Photo credit: Dixie D. Vereen/For The Washington Post
The classic Reuben sandwich is a favorite for so many reasons. The contrast of flavors between hearty corned beef and tangy sauerkraut. The crunch of the rye bread. The gooey cheese. Smoked and Staked sandwich shop’s owner, Chef Marjorie Meek-Bradley, states “I guess my favorite thing about a Reuben is it’s one of those super-balanced dishes.” While it’s hard to make a classic better than it already is, some restaurants are adding their own fresh spin to this sandwich.
A typical Reuben sandwich contains corned beef, sauerkraut, swiss cheese, and thousand island dressing on rye bread, but chefs across the U.S. have gotten more creative to fit varied tastes. Some are using different meats like pastrami, turkey, or high-end Wagyu beef. Others are providing a vegetarian option with beets or mushrooms.
It’s no surprise that sauerkraut remains a staple ingredient as chefs experiment with new sandwich medlies. Because of its health benefits and easy DIY aspect, adding kraut allows restaurants to have their own twist to dishes. Read the full article about fresh takes on the Reuben from the Washington Post.
Photo credit: Kent Nishimura for The New York Times
Food trends come and go. But how do they take shape? Some trends are predictors by industry experts but don’t gain traction until years later. Some food trends last months and then are never heard from again. The wackiest trends can even be forced because people hear about them so much they try them just to not miss out.
The New York Times takes a look into how food trends come about. They explain that the forecasting is done with more than statistics. With 21 years of food prediction experience, Food & Wine’s former editor in chief, Dana Cowin, states, “A good trend list requires everything from data and science to pure intuition.”
Fermentation is a trend that has popped up many times in annual predictions. The article states that this trend is cultivated for many reasons, not just the flavor. Trends with preservation, D.I.Y., Korean food, and a higher focus on health all contributed to the trending fermented foods like sauerkraut.
Sauerkraut acts as a great food for so many needs. It reaches the health-conscious foodies who are looking for the healthy gut benefits. It provides unique flavors with science through the fermentation process. And, fermented foods are part of traditional cultural meals like German pork and sauerkraut as well as kimchi in Korean dishes.
In 2017, we have seen a big food trend with bowls already. Adding smoothies or veggies and healthy grains to a bowl makes it easier to eat and it’s photogenic. Sauerkraut fits right in the bowl trend as well with a tangy crunch.
Food industry experts around the world are getting their 2017 trends ready for the year. This year, Food Business News predicts we will see seven specific trends occur as 2017 continues.
Liz Moskow weighs in on her predictions in this article. As the creative culinary director for Boulder-based Sterling-Rice Group, Moskow states that fermented foods are becoming trendy because they “feed the positive flora in your gut.” Her prediction is that flavor trends will be driven by the desire to be healthy. With that, the old becomes new again and old traditions like fermentation are being used across the U.S. to create unique flavors. Traditional foods like sauerkraut and kombucha are gaining popularity due to their gut health benefits.
Moskow continues to say that she notices people are fermenting and pickling everything lately. Are you looking to keep up with the food trends without the extra effort? Store-bought sauerkraut and pickles can provides many health benefits without the hassle of DIY.
Learn the top seven trends and read the full article in Food Business News.
Fermentation is a process that is preserving and altering the flavors of food and beverages. What foods are people going crazy over? And why do people love fermented food so much? An article published on USAToday.com explains one of the hottest food trends, fermentation.
Sandor Katz, a fermentation movement guru, explains that “The most compelling flavors in the world come from fermentation.” Foodies around the world are so in love with the fermentation flavors that people are traveling for food festivals. The bold are even buying fermentation how-to books to try the trend at home.
For those who are looking to get in on the trend, these are the fermented foods causing excitement:
Read more about the health benefits of fermented foods and the science behind the unique flavors that foodies are craving in the original article.
Many chefs have taken creative leaps with their food in the past couple years. One trend that continues to add flavor and health benefits is adding fermented foods to classic dishes. For example, adding sauerkraut to sandwiches or fermenting the butter served with bread.
National Restaurant News covers the next trends in the culinary industry, seafood inspired by charcuterie. They call it seacuterie.
Seafood and fermented foods were joined together by innovative chef, Aaron Black, in his salmon pastrami. This sandwich contains salmon, rye croutons, sauerkraut, and Thousand Island aioli.
Not only is sauerkraut adding great flavor to seafood, but other chefs are adding pickles, pickling meat like octopus, and fermenting fish.
To read all the unique seacuterie platters and learn where you can find them, visit the original article.
In case you haven’t heard, it’s tradition to eat pork and sauerkraut on New Year’s Eve at midnight, which technically means New Year’s Day. Among the many traditions surrounding the coming of the New Year, this one is both tasty and easy to complete, unlike some of those tough resolutions.
Where did this tradition come from? It’s hard to pin point exactly, but the reasoning is that eating this dish on January 1 each year will bring you wealth and luck all year long. According to German Food Guide, it is said that the tradition comes from people wishing each other as much wealth as the number of shreds of cabbage in the sauerkraut. As for the pork, “The pig has long been a symbol for good luck and well-being” explains the German Food Guide article.
If you’re convinced that this hearty meal is worth a shot, this recipe from My Life Cookbook is a great place to start. Her recipe is a one-pot easy recipe that the whole family will love.
While we can’t promise that eating sauerkraut and pork on New Year’s will definitely bring you wealth and blessings, it’s delicious. What other traditions do you take part in for New Year’s?
In 2017, there are many food predictions we should watch for. In the past, we’ve seen hot sauce on everything, leafy green super foods, and more. Coming up in 2017, one big prediction is sour flavors.
Instead of chefs going beyond to make food hot and spicy, foodservice industry experts are predicting is predicting we will see dishes with extreme sour foods like vinegar and fermented foods like pickled vegetables and sauerkraut.
2016 was full of culinary expertise as chefs tried new trends. Foodies across the nation are trying to guess what foods will be trending in 2017 as we round out the end of the year.
According to SmartBrief, a major food trend that is already happening but will amplify in 2017 is fermented food. Yes, our favorite food, sauerkraut, is projected to still be trendy next year!
Fermented foods have gained attention in years past due to the potential of new flavors. Chefs use bacteria and the fermentation process to ferment fresh vegetables and grains into items like sauerkraut, pickles, kimchi, and more.
In 2017, the trend is only going to gain traction. We can expect to see chefs take a deeper dive with the fermentation tools and foods to create even more flavors.
The full list of five food trends expected for 2017 includes:
New cuts of meat
Botanical ingredients in drinks
Seaweed and kale
Watch for these five foods as the new year approaches.
Taking a look back at 2016, there were many food trends that came and went. One that seems to keep popping up as more than a trend is the love for fermented foods. There is a fascination with fermentation among chefs and foodies everywhere lately.
One of the reasons fermented foods like sauerkraut, pickles, kimchi, and unique foods like fermented butter have become such a trend is because they offer different flavors to the foods we already know. Some foods take on new flavors as they go through the fermentation process, which provides chefs with a creative ingredient to use.
An article from Nation’s Restaurant News explains the other 2016 food trends and goes more in depth about why the fermented food trend continues to rise. Read the full article here.
Americans love sandwiches. A staple in our country’s cuisine, a cold cut sandwich can be found on restaurant lunch menus nearly everywhere. But, food trends are pointing sandwiches beyond deli meats and cheese on bread.
Restaurants are offering innovative choices to their customers as the trends emerge. Some are serving breakfast sandwiches all day. Others are adding a healthy spin on sandwiches by providing more healthy options like fresh-cooked chicken. More Americans are looking for healthy options. Adding a sandwich to your menu is a great way to do this. QSR reports on the five sandwich trends happening right now. They state, “As U.S. consumers, especially millennials, continue to trend toward food options they view as healthy, sandwiches’ versatility allow them to keep up with the times.”
A Reuben sandwich is a great way to stay on the food trends, offer a healthy option, and provide your customers with a flavor-filled, mouth-watering sandwich. The classic Reuben is made by putting corned beef, sauerkraut, swiss cheese, and Thousand Island dressing on rye bread. Sauerkraut makes this sandwich healthy and full of probiotics. Looking for an even healthier twist? Offer it with turkey, instead of corned beef. Then it is called a Rachel.
Whether it’s a New York deli bagel sandwich, a Philly cheesesteak, a Texas BBQ pulled pork sandwich, or a classic Reuben on rye, the possibilities are endless. Add a probiotic-packed sandwich to your menu to offer versatility and stay on the food trends. Read the other three sandwich trends in the QSR article here.