson afternoon tea at Balthazar in

Covent garden is another perfect choice for LFW.

This is the second he has created for Balthazar this

year and features a rich jewel colour palette. It will be

served until February 2016.

Breakfast & a Blow Dry


Chic design led restaurant Sketch has teamed

up with hair salon FOUR to set up a pop-up

Hair Tailoring bar where fashionista’s can get

the perfect blow dry, in super-chic surroundings

and enjoy breakfast!

They are offering a selection of blow dries from

brais to tousled while Sketch is offering pastries,

fruit salad, muesli fresh juice and tea/coffee.

Plus the super speedy team of can have you out

the door in 30 minutes so you wont be late!

Pinterest & Topshop


Topshop & Pinterest have joined forces to deliver a colour focused campaign called ‘Pinterest Palettes’ inspired by each of the four SS16

fashion weeks.

Pinterest Palettes scan the content of users Pinterest board to identify the dominant colour’s enabling consumers to create personalised

colour palettes via the Topshop website. Then the colour palettes are linked to Topshop’s online catalogue so that customers can select

items based on their individual colour palette.

Topshop are also creating shoppable Pinterest boards and colour palettes in response to the key colour trends from SS16 fashion

weeks.

"Pinterest Palettes will allow our global consumer to get a real insight into the colour mood for next season and give them the

functionality to shop next season’s colour trends now, as well as offering the opportunity to learn more about their own colour DNA.”

Sheena Sauvaire.

The Summer of 15


The summer of 15!

All across the world, summer means something slightly

different to everyone, but one thing’s for sure, we all change

what and the way we eat.

This year, from our own menuwatching data, we found there were

some key flavours and foods that we favoured more than others. Of

course, there are always going to be the ‘lighter’ foods such as

chicken and salmon featuring more than red meat (die-hard

barbecuers aside!) and the inevitable ice cream is a must. But here

we take a look at how we used, cooked and ate these popular

foods.

In addition to this we found that strawberries and sweet potatoes

were used in some quite innovative ways!


Summer is an ice-cream lover’s dream!

It’s summer chuck! Taking a look at menus in the UK over the summer….

• Grilled chicken and Bacon Salad With cucumber, red pepper, tomato, red onion and a drizzle of our lemon and

herb dressing. Brewers Fayre

• Corn fed chicken breast with savoy cabbage, pumpkin and thyme sauce. Zafferano

• Grilled Chicken Thigh with Burnt Butter Spaetzle and Dandelion. Opera Tavern

• Chicken, Spelt, sultana grapes, "Sultan” consommé, chard. Helene Darroze at The Connaught

• Panzanella with House Smoked Chicken Breast, Tomatoes, Peppers, Capers & Basil. Mistley Thorn

• Lemon and rosemary confit chicken leg, sweet potato mash, asparagus, crispy bacon. No.3 The Yard

• Jerk Chicken Wings with scotch bonnet swamp sauce. The Rum Kitchen

• Parmesan crusted chicken, vegetable caponata. The Corner Room

• Char grilled chicken paillarde with sautéed potatoes and mixed salad. Al Duca

• Chicken roll deluxe with house pickles & crispy fried crushed potatoes. Rita's Dining

• Ravioli of confit chicken leg from Haulkerton Farm served with chicken consommé cock-a-leekie style. Kitchin

• Cob salad, smoked chicken and mango dressing. Galvin Demoiselle

• Thai style chicken with onion, mango, papaya, chilli and coriander. Yauatcha

• ‘Hot Chic’ Chicken burger. Marinated buttermilk fried chicken, Spicy slaw, Pickled cucumbers, Lettuce, Garlic

aioli, Brioche. Patty & Bun

• Monks hill farm chicken, wood roast carrot, toasted sourdough bread sauce, tarragon oil. West House


Who’s cooking chicken? Sometimes it's easy to fall into a recipe rut,

especially when temperatures rise and the days

get longer. Get recharged and change up your

typical chicken dinner with some of the best and

brightest flavours of summer.

Rachael Ray cooked up a Devilled chicken with

grilled stoned fruit (right)

The Good Housekeeping team ran up a Special

Yoghurt chicken flavoured with cumin, ginger and

coriander – great for the BBQ too!

This paleo recipe for Shredded chicken & crispy

bacon zucchini boats caught our eye on Pinterest.

Roast chicken with spiced chick peas from Old Spot

We couldn’t go without mentioning Fried Chicken

and this recipe from Melissa Clark featured in the

New York Times is a must-make!

http://www.nytimes.com/2015/07/08/dining/fried-

chicken-stars-in-this-make-ahead-meal.html?_r=0

So it goes without saying we also had to mention

this Fried Chicken Cone – an absolute must-have in

New York this summer from Brooklyn Star.


http://www.nytimes.com/2015/07/08/dining/fried-chicken-stars-in-this-make-ahead-meal.html?_r=0































Summer salmon Taking a look at menus in the UK over the summer….

• Orange, Dill & Dijon Mustard Cured Salmon Mustard Leaves, Pickled & Crispy Shallots. The Cock

• Cured salmon, beets, horseradish, goat’s cheese. Market Café

• Loch Duart salmon ravioli, Citrus fennel. Martin Wishart

• Freedom salad with salmon. Wetherspoons

• Loch Duart Salmon, Tartare Mash Potato, Confit Onions, Chive, Hollandaise Sauce. Lord’s of the Manor

• Miso & Lime Grilled Salmon, wasabi fried rice, teriyaki greens & fresh lime with sesame crunch. Giraffe

• Salmon fillet dusted with Mexican spices. Served with roasted vegetables and topped with pink onions and tortilla chips. Chiquito's

• Loch Fyne Smoked Salmon & Crayfish with Guacamole, Sour Cream & Beets Salad. Bell & Cross

• Seared salmon fillet With shaved fennel and baby spinach. Bodo's Schloss

• Maple Glazed Salmon, Sautéed Mushrooms& Lemon & Basil New Potatoes. Simply Fish

• Salmon, green apple & dill. Il Baretto

• Salmon 40˚C, avocado, cucumber, sea vegetables. Mallory Court

• Grilled salmon, spinach, vine tomatoes. Parlour

• Baked Salmon, Radicchio & Swiss Chard. The 10 Cases


Who’s cooking salmon? So quick to cook, healthy and always

seeming to have the wow! Factor. Salmon

was a winner this summer.

Mark Bittman cooked up this Salmon Roasted

in Butter (right)

Alice Waters created a Salmon in Fig leaves

served with a knock-out aioli.

Giada De Laurentis came up with a Pan-

seared salmon with Summer succotash for

foodnetwork readers.

Pinterest turned up the zing with dishes such

as Chile Lime Salmon Fajita Salad with

Cilantro Lime Vinaigrette and Salmon sliders

with a fresh cucumber dill sauce.


Strawberries are not at Wimbledon alone!

Chefs got a little creative with the summer berry this year….and some are on the more savoury side too!

• Trio of melon in Elderflower jelly, passion fruit & mango sorbet, strawberry soup. Jackson Stops

• Wild Strawberries, Vanilla meringues, black pepper crumble, strawberry ice-cream. The Truscott Arms

• Lemon curd tart with strawberry & elderflower, chantilly cream. Central & Co

• Strawberry Cheesecake Purée with Pineberries and Lemon Verbena Shoots. The Square

• Goats cheese cake, honey tuille, strawberry and basil salad. Stravaigin

• Messy Meringue Sundae Crushed meringue, strawberry sauce, fresh strawberries, vanilla ice cream, fresh cream and topped with chocolate

tagliatelle served with a pot of popping candy. Bella Italia

• Strawberry & lemon sherbert strawberry parfait, lemon ice cream, basil, shortbread. Curlew

• Panna cotta, outdoor rhubarb, strawberry syrup. Newman Street Tavern

• Rhubarb and pistachio bakewell tart, poached strawberry, sorbet. One-o-One

• Strawberry salad, vanilla Chantilly, strawberry sorbet. Coq d'Argent

• Foie gras Wild strawberry, rhubarb, lemon verbena. Helene Daroze at The Connaught

• Local Tunstead Strawberries, Vanilla Pannacotta, Pistachio Genoise, Strawberry Gel and Strawberry Sorbet. Ingham Swan

• Gariguette strawberries, matcha tea meringue and cake, yoghurt and strawberry egg, verbena. The Latymer


Who’s serving up strawberries? Always a favourite, but just serving them up with cream is SO 2014!

Waitrose featured a recipe combining strawberries with toasted pecans and gorgonzola in a salad.

Food52.com knocked up a Strawberry, balsamic and olive oil breakfast cake to kick-start the day.

Red online featured summer take on the humble crumble, the combination of sweet strawberries and vanilla poppy seed crisp is hard to resist.

The Huffington Post covered all bases from healthy drinks to mega shakes with their strawberry recipes. Featured were: Strawberry Mango Mint Julep Fruit Salad With Whipped Marshmallow; Strawberry Margarita Cream Filled Donuts and Roasted Strawberry Milkshakes With Chocolate Pistachio Brittle


Who’s cooking sweet potatoes? These colourful flavour-packed, health-kicking tasty tubers were the veg of choice this summer!

• Coconut & kaffir lime, green tapioca, sweet potatoes, banana wafer. Grain Store

• Sweet potatoes, chicken, salad leaves and chilli dressing. The Village, Hammersmith

• Warm Salad of Potatoes, Sweet Potatoes, Yoghurt Foam. Benares

• Corn-fed chicken, Roasted sweet potatoes, fennel, pine nuts, parsley, rocket & baby spinach. Royal Quarter Café

• The classic gentle Indian curry with a Leon twist. Sweet potatoes instead of spuds, cauliflower, chilli, ginger and spices finished with coconut milk.

Leon

• Slow cooked lamb breast, lamb cutlet, merguez, chicken kofta, duck skewer, sweet potatoes & greens. Momo

• Sweet potatoes fries. Porky's

• Roasted tuna steak, chilli roasted sweet potatoes, avocado & tomato salsa. No.3 The Yard

• Crispy rice cakes, sweet potatoes, and okra glazed with our Kohot sauce. Bibigo


Are your potatoes sweet enough? Always a favourite, but just serving them

up with cream is SO 2014!

Burger King introduced Sweet Potato Fries to

their menu this summer.

Deliciously Ella goes all out for the SP and this

summer she opted for a Sweet potato and

Carrot Mash Bowl.

Red Rooster in New York (Marcus

Samuelsson) have doughnuts with a sweet

potato cream and cinnamon sugar on the

menu.

Oven Love blogger Natalie gave out 16

summer sweet potato recipes. Our favourite?

Sweet Potato pulled pork sliders


Who’s whipping up the ice cream? Chefs can really rise to the ice cream challenge at this time of year. Interesting to see so many ‘warm’ spice flavours and nuts being used

rather than fruit.

• White Chocolate and Baileys Mousse, Caramelised Banana, Banana and Baileys Ice Cream. Burts Hotel

• Blood orange curd tart, cardamom ice cream, blood orange & grapefruit salsa, candied coriander seeds. Modern Pantry

• Treacle & citrus tart, whiskey & marmalade ice cream, orange & pistachio caramel. Crown at Woodbridge

• Blackcurrant Pavlova, smoked ice cream. West House

• Citrus Doughnuts, Roast Quince, Raz El Hanout Ice Cream. Upstairs at the Ten Bells

• Chocolate, orange and hazelnut terrine with hazelnut ice cream. Sir Charles Napier

• Charred Sweets and Nutmeg Ice Cream. Ametsa with Arzak Instruction

• Crèpes "Berber": with caramelised dried fruits & almond ice cream. Momo

• Green tea ice cream. Oaka at The Mansion House

• Ginger sponge – rum marinated pineapple, coconut ice cream, lime. Malt Shovel

• Baked Alaska, butterscotch ice cream and glazed banana. Walpole Arms

• Strawberry Macaroons, Milk Ice Cream & Lemon Verbena. Chapter One

• Mille Feuille Fresh raspberry with milk ice cream. Kateh


We ALL scream………… Summer fun with ice cream

The twittersphere was awash with comments on

The Wolseley retro banana split – THE dessert of

the summer?

The $100 sundae at The Terrace at Trump has 20

scoops of ice cream and an assortment of luxury

toppings!

Coolhaus aren’t shy and retiring with their flavours –

this summer they introduce Fried chicken and

waffels – Brown butter maple ice cream with

candied chicken skins and caramelised waffles.

….and they did it again with their Netflix flavour.

White cheddar popcorn-infused base and studded

with REAL Nacho Doritos!

Afters Ice Cream in Orange County, California

debuted their Milky Buns — warm, glazed

doughnuts stuffed with ice cream.

Available at New York City food truck Play J, these

J-shaped cones are made from puffed corn and

inspired by a Korean dessert. The unusual-shaped

vessels are is said to prevent dripping — can be

filled with chocolate or vanilla ice cream.


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 – September 2015


Bestsellers USA – September 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!

November 15 foodwatching will be out on Monday 9th November

9th


foodwatching October 2015

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