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2024 Flavor Forecast: Ube Takes Center Stage in Culinary Trends

Dec 21, 2023

We’re eager to discover the new tastes, ingredients, and dining trends that will influence guests’ palates in 2024! In our last post, we talked about how tahini would be used in various ways in the coming year, and in this article, we’ll dive into another trending ingredient you’ll be sure to see making its way into menus—ube.  Ube is crowned ‘2024 Flavor of the Year’ according to T. Hasegawa, a top 10 food and beverage manufacturer.

Ube, a beautifully vibrant purple yam native to Southeast Asia, particularly the Philippines, is renowned for its distinct color and subtly sweet flavor. While thriving in warm, tropical climates and primarily cultivated in countries like the Philippines, Hawaii, and select regions in Africa and South America, ube has transcended borders, becoming a trendy ingredient in many cuisines worldwide. Initially found in specialty or Asian markets, its popularity has surged, making it increasingly accessible in certain Western countries.

 

Traditional Uses of Ube

Ube is a versatile ingredient in Filipino cuisine, often used in desserts and sometimes in savory dishes. One of the most popular uses is in “ube halaya,” a sweet jam or pudding made from mashed ube, combined with condensed milk, butter, and sometimes coconut milk, resulting in a rich and creamy dessert. Ube is also commonly used in ice cream, giving it a distinctive purple color and a unique, slightly earthy taste. Additionally, it’s used in cakes, pastries, and bread, adding flavor and a striking purple hue to these dishes. Ube can be incorporated into savory cooking, added to dishes like ube-filled buns, or used in certain stews for added color and a subtle sweetness.

ube dessert

 

We’re Seeing Purple at These Restaurants

Cafe 86, a restaurant chain focusing on the Filipino purple yam, ube, is expanding into Northern California from its Southern California and Las Vegas roots. With its second Bay Area location in Mountain View and a third planned for Daly City, the chain showcases ube prominently in its menu. Ube-based desserts and drinks like ube crinkle cookies, ube truffles, ube butter bars, and ube-flavored beverages are featured, alongside traditional Filipino treats like Halo Halo.

San Francisco’s talk of the town is an $18 ube sourdough loaf by Rize Up, a SoMa-based bakery. The loaf’s viral Reddit post sparked discussions on the city’s high costs, even with 878 comments and nearly 5,000 upvotes. The loaf, praised for elevating ube beyond a mere novelty, flies off shelves despite its hefty price. The Standard’s review finds the bread’s crust akin to an amethyst geode, exuding traditional sourdough aroma and taste with a subtle sweetness and earthiness from the ube. Though divisive in opinion—some adore it while others find the purple hue off-putting—Rize Up’s founder, Azikiwee Anderson, attributes the idea to ube-flavored ice cream and three years of recipe experimentation. Despite its cost, around 200 loaves sell weekly, with the bakery justifying the price by emphasizing the support for their staff and culinary training.

Yes, there are even more ways to use ube! This holiday, you can push aside apple pie and opt for an Ube blondie pie from Baking With Ish, or ube cinnamon rolls from Ubenabon.

Did we get your culinary wheels spinning yet? Ube can be a great addition to your restaurant menu. The possibilities are endless!

 

 

Sources:

Latimes.com
Sfstandard.com
Paloaltoonline.com
Perishablenews.com
Openai.com

 

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Summertime LTO Drinks

Jun 22, 2023

In the dynamic and competitive restaurant industry landscape, including special Limited Time Offer (LTO) beverages on a menu holds immense importance. These carefully crafted and curated drinks bring excitement and anticipation, enticing customers to explore new flavor profiles and indulge in unique experiences.

Now that summer is here, it’s a great time to share seasonal inspiration for your beverage menu offering. Check out these non-alcoholic drink ideas that will appeal to a vast crowd of patrons. Click here for mocktail recipes.

Summer Beverage LTO Ideas

Watermelon Lemonade:

Recipe: Blend fresh watermelon chunks and strain the juice. Mix with freshly squeezed lemon juice, water, and sweeten to taste with honey or sugar.

 

Iced Tea with Fresh Fruits:

Recipe: Brew your green or black tea and let it cool. Add sliced fruits like lemon, orange, berries, or peaches for a burst of flavor. Sweeten with honey or sugar if desired.

summer tea

Strawberry Mint Lemonade:

Recipe: Blend fresh strawberries with lemon juice and water. Add a few sprigs of fresh mint and sweeten with sugar or honey.

 

Pineapple Coconut Smoothie:

Recipe: Blend fresh or frozen pineapple chunks with coconut milk or coconut water. Add a splash of lime juice and sweeten with honey or sugar if desired.

 

Cucumber Limeade:

Recipe: Blend peeled and chopped cucumbers with lime juice, water, and sweetener of your choice. Strain the mixture and serve over ice.

 

Mango Iced Tea:

Recipe: Brew a strong black tea and let it cool. Blend fresh mangoes with a bit of water to make a puree. Mix the mango puree with the cooled tea and sweeten it if desired.

 

Sparkling Berry Punch:

Recipe: In a large pitcher, combine sparkling water with a mix of fresh berries (such as strawberries, raspberries, and blueberries). Add a squeeze of lemon or lime juice and sweeten it with honey or sugar if desired.

 

Citrus Spritzer:

Recipe: Mix equal parts of freshly squeezed orange, grapefruit, and lime juice. Add sparkling water and sweeten with a touch of agave syrup or honey.

 

Peach Iced Tea:

Recipe: Brew a strong black tea and let it cool. Blend fresh peaches with a bit of water to make a puree. Mix the peach puree with the cooled tea and sweeten it if desired.

 

Coconut Water with Lime and Mint:

Recipe: In a glass, combine coconut water with a squeeze of lime juice. Add fresh mint leaves and stir well.

 

Going Further

 

Feel free to experiment with functional herbs and spices to turn these tasty drinks into a healthy tonic. Some ideas include adding adaptogens like mushrooms and ashwagandha. Throw in a culinary twist and transport your patron’s tastebuds—play with Mexican and Asian ingredients, for example. Add coconut, tamarind, mochi, or yuzu to your LTOs.

tamarind
Tamarind

You can even cut down on some of the preparation by using canned non-alcoholic cocktails and then dressing them up as you please.

 

There are so many options for a tasty summer LTO beverage menu! We hope you are inspired to venture into the test kitchen to try some of these recipes.

 

Sources

nutritionaloutlook.com

openai.com

restaurantbusinessonline.com

 

 

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The Importance of Plating and Tips for Best Practices

May 23, 2023

Food presentation plays a vital role in the dining experience, and a restaurant cannot undervalue its importance. Beyond just satisfying hunger, diners crave a multisensory experience that engages their sight, smell, and taste. The presentation of a dish is the first impression a customer receives, and it has the power to entice and excite before the first bite. From vibrant colors and artful arrangements to carefully curated textures and enticing garnishes, thoughtful food presentation sets the stage for a memorable culinary journey. It communicates the chef’s creativity, attention to detail, and commitment to quality, elevating the dining experience to a higher level.

 

With the rise of social media platforms, sharing food photos has become a popular trend. A study by Maru/Matchbox revealed that 69% of millennials take pictures of their food before eating, emphasizing the significance of visually appealing dishes for social media sharing.

 

A restaurant can enhance its dish presentation and plating in several ways to create visually appealing and enticing meals. Here are some tips:

 

Consider the overall plating vision: Develop a cohesive plating concept that aligns with the restaurant’s style and cuisine. This can include consistent color palettes, plating techniques, or presentation styles that tie the dishes together.

 

food presentation tips

 

Attention to plate selection: Choose plates and serving dishes that complement the style and aesthetic of the cuisine. Consider the plate size, shape, and color to enhance the dish’s visual impact.

 

Use vibrant and contrasting colors: Incorporate various colors in the dish using fresh ingredients, such as colorful fruits, vegetables, herbs, or edible flowers. Create contrast between components to make them visually appealing.

 

Proper portioning and spacing: Pay attention to portion sizes and arrange the dish’s components in an organized and balanced manner. Leave enough open space on the plate to allow the food to stand out and avoid overcrowding.

 

Garnish strategically: Use edible garnishes like herbs, micro greens, or sauces to add color and texture. Garnishes should complement the flavors of the dish and enhance its overall presentation.

 

Pay attention to texture and height: Incorporate different textures in the dish, such as crunchy elements or creamy sauces, to add visual interest. Consider creating depth and dimension by layering or stacking ingredients to make the food visually dynamic.

food decor

 

Play with shapes and forms: Experiment with different shapes and forms of ingredients to add creativity and uniqueness to the dish. Use molds or cut ingredients into geometric shapes to create visual appeal.

 

Arrangement is important: Place the different components of the dish thoughtfully and strategically. Consider the ingredients’ natural flow and arrange them visually pleasingly, such as using the rule of thirds or creating asymmetrical balance.

 

Use the right tools: Select appropriate utensils or tools for each dish to enhance the overall presentation. For example, use tweezers for precise placement of delicate ingredients or a squeeze bottle for precise sauce drizzling.

 

Continuous training and refinement: Provide training to the kitchen staff on plating techniques and regularly evaluate and refine the presentation of dishes to maintain consistency and improve over time.

 

With each beautifully plated dish, a restaurant demonstrates its dedication to nourishing its patrons, stimulating their senses, and creating a lasting impression that will keep them coming back for more.

 

Sources:

https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html

Openai.com

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Ingredient Tips

Jan 30, 2020

We asked some of our Synergy consultants about the new favorite ingredients they’ve discovered and used lately. Check these out for inspiration:

“I’ve been enjoying espelette pepper recently. The smoky, sweet, and slightly spicy flavor gives a new dimension to roasted meats and fish.”

Dean Small, Founder & Managing Partner

Espelette pepper

“I really enjoy experimenting with dry Spanish chorizo because it’s so versatile. You can eat it as is, dice it and cook it crispy to add to egg dishes, and the oil is great to whisk into a vinaigrette.”

Mike Walls
Operations & Beverage Consultant

Chorizo

“I like to use sodium citrate in the test kitchen to make cheese slices or sauces out of any cheese, even those that don’t melt well normally.”

Natasha Reta, Chef/Culinary Consultant


“If you haven’t had a chance to use green almonds, definitely check them out. They’re basically unripe almonds, and they are great for pickling or for making a delicately flavored almond soup.”

Anne Haerle, Concept Development & Culinary Consultant

Green almonds
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Synergy Top Money-Saving Tips

Jun 28, 2019

“Jigger all bar drinks to stop over-pouring and ensure that drinks are consistent. If you don’t like jiggers, then make sure to use speed pourers and pour test all the bartenders on a regular basis.”

  • Mike Walls, Operations & Beverages

“Teach your back-of-house staff how to properly utilize available portion tools to reduce food waste and labor hours. Staff should always be given proper instruction and training on kitchen tools and equipment during onboarding and station training.”

  • Natasha Reta, Culinary & Operations

“Assign front-of-house side work and cleaning tasks at the beginning of each shift. Team members will finish much more quickly if they can start as soon as business winds down. Assign tasks like folding napkins and rolling silverware to host staff to do before and after the rush.”

  • Rita Imerson, Operations & Training

“Cross-train all back-of-house staff on as many kitchen positions as possible. With our ever-tightening labor market, gone are the days of the specialist except for certain high-skill tasks like butchery. If everyone on the team can jump in and handle any station, you can best utilize all your staffing resources.”

  • Anne Haerle, Culinary & Concept Development
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Perfect Pizza—it Boils Down To This One Thing

Jul 25, 2018

PIs there such thing as a perfect pizza pie? With so many options (Neopolitan, Roman, New York style, Chicago deep dish, etc.) there’s no clear answer! However, when it comes to authentic Italian pizza, there is one thing that positively defines the perfect pie— a crispy, light, and chewy crust complete with charred dark spots.

We can break down how to make perfect dough, but the one variable that makes or breaks a perfect pie is the oven. Sorry home chefs, you’ll be hard-pressed to replicate the delicious crust because as science has it, to achieve the same results, you must have a brick oven.

With a brick oven, the bricks slowly transfer heat to the dough (as compared to a steel oven). This simple nuance provides a largely different outcome because now there’s a balance between cooking—the crust can be cooked at a very high temperature while the pizza toppings cook with the oven’s indirect heat simultaneously.

More about this phenomenon here.

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Lardo—It’s All the Rage

Jun 24, 2018

Step aside, duck fat, because fatback is stepping into the spotlight. Wait…what’s “fatback” exactly? It is just what it sounds like, fat from the upper back (of a pig) and is a revered ingredient utilized in traditional charcuterie and Italian cooking as well as in American southern cooking and soul food. Lardo is a type of hard fat which is consists of adipose tissue under the skin of the back with or without the rind. What’s does it look like? Think of a slab of bacon without the meat part.

 

Love sausages like nduja or cudighi? How about lardo? Yup, all made with fatback. Let’s take a closer look at lardo. It’s a kind of salume (Italian cold cut) created by curing strips of fatback with a mixture of salt, spices, and herbs. The flavor of lardo is one of creamy, richness—it tastes porky and buttery. It’s like lard’s fancy, gourmet cousin.

 

Interestingly, lardo is not something you’ll only find in an Italian kitchen these days. A renewed interest in lardo is forming among various types of cuisines. In Portland, Oregon, a restaurant named Lardo serves up a (surprise, surprise)– lardo-inspired menu. B.S. Taqueria in Los Angeles offers a truly unique clam and lardo taco. Going even one step further with revered animal fats is the use of leaf lard. This kind of lard is the pork fat found around the kidneys. Bakers like those at Sullivan Street Bakery in Hell’s Kitchen use the non-porky flavored fat to create buttery and flaky crusts.

 

With the nose-to-tail movement being embraced by many millennials today, it’s no wonder that animal fats like fatback, lardo and leaf lard are making their marks in more and more restaurant kitchens.

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Implementing Superfoods Into Your Menu

Nov 08, 2017

Last week, we shared about how the “better-for-you” restaurant category is gaining a lot of traction in the industry. We explored different superfoods—nutrient-packed, healthy foods—like blueberries, salmon, and edamame. Other common superfoods include tomatoes, dark chocolate, almonds, quinoa, kale, and lentils. Superfoods provide several health benefits including an abundance of vitamins, minerals, antioxidants, and polyphenols.

 

If you’re looking to offer healthy dishes, superfoods are pivotal ingredients! Below we explore simple ways for you to incorporate superfoods into your menu.

 

Salad: Kale remains to be a popular and healthy green leafy vegetable of choice! A simple kale cobb salad (add hard boiled eggs, tomatoes, chicken breast, avocado) dressed with a balsamic vinaigrette is a healthy, nutrient-dense menu option.

 

Soups: Skip the heavy cream and go healthy and light. Wholegrain quinoa is delicious in soups. Mix in some hearty beef or chicken broth, lentils, veggies like broccoli (another superfood), and tomatoes for a delicious and hearty garden vegetable soup.

 

Pasta: Pumpkin doesn’t have to be just in pies and lattes! A pumpkin-filled ravioli with spinach pesto sauce is a great way to fulfill that craving for savory goodness. Pumpkins contain cancer-fighting alpha and beta-carotene while spinach is a great source of vitamins and iron.

 

Dessert: We all know how deliciously perfect chocolate and berries go together. Incorporating dark chocolate adds a wonderful decadent superfood full of antioxidants. Consider serving a dark chocolate mousse topped with strawberries, raspberries, and blueberries. If you want to get a little more exotic, serve the mousse with fresh goji and acai berries. For a breakfast spin, create a Greek yogurt parfait with berries and chia seeds, which are high in omega-3 fatty acids.

 

Drinks: Sweet iced tea can be very sugary! Try a sugar-free, refreshing iced green tea infused with fresh ginger root (ginger is known to help with relieving nausea, aiding in digestion, and reducing heart disease risk). A no-sugar-added watermelon drink is a tasty and refreshing beverage to add to your menu during the summer season.

 

There are so many options you can consider when working with superfoods. Next week, we will explore this further as we check out some awesome healthy restaurant menu items.

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HOST Milan 2017 and the Best Pizza Dough

Nov 03, 2017

Milan is often regarded as the fashion capital of the world. However, every two years, professionals in the hospitality industry flock here to preview innovations in food and beverage. While attending the 2017 HOST show in Milan, Danny and I were able to check out the latest and greatest in restaurant technology and also traverse our way throughout Italy feasting our taste buds in delight.

 pizza

Here at Synergy, we like to call ourselves the “pizza experts,” but that doesn’t mean we aren’t open to different methods of pie-making! To be successful means to have an open mind to new ideas and innovations. This brings me to our exploration of pizza oven technology at the HOST show.

 

Sure, we all know that a delicious crust typically comes out of a wood-fired oven, but… I had an amazing pizza that actually came out of an electric oven! The crust turned out beautifully and of course, the flavor was spot-on. In the spirit of good eats and ideas, I wanted to share all that you need to create a young, non-aged dough that delivers a great tasting and looking pizza.

Ingredients:

  • Double O flour
  • Water
  • Salt
  • Fresh Yeast

And by the way, there is NO sugar or oil required.

The moral of the story today? It’s amazing what is possible when you open your mind to exploring new and innovative ideas!

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Sustainable Seafood is a Hot Trend

Oct 15, 2017

October is known for cool weather, autumn leaves, and yes, pumpkin-spiced everything! But did you know that the month of October is National Seafood Month? As restaurant managers, it may be easy to overlook seafood as a star ingredient while beef or chicken take center stage on the menu. However, seafood serves as a great protein choice for a variety of consumers, perhaps due to its taste or ability to meet certain dietary restrictions. Beyond that, sustainable seafood is also a hot restaurant trend for 2017. A recent survey conducted by Cargill found that 88 percent of Americans are willing to pay more for seafood that is certified sustainably and responsibly sourced.

 

A growing number of chefs and restaurants, even those in the fast-food sector like McDonald’s, recognize the importance of providing sustainable seafood. What exactly is sustainably-raised seafood? Any seafood that is caught or farmed in ways which support the well-being of the species, oceans and coastal communities is considered “sustainable.” For a guide on buying sustainable fish and shellfish, visit firstchoice.com.

 

If you’ve decided to take the plunge and begin offering sustainable seafood at your restaurant, you may want to consider how to highlight these ingredients on your menu. Consider the following dishes as menu inspiration:

–    Fish and chips with a unique housemade sauce like the one at Nobu 57 in New York City

–     Crab cakes with a spicy, Southern-style remoulade sauce

–     Manhattan clam chowder served in a bread bowl

–     Grilled or fried shrimp po’boy sandwiches

 

For more information on sustainable seafood and National Seafood Month, check out NOAA fisheries site here.