WOOSTER, Ohio – No matter the origin of a dish, imparting a taste of the familiar will set palates afire in the New Year, according to a recent panel of notable chefs orchestrated by the Certified Angus Beef ® brand.
Chef John Doherty, formerly of New York City’s iconic Waldorf=Astoria, calls it “familiar food with an accent.” Others see it as a means to bring recognizable elements to new and unique dishes.
Whatever the inspiration, classics with a twist lead our list of dining trends in 2013.
- Ethnic Dishes with Regional Ingredients – Dishes from around the globe prepared with locally sourced and regional produce. Chefs say regional ingredients make these dishes more approachable, while allowing them to flex their creativity in developing something innovative.
Example – Tuna Tartare with kimchi, cucumbers, carrots, cilantro, and citrus soy on Korean flatbread from Chef Craig Deihl of Cypress in Charleston, S.C. Chef Cindy Hutson of Ortanique Cuisine of the Sun in Coral Galbes, Fla., and Grand Cayman offers a Jerked Double Pork Chop with guava seven tiki spice rum sauce and South American moros topped with drunken raisin tropical fruit flambé.
- Gourmet American Junk Food – Restaurants will ramp up menus, offering high-end interpretations of junk food such as dedicated burgers, corn dogs with lobster or prawns and tater tots with truffles – often with an added twist.
Example – Chef Rory Schepisi from Boothill Saloon & Grill in Vega, Texas, offers a “Caribbean Campfire” – a 12 oz. ribeye with four tiger shrimp slow-cooked on a cedar shingle.
- Surf & Turf 2.0 – Creative plates combining seafood and fish with alternative cuts of beef – thus taking advantage of lower market costs. Ric Rosser has been known to combine the teres major (petite tender) with lobster.
Example – The Gulf Coast Steak & Shrimp found on Chef Ric Rosser’s menu at Saltgrass Steakhouse in Texas features a 9 oz. center cut top sirloin with gulf shrimp.
- Year of the Strip – Chefs are passing up the traditional beef bastions like the ribeye and filet in favor of the strip steak – bold in flavor and underrated tenderness. Chef Cedric Tovar of Rosemary’s and Bobo in Manhattan’s hip West Village is serving this in three different ways.
Example – Tovar offers a wet-aged strip for steak au poivre, a dry-aged strip for a leaner version of a classic “steakhouse steak” and a strip used in his tartare. Rosser offers customers a strip topped with Saltgrass Seven Spice and garlic butter, while Schepisi delivers a 12 oz. “Frying Pan Strip,” named for the nearby Frying Pan Ranch in the Texas Panhandle.
- Craft-based Cuisine – Making products from the very beginning. Charcuterie, pickling and homemade vinegars are already found in some of the trendiest restaurants. Renowned for his work in charcuterie, Deihl’s menu is littered with artisan items.
Example – Try his charcuterie plate of summer sausage, city ham, kielbasa, head cheese, salmon rillets, house-made mustard, biscuits and pickled vegetables.
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
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