This month, vibrant colors and a touch of sweetness are making their way onto menus. Meanwhile, in Denver, operators are competing with another emerging industry to get potential hires.
1. Purple cauliflower
The proliferation of cauliflower on menus has some chefs seeing purple. Like traditional cauliflower, the mild vegetable pairs with easily with many ingredients, and its color may appeal to guests who want to try a new take on a trend. Blue Cow Kitchen in Los Angeles offers grilled purple cauliflower as an appetizer, while Ohana Grill in New Jersey served a purple cauliflower and Gruyere soup as part of its restaurant week menu.
2. Coffee dips into the honey pot
As61% of consumers are more willing to purchase naturally sweetened drinks, according to Technomic's 2016 Beverage Consumer Trend Report, some coffeehouses are turning to honey. Specialty’s Cafe and Bakery, for example, introduced a honey cappuccino made with espresso, milk and honey, and Peet’s Coffee and Tea rolled out a honey-inspired spring drink line.