We’ve walked, tasted and talked during this year’s National Restaurant Association. Along the way we’ve met some great people and seen some pretty interesting things. We took a look back to find this year’s Top Ten Things Seen at the Show.
Honey as a flavor ingredient. We saw it in cheesecake, ice cream, cookies, marinades, drinks (hot and cold), candy and more. It was mixed with truffle oil and added to gelato. It seems to be having a resurgence at the table and in platescaping—after all, some could call it the original drizzle. When it comes to flavor, expect to see honey appearing more and more.
The World Culinary Showcase. NRA really stepped it up this year, and delivered some really nice demonstrations. The chefs they scheduled did a great job of engaging with the audience, and showed new ideas and some fascinating skills, not the least of which was the gift of gab. It takes a lot to cook and entertain an audience for almost an hour, plus the
The street trucks—not just the center display, but the Streetza Pizza presentation and the filled-to-the-brim presentation moderated by Ray Villaman of Mobi Munch. These Twitter-talking trucks are fun to watch, particularly when you see their acceptance by mainstream restaurants. So, who’s out there starting the next big idea
One of the coolest food items we saw was the Twist Potatoes, a Korean invention that uses a simple and inexpensive machine to turn potatoes, zucchini, and carrots into an eye-catching side dish. As we walked down the hall carrying our much-coveted sticks, we were literally stopped and quizzed about the product. The potato is twisted, fried, then dipped in a choice of dried options, including bulgogi powder.
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