By Katie Belflower
In our latest edition of Trend Watch with Technomic, we are highlighting three menu trends that are being seen across Canada right now and spotlighting Canadian restaurants that are utilizing them effectively on their menus. This edition focuses on unique tomato preparations, peppery cocktails, and bee pollen.
Unique tomato preparations
Operators are preparing and serving tomatoes in unique ways at independent restaurants. Tomato syrups, foams, and emulsions are popping up on menus, taking the classic produce in a new direction. This trend highlights potential cross-utilization, with tomatoes being used in new ways to add excitement and interest to menus.
Menu examples:
- Antler Kitchen Bar in Toronto served Shrimp and Scallop Ceviche with BC side stripe shrimp, scallops, tomato foam, Ontario sweetcorn relish, and crispy jalapenos
- Montreal Plaza in Montreal menued the Rye and Tomato with Rye, Amontillado sherry, tomato syrup, and verjus
Peppery cocktails
Independent operators are mixing up cocktails featuring peppers or pepper-infused liquors. This is yet another example of the kitchen crossing over into the bar, making for interesting and innovative adult beverages. These peppers range from mild and sweet to spicy, allowing operators to tweak the flavours of these cocktails as they see fit.
Menu examples:
- Woodwork in Edmonton, Alberta, offered the Demeter cocktail with Overproof Bourbon, Calvados, Yellow Chartreuse, yellow and orange bell peppers, basil, lemon, and spicy bitters
- Maenam in Vancouver, British Columbia, served Maenam’s Tom Yum with Hendricks, limoncello, verjus, Thai herbs, and pepper jam tincture
Bee pollen
Operators are menuing bee pollen, a pellet of flower pollen packed by worker honeybees. The taste can vary based on the type of flowers from which the pollen is collected, but it generally has a floral, earthy flavour. The functional ingredient is thought to have several medicinal benefits, including immune-boosting and anti-inflammatory properties.
Menu examples:
- Constantine in Toronto menued the Granola Parfait with house yogurt, bee pollen, and honey
- The Five Fishermen in Halifax, Nova Scotia, offered Burrata Salad with marinated tomatoes, burrata, basil, bee pollen, and plum
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.
