Phase II of Menu-a-thon consisted of spotlighting dishes that were brainstormed specifically for the COEX audience as embodiments of the trends Freier highlighted. The research and development chefs from several food manufacturers had been given a sneak preview of those trends. They then huddled with their staffs to develop items reflecting those currents in forms that could be readily executed in a high-volume kitchen.
The chefs took to the stage with a single execution of their dishes to highlight what they’d developed. Each was interviewed by Rick Petralia, senior vice president of Menu Strategy & Innovation for Freddy’s Frozen Custard & Steakburgers, about why they took the route they did.
The final phase of Menu-a-thon was the audience participation component. The preparations highlighted as illustrations of tomorrow’s menu trends were produced in volume behind the scenes and then served as the food offerings of a cocktail reception that concluded the day.
Attendees had an opportunity to sample the trends—and, yes, there was a hemp-infused selection—and discuss them with their peers.
Here are the dishes that were served, along with who developed them and the trends they exemplify.
Marinated & Grilled Flatiron Steak
From: Chef Daniel Diaz of Custom Culinary
Trend addressed: When life gives you lemons...
Diaz explained that the dish gives a Latin twist to the citrus tend, with no fewer than four types of fruit (lemon, lime, grapefruit, orange) blended into the preparation. The grilled meat was sealed in a bag for 24 hours with what Diaz described as “a mild-sodium, low-acid" marinade, then heated in a sous vide bath for three hours prior to serving “to get it nice and tender and loaded with flavor,” the chef explained.
The plated steak is drizzled with a crema that incorporates the Latin citrus marinade and served with a charred corn salad topped with cotija cheese.
Red Chili Miso Glazed Pork Belly with Yuzu Cabbage Slaw
From: Chef Aaron Dodson, Nestle Professional Solutions
Trends addressed: Sweet and savory, When life gives you lemons...
Dodson said the pork belly was seared, then glazed in a ready-to-use red chili miso sauce from Nestle’s Minor’s division.
The slaw was a mixture of Napa cabbage, red cabbage, “a little bit of edamame,” and some carrot, Dodson continued. It’s topped with a yuzu dressing, or a mix of sesame, soy, honey, and juice from a yuzu, a lemon-like citrus fruit.
“It gives you this nice balance of umami brightness from the yuzu slaw in addition to that sweet, kind of savory umami flavor from the pork belly,” Dodson said.
Slow-braised Katsu Crunch
From: Chefs Jerry Keung and Trevor De Felice of Ventura Foods
Trends addressed: Sweet heat, Flights take flight
The dish featured a piece of pork shoulder slowly braised in a juice of sake, soy sauce, brown sugar, and aromatics, then breaded in panko with some dehydrated chicharron skins mixed in.
The protein was served with three sauce flights: Sweet and smoky katsu, creamy honey Sriracha sauce, charred kimchi and scallion gochujang.
Hemp and Herb Fries
From: Chef Riley Baird of Lamb Weston
Trend addressed: From vice to vogue
Baird explained that her dish weighs against the perception of French fries as an indulgence item with few nutritional benefits.
Nothing out of the ordinary was done to the fries, which are right out of Lamb Weston’s catalog, she continued. But they were served with a vegan aioli made with a wide array of herbs to provide micronutrients. The mixture was tossed in nutritional yeast for an umami-like flavor and the addition of vitamin B6. The dish is topped with hemp seeds to provide some plant protein, along with additional herbs and some lime zest.
COEX is a three-day show for all sectors of the food-away-from-home industry, including suppliers, brokers and distributors. It is presented by IFMA The Food Away from Home Association.
Next year’s COEX will be held March 7-9 in Orlando, Fla.