WWW.FOODBEVMAG.COM
DECEMBER 2017 | 1
TRENDS IN HOTEL INDUSTRY DINING
KIMPTON® HOTELS & RESTAURANTS PUBLISHES FOURTH ANNUAL CULINARY & COCKTAILS TREND FORECAST
From Nordic cuisine to Vadouvan, Kimpton’s chefs and bartenders from 80+ restaurants and bars reveal what’s on the horizon for 2018 Chifa
and Nordic-influenced cuisine, nut-based spreads, visual filters, sour beers and upcycling of ingredients are among the top dining trends of the new year according to Kimpton Hotels & Restaurants’ fourth annual Culinary & Cocktails Trend Forecast, released today. From dishes like Choereg Bread with Za’atar to Vadouvan Curried Carrots, the trends of 2018 are sure to spark imaginations from the kitchen to the bar. This year’s forecast not only covers the culinary and cocktail flavors and ingredients chefs and bartenders plan to experiment with in 2018, but also showcases what’s next in culinary and cocktail philosophies, experiential dining and design, as well as new and innovative trends in beer, wine and coffee. The forecast findings were uncovered via an extensive survey of leading chefs, sommeliers, general managers and bartenders from 80+ acclaimed Kimpton restaurants, bars and lounges across 37 cities in the U.S. as well as Kimpton properties in Europe and the Caribbean. “Kimpton chefs and bartenders pushed the envelope with their exploration of international spices, regional influences and unexpected flavor profiles, as well as the social and cultural drivers transforming today’s dining experience,” said Alex Taylor, Senior Vice President of Restaurants & Bars. “We’re excited to see these trends brought to life everywhere from five-star establishments to food trucks and home kitchens.” These trends are reflected on select Kimpton menus around the globe. Sample them at Kimpton’s restaurants, bars and lounges and spot the trends yourself. These are the palate-expanding trends that will capture the hearts and minds of culinary, cocktail and dining enthusiasts in 2018.
By Donshe Usher Editorial Director
Lastly, the new Tower includes the Estate Ballroom on the first floor for scalable events and weddings. The multipurpose space can hold up to 400 guests seated for dinner and features an on-site catering kitchen with kosher capabilities, outdoor patio and retractable walls to transform the space for smaller events and conferences. The ballroom can be combined with additional Tower venues to accommodate events of any size, totaling to 52,000 sq. feet of available luxury event space. The Tower also hosts 50 new rooms for event accommodation, including two sprawling 1,200 square foot wrap-around bridal/groom suites comprised of two bedrooms, a full kitchen, living room area and two bathrooms.
Kimpton Hotel Tower
Vegan Barbecue Baked Tempeh
Beet Burgers
Meat Alternatives Going Mainstream • A majority of Kimpton chefs said plant-based proteins such as tempeh or beet burgers will disrupt menus and win the hearts of vegetarians and omnivores alike.
Chifa
6 | FOOD & BEVERAGE MAGAZINE
• Thirty-one percent of chefs think vegan and nut- or seed-based spreads like sunflower butter and cashew cream cheese will give avocado toast (the reigning darling of healthy brunches) a run for its money
WWW.FOODBEVMAG.COM
Leading Cocktail Trends: Variations on a Classic
Regional Influences • Expect to see more Nordic food influences, featuring fresh and colorful ingredients like carrots, cabbage and beets, and the embrace of alternative berries including juniper and lingonberries. From beet-cured salmon with dill cream cheese, cucumber, shaved fennel and pickled mustard seeds to pan-seared arctic char, Nordic flavors and techniques will be in full swing in 2018. • Experience it at Outlier – Seattle and Copper Grouse – Manchester • A rise in Chifa cuisine, the fusion of Cantonese and Peruvian food, provides more evidence of South America’s growing influence on the global culinary scene. • Experience it at Boleo – Chicago • Reimagined Mexican cuisine and creative twists on classic Mexican dishes will find their way onto menus in 2018. Try the trend with chorizo-stuffed dates or octopus tacos. •Experience it at Pacific Hideaway – Huntington Beach and Curadero – San Diego
Emerging Spices
• Spices like Za’atar, a traditional Middle Eastern blend of familiar and obscure flavors from sumac to thyme, and Vadouvan, the French interpretation of Indian curry and Kampot pepper – an elusive spice found only in the Kampot Province of Cambodia. • Experience it at Bambara – Cambridge and Outlier – Seattle
Dessert Flavors
• Thirty-eight percent of chefs agreed that sweet dessert flavors such as Meyer lemon, strawberry, blueberry and blood orange will infiltrate savory courses to create dishes like crispy artichokes and Dungeness crab with ember-blistered lemon curd or an avocado parfait with yogurt and cucumber. • Experience it at Citizen Rail – Denver and Jane Q – Los Angeles
Throwback to Classic Dishes
• Think French onion soup, bone-in steak, tartare and pork chops. These dishes bring nostalgic food memories to the table but with a fresh perspective. • Experience it at The Katharine – Winston Salem and 4 Saints – Palm Springs
Visual Elements
• Instagram culture is here to stay. A majority of Kimpton chefs said their 2018 menu planning will include consideration of full sensory dishes that treat diners to socially shareable moments, incorporating imaginative and artful visual elements.
• Ninety-one percent of Kimpton bartenders say they plan to use vegetables in a cocktail in 2018 – and we’re not just talking garnishes. Bartenders are embracing nontraditional vegetables like beets, carrots, green beans, butternut squash, corn and radishes. • Experience it at Jane Q – Los Angeles • Nine out of ten Kimpton bartenders say they’ll go beyond traditional Irish coffee to create coffee cocktails with a twist, from a Turkish espresso with aged rum and agave infused with cacao nibs to a surprisingly sophisticated cardamom-coffee vermouth Manhattan. • Experience it at Double Take – Los Angeles, Coccoloba – Grand Cayman, and Stratus Lounge – Philadelphia
Regional Influences
• Nordic influences will find their way onto drink menus with Scandinavian ingredients like bramble shrub, dill, rhubarb and aquavit. For a classic sour with Scandinavian and traditional fall flavors, try the Aurora Kiruna, featuring Brennivin cask aged aquavit, Absolut Elyx, spiced cranberry syrup and lemon, topped with candied rosemary. • Experience it at Boleo – Chicago • A growing interest in Japanese whisky, popular with whisky drinkers looking for a lighter, cleaner, floral alternative American whisky. There are cocktails inspired by Japanese highballs with influences of soft fruit and spice all the way up to herbaceous and smokey. • Experience it at Zentan – Washington, DC and Boleo – Chicago
Visual Elements
• Eighty percent of Kimpton bartenders said they would create a cocktail in part for their visual appeal on social media with vibrant colors, unique vessels and inventive garnishes ranging from elegant (a flowering herb bouquet) to eclectic (a miniature rubber ducky). • Experience it at Highball Lounge – Boston, MA
Responsible Practices
• Health conscious consumers will increase demand for cocktails with healthy add-ins like turmeric or ginger that provide alternatives to sugary drinks and minimize the extra liquid calories. • An emphasis on sustainability has led to creative upcycling of ingredients and reduced waste, with 71 percent of Kimpton bartenders noting sustainability as a key consideration for cocktail design in 2018. Examples of sustainability in action include making citrus stock from used citrus peels, using compostable straws, and using whole fruits and vegetables in cocktails – from the juice to the pulp to the skin.
New Wine, Beer and Coffee Trends: • New ways with rosé -- Rosé will continue its rise with increased interest in dry rosé, sparkling rosé and the emergence of new single-vineyard unique rose varietals. • “The art of the blend” -- taking the art of mixology to the world of wine by creating new exciting flavor combinations as well as personalized blends for every palate. • Alternative wine packaging for small batch and unique varietals – we’ll see interesting ways to enjoy these special wine experiences through the exploration of nontraditional vessels such as edible glassware and repurposed household items like teapots, mini flower pots and vases. • An upswing in German-style Gose beers, or other sour beers, which offer adventurous beer drinkers a crisp beer with a touch of tartness and herbal sub-tones (typically from the coriander added to most Gose beers).
The Latest in Philosophies, Experiential Dining and Design
• Pop-ups and chef takeovers are still going strong, with creative new executions. • Honest materials and earthen ceramics will add authenticity and warmth to dining experiences, such as a salad with local lettuces and flowers served on an earthen plate, or solid wood platings. • Experiential – today’s diners expect more out of a restaurant than just the food itself. From ambient lighting to the functional purse hook and the curation of the music selection, it’s all about the holistic dining and drinking experience. Kimpton #CCTrends In the Wild To really bring the 2018 Culinary & Cocktail trends to life, Kimpton is launching a social trendspotting adventure that inspires diners to capture these trends “in the wild.” To join the trendspotting fun, diners can share their photos featuring a Kimpton Culinary & Cocktail trend on their social channels (Instagram and Twitter) using #CCTrends. Surprises & delights may be in store for a few lucky trendspotters. Visit https://www.kimptonhotels.com/ culinary-trends-2018 for some helpful hints on where to spot, savor and share Kimpton’s #CCTrends. For more information on this year’s Culinary & Cocktail Trend forecast including survey findings, recipes, Kimpton restaurants serving these trends, infographics and more insights from Kimpton chefs and bartenders, please visit https:// www.kimptonhotels.com/culinary-trends-2018. ABOUT KIMPTON RESTAURANTS Kimpton manages over 80 distinctive restaurants, bars and lounges across major metropolitan cities, resort destinations and up-and-coming markets in the United States, Caribbean and Europe. Helmed by renowned chefs and skilled bartenders, each Kimpton restaurant and bar is an original, from the cuisine concept to the craft cocktails to the décor and ambiance, creating a truly immersive experience for guests. Set in warm and welcoming spaces, Kimpton’s restaurants and bars are a gathering place in the communities and reflect the local flavors of each location. For more information, visit www.KimptonHotels.com/dine.
DECEMBER 2017 | 7
TRENDS IN BEVERAGES
Oregon’s Dobbes Family
Family Estate Celebrates 15th Anniversary Anniversary with First Launch of Bubbles Dobbes Family Estate has always been generous with its charity donations and community involvement, but the team chose to mark the winery’s 15th anniversary by initiating something bigger and more impacting that would be meaningful and enduring. At a special celebratory launch dinner party, Dobbes Family Estate proudly popped corks from Elements, it’s first release of Oregon Bubbles. Elements is crafted with purpose; to help bring awareness to our planet’s greatest resources and our part in its preservation. “After surveying the winery team regarding what issues were most dear and all wished to support, it was decided that the inaugural release would recognize water, one of the earth’s most valuable elements. Water sustains life, a cause worthy of our ambassadorship. The namesake of the bubbles is derived from its beneficiaries, with subsequent years to recognize other key Earth elements; fire, air, and land,” commented Gretchen Boock, CEO at Dobbes Family Estate. The winery team chose to support The Washed Ashore Project, with 10% of proceeds from Elements sales going to this impactful organization that builds and exhibits aesthetically powerful art to educate a global audience about plastic pollution in oceans and waterways, sparking positive changes in consumer habits. One such creation was Gertrude, a 9 foot tall penguin on display at The Chehalem Cultural Center in Newberg, Oregon, where she remains on exhibit through the end of January 2018. “Gertie is a terrific eye catching mascot, perfect to initiate plastic pollution awareness and conversation,” reflected Boock. Gertrude is made entirely of collected trash washed upon the Oregon shore. Creator and organization founder Angela Hazeltine Pozzi started Washed Ashore in 2008.
8 | FOOD & BEVERAGE MAGAZINE
WWW.FOODBEVMAG.COM
The repurposed plastic sculptures continuously tour across the US, including exhibitions in the United Nations and Smithsonian to further educate in fighting the ocean’s deadliest predator; plastic pollution. www. washedashore.org Dobbes Family Estate invites you to join in raising a glass of the winery’s inaugural bubbles and toast future clean & healthy oceans and waterways. 250 cases produced, Elements SRP $26, is available on the Dobbes website www. dobbesfamilyestate.com and in the winery’s tasting room in Dundee, Oregon. Cheers! About Dobbes Family Estate / Wine by Joe Founded in 2002, Dobbes Family Estate is proud to celebrate it’s 15th anniversary and its multitiered brands. Known for consistently producing award winning expressions of Oregon’s truest varietals, Dobbes wines focus on crafting traditional Burgundian style wine sourced from choice vineyards throughout the state. Dobbes Family Estate, is the premier label, dedicated to Willamette Valley Pinot Noir, Chardonnay, Bubbles and Rosé as well as Rogue Valley Syrah, Viognier and Grenache Blanc. Wine by Joe, the Oregon appellation label that completely over-delivers in value, offering Pinot Noir, Pinot Gris, Pinot Blanc, Rosé and Chardonnay. The Jovino label offers Pinot Noir and Pinot Gris to onprem accounts.
Dobbes Family Estate 240 SE 5th Street Dundee, Oregon 97115 The tasting room is open daily 11am – 6pm For more information, visit: www.dobbesfamilyestate.com DECEMBER 2017 | 9
F&B Mag • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? CHEF CARDINAL • I don’t really drink wine. I’m more of a shot and a beer kind of guy but if I had to I would get some kind of mellow cabernet. F&B Mag • WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR? CHEF CARDINAL • I would love to cook for Chef Marco Pierre white. He is just so cool and talented he has just that rock star image of a chef to me. Kind of a badass would love to meet him. F&B Mag • WHAT IS YOUR FAVORITE DESSERT? CHEF CARDINAL • My favorite of all time is tiramisu. I could eat tiramisu all day everyday and I’m not at all into sweets that much. It’s just so good and of course I have Italian in my genes so I’m automatically drawn to it Marco Pierre all the way F&B Mag • BEST THING ABOUT BEING A CHEF IS? CHEF CARDINAL • The best thing about being a chef is learning to manipulate food to your advantage. The ideas you can teach and learn from different chefs. Reading and copying things you see in books. Experimenting whether it’s a success or not. Dreaming about an ingredient a way to cook it and trying it out. Taking something like we just said smoke and putting it into a plate and making it work. When it works and people like it… So rewarding F&B Mag • HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? CHEF CARDINAL • Gluten free is the devil. No, just playing but really I just don’t get it. Is it a trend sometimes or do you really have an allergy or do you want to look different or cool? I mean maybe it’s cool because it challenges us to come up with a diff way of cooking certain items. But yea it’s just a pain in the neck if you ask me. I don’t know how it ever became a thing. Blows my mind F&B Mag • WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? CHEF CARDINAL • My advice to them would be. Better have thick skin because it’s not an easy job. Holidays are a must, never get to see your family during the holidays, its high pressure. Cooks will challenge you. Sometimes you try something for a month before you find out how to make it work. So you have to take your time and don’t be afraid to fail keep your head up and learn a way to do something or not to do something. Sometimes you have to be a creature of your environment sometimes you have to adapt to your habitat. Don’t worry about how the outcome is going to be. The outcome will reveal itself. F&B Mag • LASTLY, WHAT DO YOU TO WHEN RELAXING’S CHEF CARDINAL • I’m from the south so I love to hunt. I love spending time in the woods in a duck blind, on a boat, you name it. I love being the one actually hunting my food, then harvesting, cooking and sharing what I’ve made. Kind of barbaric but it is my thing. Taking something like dove or duck with my uncle cleaning them, harvesting them and sharing with a bunch of friends. Eating telling jokes over a grill with a few beverages is just so awesome. 20 | FOOD & BEVERAGE MAGAZINE
WWW.FOODBEVMAG.COM
Round Spiral Plate
Spiral Bowl
Square Canvas Plate
Square Canvas Plate
Square Canvas Plate
ABOUT chef JEREMIAH CARDINAL Chef Jeremiah Cardinal is from Virginia Beach Virginia. Attended Tidewater Community College‌ (TCC) for the culinary program and have been at Captain Georges Seafood for about 12 years now. I love doing any kind of festivals or cooking competitions. My desire for cooking and creating different dishes is a natural ability that I am can easily adapt to any style or presentation. I mainly am based out of Virginia Beach but travel to our other locations in Kill Devil Hills, NC and Myrtle Beach, SC. I love to learn and try new things via food. Bon AppÊtit!!!!!
Thank You,Chef Cardinal DECEMBER 2017 | 21