The middle of May signals the National Restaurant Association Show in Chicago. It is a popular time for the city's restaurants, hotels, bars and car services. More than 50,000 people attended the show to see the latest in restaurant kitchen technology and food trends.
The association publishes an annual outlook on food and beverage trends. Consumers are dining out less often and spending more carefully. When they do dine out, their expectations are higher as they search for something special. Eighty percent of consumers say overall value for their money is their top priority at limited-service restaurants, compared with 79% at full-service establishments, a trend reinforced by recent advertising for value meals. Consumers are also seeking global inspiration, sensory innovation and wellness-driven ingredients. The lunch hour looks different today, as busy workers increasingly choose ready-to-go meals from supermarkets and convenience stores instead of sitting down at restaurants. The typical McDonald’s customer is shifting to Dollar Tree and Dollar General for food and beverage purchases, with affordability top of mind. In response, restaurants are offering delivery and pre-made meals, including items such as handmade pastas for customers to enjoy at home or in the office.
Expanding on the health-conscious trends, the survey reports that almost 50% of diners would go to a restaurant with more protein choices, and one-third would switch for more fiber rich options. Trends also show an increase in collagen, probiotics and botanicals showing up in beverages ranging from matcha to mocktails. Younger consumers continue to seek nonalcoholic options. Savory is also showing up on bar menus with drinks incorporating vegetables, cheeses, herbs and other non-traditional ingredients.
The show also presents awards for technology and food innovation.
Daiya offers a new nondairy, plant-based cream cheese product suitable for bagels or frostings. It is available in plain, strawberry and cinnamon twist. Primary ingredients include Daiya Oat Cream™ Blend (water, gluten-free oat flour, pea protein, cultures and enzymes), coconut oil and modified potato starch. I did not see any multi-syllable unpronounceable ingredients.
Juicybite features a tender Korean-style smoked duck breast designed for quick preparation (just three minutes). There’s no prep and no complicated cooking. Simply heat and serve. Made with hickory-smoked duck breast, it delivers a soft, succulent texture and rich, deep flavor in every bite. A chicken version is also available.
Egglife egg white wraps come from a fast-growing company and NRA award winner. These refrigerated egg white wraps provide a health meal or snack. They are low-carb and gluten-free, and are packed with 11 grams of protein, 1 gram of carbs and only 50 calories per serving. They are also keto- and paleo-friendly! Egglife wraps can be used for protein-packed breakfast tacos, low-carb lunch wraps, gluten-free snacks, keto meal solutions and as a substitute for traditional flour-based breads and tortillas.
Instafarm offers a system designed to turn a kitchen into a soil-based microgreen growing environment — a way to bring fresh microgreens and “living nutrition” into the kitchen. This interesting system uses automation and robotics technology to control lighting and watering, allowing microgreens to grow consistently with minimal effort. It relies on pre-seeded, compostable grow trays that contain prepared soil and seeds. According to one review, a nozzle moves along each shelf at regular intervals to monitor plant height, humidity and temperature, then distributes water as needed. You can watch Instafarm videos on YouTube.
I close on a sad note with the passing of Richard Bowen. A number of years ago, I approached Lincoln Land Community College with the idea of starting a culinary and hospitality program. Bowen, who was the dean of business at the time, became my mentor at the college. He and his wife, Cletia, became friends, and our thoughts go out to her and the family. I will deeply miss our chats and wise guidance.
Today’s recipe is one of my favorites to prepare on the grill and an easy way to prepare salmon without worrying about pieces sticking or falling through the grates. It’s very healthy for you!
Salmon cooked en papillote — wrapped in a packet of parchment paper (for me, foil) — is a dramatic way to prepare cooked salmon. While this recipe is typically used for baking, it can also be adapted for the grill. You can use lots of different vegetables; and, if having company or the family, let everyone prepare their own vegetables of choice. Fold a fillet into a cut piece of parchment, and layer it with seasonings and your vegetables or citrus fruit. Then simply bake (grill) the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.
Salmon cooked en papillote
Ingredients
Yield: 4 servings
- 4 (6- to 8-ounce) skin-on salmon fillets
- Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
- Salt and pepper
Preparation
- Heat the oven or grill to 400 degrees. Cut four large, heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
- Place in oven for 10 to 15 minutes, depending on how done you’d like to serve the salmon. If using parchment paper, the packages should puff up and make for dramatic serving. Careful — the packets will be hot; use tongs.
Bon appétit! Remember to shop local, and see Andrea at Robert’s Seafood Market on Jefferson. Any of her staff will be happy to recommend products and cooking tips.
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.