 |
| The Oriente Restaurant in the Benchmark-managed Costa D’Este Beach Resort in Vero Beach, FL |
Benchmark Hospitality, the Houston-based hotel management company,
maintains a strong reputation for food and beverage at its portfolio of
35 hotels and conference centers. Each year, the company’s food and
drink specialists release their forecast for trends in hotel food and
wine. First the top dining trends:
The Search for Truth, Transparency and Clarity.
There is a rising movement that wants to verify the truth behind oft-used descriptions of ingredients and dishes, such as Artisan, Natural, Healthy, Organic, Farm to Table and Hand-crafted. These adjectives were previously solely used in the realm of chefs and culinary experts.
There is a rising movement that wants to verify the truth behind oft-used descriptions of ingredients and dishes, such as Artisan, Natural, Healthy, Organic, Farm to Table and Hand-crafted. These adjectives were previously solely used in the realm of chefs and culinary experts.
Today, however, we see a noticeable increase in the use of these
descriptive words for products that lack credibility for the use of this
language. The debasement of certain significant descriptors is being
exploited for sheer commercial use without much value added to the guest
experience, and this robs the true artisan producers from being
recognized for the difference that they make in the quality of our food
and our lives.
When fast food restaurants start claiming their product to be
artisan-related, it is time to revolt, and many chefs today say that
time is now.
Foraging: The Nature-Kitchen Partnership.
Though not everyone will forage for their dinner, foraging is significant for specific regions of the country. Consider this: You’re sitting by a clear, flowing creek and looking at all the gorgeous, lush greenery that’s growing around you. It’s nature’s beauty.
Though not everyone will forage for their dinner, foraging is significant for specific regions of the country. Consider this: You’re sitting by a clear, flowing creek and looking at all the gorgeous, lush greenery that’s growing around you. It’s nature’s beauty.
It’s also nature’s bounty. At least, this is what the forager sees in
Dandelions, Amaranth, wild Asparagus, Clovers, Chicory, Chickweed,
Sheep Sorrel and more that are among those green masses by the flowing
creek. Suddenly one’s life is enriched doubly—a beautiful sight that is
potentially delicious too. Some restaurants are allowing one cook to be a
forager for the week; others are employing external foragers with much
success in creating a sense of the true nature-kitchen partnership.
On your next nature hike, take along a Forager’s Guide, a small
bottle of extra virgin olive oil and a whole lemon to enhance your walk
in the wild.
Molecular Gastronomy/Cooking
Understanding the cooking process is as important as the beauty and taste of the end product. Cooking isn’t just about the drama or the gorgeous plates; it’s about grasping the chemistry of the process and dedicating oneself to understanding everything that occurs to create superb flavor, aroma, color and presentation.
Understanding the cooking process is as important as the beauty and taste of the end product. Cooking isn’t just about the drama or the gorgeous plates; it’s about grasping the chemistry of the process and dedicating oneself to understanding everything that occurs to create superb flavor, aroma, color and presentation.
We believe as strongly in the molecular gastronomy revolution today
as we did at its advent some years ago. Though perhaps intimidating to
some, this knowledge of the physical and chemical transformations of
ingredients, which occur while cooking, enriches our culinary lives
immensely without taking away from the simple pleasures of a grilled
steak, or roasted prime rib with potatoes.
A caveat is to recognize the real culinary artist from the dramatist,
as no foam or liquid nitrogen or disappearing pouch raviolis or reverse
spherification will succeed unless it also provides wonderful flavor
and evokes a sense of discovery.
Being a Part Of The Process—A Moveable Feast
The classic dining experience known for centuries involved customers ordering from a menu, the kitchen cooking the meal, and the service staff delivering it to the table. In the 21st century, that’s changing, especially in avant garde restaurants.
The classic dining experience known for centuries involved customers ordering from a menu, the kitchen cooking the meal, and the service staff delivering it to the table. In the 21st century, that’s changing, especially in avant garde restaurants.
Today, successful restaurateurs know that guests want to be
entertained and informed of the culinary process during dinner, in
addition to enjoying a wonderful meal. Observant restaurateurs are
responding with a dining environment that allows guests to participate
in the process. This may take the form of tours of the Chef’s herb
garden prior to dinner, requesting the bartender create a specialty
cocktail with guest-chosen elements, sampling the artisan cheese menu
and taking note of the defining flavors, or sitting at the kitchen
counter watching the Chef prepare a multi-course meal.
This active consumer involvement transforms a sedentary multi-course dinner into an engaging moveable feast!
Creative Gluten Free?
No, it’s not an oxymoron. Our commitment to our customers that follow gluten-free diets should be much more than just serving steamed vegetable medley.
No, it’s not an oxymoron. Our commitment to our customers that follow gluten-free diets should be much more than just serving steamed vegetable medley.
Today, the rich ethnic and culinary diversity of the United States
provides us with excellent gluten free recipes that have been evolved
naturally over time, originating from various parts of the globe. Pan
Asian and North African delicacies are some of the many ethnic foods
that chefs are serving in a gluten-free state, while preserving the
richness and the flavors of the dishes. And most large and medium-size
cities and even a few small towns now produce gluten free pastries
without the preservatives, whole wheat pizzas that are truly delicious,
and some of America’s classic recipes sans gluten.
Gems in Cocktails
There exists a movement today that takes the creation and serving of cocktails to a much more exalted level. We all know that the classic cocktail is back, but did you know there are beautiful gem-like drinks? Yes, we said “gems.” Behind the bar we’re seeing the rise of highly trained mixologists utilizing natural ingredients, herbs, exotic fruits and homemade mixes that defy established standards and mix world flavors. The largest visual impact is in the use of proprietary, artisanal garnishes, which range from edible diamonds, silver and gold to naturally dehydrated fruit and vegetable chips.
There exists a movement today that takes the creation and serving of cocktails to a much more exalted level. We all know that the classic cocktail is back, but did you know there are beautiful gem-like drinks? Yes, we said “gems.” Behind the bar we’re seeing the rise of highly trained mixologists utilizing natural ingredients, herbs, exotic fruits and homemade mixes that defy established standards and mix world flavors. The largest visual impact is in the use of proprietary, artisanal garnishes, which range from edible diamonds, silver and gold to naturally dehydrated fruit and vegetable chips.
Now for Benchmark’s top wine trends:
Moscato: The Hottest Grape on the market.
Moscato is an easy grape to like. Its wines are fruit-driven, refreshing and perfect for outdoor dining. They pair well with a wide variety of food, especially spicy Asian and Mexican. Moscato d’Asti from Italy has practically replaced Pinot Grigio in current popularity.
Moscato is an easy grape to like. Its wines are fruit-driven, refreshing and perfect for outdoor dining. They pair well with a wide variety of food, especially spicy Asian and Mexican. Moscato d’Asti from Italy has practically replaced Pinot Grigio in current popularity.
Moscato is the grape for fabulous sparkling, dry, sweet and fortified wines. And the grape even makes delightful pinks and reds.
Champagne and Sparkling Wine There is no better way to begin a meal than with champagne or sparkling wine—now produced worldwide. They pair brilliantly with almost any food. More grower champagnes are coming available from France and beyond in restaurants and fine wine shops throughout the U.S. Bars and restaurants throughout the country are pairing champagne and sparkling wines with their menus, and some feature specialty drinks made with sparkling wine.
Cavas from Spain offer a great price/value, as does Gruet from New
Mexico, Yalupa from California and Santa Julia from Argentina. Prosecco
is a terrific entry into the world of sparkling wine. There is even
sparkling Moscato and Lambrusco for those who prefer something sweeter.
In essence, today there is bubbly produced throughout the country and
around the globe for everyone, and for every occasion.
Sherry, it’s Not your Grandmother’s Wine Anymore
Long thought of as our grandparent’s drink, Sherry is gaining in popularity with a rediscovery of especially dry versions and small-batch sherries, including those produced by Valdespino.
Long thought of as our grandparent’s drink, Sherry is gaining in popularity with a rediscovery of especially dry versions and small-batch sherries, including those produced by Valdespino.
Sherry is wonderful served cold or over ice with a twist of lemon as
an aperitif with antipasto or roasted nuts. Sweeter styles are lovely
when paired with chocolate and fruit desserts. Tio Pepe, La Gitano and
La Ina are great examples of a dry sherry, and Lustau makes incredible
sweet dessert sherries. Or, just sip it as a night cap.
Aperitif Wines
Lillet and Dubonnet have always been particular favorites for aperitif wines, both red and white versions, and Lillet has just introduced a Rosé. Also, sweet and dry vermouth grape-based mixers, served on the rocks with a twist, are terrific substitutes for the usual mixed drink before dinner.
Lillet and Dubonnet have always been particular favorites for aperitif wines, both red and white versions, and Lillet has just introduced a Rosé. Also, sweet and dry vermouth grape-based mixers, served on the rocks with a twist, are terrific substitutes for the usual mixed drink before dinner.
Chardonnay Un-oaked
A lot of winemakers today are backing away from the huge oak-bomb Chardonnays of the past and producing wines that are crisp, clean and more fruit forward. These wines appeal to a much broader range of wine drinkers of all ages, and are much easier to pair with food.
A lot of winemakers today are backing away from the huge oak-bomb Chardonnays of the past and producing wines that are crisp, clean and more fruit forward. These wines appeal to a much broader range of wine drinkers of all ages, and are much easier to pair with food.
Since no expensive oak barrels are involved, un-oaked Chardonnays
also tend to be less expensive, which appeals to today’s price-sensitive
consumers.
One More of the Road
All 50 states produce wine. With the increased adherence nationally to Farm-to-Fork and Eat/Drink Local initiatives, wine appreciators today are discovering that there are many excellent U.S. possibilities to select from, including very good wines produced in their own backyard. A bit further afield, wine consumers can expect to see an increasing presence in their local markets of wines from Georgia (former USSR), Moldova, China, India and Mexico. Wine today is as local as it is global.
All 50 states produce wine. With the increased adherence nationally to Farm-to-Fork and Eat/Drink Local initiatives, wine appreciators today are discovering that there are many excellent U.S. possibilities to select from, including very good wines produced in their own backyard. A bit further afield, wine consumers can expect to see an increasing presence in their local markets of wines from Georgia (former USSR), Moldova, China, India and Mexico. Wine today is as local as it is global.
Source: Lodging Hospitality
*********
This is very informative and useful knowledge for anyone who has interest in hospitality, especially culinary. The information collected by Benchmark Hospitality shows the fast change of culinary trends in hospitality. These changes are very intelligent strategy that restauranteurs apply to the industry in order to adapt the "taste" of diners as well as creating more dimensions for the gastronomy. Nowadays, it's not easy to catch diners' interest, they're more sophisticated and they require their food and beverage to be prepared in more innovative way. That makes culinary experts have to invest more time and be more sensitive to any things which can attract diners to keep going to the restaurants.
No comments:
Post a Comment