On-trend recipes from the NRA Show

The 2017 National Restaurant Association Show featured four days of chef demos on two designated stages, the Foodamental Studio and World Culinary Showcase. Plus, many exhibitors provided chef-prepared food samples at their booths. These are some of the on-trend recipes that the chefs shared and attendees tasted.

There’s a current trend among chefs to flavor foods and beverages with natural sweeteners and reduce the quantity used to produce a less-sweet taste. This recipe uses honey and vanilla to sweeten a goat cheese-based panna cotta. Dried cherries, fresh pears and apple juice naturally sweeten the compote.

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In an NRA Show demo called Bowling for Breakfast, chef Berens created a high-protein bowl packed with beans and greens. Instead of beans, she explained that cooked grains make a good substitute, such as farro, quinoa or barley. A wedge of frittata or omelet can sub for the hard-boiled egg, and a yogurt or buttermilk dressing can be swapped in for the sauce.

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Nose-to-tail cooking was popularized by meat-centric chefs who source whole animals and use every part of the pig, lamb or cow in various menu items. Now veg-centric restaurants are practicing root-to-stem cuisine, where previously discarded vegetable peels, stems and leaves are incorporated into dishes. This zero-waste toast topper features roasted carrots in a spread, carrot tops in pesto and carrot peels in a sweet-savory jam.

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Since the NRA Show takes place at McCormick Place in Chicago, a number of Chicago chefs were enlisted to show off their restaurants’ specialties. This Spanish-style omelet from Cafe Iberico can span the dayparts, making it appropriate for all-day breakfast, lunch or a snack.

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The season for cold soups is getting into full gear, and chef Bastidas turns fresh spring and summer ingredients into a sippable starter or snack. Flexibility is the key here, as other vegetables can be used and different fresh herbs can stand in for mint.

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