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Chef Gary Hild, CECFood Trends for 2010

Connect with your community of clients

through cooking

FATT

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Food Trends

Comfort Foods with Health in Mind.

State of the Plate survey shows that Asian is in and Thai , Caribbean and Cuban cuisines are likely to show up on non commercial menus.

-Food Service Director Magazine

National Restaurant Association 2010 Hot Menu Trends

1. Locally Grown Produce2. Locally Sourced Meat and Produce3. Sustainability4. Bite-Size/Mini Desserts5. Locally Produced Wine and Beer6. Nutritionally balanced dishes especially for children and

vegetarians7. Smaller portions for a smaller price8. Farm and estate branded ingredients9. Gluten free and food allergy conscious10. Sustainable Seafood11. Superfruits ( acai, gogi berry, mangosteen, pursalane)12. Organic produce13. Culinary cocktails14. Micro-distilled/artisan liquor15. Nutrition/health16. Simplicity/ back to basics17. Regional ethnic cuisine18. Nontraditional fish (branzino, Arctic char, barramundi)19. Newly fabricated cuts of meat (Denver steak, pork flat iron,

petit tender)20. Fruit and vegetable children’s side portions

Nutritionally Balanced Plate(Call a Dietitian)

Balanced Vegetarian Entrée(How do I get enough protein?)

VS.

Nutritional HealthGetting your whole grains, not processed

Pearl Barley Pearl Grits Polenta Wheat Berries

Wild Rice Oatmeal Quinoa Buckwheat Groats

Millet Bulgur Farro Amaranth

National Restaurant Association 2010 Hot Menu Trends

1. Locally Grown Produce2. Locally Sourced Meat and Produce3. Sustainability4. Bite-Size/Mini Desserts5. Locally Produced Wine and Beer6. Nutritionally balanced dishes especially for children and vegetarians7. Smaller portions for a smaller price8. Farm and estate branded ingredients9. Gluten free and food allergy conscious10. Sustainable Seafood11. Superfruits ( acai, gogi berry, mangosteen, pursalane)12. Organic produce13. Culinary cocktails14. Micro-distilled/artisan liquor15. Nutrition/health16. Simplicity/ back to basics17. Regional ethnic cuisine18. Nontraditional fish (branzino, Arctic char, barramundi)19. Newly fabricated cuts of meat (Denver steak, pork flat iron, petit

tender)20. Fruit and vegetable children’s side portions

Barley Salad

Umami Description

The 5th Taste Glutamate - Most abundant Amino Acid

Described as Rich Mouth Filling Makes Other Foods Taste Better Example Salt Caramel

My Flavor Profile

Raisin Balsamic Vinegar________

Salt Red Chili Puree_________

Lime Almond Butter_________

Chocolate Coffee Beans_________

The Fifth Taste – Cooking with Umami by David and Anna Kasabian

• Broccoli/Cruciferous Vegetables: Antioxidants Beta-Carotene and Vitamin C resulting in less LDL oxidation; Folate which lowers homocysteine; Calcium for better bones and lower blood pressure; Indoles which cause apoptosis (suicide) of cancer cells

•  Blueberries: More antioxidants than any other fruit or vegetable; improves memory

•  Walnuts: Excellent source of Omega 3 fatty acids; lowers triglycerides and LDL levels and raises HDL; contains antioxidant Vitamin E; source of Folate and other B vitamins; Ellagic Acid which causes apoptosis (suicide) of cancer cells

•  Green Leafy Vegetables: Source of Folate, Lutein, fiber, antioxidants and calcium

•  Grapes/Red Wine/Grape Juice: Reduces platelet stickiness and Endothelin 1 (thereby protecting the arteries)

•  Oats: Contains fiber which lowers cholesterol; decreases blood pressure; contains antioxidants: tocotrienols (like Vitamin E)

•  Salmon/Flax Seed: Contain Omega 3 fatty acids which decrease platelet stickiness, triglycerides and LDL cholesterol; promotes anti-aging in the brain and skin. Note: Flax Seed is recommended for females only

•  Tomato: Contains Lycopene (promotes prostate health) and antioxidants

•  Tea/Cocoa: Contains antioxidants: Polyphenols and Catechins; L-theanine which boosts immune defenses 5 times

•  Soy: Recommended amount to consume: 20 to 40 grams of soy protein per day; contains Isoflaovones/antioxidants, sterols, saponins and fiber; lower LDL cholesterol

• From Healthy Kitchens, Healthy Lives (April 2007)

10 Foods That Will Positively Impact Your Health

Dr. Pena’s Breakfast Shake

Ingredients:1 cup skim or low fat soy milk½ cup blueberries, fresh or

frozen½ cup raspberries or

strawberries1 banana¼ cup oatmeal, raw3 walnut halves1 tablespoon protein powder1 tablespoon flaxseed 1 teaspoon orange juice

concentrate Directions: Combine all of the

ingredients in a blender. Add water to achieve the

desired consistency.

MONTHLY

WEEKLY

DAILY

Meat

Sweets

Eggs

Poultry

Fish

Cheese & Yogurt Olive Oil

Beans, Legumes & Nuts

Bread, Pasta, Rice,Whole Grains and Potatoes

Fruits Vegetables

The Mediterranean Diet Pyramid