Essential Cuisine are always striving to be ahead of the curve when it comes to trends, insights and innovation. We have a team dedicated to researching upcoming trends and how we can help you bring these innovative ideas to life through product and recipe applications.
Last month, our innovations team took a trip to New York, the hub of many global cuisines. Some of the key trends explored included, New Protein Foods and Vegan; BBQ and Summer Eating, Health and Wellbeing, Fermented Foods, Korean, Japanese, South American and Raw Foods.
In this article, we'll be sharing some of our key findings.
Union Square Market
Held multiple times a week, this market brings together many of the food producers in the wider NY area. Products such as ‘ugly vegetable’ sauces utilise produce that does not make it to the supermarkets. Other findings included many fermented foods; elixirs and tonics, along with local honey and patisserie. Many local chefs and restaurants utilise the markets.
David Chang is a Korean American chef who has been a huge part of popularising Korean Food in the US and beyond. His restaurants are focussed on Korean food, with American ingredients and nostalgia included. Dishes Such as BBQ Pork Belly in Pineapple Gochujang, Oysters with Kimchi and Kombu and Scallop Sashimi With Bacon XO Crumb.
A New York take on southern food and emphasis on house made pickles. Some of the standout dishes were Fried Green Tomatoes in Grits with Boom Boom Sauce, Buttermilk Fried Chicken with Southern Sausage Gravy and Buttermilk Fried Chicken with Creamy BBQ Sauce.
Fried Chicken with an Indian twist. The chicken was really spicy, fragrant and the fresh sauces lifting it. The chicken and cauliflower wings were tossed in this and served with scallion yogurt and coriander masala. A great twist on fried chicken.
A neighbourhood Mexican restaurant in Brooklyn with an emphasis on wood fired cooking. Many ingredients end up passing over the grill or dishes have elements of wood fired produce in them. The Woodfired Romaine Caesar Salad or Arranchera Flank Steak Tacos with Salsa Matcha were particularly special.
The Musket Room
Michelin restaurant in lower Manhattan’s Nolita neighbourhood with nods to Chef Mary Attea’s Middle Eastern roots and Asian cooking technique. Standout dishes such as Sourdough Consommè, Wood Fired Cabbage and Wheatberries, Japanese Hamachi Crudo winter Citrus, Pistachio & Pomegranate and Pan Roasted Salmon with Dashi Butter Sauce.
On returning, the team reflected on what they had seen and sampled and one of the main concepts was fusion of different ingredients, techniques and cuisine – truly global fusion.
This inspired the below recipes and concepts that have been used to present and show off what we think are the up and coming trends and innovations. Give them a try and see if they can be part of or inspire your next menus!
Doughnuts with Cornflake Cream and Hibiscus glaze
Sausage Gravy, Mac n Cheese Croquettes
Polynesian Pork Belly Summer Rolls with Pickled Daikon and Pork Emulsion
If you have any questions, just get in touch! Call 01606 541 490 or email [email protected]