By Katie Belflower
This month, we have teamed up with Technomic for our Trend Watch feature, highlighting fermented spices and seasonings, unique emulsions, and mushroom dust as three menu trends that are gaining popularity across Canada. We also take a look at how some Canadian restaurants are successfully adding them to their menus for a new and unique guest experience.
Fermented spices and seasonings
Operators are fermenting spices and seasonings, which can help enhance the flavours and aromas of these spices. This process can also enhance the benefits of gut-soothing ingredients such as ginger. In the case of chiles and garlic, fermenting can mellow out harshness or heat for smoother, more complex flavours.
Menu examples:
- Jatoba in Montreal served Dynamite Firecracker Dumplings with steamed shrimp and Hamachi, habanero, serrano, Thai chili pepper, Thai basil, fermented ginger, sweet mayonnaise, habanero sauce, ginger, and pineapple
- The Acorn in Vancouver, British Columbia, menued Chayote with fermented cayenne, coriander root, herbs, hazelnuts, and shallots
Unique emulsions
Independent operators are emulsifying classic ingredients for an interesting textural element. Emulsions, a mixture of liquids that don’t normally mix, such as oil and water, are getting upgrades through the addition of various vegetables and seeds. This is an example of operators taking common ingredients and preparing or presenting them in new ways to keep menus fresh and exciting.
Menu examples:
- Lulu Bar in Calgary, Alberta, offered Crispy New Potatoes with pumpkin seed emulsion, crispy Thai sausage, crème fraiche, and charred scallion
- Fusion Grill in Winnipeg, Manitoba, served Vegan Napoleon with black bean cakes, Winkler corn tostadas, pickled rutabaga, layers of carrot emulsion and savoury rhubarb port sauce
Mushroom dust
Operators are menuing mushroom dust, a finely ground powder made from dried mushrooms. Mushroom dust adds an umami flavour to dishes as well as a boost of nutritional benefits. Operators are utilizing this seasoning to add intense flavour to both meat and non-meat dishes.
Menu examples:
- EDNA in Halifax, Nova Scotia, menued NS Mushrooms on Toast with a sunny up egg, maitakes, miso cashew spread, chili crisp, scallions, shiitake dust, salad and crispy potato
- Hawthorn Dining Room & Bar in Calgary, Alberta, offered 12-Ounce Black Apron Chateaubriand with mushroom dust and bourbon butter
Trend Watch is based on menu trends noted by Technomic.
Katie Belflower is Associate Editor for Technomic, a Chicago-based foodservice research and consulting firm. Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. The company’s services include publications and digital products as well as proprietary studies and ongoing research on all aspects of the food industry, including menu trends.
