By Katie Belflower

Chefs and restaurateurs need to stay innovative to set themselves apart from the competition. Incorporating the latest food trends into menus 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: roasted grapes, savoury granola, and meal-inspired cocktails.

Roasted grapes

Operators are incorporating roasted grapes into their dishes, offering a unique preparation style for the classic fruit. Roasting grapes brings out a sweeter, more intense flavour and creates a jammy texture. Restaurants are serving these grapes in salads and alongside meats and cheeses to add a sweet element to these dishes.

Menu examples:

• Maxine’s Cafe + Bar in Vancouver, British Columbia, served the Radicchio Salad (grilled and raw), with roasted grapes, pine nuts, and Gorgonzola
• Piano Piano in Toronto menued Prosciutto Crudo with roasted grapes, balsamic di modena, garlic, chile, Parmigiano, and chive

Savoury granola

Independent operators are serving savoury granola or granola with savoury infusions, instead of the more traditional sweet applications and flavours. This nontraditional granola can add a crunchy element to savoury dishes.

Menu examples:

• Saveur in Victoria, British Columbia, while no longer open, offered Morel Mushrooms with Cowichan Valley chicken sausage, Brentwood asparagus, chicken skin granola, and turnip
• The Courtney Room in Victoria, British Columbia, served Braised Moroccan Peace Country Lamb Neck with harissa, chickpea, brassicas, and savoury granola

Meal-inspired cocktails

Quirky cocktails inspired by meals are showing up at independent operators. These cocktails feature ingredients and flavours from dishes such as pizza and pho. This is an example of the kitchen crossing over into the bar, allowing for some creative cross-utilization and adult beverage innovation.

Menu examples:

• Lunch Lady in Vancouver, British Columbia, menued the Pho-Spiced Old Fashioned with anise-infused bourbon, pho-spiced syrup, Angostura bitters, and house orange bitters
• Alchemy in Edmonton, Alberta, offered the Boneless Pizza with basil- and tomato-infused Hendrick’s gin, lemon, honey syrup, black pepper, basil, cherry tomato and bocconcini

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 the Lunch Lady website.