a blank slate media special section • july 23, 2021
20 Blank Slate Media Newspapers, Friday, July 23, 2021
Freshen up warm weather cuisine When the weather is warm, many people are inspired to expand their culinary horizons and look for foods that are light, fresh and satisfying. Although warm-weather cooking may call to mind backyard barbecues, there is much more to seasonal dining than charbroiled frankfurters and beef patties. Taking a fresh approach to cooking can yield a number of new and innovative meals.
Dining trends that will hang around after the pandemic has ended The restaurant industry is slowly getting back to normal after a very rough year that saw more 110,000 eateries temporarily or permanently close their doors. Thanks to rising vaccination rates and other factors, including assurances from public health officials regarding the safety of dining out, consumers are once again comfortable with the idea of going to restaurants. As restaurants begin catering to larger crowds, it’s expected that certain changes implemented in 2020 are bound to become permanent or, at the very least, stick around for a little while longer. · Reservations will be necessary. Many restaurants, even those that did not require reservations prior to the pandemic, may continue to encourage them. Not only will reservations give them greater control over the volume of patrons they host, but they also afford staff ample time to clean and disinfect tables and other surfaces. · Outdoor dining will still be available. Outdoor dining filled an important need and presented restaurants with an avenue to generate revenue when indoor dining was restricted or prohibited. A May 2021 Morning Consult survey found that diners prefer outdoor dining to indoor dining. With that in mind, restaurants likely will still set aside outdoor areas for diners to eat comfortably, particularly those who were successful in creating attractive and comfortable al fresco offerings.
· More restaurants will offer takeout options. Even though on-premise dining had started to catch up to takeout orders for many restaurants by the spring of 2021, takeout figures to stick around to satisfy safetyminded customers who still desire curbside convenience. · Expect increased sanitation technology. Restaurants may continue to make upgrades with safety and sanitation in mind. In addition to touchless sink features, self-flushing toilets and minimal touch or touchless payment methods, businesses may implement UVC light air purification systems and upgrades in HVAC filtration. Barriers that were effective in preventing the spread of disease may remain in place to continue to protect workers and patrons from any type of airborne illness. · Loyalty programs will grow in popularity. Many organizations have implemented loyalty programs to track how often consumers patronize a business and to offer discounts and other deals for repeat customers. Restaurants may increasingly roll out loyalty programs that allow diners to earn points for each meal and reward repeat business through emailed coupons or free items. Dining out is gaining steam as customers increasingly feel confident and comfortable enjoying meals away from home.
Cool down When the temperature is high, few people want to fill their stomachs with heavy, hot foods. Instead of cooking up a batch of stew, reinvent recipes for a warm-weather spin. For example, experiment with chilled soups. Borscht is a beetbased soup of Eastern European origin that is very often served cold. Other vegetables or fruits can be pureed and served as a cold summer soup. Gazpacho, a Spanish tomato-based soup, is the most widely known cold soup. However, cucumber- and avocadobased soups and creamed vegetable soups also can be enjoyed chilled. Embrace salads While salads may be relegated to side dishes for most of the year, they tend to take center stage when the weather is warm. The addition of fresh berries, grapes or raisins can lend a different flavor to salads. Think about topping salads with grilled fish or chicken to add more substance to salads serving as entire meals. Rather than using heavy dressings that may end up covering the delicate flavors of lettuce leaves and other greens, use vinaigrettes made from citrus fruits to add both sweetness and tartness to dishes.
Savory sandwiches Who says sandwiches are only for lunch? When the weather is warm and families are busy hurrying here and there, sandwiches make for fast and portable meals. Grilled vegetables paired with grilled mushrooms can make hearty, satisfying sandwiches that are relatively low in calories. Previously grilled chicken can be shredded and turned into chicken salad when mixed with Greek yogurt and apple cider vinegar. Even standard cold cuts can be given a new twist when turned into cold-style reubens by being topped with cole-slaw or chilled sauerkraut on gourmet slices of herbed bread. Pastas and casseroles Much as warm-weather soups can be served cool, so can pastas and casseroles. Pasta is a versatile food that can be paired with traditional salad ingredients or mixed with vegetables or dressings to make a variety of different dishes. Baked casseroles can be served at room temperature for pot-luck meals in the yard or brought along when visiting friends and family. Chunks of mushrooms, summer squash, eggplant and garlic can be sauteed and baked together to make a hearty and flavorful vegetable casserole. Seafood Lobster, shrimp and clams can be harvested from the coast and then cooked on the grill or over an open fire. For those who want chilled seafood, opt for shrimp cocktail or head out for a sushi and sashimi meal at a local restaurant. Warm-weather dining means exploring different flavor options to find lighter fare.
Blank Slate Media Newspapers, Friday, July 23, 2021
Quench your guests’ thirst with this healthy concoction ew foods are as synonymous with a particular season as watermelon is with summer. For many people, a backyard barbecue or picnic in the park is not complete without a refreshing slice of fresh watermelon. But while watermelon is most often associated with dessert at warm weather soirees, this beloved fruit is much more versatile than that. For example, watermelon can be used to make a refreshing beverage for guests of your next outdoor gettogether. Easy to prepare and ideal on warm afternoons and evenings, the following recipe for “Pressed Watermelon With Basil Water” from Brian Peterson-Campbell’s “Cool Waters: 50 Refreshing, Healthy, Homemade Thirst Quenchers” (Harvard Common Press) is sure to cool down your guests.
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Pressed Watermelon With Basil Water Makes 6 servings 4 cups watermelon 6 to 8 large basil leaves 1/4 teaspoon white wine vinegar 4 cups chilled still water Pinch of sea salt 1. Combine the watermelon chunks and basil in a colander placed over a large bowl. Using a metal ladle or spoon, press the watermelon to extract as much juice as possible (the remaining pulp should be fairly dry). 2. Season the juice with the sea salt and vinegar and strain through a fine-mesh sieve into a large pitcher. Add the water, stir and serve.
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