Smoky Ribs. Smoked salt. Even smoked milk ice cream. The technique of using smoke to prepare our food dates back to when cavemen first discovered fire and has never been more popular than it is today. TV shows sing its praises and BBQ restaurants are all the rage. With the recent naming of Franklin’s Barbecue here in Austin, Texas, as one of the top 15 restaurants in the country, smoked food has proven its staying power and its ability to cross economic barriers.

Through the ages little thought was paid attention to the health aspects of utilizing smoke for food preparation. In today’s changing culinary landscape, we are at a crossroads, where consumers are demanding more flavor and complexity for less money. Many consumers are also asking for healthier options.

I recently attended an educational session at the Research Chefs Association annual conference, presented by Red Arrow, a company that provides flavors to the food industry.  Through the use of advanced smoke filtering technology, Red Arrow is able to offer smoke flavor profiles without the addition of Polycyclic Aromatic Hydrocarbons (PAH), which have been determined to be carcinogenic.  With the controlled pyrolysis of hardwood sawdust, they are able to offer a great smoke profile without PAH.  Because PAHs are found in the particulate phase of smoke, Red Arrow is able to filter them out, creating Condensed Natural Smoke^TM.  Other benefits of this process are that the fly ash and oil tar resins, which are natural by-products, can be recycled as well, allowing for a very green business model.

One very innovative product based solution that Red Arrow showcased at the RCA show was the ability to combine different smoke flavor profiles which can be customized to the customer’s specific needs. Condensed Natural Smoke^TM products provide the added benefit to foodservice establishments to create a great smoked product without the long wait times that traditional smoking techniques typically require. Since the flavor profiles are customizable, this translates to consistent quality flavoring each and every time.  A customized flavor profile also allows the customer to add smoke where it previously was impossible. 

So, anyone up for a smoked coconut snow cone?

Bridget

Bridget Johnson, a culinologist, is a recent graduate of Le Cordon Bleu culinary school in Austin, Texas and also holds a B.S. in Biology from Minnesota State University, Mankato. She has made food her business since the age of seven, when she first picked up a wooden spoon.  Her interests lie strongly in product development.

She brings 12 years of world class client service experience in the supply chain and technical markets to our culinary group. She is a member of the Research Chef Association and volunteers with the Austin Blind Café. 

She is a recent transplant to Austin, having lived in Virginia and Tokyo, Japan. 

Her most memorable, while not the most enjoyable food moment, involved tiny dried sardines in a yeast bun on a train platform in Tokyo!

Bridget enjoys running with her dog, traveling and trying new cuisines. 

 I look forward to teaming up with Bridget to bring culinary creations to our customers. You’ll also start seeing posts from her many culinary adventures!

Allison

Customization was a big theme; here are a few companies that I felt had interesting products at the Pizza Expo:

Pizza Packet- this company was offering individual spice and flavor packets to customize your pie or slice.  While their flavors were pretty mainstream (Italian Spice, Garlic, Red Pepper, Oregano, and Parmesan), the potential for really great flavors is in the idea.  A Muhammarra sprinkle on?  Hot sauce dry seasoning shake on?  Tandoori flavor?  The possibilities are endless and could make a cheese pizza something really unique.

Onion Crunch (Loeb’s)- I am a huge fan of contrasting textures in a dish, and while these French fried onions are not new, they are packaged in a single serving packets to allow someone to make a slice of pizza something special.  They also mention the product is low in carbohydrates and low in cholesterol.

Conocopia- this was the most interesting new item I saw at the show.  Conocopia is a system created to make an edible cone out of a dough ball.  Conewich® has been making wonderful edible bread cones for foodservice for years, and I am a huge fan of their products.  Conocopia is a different company, for a restaurant that wants to make their own cones.  The machine allows the use of a signature flavor cone that is made on site.  I thought it was innovative technology and I hope to see fun cones popping up on more menus.

There were many ingredients that hit on sustainability, such as Zoe Meats.  They offer products described by many trendy buzz words: sustainably raised, artisanal, environmentally conscious and community friendly just to mention a few.  I was also happy to see they also mentioned they feel their product tastes great.  Many companies have jumped on various trend bandwagons only to forget that flavor is key to product success.

I still found a growing number of gluten free offerings.  Until this year, I had a very bad taste in my mouth (yes, literally) about gluten free products.  I have tasted gluten free products for many years, I had never come across any items that I felt were not a sacrifice to the real thing.  BUT… I can admit when I am wrong, and I was wrong to think that no one would be able to make wonderful gluten free items that traditionally contain a lot of gluten, that also taste great at the same time.  Hats off to Smart Flour Foods for changing my way of thinking.  They make a gluten free pizza crust out of ancient grains that I think is a great crust, gluten free or not.  The brownies and blondies are amazing; I challenge anyone to be able to tell they are gluten free.  I appreciate the engineering of these products using wholesome, quality ingredients.  I am not sure how they created these products, but they did, and did it well.  They are also based in my home town of Austin, TX so I am twice as happy to sing their praises!

 I just touched on a few of the trends I witnessed at the recent Pizza Expo, and I plan to write in the future about more shows I am attending, including the National Restaurant Show and the Fancy Food Show, to continue to bring food trends your way.  This fall, I will be taking a trip to the very large Sial food show and doing a little exploring in Scandinavia, a hot spot for the culinary movement right now.  Should be an exciting trip and I know I will return with some great ideas, and share them with you!

Happy Eating,

Chef Allison

After that I’m headed to RCA conference in San Antonio, Texas!

Food trucks are becoming main stream in a few markets, especially Portland, Los Angeles, and Austin.  These markets are  becoming tougher to compete in, and the truck vendors are becoming more differentiated and unique.  Cheeseburger Sushi from Yatta food truck in LA anyone?  Their All American Roll starts with sliced beef, pickles and cheese wrapped in seaweed and rice, deep fried and served with ketchup and mustard, of course! Need something a little more adventurous?  This is a call out to my Mom, I know she won’t be able to resist sampling this French treat, a snail lollipop.  Seriously.  Escargot Puff Lollipops from Spencer on the Go mobile food truck in San Francisco offers this delicacy at the bargain price of $2.  The trucks with great food, service, marketing and location will be the ones that stick around for the long haul. 

I recently read an article about food truck trends that I thought was on target and I’d like to share their wisdom.  This information comes from mobile-cuisine.com, an interesting site where you can find a local food truck, or learn how to start your own food truck business.

The top mobile food industry trends in 2012 will include:

Breakfast for dinner: Look for more breakfast concept trucks to roll out in 2012.

Food in a cone: Look for designer cones to replace bread as a food delivery platform.

Pie on a stick: Both savory and sweet variations.

Vegetables: Ghost peppers and potatoes.

Grains: Whole grains and quinoa.

Meats: Tongue (both lamb and beef), bone marrow and gizzards will make their way to more food truck menus.

Fermenting or Pickling: More variety of fruits and vegetables will be used by food truck chefs to brighten up their menu items both visually and with taste.

 Cuisine Trends: In 2012, expect to see more Peruvian, Scandinavian and Native American food trucks hit the road.

 Less Salt, More Flavor: Demands for healthier foods will continue to grow and food truck owners will manipulate their menus to serve these requests. A large number of food trucks are already participating in the Slow Food and Meatless Monday programs for their customers. With the spread of these programs more and more customers are becoming interested in healthy yet delicious food.

 I hope food trucks will continue to thrive and grow in areas where they are less prevalent. The unique cuisine coming from these moving restaurants is invaluable to educate consumers on hot food trends and most are serving up great food at a great value, getting more people excited about food again!

 Happy (food truck) eating,

 Chef Allison

First up, Way South Philly’s in Austin, TX. 

Everyone knows my addiction and obsession with food trailers, and this one serves up a delicious and AUTHENTIC Philly steak sandwich.  Owner Willy Pearce, who mans the trailer every day, starts with a perfect Amoroso roll.  The Amoroso roll is one of the reasons Philly steaks have become famous.  These are the traditional, Philadelphia-made bakery rolls that are used by all the great Philly steak shops on the East coast.  Way South Philly’s menu is varied (even offering options for vegetarians), and the sandwiches are named after Rocky movie references (the Balboa, the Paulie, Tommy Gunn, etc).  My favorite is the Clubber Lang, juicy meat cooked to perfection and tossed with hot sauce and then topped with Provolone cheese and jalapenos.  The traditional sandwich calls for Cheez Whiz, but “Whiz” is not for me, so I opt for the real thing, creamy Provolone cheese.  It is a perfectly balanced sandwich with just the right amount of heat.  Not a traditional Philly cheesesteak flavor but delicious.  If you want traditional Philly, they have that too. Nice to have options!  You can also finish your meal with Tasty Kakes, an East coast cult food, and a real Mexican coke.  Like with any restaurant, the friendly service and unique personality that Willy has really makes this a spot to return to.  Check out Way South Philly’s trailer at 6^th Street and Waller, in East Austin Texas.

Next, I journeyed up to north Austin to check out a place I had read about, and heard lots of great foodie chatter around, the Noble Pig.  I’m pretty sure I would visit this place just for the name, but the food will make me come back over and over again. Locally owned, the owners of the Noble Pig are clearly dedicated to perfection and all things pig.  They are not just chefs, but true artisans, the type of people that live, breathe, and eat all things food. My toughest choice was deciding what to eat, I love that problem!  Their menu included some traditional flavors as well as some unique builds.  The Noble Pig namesake sandwich includes spicy ham, pulled pork, Provolone and house made bacon.  I decided to sample a couple sandwiches, as I just couldn’t decide, and I love leftovers!  I settled on the Smoked Duck Pastrami with Russian Dressing on Rye and the Pressed Cauliflower and 3-Cheese sandwich.  Amazing is the only word for the duck pastrami, tender, juicy and so flavorful I could hardly put the sandwich down.  The cauliflower sandwich was a really unique sandwich, but a strange combination to me. That said, it was also hard to stop eating, it was so delicious!  The sandwiches are served with house pickles and fresh potato chips with a sprinkle of seasoning, all delicious accompaniments.  I ventured next door to the market the owners recently opened, they sell house made cured meat, charcuterie, bread, pickles and accompaniments.  I brought home a pork country pate that was delicious, perfectly seasoned, amazing on its own, and even better with a smear of country mustard.  You can really see and taste the passion they put into their food, I’ll be back! Check them out in North Austin at 11815 North Hwy 620

Lastly, one of my favorite chefs, Rick Bayless, has brought the flavors of his restaurant Xoco (mentioned in a previous blog) to the Chicago O’Hare airport. I am automatically skeptical of airport food and for good reason.  Typical airport food is eaten out of necessity and serious hunger that can’t wait, rather than destination dining.  As a frequent traveler, I’ve sampled some of the most horrific examples of airport dining, all at a premium cost.  Tortas Frontera is a true exception.  Rick Bayless is a master of educating consumers about authentic Mexican cuisine in a friendly way.  He does not dumb down the food to make it approachable, rather he showcases the best ingredients and flavor combinations to let consumers discover the cuisine.  The menu includes: Tortas (griddled Mexican sandwiches), warm open-faced sandwiches called Molletes, a fresh guacamole bar with freshly cooked tortilla chips and house made salsas, amazing soups, and many breakfast selections, all partnered with premium drink offerings.  I started with fresh squeezed orange juice; it was like drinking liquid gold.  Then I moved onto the Cochinita Pibil Torta, made with Yucatan pulled pork, black beans, pickled red onions, and a fiery roasted habanero salsa. 

The salsa was over the top hot but had beautiful fruit flavors and was more than just heat.  I like very spicy foods, so this was amazing to me, but may be a little hot for the faint at heart.  All the ingredients were pressed and grilled in bread with a soft but chewy interior and a crisp toasted exterior.  A friendly neighbor at the bar also swapped a piece of my sandwich for a sampling of his chicken tortilla soup, I love food sharers!  The soup was delicious and authentic in flavor.  At Tortas Frontera, they also list where their ingredients are sourced from, listing many local farmers.  Finally, I will have a little relief when the inevitable O’Hare flight delays occur!

Authenticity, regional flavors, ethnic flavors, artisan products, and fresh, quality and local ingredients are all showcased in these sandwich examples. Just a few of the food trends that I think will continue for 2012 and beyond.

Happy eating,

Allison

This year’s theme was “American Menus”, yet there were top chefs from all over the world, both in attendance and as speakers. This shows how influential other cuisines are to our menus domestically and how the food world seems to get smaller and more interconnected every day.

 Of the many general themes I garnered from the event, here are a few of the main ideas that came across loud and clear that are sure to impact American menus in the near future.

1. Home Cooked Meals
2. Informal eating                                                                                
3. Artisan, handmade, chef driven                                                            
4. Ethnic infusion of flavors
5. Luxury at a discount 
6. Comfort food
7. Simple, fresh, true flavors 
8. Street food 

Home Cooked Meals - This really doesn’t mean more people will be cooking at home, it does mean they want foods that remind them of home cooked meals from childhood.  Fine dining chefs are reverting back to the foods they grew up with, the dishes they learned to cook from their Mom or Grandma.  Chefs are examining their roots and culture more closely than ever before and recreating these dishes in new, exciting ways.  Chef Charles Phan of the famed Slanted Door restaurant in San Francisco served an impeccable Fried Chicken with Sriracha Butter served in a paper cone that brought back great memories of home cooked chicken but with a surprising new flavor twist.

Informal Eating – This trend focuses on meals becoming more casual – communal tables in restaurants, picnics, food on the go; trailer/truck food and snacking all are great examples of this hot trend.  Ramen noodle bars exemplify this trend, a casual spot to have a delicious, filling, hot meal with friends that can be a quick eating adventure.

Artisan, Handmade, Chef Driven - Processed foods are out, and even if it is manufactured, the food must look handmade to be considered authentic.  Artisan, hand tossed Napoli style pizza crusts are the perfect example of this trend that can easily be transferred into multi-unit restaurants.  Celebrity chefs are being asked to develop products for manufacturers, retail and for chain restaurants more and more, adding a culinary flair and notoriety to menus.

Ethnic Infusion – Great flavors are coming from other countries’ cuisine and can fit perfectly into well known American favorites to create new, innovative menu items.  Chermoula, Harissa, hummus, Achiote, ceviches, and many types of peppers (Aleppo, cascabel, piquillo, and guajillo to name a few) are all trendy ingredients that will get more attention on upcoming menus.  The opposite of ethnic infusion is ethnic CONFUSION, which while making an interesting show on menus, seems to be more of a fad than a lasting trend.  The flavors provide a WOW impact but don’t necessarily taste great.  Wasabi coated fried chicken sounds interesting, but would you crave it every week?  Ethnic fusion is nothing new. Wolfgang Puck is a master of this type of cuisine, but it must be done well AND taste great to endure.

Luxury at a Discount – The economy is still impacting food choices and this will not change anytime soon.  While there are signs of improvement, consumers are hesitant to spend extravagantly on meals as they once did.  Consumers still want a luxury dish, but they also want it at a great price.  Instead of an expensive dinner out, consumers are trading down to the same flavors served in smaller portions or in unique ways, such as food trucks, to get their fine dining fix in a completely different atmosphere.  Star Ginger, a mobile food truck on the campus of UC Davis in California, offers quality Southeast Asian food and fresh flavors in the form of rice bowls and sandwiches to patrons.  And all of this is at an affordable price while giving the customer a chance to try something new with a low investment.

Comfort Food - Sandwiches are in!  Baker Mark Furstenberg did a demonstration using a sourdough bread boule, cut and hollowed, slathered inside with white bean spread, stuffed with slow cooked lamb, caramelized onions and black olives.  The bread was then weighted down and baked.  After baking, the boule was sliced and served as a fork and knife sandwich eat, and it was amazing.  Great flavors, a hearty meal, and simple ingredients made this an ultimate comfort meal.  Joyce Goldstein also showcased a tuna salad sandwich at the same sandwich workshop, made with Moroccan Charmoula Mayonnaise that was simple, ethnic but familiar, and above all, delicious.

Simple, Fresh, True Flavors – Recipes do not need a long list of ingredients to be “inspired”. The old adage of “keep it simple stupid” applies here!  Select the best ingredients available, make sure they are vibrant and fresh, and cook them in a way to let the true flavors of the food shine through.   Chef Jose Garces made a basic empanada but added a twist by using cooked plantain dough instead of the traditional flour dough, filled with a scallion, garlic, and queso fresco cheese filling.  The combination created a tasty dish that was simple and amazing and also a great gluten-free choice.

Street Food – Perhaps inspired by Hawker food stalls in Singapore, which are Singapore’s “food trucks”, mobile food trucks are still on the rise in the USA.  In Singapore, big bowls of noodle soups, hot pepper crab, satays, grilled meats, quick to prepare/easy to eat meals are the norm, but domestically, the variety has taken off and the choices are staggering.  Anything from empanadas, dumplings, sushi, Indian biryani, pizza, BBQ, fried chicken and waffles to desserts like cupcakes, cake shakes, make your own s’mores and fried doughnuts can be found being dished out of food trucks in many cities.  There is plenty of inspiration that can be translated to everyday foods we already love. How about Bulgogi wings?

 At The Marketplace we could sample the delicacies and demonstrations that we saw during the day, and sponsors had a chance to show their take on the conference theme.  While sampling everything would have required an extra stomach or two, there were a few notable dishes worth mentioning.

Frito Lay served up walking Frito Pie variations that were innovative and definitely not something you’d find at the ballpark.  I tried the Sweet Cream, Salted Caramel and Amarena Cherry Tacos with Original Fritos Corn Chips.  Served in the bag  for a portable dish, I wasn’t sure the flavors were going to be harmonious, but they were well thought out and a great example of how sweet and savory can come together to create something unexpected. 

Shrimp & Cuttlefish with Black Rice Paella was another winner in my book; a very regional dish that was truly authentic, showing authenticity was NOT dead!  Topped with a foamy whipped egg white and green garlic topping, this paella was bursting with flavor and satisfied the comfort food need perfectly without being heavy. 

Chef Newman Miller of Quantum Foods made a puff pastry stuffed with braised beef ribs and Stilton blue cheese, showcasing simple and delicious can go hand in hand. 

Just to show that foie gras is always in style, another chef created a corn masa tamale wrapped banana leaf, steamed and then topped with a slab of seared foie gras.  Watching the preparation, my mouth watered and even though it wasn’t traditional, it looked delicious! 

 Much inspiration was gathered at this event, and now I am ready to translate this inspiration into innovative new dishes in the kitchen. I hope it has also sparked your imagination or at least made your mouth water and your taste buds long to sample a few of these flavors!

 Happy Eating,

 Chef Allison

Rick Bayless has been on the food scene for quite awhile, and with his latest venture, Xoco, he shows he still has plenty of innovation.  Chef Bayless is an expert on Mexican cuisine and takes pride in the authenticity of his dishes.  Chef Bayless owns three eateries in Chicago, the upscale Topolobampo, the more casual Frontera Grill, and his newest brainchild, Xoco.  Xoco means “little sister” in Mexican slang, but nothing about the flavors at Xoco are little.  The casual, laid back restaurant offers up Mexican street fare food, with incredible daily specials and a large open kitchen to watch the magic happen right before your eyes.

The only difficulty came in trying to decide what to order. The menu was large and inviting, offering a wide array of dishes and flavors. We started off simply, with chips and house made salsa.  The salsas served were a tomatillo and a 3-chile, served with freshly fried corn tortilla chips.  Both salsas were simple and well prepared.

Next we moved onto the Caldos, huge bowls of steaming hot and fragrant soups that were big enough for two.  We ordered the short rib red chile version with braised short ribs, roasted vegetables, epazote, arugula, and lime, all in a red chile broth. Perfect on the spice/heat level and full of bold flavors.  On a chilly January day, it would equal nirvana!

Onto the tortas!  Every day offers a new special torta, and we jumped on three sandwiches to get a flavor of the offerings.  The Cubana was amazing, with smoked pork loin, bacon, black beans, avocado,  Jack cheese, and a spicy and perfectly balanced chipotle mustard.  Not your typical classic Cuban sandwich but even better.  Then we moved onto the Chicken Tinga, with a great flavor balance and simple build with black beans, chicken, pickled onions, Queso Anejo, and arugula.  Finally, we finished with the Cochinita Pibil torta, stuffed with wood roasted suckling pig rubbed with achiote, black beans, pickled onions and a very spicy habanero sauce that paired nicely with the torta flavors.

By this point, stomachs were over filled and we had to pass on dessert. They did offer enticing homemade Mexican vanilla soft serve in two flavors:  chile pasilla with brownie bits (love that spicy-sweet combination!) and a maple pecan bacon streusel version with salted caramel sauce.  Ahhh, if only I could have been born with that extra stomach. To round out the dessert offerings, Xoco offered a great selection of bean-to-cup drinking chocolates.  Hot chocolate with flavors like chile and allspice in the Aztec version, or the classic thickened version called Mexico City (Champurrado) showed that chef Bayless is serious about offering great street food straight inspired by Mexico to the masses.  Hopefully next time you are in Chicago, you can check out this amazing treasure!

Happy Eating,

Chef Allison

What do you know about halo-halo? If you’re anything like me, you’ve probably never heard of it, or know anything about it. Have you ever tried chocolate-covered potato chips? You’ve got to be kidding me, right? Next you’ll tell me Milli Vanilli was really a singer, or Bigfoot is real. The Culinary Culture team was lucky enough to travel to some very interesting and informative food shows recently. First, the National Restaurant Association (NRA) show in Chicago, and next the Fancy Food Show in Washington, D.C. We walk the shows to check out the newest trends, see what trends seem be dying out, and do our best to speculate about what might be next!

The National Restaurant Association show is one of the biggest and most diverse food shows in the world. Companies from all across the globe flock to Chicago to show off their latest and greatest, whether it may be a new food item, cooking utensil or product, or services they can provide to restaurants and restaurateurs. During this time, the city runs amok with foodies looking to unearth new restaurants, try their old favorites, and take up recommendations from friends. Before heading to the show, we headed over to a spot we had wanted to try since we originally talked about going to the show months before, XOCO, run by Chef Rick Bayless. Stay tuned to the next blog for our thoughts on this authentic Mexican street food themed restaurant and some great photos that will definitely make your mouth water.

As we mentioned months ago on Dish Bliss, street food and food trucks are quickly on the rise throughout the United States, and this trend was overtly on display at NRA. Companies selling food trucks were brightly displayed, and attendees were able to go in and check out the food trucks first-hand, test the equipment and see how it functions. Other companies were selling food truck franchises from globally inspired food to start-up pizza trucks. Another interesting trend taking off right now is gourmet beverages, which come in all shapes, sizes, flavors and varieties. Specialty teas, ginger ale with real minced ginger, sparkling beverages crafted by celebrity chefs made with real fruit juices and organic tea are just the tip of the iceberg. How does an ice-cold pomegranate-black currant sparkling soda on the patio on a hot summer day sound? I thought so. Other interesting beverage developments are cute individually sized bottled cocktails with equally cute names such as Strawberry Sunshine Martini and Downtown Cranberry Cosmo, and water infused with fulvic acid, which helps the body to rapidly absorb the drink’s nearly eighty minerals, and oh, the fulvic acid just happens to turn this water black. All the innovations in beverages seem to focus on gourmet flavors, convenience of delivery, or healthy benefits associated with the drinks.

Along with these interesting food and beverage creations, are similarly innovative ways to consume them. The classic Bloody Mary just got a little bit better, with a company that developed a beef straw. That’s right, a straw made out of beef jerky. Remember when you would drink soda through a licorice straw when you were a kid? Now you can drink your adult beverage through an edible beef jerky straw. If you’re not of drinking age yet, don’t fret, we’ve found milk straws for you. These neat little straws are plastic but as the milk is drawn through them, the flavor beads inside the straw slowly dissolve and turn your milk into chocolate, strawberry, vanilla, or cookies and cream flavored milk. Another novelty I happened upon was edible utensils. Small spoons with flat bottoms that sit with their convenient handle facing you come in varieties such as corn lime, Parmesan black pepper, and coconut curry.

Coconut is also used as a key ingredient in almond rice pops. These tasty snacks are gluten free, vegan and trans fat free, and flavor options include blueberry, strawberry, mango or cranberry. The chocolate-covered potato chips however, aren’t quite as healthy. These are the ultimate indulgence for lovers of the sweet and salty combination. Banana bread crackers, cranberry-orange and chocolate loaf crackers make for great healthy dipping snacks, and gourmet candy bars range from white chocolate truffle with lemon candy pieces to milk chocolate with graham cracker and marshmallows and all the way to milk chocolate truffle bars with confetti cake centers. After sampling and walking a show like this, it’s usually time to hit the gym, or the sack.

The Fancy Food show in D.C. has some interesting things to see as well. While you may see some of the same vendors as the NRA show, this show is geared more towards specialty and gourmet food products. Much like the NRA show, vendors come from all over the world to showcase their best products.

Some interesting finds include wine flavored ice cream such as Red Raspberry Chardonnay, Chocolate Cabernet and Cherry Merlot, which are certainly worth a try, as well as the Wine-a-Rita booth, a convenient product that combines margaritas with your choice of wine, with enough variety to please even the most discerning critics.

After the wine, I ran across waffles flavored with vanilla, Belgian chocolate and maple cinnamon. Next, premium ice cream in flavors such as Thai tea, red beans, ube, mango, lychee, coconut and halo halo, a Filipino fruit and bean mix made with coconut and jackfruit, among other things, from a small company specializing in quality ice creams and dessert bars.

These shows are also a showcase for other smaller companies trying to get their brand out to the masses. Take La Quercia of Norwalk, Iowa for example. They produce some great hand-made artisanal meats made with just pork, sea salt and spices, with no nitrites, nitrates, or any other substitutes. They were the first domestic producer of prosciutto in the United States and their careful attention to quality and their craft shine through in their incredible products.

Convenience, quality, local, expanding unique flavors and ethnic ingredients were very evident at the food shows as the major themes. Items such as a “coil” retail pizza made of stuffed phyllo dough offered gourmet filled pizza with an upscale presentation and at the opposite end, a great s’mores kit brought together nostalgia and comfort foods, all in a convenient one stop package.

As you can tell, these food shows are a great place for inspiration and to catch new trends early on. Every year we see many new and interesting products and flavors that spark ideas for us to take to the kitchen. We hope some of the products we described do the same for you!

Now in the midst of what some people are calling the worst depression in our country’s history, we are privileged, yes privileged, to be in the thick of and many cases taking part in a cultural and food revolution.  Never have organic and all natural products been so commonplace and such a staple in home kitchens.  The obesity epidemic coupled with the financial crunch, means people are realizing things have to change now, all across the board, including the way we eat.

Now you may see more farmers’ markets popping up in your city, or a new one in your neighborhood.  You might notice that the menu at your favorite restaurant is taking it upon themselves to let the diner know where their products come from.  What you may not notice, is that this change has been a long time coming.  The farm-to-market roadside stand and the farm-to-table restaurant aren’t the fads you expected them to be.  This is a food revolution that’s taking place right before our eyes, in our communities, neighborhoods and cities all across America.  As far as anyone can see it’s here to stay.

Now, much of this can be contributed to the rise of the celebrity chef in America.  When Julia Child did her first television cooking demonstration in the early sixties in which she made an omelette, it wasn’t because she was looking for a hundred grand and a shiny new kitchen sponsored by some appliance company.  When Yan decided he could cook, it wasn’t so he could attend red carpet premieres and wear a collared shirt under his designer chef jacket with his three hundred dollar jeans, but I digress.  Chefs are commonly celebrities these days, with shows like Hell’s Kitchen, Top Chef, Chopped, and Kitchen Nightmares often the topic of water cooler conversation the next day.  Food awareness, education and curiosity are at an all-time high. Home cooks are becoming more adventurous and enrollment in culinary schools has never been higher.  In fact, the number of schools offering culinary education has more than tripled in the last 20 years, giving rise to gastronomic education all across the board.

Now the Chefs Move to Schools program is catching on.  Launched in 2010 through the United States Department of Agriculture, the program enables chefs to partner with schools in their community so together they are able to create healthy meals for students that meet the schools dietary guidelines and falls within its budget, all the while teaching students about nutrition and making smart, healthy decisions when it comes to eating.  This comes at a time when Chef Jamie Oliver’s television show Food Revolution proved elementary school students in Huntington, West Virginia unable to identify basic fruits and vegetables.  Hopefully this program will lead to a better educated group of young people, and this will persuade these children and their families to make a change for the better.

Now, change is a comin’ and has been for quite some time.  Organic grocery delivery companies are sprouting up all over the country, and you can have delicious, farm fresh vegetables delivered to your door weekly.  Take Greenling, for example.  Based in Austin, Texas, Greenling is a cooperative of nearly thirty producers of everything local.  From Texas citrus to peaches, creameries to bison ranches, if it’s local and sustainable, Greenling will get their hands on it and have it delivered to your door.  They are helping farmers, producers and artisans to accomplish what many thought was impossible in the age of industrial farming: providing quality organic produce that’s both environmentally and economically stable.

Now that this food revolution has finally gained a foothold, it’s starting to trickle down, or up, depending on how you look at it, to chain restaurants and grocery stores.  Markets are starting to feature local produce and farmers and holding cooking demonstrations and tastings on sight.  Organic grocery stores that have long-since been go-to stops for soccer moms are now seeing a flood of younger customers looking for the healthy alternative.  Even those who don’t shop at organic-only stores are slowly starting to buy local or organic produce at their store of choice.

Now, with the focus on sustainably raised and healthy organics, celebrity chefs, better nutritional information and education to our youth, along with the well educated foodies and the most competitive food scene we’ve seen in decades, it’s time for you to join the revolution.  Start small, check out a farmer’s market this weekend, or go big and start your own maple syrup farm! Whatever it is, get to it, because make no mistake – we’re smack dab in the middle of a food revolution!

Tony