White Truffle & Lobster Mac n' Cheese from Chicago's English
The Stanton Social’s Warm Doughnut Holes
The economic downturn gave rise to many new trends in all sects of hospitality. Everything from the “staycation” to the “recessionista” (the hot term for the fashion forward), and while the recession was terrible for the restaurant industry as a whole, it did give birth some exciting food trends that chefs across the country are playing with and adding to their menus.
As the economy dipped, many restaurants that thrived figured out exactly what their customers wanted: comfort food. Traditional mac n’ cheese, hearty meat dishes and warm, flaky desserts dripping with chocolate or apple filling were suddenly popping up on menus everywhere. Restaurants opening during the recession such as Urban Solace in San Diego and Pies n’ Thighs in Brooklyn thrived on people looking for a home cooked comforting meal. Los Angeles even had an entire “pub crawl” dedicated to mac n’ cheese, traveling from eatery to eatery. It made sense for restaurants because it kept costs down and gave people what they needed… a little comfort in unsettling times.
With the economy inching towards recovery, chefs are proving that comfort foods are here to stay… but these aren’t your grandmother’s recipes. Taking the traditional and making it new is what great chefs do best and great chefs are taking the traditional and adding a gourmet twist to create some of the most exciting and comforting dishes we’ve ever seen. Here are some to the top trends to look out for in your favorite restaurant this season:
- Snacks foods – From pretzels to popcorn to Twinkies and more, chefs are taking your favorite snacks and adding them to menus with unique twists. Snack foods have become appetizers and even desserts with the help of some seasonal ingredients and inspired creations. Chef Brian Malarkey of San Diego’s newest restaurant searsucker offers temptations like pretzels with ham and tequila caramel popcorn. Look for small plates like this to pop up on menus around town and for desserts inspired by snacks of yesteryear a la Chef Chris Santos’ mini-Twinkies at The Stanton Social.
'Pain Perdu' (Chocolate French Toast) from the Grant Grill
- Childhood favorites – The majority of chefs are really kids at heart, so it is only natural for them to revert to childhood classics in their kitchen. This season look for everything from cocktails infused with candy to peanut butter and jelly sandwiches made with artisan breads and gourmet peanut butter infusions. Even the French classic the Madeleine is being reinvented with ingredients like foie gras and even mushrooms!
- Butternut squash – Butternut squash comes back into season in fall and chefs love using it to create some of the most heart-warming dishes we’ve seen. From the traditional Parma Ravioli (served everywhere from Osteria Mozza to Il Buco to Whisknladle) to squash-infused vodkas and cocktails, this comforting gord will be on menus everywhere!
- Breakfast foods – What could be more comforting than French Toast and Waffles? Well chefs agree and are using breakfast favorites as main courses and desserts. Chicago’s Old Town Social is serving up cornmeal and bacon waffles with house made knackwurst as an entrée while San Diego’s Grant Grill serves a chocolate French toast with glazed cherries and minted chocolate mousse for dessert. Waffles and French Toast are definitely the new “black.” And, look for doughnuts to take over the saturated cupcake scene this year.
- Mac n’ Cheese – You simply can’t talk about comfort food without a nod to the ultimate one: Mac n’ Cheese. Luckily, Mac n’ Cheese is here to stay and chefs are using everything from truffles to Kimchi to BBQ sauce to make it their own. Look for dishes with exotic cheeses and meats to reinstate themselves on menus. My personal favorite? The Macaroni, Pancetta & Bleu D’Auvergne at Café Chloe in San Diego, but I’m up to the challenge of finding a new favorite this year!
Food has always been one of our great comforts and chefs are showing us that comforting, unique and gourmet can be one in the same. Bon Appetit!
Jen
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