2011 FOOD TRENDS: Bacon cookies, bacon caviar, heritage pigs, pancetta, bacon toys and Bloody Kim Jong-il mix

The American Salumi Calendar 2011 salumi centerfold poster

Reported by: http://www.rodale.com/organic-trends?page=0%2C1:
While the economy remains stagnant, consumers are nevertheless embracing organic more than ever. In 2010, more than 40 percent of parents reported buying more organic foods today than they did a year ago, up more than 30 percent from 2009, according to the U.S. Families’ Organic Attitudes and Beliefs 2010 tracking study.

Reported by www.tastingtable.com:
Bacon Caviar The fish-egg experts at California Caviar Company–which curates foreign and domestic options and collaborates with chefs such as Jacques Pepin–have entered breakfast territory with their Bacon & Eggs offering. Trout roe is infused with Nueske’s applewood-smoked bacon and black pepper, giving it a charred, salty-sweet edge.

Reported by: http://www.instructables.com/id/Chocolate-Chip-Bacon-Cookies/
How to make chocolate chip bacon cookies

Reported by: http://blogs.westword.com/cafesociety/2010/12/bacon_nativity_scene_is_truly_christmas_miracle.php
A nativity scene made out of bacon and possibly sauerkraut.

Reported at: http://www.cochon555.com/HERITAGE_BOOKLET.pdf:
Field Guide to Heritage Pigs from Mangalitsa to Berkshire

Reported at http://www.foodbuzz.com/blogs/2925541-how-to-make-pancetta:
How to make pancetta

Reported by: http://www.houstonpress.com/2010-06-10/restaurants/designer-meats/:
Catalan executive chef Chris Shepherd, the man other Houston chefs call The Godfather, grabs a handful of his very own homemade sausages and starts slicing them into gauzy ribbons. Red strips of coppa fall from the meat slicer like streamers, gracefully dappled with spots of slick white fat. He hands them to me as they fall. The meaty pig’s-neck sausage is dark and rich.

Reported at: http://www.thinkgeek.com/geektoys/plush/e1d0/?cpg=144H:
Order a Bacon Plush Toy. It’s a huggable plush bacon for kids and kids at heart 3 and older. It says I’m bacon“!” when you squeeze him and has a mechanical animated mouth. The site also sells caffeinated marshmallows, miracle berry tablets, bacon lip balm, wasabi gumballs, caffeinated jerky, and misfortune cookies.

Reported by: http://www.stltoday.com/entertainment/dining/restaurants/off-the-menu/article_6e5df896-024d-11e0-8567-0017a4a78c22.htmlThe oil spill’s effect on Gulf Coast seafood, an egg recall and a beef recall topped the list of biggest food stories of 2010, according to a national survey out this afternoon. For the full list of the top 10 food stories, including Jamie Oliver’s “Food Revolution” (No. 9) and Michelle Obama’s work to pass the Child Nutrition bill (5), click here. Also revealed in the 1,000-person annual survey commissioned by Hunter Public Relations: 42 percent of respondents cited the return of the limited-release McRib sandwich at McDonald’s as the top pop-culture item in food news. When asked what food trends they’d like to see end, 49 percent of people surveyed said “bacon-flavored everything,” 20 percent said “cupcakes,” 17 percent said “high-end burgers,” and 9 percent said “gourmet food trucks.” The Hunter survey comes on the heels of a study the Riverfront Times’ Gut Check blog mentioned today that led Nation’s Restaurant News to declare 2010 the “year of the fish taco.” That report, from Chicago consulting firm Technomic, noted that fish tacos as well as Mexican foods in general made more appearances on U.S. restaurant menus in 2010 than in 2009. Contributing to that uptick, according to a Technomic rep: The popularity of fast-casual chains like Chipotle and Baja Fresh as well as Americans’ desire for spicier and ethnic foods.

Reported by www.tastingtable.com:
Bloody Kim Jong-il mix contains a proprietary blend of fresh tomato juice and the leftover brine from that week’s prepared kimchis, which change weekly based on what’s available at the farmers’ market (past offerings have included sunchoke and tatsoi, brussels sprouts and cauliflower).

Complaints, tirades, comments, critiques? lehndorffj@aol.com

John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.

The 2011 American Salumi Calendar: www.americansalumi.com

2011 FOOD TRENDS: U.S. vs Italian salumi; private brands rising; lamb, rice and peace

From The American Salumi Calendar 2010

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)

Reported by: http://www.ocregister.com:
Salt-curing and air-drying meats and sausages are a centuries-old artisanal tradition in Italy. Over the past few years, salumi (Italian-style cold cuts) have become a mainstay on restaurant menus from coast to coast. Often it’s American-made artisanal prosciutto, mortadella and a wide variety of salami that hog the limelight. “For the longest time, Americans tried successfully and unsuccessfully to smuggle salumi into the United States from Italy,” said Pavlos, who has a deli counter in her restaurant that showcases a wide variety of domestic and imported salumi and cheeses. “I predict a reverse trend: Italians will soon be trying to smuggle handmade American salumi back into Italy.”

Reported by: http://www.nytimes.com/2010/12/20/world/middleeast/20mideast.html?_r=1:
For veterans of the peace process, it was an opportunity to connect with old friends. Some of the Israelis, however, were visiting Ramallah for the first time. Long tables were laid out in the main hall of the Mukata, the presidential compound, and a traditional lunch of lamb and rice was served. Special kosher meals in sealed containers were provided for the Orthodox Jewish delegates. Plans for the meeting began a few months ago, but organizers said it took on additional urgency when the peace process stalled.

Reported by: http://www.elephantjournal.com/2010/12/ten-steps-to-eating-perfectly/“They said that fast food executives were turning fat profits by making us fat, so I stopped eating fast food.
They said that killing animals was wrong, so I became a vegetarian.
They said that fertilizer run-off from industrial farming is killing the Gulf of Mexico, the pesticides are killing honeybees, so I started only eating organic.
They said that shipped food is too carbon intensive and not as fresh, so I started eating only local, in-season food.
They said that it was wrong to punish a cow by milking it twice a day, or to steal a chicken’s eggs, so I became a vegan ………..”

Reported by http://finance.fortune.cnn.com/2010/12/16/deal-frenzy-in-aisle-4/:
In many cases, those consumers have discovered that private-label products are just as good as the branded ones, or at least close enough. For that reason, some analysts believe that private labels – which according to the research firm Packaged Facts now make up nearly a fifth of the grocery market, up from just 14% in 2005 – will continue to eat away at certain brands even after the economy picks up. Once viewed as commodities, private-label products are developing a “brand” of their own. They represent an $87 billion market, Packaged Facts says.

Complaints, tirades, comments, critiques? lehndorffj@aol.com
John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.
The 2011 American Salumi Calendar: www.americansalumi.com

Kind words about the American Salumi Calendar 2011 from the Denver Post:
Early nomination for the best calendar of 2011: The American Salumi Calendar, masterminded by Front Range foodie (and former Rocky scribe) John Lehndorff. Each month features glam shots of preserved meats and cured sausages from salami to coppa to pancetta. Bonus: An American Salumi Centerfold. Cost: $12.95 plus postage. Stock up for holiday gifts at americansalumi.com

2011 FOOD TRENDS: TSA allows pie but not gravy; Palin politicizes food; Four Loko sorbet

Hanging salumi on Arthur St. (Photo: Dennis Brovarone)

Reported by http://eatocracy.cnn.com/2010/11/23/tsa-food-rules/?iref=obinsite:
Transportation Security Administration spokesperson Jonella J. Culmer said that unless these items are purchased from a vendor after the security checkpoint, these items may not be carried onto the plane: Cranberry sauce, creamy dips and spreads (cheeses, peanut butter, etc.), gift baskets with food items (salsa, jams and salad dressings), gravy, jams, jellies, maple syrup, oils and vinegars, salad dressing, salsa, sauces, soups, wine, liquor and beer. These foods tend to fall under the TSA’s 3-1-1 policy governing liquids, gels and aerosols. Culmer informed us that, “Pies are permitted through the security checkpoint,” and the TSA website amends this to allow for cakes as well and note, “Please be advised that they are subject to additional screening.”

Reported by: http://www.grist.org/article/food-2010-12-09-sorry-glenn-sarah-rush-food-is-not-a-partisan-issue:
For conservatives, when coastal types start telling folks how and what they should eat, it’s nothing less than a declaration of war on the heartland. Tea Party heartthrobs Glenn Beck, Sarah Palin, and Rush Limbaugh have all gone on the attack over food — accelerating the politicization of the current food debate. One would think that obesity, diabetes, and heart disease are national, not partisan issues.

Report by NDP Group:
With continued high unemployment across the U.S., restaurant traffic remains down, -1 percent in the third calendar quarter of 2010, but positive signs point to restaurant traffic growth in the last calendar quarter of 2010 and in 2011, according to foodservice market research by The NPD Group, a leading market research company. Visits to quick service restaurants, which represent the largest traffic share in the industry, were up by +1 percent in the third quarter. Casual dining and midscale full service restaurants continued to experience traffic declines. Casual dining visits were down -2 percent and traffic to midscale restaurants was down -3 percent. Unemployment has been highest among young adults, ages 18 to 34, historically the most frequent restaurant users. Since September 2008, the per capita restaurant visits for adults, ages 18 to 24, dropped from 236 to 215, and adults ages 25 to 34, declined from 256 to 235 visits.

Reported by http://eatocracy.cnn.com/2010/12/14/a-loko-vore-dinner-party:
At Philadelphia’s Adsum Restaurant on Monday, chef and owner Matt Levin put his culinary skills to the test with a food pairing extravaganza featuring the “blackout-in-a-can,” Four Loko. The $35, three-course dinner started with two seatings, but quickly grew to four. All were sold out. “I kind of put it up on Twitter as a joke a few weeks ago and within about 3 minutes I had 40 people that said they were in, and at that point we had to do it,” said Levin, who opened Adsum, Latin for “I am present,” in July. Menu highlight: Four Loko sorbet. Levin began stockpiling Loko after he heard the concoction came under fire from the U.S. Food and Drug Administration.

Complaints, tirades, comments, critiques? lehndorffj@aol.com

John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.
The 2011 American Salumi Calendar: www.americansalumi.com

Kind words about the American Salumi Calendar 2011 from the Denver Post
http://www.denverpost.com/food/ci_16850010#ixzz18D5Lx1HW:
Early nomination for the best calendar of 2011: The American Salumi Calendar, masterminded by Front Range foodie (and former Rocky scribe) John Lehndorff. Each month features glam shots of preserved meats and cured sausagesfrom salami to coppa to pancetta. Bonus: An American Salumi Centerfold. Cost: $12.95 plus postage. Stock up for holiday gifts at americansalumi.com

“Here’s a great Holiday gift idea for chefs, farmers, foodies, students and anyone else who wants to learn about and enjoy one of the fastest growing segments of the national culinary scene. This American Salumi Calendar 2011 is co-authored by John Lehndorff, food-writer and former restaurant critic. We have ours…you should get one too! “ – Bobby Stuckey, Frasca Food & Wine, Boulder CO.

“This is a centerfold calendar that we can really get excited about! That is some beautiful salumi – we plan on having some lovely meats and cheeses on our menus. But get the calendar – it will allow you to schedule your at-least-once-a-week visits. Co-authored by food blogger and critic John Lehndorff.” = Row 14 Bistro & Wine Bar, Denver

2011 FOOD TRENDS: Meatball mania; Seasonal latkes; Artificially scarse McRib; world’s priciest beer;

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)

Reported by: http://ny.eater.com/archives/2010/12/new_yorks_10_new_ubiquitous_menu_items.phpNew York’s ten trendiest new menu items are the new buzz dishes that chefs and restaurateurs seemingly can’t resist putting on their menus:
10) Tacos: Tacos are one of man’s greatest weaknesses. Knowing this, a lot of savvy chefs have included them on their menus as apps or entrees, even thought the restaurant might not actually serve any other Mexican food.
9) Pickle Plates: Even though a lot people are grossed out by them, pickle plates hit the sweet spot of “Greenmarket + Artisan Cred + Touchstone to Old, Weird America” that’s so appealing to chefs these days.
8) Shrimp and Grits: In New York, we just don’t know how to cook a proper plate of shrimp and grits. Still, even if we always screw it up, this dish is now a staple of many brunch and dinner.
7) Roasted Beet Salads: With blood orange, fennel, goat cheese — whatever. Beets are the Glee of greenmarket vegetables: they’re cool in a dorky way and so hot right now.
6) Meatballs: Meatballs, without pasta, usually in a little crock with some sauce, have landed on the menus as an as an app, or mid-menu item at many of the big new Italian projects of the year.
5) Chicken For Two: Hey, it worked at Balthazar.
4) Not Your Grandma’s Tartare: The classic version is a no-brainer for steakhouses and French bistros, but recently New York has seen a lot of experimental riffs on the classic beef or fish dish with exotic greens
3) Charcuterie Plates: What happens when you put a few pieces of grilled bread, some house-cured meats, stone ground mustard, cornichons or those damn pickled vegetables on a plate? You get the appetizer that’s now mandatory on any French or Italian menu.
2) Octopus: In 2010, chefs loved including grilled, braised or plancha-seared versions of the cephalopod on their menus in salads with citrus, as an appetizer with peppers or greens and on a bun.
1) Ribs: Slowly but surely ribs are getting showcased around the city. They are frequently served in a small pile, lacquered with a seasonal glaze as an app, or braised and placed over a starch as an entrée.
Hot dishes of 2011?: fondue, all-starch po-boys, seasonal latkes, chimichangas, “a New American spin” on Ethiopian wat and injera, tarte flambé, vegetable shabu-shabu.

Reported by http://www.ausfoodnews.com.au/whats-new:
A new beer from Perth-based microbrewery Nail Ale has claimed the title of ‘world’s most expensive beer’, with a single bottle of the beer, brewed from a chunk of melted Antarctic ice, auctioned for $800 recently in support of anti-whaling group Sea Shepherds. The limited edition beer, of which only thirty bottles were brewed, was created at the Nail Brewing headquarters at Edith Cowan University in Perth.

Reported by Bloomberg Businessweek:
McDonald’s recent limited-time relaunch of the perennially popular McRib sandwich illustrates what happens when companies use artificial scarcity to promote their products. When people are offered something for a limited time, even if there’s no actual shortage of the product, old instincts kick in, says psychologist Marie C. Gray. “Our nervous systems get activated and we move into that hoarding, greedy thing even though we know it’s not true.”

strong>Complaints, tirades, comments, critiques? lehndorffj@aol.com

John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.

The 2011 American Salumi Calendar: www.americansalumi.com
Fancy Food Magazine reports: “The American Salumi Calendar 2011 celebrates a new generation of cured meat artisans who are changing the way we think about cold cuts the same way brewers transformed American beer, cheesemakers transformed American cheese and bakers upgraded the old squishy white loaf.”

Learning to make salami: www.ediblecommunities.com/frontrange/fall-2010/the-school-of-salumi.htm