WOOSTER, Ohio – The Certified Angus Beef ® brand recently hosted a diverse group of chefs from around the country at its new Education & Culinary Center in Wooster, Ohio. The Chefs Panel represented a cross-section of individual restaurateurs, corporate chefs and academia who discussed observations over the past year, exchanged ideas and anticipated trends in the kitchen for the coming year.
Top food trends – 13 for ‘13:
- 2013 The Year of the Strip: Showcase the flavorful strip steak instead of traditional middle meat favorites: the ribeye and filet.
- Surf & Turf 2.0: Utilize more economical pieces of beef such as the ball tip and teres major cuts, paired with seafood options, which are currently available at lower market price points.
- History Tells Us: Reintroduce guests to alternative cuts of beef that have been braised, slowly cooked in international cultures for centuries and are full of flavor.
- Thinking Globally Local: Use local ingredients to create international dishes. For instance, prepare heirloom, Lowcountry rice in a Risotto style for a Northern Italian flair, or fried rice with kimchee juice and spices for a Korean spin.
- Craft-Driven Programs Take Center-Stage: Implement craft-driven cocktail, cheese, charcuterie, bourbon, cheese and pickle programs, which continue to draw the attention of guests interested in how foods are created.
- Gourmet American Junk and Fair Food: Experiment with high-end nostalgic favorites and Fair Food such as Corn Dogs with Lobster and Pork and Beans with Pork Belly.
- Broaden Protein Horizons: Add lesser known cuts of beef like the chuck flap and sirloin flap, and dark meat chicken to the menu as they become more accepted by American palates.
- Saving on Specials: Turn undervalued cuts, like chuck steaks and chuck short ribs from the chuck roll into creative specials and profit centers. Or, reinterpret cuts for more value, like cutting off the vein-end of the strip loin, curing it bresaola style and slicing it thin to serve as a unique charcuterie choice.
- Tapas for One: Deliver individual tapas-style dishes offering a more catered experience for guests to try multiple dishes.
- Refined and Relaxed: Serve in a more casual style and setting but with elevated menu items like artisan sausages or gourmet burgers customers can enjoy without the fuss.
- Tell Stories with Social Media: Incorporate social media to communicate directly with customers, sharing behind-the-scenes stories of product sources, seasonal specials and delivery to the plate.
- Hand-held Neighborhood Butcher: Communicate with customers through smartphones –information previously acquired from the traditional butcher. Chefs will continue to innovatively educate consumers on cuts, preparations and ways to save at home.
- School Customers: Offer more and more educational programming for guests including cooking classes, book clubs with menu pairings and chef exchange events. Guests want to have stories behind dishes to share with friends.
Participating trends panel chefs:
- Brad Barnes, CMC – Culinary Institute of America – Hyde Park, N.Y.
- Craig Deihl – Cypress – Charleston, S.C.
- Jorge de la Torre – Johnson & Wales – Denver
- John Doherty – Consulting chef – New York City
- Cindy Hutson – Ortanique – Coral Gables, Fla., Grand Cayman and Harbour Island
- Ric Rosser – Saltgrass Steakhouse – 57 locations in Texas, Oklahoma and Colorado
- Rory Schepisi – Boothill Vega – Vega, Texas
- Cedric Tovar – Rosemary’s and Bobo – New York City
The chefs also took time to experiment with new cuts of beef including the Vegas Strip as well as participate in a hands-on butchery session with Certified Angus Beef ® brand Meat Scientist Dr. Phil Bass.
About the Certified Angus Beef ® brand
The Certified Angus Beef ® brand is the best Angus beef available and a cut above USDA Prime, Choice and Select. Ten standards ensure its premium quality and incredible flavor, tenderness and juiciness in every bite. It is proudly featured by nearly 14,000 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com, follow the brand on Facebook and Twitter, or read the brand’s blog at www.GoRare.com
Source: Certified Angus Beef ® brand