Fine-dining establishments in Australia are increasingly suggesting pairings that replace wine with cups of coffee, often high-end single source java whose prices can rival the wine list. “We can create a wonderful dish to be paired with a specialty coffee. To find that right balance for both to complement each other and to fit into the structure of a menu is what we are all about as chefs, sommeliers and baristas,” says Vue de Monde chef Cory Campbell.
Reported by NDP:
According to NPD’s A Look into the Future of Foodservice report, which provides forecasts over the next decade of restaurant segments, categories, visit situations, and specific beverage and food products, finds that consumer demand for healthy/light foods at restaurants will continue to grow over the next decade. For example, servings of healthy/light sandwiches, one of the food groups under the healthy/light category studied for the report, are projected to grow by 13% over the next ten years. Included in the healthy/light sandwich group were grilled chicken and fish, turkey, cold cut combos, tuna and chicken salad, and veggie sandwiches.
Reported by: http://satedepicure.com/2010/12/2011-top-five-menu-itemsingredients:
If 2010 was the year of Salumi, 2011 will be the year of classic charcuterie. Across the country, charcuterie is making a resurgence with restaurants like Butcher in New Orleans and Sidney Street Café in St. Louis leading the way. In 2011 chefs will return to offering charcuterie items like country style pate, rillets, liver mousse, foie gras torchon, and other classical preparations as they reconsider the lost art of garde manger in modern cuisine.
Reported by: http://blogs.seattleweekly.com/voracious/2010/12/our_top_10_list_of_2010_top_10.php:
My Top 10 favorite food Top 10 lists includes:
– 7. Just Eat It! Eat It… Eat It… Eat It… Get yourself an egg and beat it! Yes, Weird Al’s version of Eat It sung to Michael Jackson’s Beat It was No. 1 on Slash Food’s Top 10 Food Songs of all time.
– 8. The slideshow of the Top 10 Desserts of 2010 on Serious Eats had me drooling on my keyboard. The big surprise? Not a cupcake in the bunch.
Reported by: http://www.bbc.co.uk/news/science-environment-12071424:
Neanderthals cooked and ate plants and vegetables, a new study of Neanderthal remains reveals. Researchers in the US have found grains of cooked plant material in their teeth. The study is the first to confirm that the Neanderthal diet was not confined to meat and was more sophisticated than previously thought. The research has been published in the Proceedings of the National Academy of Sciences. The popular image of Neanderthals as great meat eaters is one that has up until now been backed by some circumstantial evidence. Chemical analysis of their bones suggested they ate little or no vegetables.
Reported by: http://blogs.seattleweekly.com/voracious/2010/12/salumis_armandino_batali_featu.php:
While 2011 is The Year of The Rabbit, it’s going to be The Year of The Pig as far as I’m concerned with my new American Salumi calendar already hanging by my desk. The calendar features salumi specialists from around the country, a spectacular centerfold with every type of cured meat you can imagine (see how many you’ve tried), lessons on how to cure your own and a history of salumi making in this country. Which is where Armandino Batali comes in. “Before Armandino, there were only cold cuts,” the calendar reads.
Complaints, tirades, comments, critiques? email@example.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