Friday Food News

ramen cipherCLEVER MARKETING IS FUELING THE MASSIVE RAMEN MOVEMENT
Via Fast Company online

Japanese ramen is among the trendiest dishes in the U.S., thanks to innovative marketing strategies. Ensuring that customers have to wait in line for the food builds buzz, and food blogs have also created hype around the Japanese noodle dish, which has risen from college staple to gourmet dining option.


CHEFS SHAKE UP AMERICANS’ IDEAS ABOUT CANTONESE CUISINE
Via The Wall Street Journal

Chinese chefs are introducing U.S. diners to new versions of authentic Cantonese cuisine, with simple dishes and flavors that stand in stark contrast to the heavily sauced and battered Americanized versions. “It tastes so good, and the appearance is so beautiful, so simple,” said Cecilia Chiang, who opened the Mandarin in San Francisco more than 50 years ago.

gochujang - emily9 TRENDY INGREDIENTS TO TRY NOW
Via Food & Wine magazine/Chef Intel blog

U.S. chefs are currently crazy about one-of-a-kind seasonings, from gochujang, green Szechuan peppercorns and Ethiopian spice blends (berbere) to locally sourced salt and candied violets. “In the workplace, I can never get enough of violet,” says pastry chef Chris Ford. “It’s such a beautiful flavor.”  Other chef-obsessed ingredients are green strawberries, fried Brussels sprout leaves, liver, and lamb heart.

LE CORDON BLEU HOSTS EDIBLE INSECT DINNER
Via The Oregonian/The Associated Press

Le Cordon Bleu’s Bangkok branch hosted an insect-centric tasting menu for 60 adventurous participants that included ant-infused gin, cricket consomme and cockchafer butter and herb crisp. “We didn’t want to just put a bug on a salad and say, ‘Voila!’ We wanted to know, can we extract interesting flavors, new textures, aromas and turn it into something delicious?” says instructor Christophe Mercier.

SNACK STARTUPS TARGET MILLENNIAL TASTES
Via The Washington Post/Innovations blog

Fledgling food companies are looking to satisfy millennials’ desire for ethnic snacks, superfoods, unique proteins and healthy desserts, according to AccelFoods. The early stage investment platform just brought six new companies into its portfolio, including jicama chips maker JicaChips and Badar Foods, which makes condiments inspired by Indian flavors.

KFC TO ROLL OUT SWEET EDIBLE COFFEE CUPS IN THE U.K.
Via USA Today

KFC has created an edible coffee cup made of a wafer-thin cookie wrapped in sugar paper and lined with white chocolate that won’t melt into hot beverages. The quickserve chain plans to start testing the “Scoff-ee Cup” with Seattle’s Best Coffee at its U.K. restaurants, in a push to appeal to environmentally-conscious Millennials.

CHEF TOM COLICCHIO JOINS MSNBC
Via Cision

Tom Colicchio has been named a food correspondent for MSNBC, and will contribute across all platforms. He adds this post to his role as co-executive producer and host of Top Chef and founder of Craft Restaurants.

NOMA TO HOST A CLUB MONACO POP-UP SHOP
Via The Wall Street Journal

Fashion retailer Club Monaco will open a pop-up shop at Noma in Copenhagen, bringing artsy and unusual items to the eatery ranked first in the world by Restaurant magazine. “There is something incredibly special about wearing designs that are well made or tasting something fresh from the earth that evokes the sensation of comfort and understated luxury,” said Club Monaco Creative Director Caroline Belhumeur.

Images: ramen by [cipher] on flickr, gochujang by Emily on flickr

Enjoy this?

share it

Discuss

0 Comments

Copyright 2018 Nutrition Unplugged
Disclosure
Design by cre8d