By Elizabeth Wessel
Chefs and restaurateurs need to stay innovative to set themselves apart from the competition, and adding trendy food items to the menu is one way to attract attention and increase restaurant traffic. This latest edition of Trend Watch focuses on three menu trends that are being seen across Canada right now: quirky gin infusions, miso caramel, and tea-infused applications.
Quirky gin infusions
As beverages get more attention on menus, operators are pushing the boundaries of traditional distillation by mixing unconventional ingredients into gin. These mixtures are bold and unique, capturing consumer attention and switching up typical menu offerings to attract attention and boost the bottom line.
Menu examples:
- Calcutta Cricket Club in Calgary, Alberta, offered a Saffron Gin Martini, featuring fennel-infused saffron gin, Cocchi Americano, and orange bitters.
- The Acorn in Vancouver, British Columbia included a Kelp Royale on the menu, which included kelp-infused Sheringham Seaside Gin, Odd Society Vodka, Esquimalt Dry Vermouth, and BC kelp.
Miso caramel
Miso caramel brings an intriguing sweet-savoury dimension to contemporary dessert menus, where the umami-rich depth of fermented soybean paste meets the buttery sweetness of traditional caramel. Chefs are embracing miso caramel as a versatile component that elevates familiar sweets with a modern, globally inspired savoury twist.
Menu examples:
- Botanist in Vancouver, British Columbia added a Miso Milk Chocolate Cremeux to the menu, made with miso caramel, sesame crumble, and black sesame semifreddo.
- Minami in Toronto, Ontario, featured a Layered Carrot Cake with cream cheese espuma, Saikyo miso caramel sauce, and sake-infused pineapple compote.
Tea-infused applications
Tea-infused applications are making their mark as chefs weave the essence of tea into their culinary repertoire. From gentle, aromatic profiles to rich, smoky depths, tea varietals not only add complexity to every bite but also create opportunity for an innovative food-beverage mashup.
Menu examples:
- Sea Smoke in Halifax, Nova Scotia offered Jasmine Smoked Ribs, incorporating jasmine tea-smoked local pork ribs with sweet and sticky sauce.
- Baro in Toronto menued a Trucha Ahumada, featuring ginger tea-smoked rainbow trout, two poached eggs, pan de elote, jalapeno, yuzu and aji amarillo hollandaise, and a salad with yuzu vinaigrette.
Trend Watch is based on menu trends noted by Technomic.
Technomic is a Chicago-based foodservice research and consulting firm, providing 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.
