Articles byPage 111
As a principal in Vetri Family Restaurants in Philadelphia, his partner, chef Marc Vetri often got out from behind the stove to attend culinary events.
Top 10 beverage trends
Quenching Americans’ thirst has become a hotbed of menu development. It’s no longer enough to offer plain iced tea, branded carbonated soft drinks and sparkling water. Customers expect flavor innovation, variety and often health benefits as they sip. The same holds true with alcoholic drinks, where freshness and seasonality are a priority.
Salted caramel has been a popular flavor duo on restaurant menus for the past couple of years, but judging from the products offered at the 2013 Summer Fancy Food Show, held at the beginning of July in New York City, caramel and salt—both on their own and together—are exploding in the retail specialty food sector. In my never-ending quest to taste, sip and spot trends, I zoomed through the 2400 exhibitors at the Javits Convention Center, sampling and making some observations—albeit under the influence of a food coma. Here’s what stood out.
Kids’ menus are proliferating, and many chains have started programs expressly to address childhood obesity. But it’s not clear how much of an impact they might have on the one-third of American children who are overweight, according to speakers who shared new insights during the RLC on promoting childhood health.