In addition to getting a new chef on board, Mercado on Kent’s bread bakery will also feature specialty olive oils and charcuterie. The bakery will be open from 9am – 3pm. Mercado on Kent is located on 291 Kent Avenue.
New York food blog, Fork in the Road, also mentions other eateries that are hopping on to the market-restaurant hybrid
Williamburg’s Mercado on Kent will be opening a bread bakery this Friday, January 27th. This is another mark of the New York City market-restaurant bakery trend
January 25, 2012 by Leave a Comment
Specialty Food Magazine’s January 2012 Trends
January 20, 2012 by Leave a Comment
Organic Food Coloring, Broccoli takes center-stage, Calcium sans the dairy and more.
See the full list of trends that might come across your way as we enter a new year
American chefs are asking diners to eat without the traditional eating utensils
January 19, 2012 by Leave a Comment
More restaurants nationwide are telling ther guest to skip the knife and fork and eat entrees served with hands only. Some chefs, like Roy Choi of A-Frame Restaurant in California, believes that when people touch the food they are eating, it heightens a sensual connection.
It is common in many parts of the world to eat with their hands. Some places include India, Middle Eastern countries, and various parts in Africa
Chefs are taking a step “backwards” to ancient grain– quinoa, teff, millet and more.
January 17, 2012 by Leave a Comment
More chefs are experimenting with ancient grains to distinguish textures and tastes from the soft and fluffy Quinoa to the nutty flavor of Teff.
Check out the list of other grains that you will start to see on more menus this year
Flex-Casual: It’s all about the convenience factor
January 13, 2012 by Leave a Comment
Flexibility is what 2012 is all about and flex-casual dining might be the norm if diners continue their raving support for this. Flex-casual, as known as a flexible service format, offers guests counter service by day for lunch and quick Grab-N-Go’s but can also be turned into a full service dining experience at night.
This is where casual and fine dining might finally make their blend
Restaurants using custom-made charcoal… Will this be the next new “thing” for chefs?
January 12, 2012 by Leave a Comment
Although charcoal grilling isn’t as “eco-friendly” as the world seems to be moving, some chefs are getting on board claiming that it makes the food tastier while others, like North End Grill’s Floyd Cardoz, think it might be all just a gimmick.
New York’s Mas (la grillade), just one of several restaurants in New York using custom-made charcoal, produces their own charcoal in small batches. The chef/owner , Galen Zamarra, claims that the process takes 1-2 days
Specialty Food Magazine highlights 2012 fromage trends and favorites
January 9, 2012 by Leave a Comment
Cheesemongers and producers mention some of the cheeses that will entice your tastebuds: Anton’s Liebe Rot, Barinaga Ranch Baserri, Lark’s Meadow Farms Ducinea and much more.
Although keeping it local is still a demand that is trending, more distributors and importers are getting the dairy item from Wisconsin, Idaho and other national farms
Now Trending: Snails on A Plate…
January 9, 2012 by Leave a Comment
More Asian, Italian and Spanish restaurants are incorporating this chewy food item into dishes.
From Tertuila’s (New York) Seamus Mullen uses snails in the risotto to Clio’s (Boston)
fricasseed snails
Hotel restaurants are opening up without the “hotel” association
January 5, 2012 by Leave a Comment
Now, many hotel restaurants are looking to transform their look and feel to something a bit more sleek without the “hotel-like” ambience. These restaurants want their own entrance and mailing address.
In order to boost business and increase sales, many restaurateurs see this as a step in the right direction for, both, the hotel and the food establishment
December 23, 2011 by Leave a Comment
The Food in Year 2012: Think pistachios & more Asian-inspired dishes going mainstream!
Bret Thorn, Senior Food Editor of National Restaurant News, highlights his ideas on the 2012 culinary trends
Local food is also noted as restaurateurs expect to make their operation even more “local”.
(Hint: We expect to see rooftop gardens growing even more)
https://paigepapers.com/2011/12/23/bretthorn_2012_culinary_trends/
paigepapers.com 