By Katie Belflower
In our latest edition of Trend Watch with Technomic, we are focusing on infused mezcal, unique fruits in barbecue sauces, and piperade. These are three current top menu trends across Canada, and we are showcasing some of the restaurants that are creatively and successfully adding these items, flavours, or ingredients to their menus.
Infused mezcal
Mezcal, which is distilled from agave plants and slowly caramelized over a fire, has been getting increasing attention on menus as of late. To make it stand out, operators are infusing mezcal with exciting flavours to accentuate the spirit’s distinct smokiness.
Menu examples:
- La Mezcaleros in Vancouver, British Columbia, served the Lucia’s Garden cocktail with El Tequileno reposado, Cynar, chipotle-infused mezcal, lime juice, mint, agave syrup, and habanero bitters
- Kiin in Toronto menued the Choop Chee Vit cocktail with tamarind-infused mezcal, calvados, dry curacao, pineapple, chile-infused brandy, Thai basil, lime and orange bitters and chile oil
Unique fruits in barbecue sauces
Independent operators are menuing barbecue sauce and jus variations featuring unique fruits, such as pomegranate and guava. These fruit infusions can add a depth of flavour to more common sauces, allowing for a potentially lower-investment way to add excitement to menus. Operators are featuring these fruity sauces alongside meats such as lamb and chicken.
Menu examples:
- Constantine in Toronto offered a Lamb Burger with sesame brioche, old cheddar, and pomegranate barbecue sauce
- Baro in Toronto served Pollo Asado with roasted chicken, aji panca, charred scallions, lemon, chimichurri, fingerling potatoes, guava barbeque chicken jus, chiles, soy, and cilantro
Piperade
Piperade, a Spanish dish made with onion, peppers, and tomatoes, is showing up at independent operators, demonstrating how operators are turning to global dishes and flavours for menu inspiration. More typically a main or side dish, operators are utilizing piperade as a condiment on sandwiches or meat dishes.
Menu examples:
- Pigeonhole in Calgary, Alberta, menued the Heirloom Tomato Toastie with fried cheese curd, piperade, and basil
- Modavie in Montreal offered Basque Chicken with piperade sauce and sarladaise potatoes
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.
Photo courtesy of Modavie’s Facebook page.
