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.
Issue link: https://www.e-digitaleditions.com/i/986636
A new wave of true-to-their-roots, global flavors are helping reinvent menus in the United States. The first is the bitter and sour notes of Filipino food, to which American palates are becoming more attuned, according to Alysis Vasquez, co-owner of pop-up food and music-focused night market Midnight Market, and member of the Specialty Food Association's Trendspotter panel. International food and restaurant consultants Baum + Whiteman attribute the emergence of this "acidically bracing" cuisine, that infuses Asian and Latin f lavors and ingredients like vinegars and citric juices, to the growth of Filipino communities in the U.S. The country's traditional nose-to-tail approach to whole-animal fabrication has also gained a following of sustainably minded eaters. Next, the healthfulness of Greek food and the appeal of simple, fresh, and authentic f lavor is likewise gaining momentum stateside, where even Japanese and French chefs in the U.S. are incorporating Greek ingredients and cooking methods. Chef Maria Loi of Loi Estiatorio in New York City, says that consumer interest in what goes into the food and the areas from which it's sourced, is spurring a new wave of interest in Hellenic foods. Finally, Middle Eastern foods are moving beyond staples like pita and falafel to show- case the vibrant spices, fare, and deep regional traditions and differences of areas like Israel, Lebanon, and Syria, as well as surrounding North African countries like Morocco. These countries have piqued the interest of chefs in the U.S., and spices like harissa, cardamom, and za'atar are inspiring a deeper level of ethnic exploration. The distinct and authentic flavors of the Philippines, Greece, and a host of Middle Eastern regions are gaining mainstream exposure on American menus. BY MARK HAMSTRA, STEPHANIE CAIN, ANNA KLAINBAUM EMERGING CUISINES 122 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com global cuisine