Capitalize on Mediterranean Cuisine Trend by Sourcing Authentic Style Ingredients

Mediterranean flavors have been filtering into American menus for some time. But as authentic ingredients become more readily available...

Mediterranean flavors have been filtering into American menus for some time. But as authentic ingredients become more readily available and distinct regional cuisines better known, Mediterranean cooking is poised to become a bigger culinary force in foodservice.

Mediterranean cooking has always been extremely ingredient-centric with few frills. Fresh seafood, herbs, cheeses, nuts, fruits and vegetables are the focus, with non-perishables like rice, dried beans, olives, olive oil, preserved foods and spices rounding out the cuisine.

“The Mediterranean philosophy is to prepare what’s seasonal and fresh that day,” says Sabrina Sexton, a chef-instructor at the Institute of Culinary Education in New York City. “And you don’t have to be rigid with recipes.” She cites the quintessential Mediterranean seafood soup, in which the catch of the day can be thrown into the pot in place of the recipe’s “traditional” fish.

A larger selection of American-made “Mediterranean” products are becoming available, including olives, olive oil, capers, anchovies, peppers, pita bread, fruit preserves and cheeses. Many American restaurants then purchase the seafood, fruits, vegetables, rice and other ingredients from their usual suppliers and producers, creating a wide variety of Mediterranean dishes that are authentic in style if not in origin.

Excerpt from Restaurant Business Magazine’s May 2007 article, “Mediterranean Cruise.” Reprinted with permission of Ideal Media, LLC.