There’s a commercial test kitchen adjacent to the conference center at Jordano’s headquarters.
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Food Trends for Fall 2017
 
NO FOOD LEFT BEHIND
Approximately 40% of food in the U.S. goes to waste and is never eaten. At the same time, one in eight Americans struggles to put food on the table for their families. This year, Chef Anthony Bourdain participated in a food waste documentary in hopes that chefs across the nation will minimize waste by utilizing all parts of ingredients – inheriting the “waste not, want not” mentality. 
 
• Pickle stems and rinds to preserve and tenderize. Pickled watermelon rinds can add a hint of sour to a sweet dish. 
 
• Leftover beet or carrot pulp from cold-pressed juices are the perfect ingredients to add to a veggie burger patty. 
 
• Reuse your citrus peel by making candy. Try adding the candied peels to dark chocolate or granola. Or simply simmer the peel in sugar water for a syrup that can be used to flavor cocktails. 
 
• Use broccoli or cauliflower stalks in salads. Add some carrot peels, kale s tems and cabbage cores for  extra heartiness. 
 
 
EXOTIC PROTEINS
Chefs are stepping away from their protein staples and using more interesting ones to give diners the opportunity to try the next up-and-coming proteins.
 
• Mix apple butter and barbecue sauce together and glaze over pork belly before your roast and serve with chipotle mayo. 
 
• Prepare a tender pheasant breast sandwich paired with a savory spice rub.
 
• Serve lamb meatballs in a pasta dish with a smoky yet flavorful sauce that complements the meat.
 
• Season poke with soy sauce, sesame oil and sweet Maui onions, then sprinkle sesame seeds and scallions on top for an Asian flare. 
 
 
GREAT GRAINS
Ancient grains are not only trending, but also offer many health benefits such as fiber and protein. They are also very filling and can be incorporated in many different dishes. 
 
• Add quinoa to a chopped salad with grilled zucchini, bell peppers, onions, eggplant and Portobello mushrooms mixed with an olive oil and balsamic vinegar dressing. It not only adds texture but has a slightly nutty taste.  
 
• Stir-fry some Farro with oil, salt and pepper. Serve on top of a bed of greens, a streak of yogurt and a flurry of shaved chives.  
 
• Serve polenta as a side with stuffed chicken and herb gravy. Its creamy texture adds a hearty, nutty flavor to the dish. 
 
 
CREATIVE CONDIMENTS
From traditional global recipes to brand new ingredients, interesting condiments are taking center stage. Some rare some common, all are now being made in restaurants for your mass customization. 
 
• Combine chopped beets, vinegar, brown sugar and onion to make the perfect ketchup. 
 
• Take mustard seeds and soak overnight in beer. Drain the seeds and add a bit of spice and grind the mixture. Add pomegranate molasses with lemon zest, garlic and parsley to make a mustard for a lamb burger or use as a rub for a leg of lamb.  
 
• For the perfect relish, add cucumbers, onions, bell peppers, salt, sugar and vinegar. Be sure to pour cold water over the vegetables and let stand for two hours. Once drained, add the sugar, vinegar and spices. 
 
 
ETHNIC-INSPIRED BREAKFAST ITEMS
National Restaurant Association expressed that “With breakfast food increasingly being served at any time of day, many consumers want ethnic offerings included on breakfast menus. Dishes featuring Asian-flavored syrups or items like chorizo scrambled eggs or breakfast burritos are ‘Muy Caliente!’.  
 
• Turn up the heat for breakfast by adding Sriracha to your fried eggs.
 
• Add kimchi, sautéed veggies on brown rice to your sunny side up eggs.
 
• Add Oladi to your menu. It’s a Russian version of a pancake. Known for their light and fluffy insides and crispy outsides,  you can serve with jams, fresh fruit, or a dollop of sour cream.