Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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E plore T e Master in you Each cheese is made from the milk of small, family farmers and produced by the same farmer-owned cooperative in the classic Dutch way. Discover these award winning cheeses, explore the master in you. A Dutch Masterpiece is a brand of Imported from Holland, exclusively by Jana Foods. For more information please visit www.janafoods.com Summer Fancy Food Show Booth 953 5 4 Hawaiian Poke in the Mainland Poke, the raw fish dish of Hawaii, tradi- tionally made of cubed Ahi tuna, seaweed, onion, and Hawaiian salt, has arrived in the continental U.S. with a momentum that seems unstoppable. In Southern California, customers at Sweetfin Poke can build their own bowls with options that include classic, Sriracha tuna, Kale Snapper, or a vegetarian ver- sion with sweet potato. New York City poke-specific venues are popping up rapidly, with four opening from October 2015 to February 2016. These include PokeWorks in Midtown, which serves poke-style bur- ritos and makes more than 500 custom- ized poke bowls a day, according to Lelin Kandel, manager. Why is poke trending with the masses now? "The dish allows for moments of dis- covery for some, and transporting Hawaiian memories for others," says Drew Crane, co- owner of New York City's Wisefish Poke. Reinvention also plays a role. "Young people who grew up with an awareness of sushi are looking for new ways to eat raw fish," says Megan O. Steintrager, edito- rial director of Clean Plates, a resource for healthy and sustainable eating that includes email newsletters, a website, and cookbooks. "There's a growing interest in authen- tic culinary experiences," Steintrager continues, "and poke fits that bill as a classic Hawaiian dish." Poke bowls also offer customiza- tion. "The bowl trend is here to stay," says Steintrager. "It's part of a general trend away from fussy fine dining and elaborate plating toward more casual meals that put more of a focus on high-quality, seasonal, organic, and local ingredients." As poke's popularity intensifies, Steintrager says to expect more mix-and-match options and creative mash- ups as people become more familiar with the concept. "Our hope for the future is that poke will assume its rightful place as a culi- nary mainstay, with deep respect for its Hawaiian roots," Crane adds. Real Food and Mindful Eating The demand for food that's natural, fresh, and free of preservatives and antibiotics is gain- ing traction. "Consumers evolving food and beverage choices can be demonstrated by the number of quick-service restaurants cleaning up their menus," says Bonnie Riggs, the NPD Group's restaurant industry analyst. According to the NPD Group, con- sumers' concern over what's in their food, where it is sourced, and where it is pro- duced, will only continue to grow. Sugar will be high on the list of things they try to avoid, and they will become savvy about healthy fats and certified GMO-free foods. The demand for real food and uncom- promised authentic ingredients is becoming a new mantra for many diners. "The trend toward more mindful dining will increase by leaps and bounds," says Klein. "The generation of diners now coming of age will care a lot more about GMOs and the less-than-appetizing practices of agribusi- ness. They will be spending their money on well-sourced food for themselves and, more importantly, for their kids." culinary trends Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. "There's a growing interest in authentic culinary experiences, and poke fts that bill as a classic Hawaiian dish." 44 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com