Trend Watch Archive

• Tips on Cooking Healthy Meals for Your Patrons with the Mediterranean Diet Pyramid (7/16/2007)

  The benefits of cooking and eating the Mediterranean way have been scientifically documented: a diet that emphasizes seasonal vegetables and fruits, seafood, grains and olive oil...

• Capitalize on Mediterranean Cuisine Trend by Sourcing Authentic Style Ingredients (7/16/2007)

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

• The Secret Ingredient Behind an Asian Restaurant’s Success (7/16/2007)

  When customers rave about the flavor and authenticity of the fried rice, chicken stir-fry, beef teriyaki, and other Asian specialties...

• Health and Wellness: Top Focus for Foodservice Operators (4/13/2007)

  In 2007, the foodservice industry is more focused then ever on getting healthier food products to customers.

• How to Balance Health and Taste on Your Menu (4/13/2007)

  Most diners say they’d like to eat more healthfully but they don’t want to sacrifice taste. It’s the old “have your cake and eat it, too” syndrome.

• Understanding Flavor Principles (4/13/2007)

  The food revolution in the United States has helped breed a more sophisticated consumer and added pressure on restaurateurs...

• Hospitals Meeting ‘Healthy’ Demand (4/13/2007)

  Hospitals that are members of the National Society for Healthcare Foodservice Management report significant healthy and wellness activity, according to a recent survey.

• Med-Rim Cuisine Offers Hot, New Menu Options (3/1/2007)

  Mediterranean/Greek was named the most likely ethnic food to be added to non-commercial menus, as well as the number-two “hot cuisine” in 2006 (after Thai), according to FoodService Director’s 2006 Survey of Menu Development.

• Indigo’s Rice Shows Its Colors (3/1/2007)

  Flavorful rice dishes in vibrant red and green hues star at Indigo Landing, an Alexandria, Va., restaurant known for its Contemporary Southern Low Country cooking.

• Norman’s Stellar Side: Thai Fried Rice (3/1/2007)

  Norman Van Aken’s Thai Fried Rice gets its seductive aromas from garlic and ginger and its flavorful, separate grains from U.S.-grown, parboiled rice.

• Coupage Adds Korean Spice to Rice (3/1/2007)

  Risotto Balls at Coupage in Seattle are a takeoff on arancini, Sicilian fried rice balls. Instead of typical Italian ingredients, they’re made with short-grain, U.S.-grown sushi rice, kimchi and panko.

• Spinning Off Rice Pilaf (12/13/2006)

  Rice pilaf is a classic accompaniment for roasted and grilled meats and fish. However, a creative chef can find many other exciting uses, according to Zov Karamardian...

• As Easy as Cake at Isabella’s (12/13/2006)

  Crispy on the outside, creamy yet chewy in the center, and embracing morsels of luscious seafood – Lobster and Shrimp Risotto Cakes...

• Exploring the Cosmos with Rice (12/13/2006)

  Golden hued and scented with nutty aromas, the saffron U.S. basmati rice pilaf that accompanies Coconut Poached Halibut with Green Curry is a major contributor of flavor...

• Rice Blends Shine at Cisco (12/13/2006)

  The flavor, convenience and healthfulness of packaged rice blends come in handy for Ingrid Rohrer, a chef at Cisco Systems, Inc...

• Variety of Rice Side Dishes Helps UCLA Reap Rewards of Authentic Ethnic Fare (9/1/2006)

  The Rendezvous cafe at the University of California-Los Angeles has a mission to satisfy student …

• Mother Knows Rice Best (9/1/2006)

  For executive chef Matt Carpenter, Mom’s Peas and Rice is part homage to his mother, part …

• Stirring Up Excitement at Wellmark (9/1/2006)

  The Stir Crazy exhibition cooking station is drawing crowds and driving rice usage at …

• Celebrating a Carolina Heirloom (9/1/2006)

  A South Carolina rice variety called Carolina Gold stars in Hoppin’ John Risotto, a side dish for …