Benchmark Hospitality's
Top Five Dining Trends for 2011
Aug 05, 11 | 12:05 am
Benchmark Hospitality International,
a leading U.S.-based hospitality management company, has just released
its Top Five Dining Trends for 2011. The trends were observed by its
40 properties coast to coast and off shore, and were announced by Giorgi
Di Lemis, vice president of food & beverage.
"The U.S.
will continue to lead culinary innovation by embracing international
flavors and preparations, converting these into contemporary dishes that
elevate the dining experience," said Mr. Di Lemis. "Today, there are
many culinary trails being blazed by extremely creative chefs, farmers
and mixologists. Those that lead the way through the next year and
beyond will do so with a profound understanding and integration of the
dynamic, global marketplace."
Trend #1 Rebirth of the Gentleman Farmer
The
innovative growers today, especially in California, are increasingly
individuals who have developed a passionate love of farming as a second
career: Lawyers, doctors, corporate executives in life's second act.
This has created an unprecedented, dynamic growing environment as these
professionals turned farmers have the goal of achieving true personal
satisfaction by making the world of farming and animal husbandry a
better place through understanding artisanal methods, questioning old
processes and enhancing methodologies.
Never in the history
of farming have so many individuals from other industries fallen in love
with the trade. And never before have the results been so dynamic.
Does the popularity of today's celebrity chefs foretell a coming
fascination with artisanal farmers?
Trend #2 Omakase, with a Mixology Twist
The
current addition to a Mixologist's beverage arsenal is
on-the-spot-creation of customized drinks, based on specific requests
from the customer. The better bars and lounges have eliminated bitters,
juices and mixes from the "guns" and bottles, and are creating freshly
prepared juices and proprietary mixes for use within exotic combinations
and garnishes. Salts from around the world, now widely available, are
rapidly being embraced as a main ingredient in today's cocktails.
Color
coordinating customers' drinks with their favorite hue or creating a
color-coordinated wedding -- from linen to flowers to wines &
cocktails, is the latest beverage trend. Today's Celebrity Bartender
impresses his customers with a lasting memory through new and customized
cocktails, often created on the spot - and not just with his or her
winning personality.
Trend #3 Nose-to-Tail Dining
Today's
culinary trendsetters stem from a group that as teenagers returned home
after school to an empty house, and had to fend for themselves by
opening cans, microwaving frozen dishes and consuming a lot of soda. So
where did they acquire their taste for exotic cuts, offal and more?
Gen
X (and increasingly Gen Y) is much more sophisticated than its parents
imagine! These are generations that were raised to be eco-sensitive and
frown on waste. So they're game for experimenting with delicious
combinations, unusual cooking techniques, and unique preparations of
what some might consider exotic selections previously left off the
plate: Sautéed kidneys, cured tongue, head cheese, tripe! No matter
how unusual the protein or the preparation, today's eco-minded culinary
trendsetters are saying "bring it on!"
Trend #4 The Finish: Torn Between Two Lovers
When
it comes to choosing desserts, customers today are swinging wildly
between two ends of the continuum: The renaissance of sumptuous pies
and miniature guilt-free desserts. How can a restaurateur and pastry
chef respond?
Offer both and leave it up to the customer to
decide between rich decadence and attending to the waistline. Either
way, the best finishes will offer spectacular flavor and lingering
memories.
Trend #5 The World of Wine is Flat
The
wine industry is now completely global, says Benchmark's chief
sommelier, Mary Watson. Wines from China, India, Russia, Georgia,
Moldova, Brazil, Uruguay, Paraguay, Chile, Argentina, etc., are
competing for shelf space in the United States along side the more
familiar wines of France, Italy and the U.S.
As global
economics change, so goes the wine industry. A greater number of wine
drinkers today are looking for good but less expensive selections, and
are willing to explore varietals from countries not familiar to them to
achieve taste coupled with value. Somewhere Bacchus is toasting the
world's more adventurous yet economically-minded wine palates!
About Benchmark Hospitality International Benchmark Hospitality International is a leader in the management and marketing of resorts, conference centers, hotels, and Personal Luxury Resorts & Hotels
SM.
The independent company, launched in 1980, is a worldwide organization
operating properties in major metropolitan and resort destinations.
Benchmark's international headquarters is located in The Woodlands,
Texas, near Houston. Benchmark Hospitality is also a founding member of
the International Association of Conference Centers. The company's
eastern regional office is in New Jersey, western regional office is in
Washington, with international offices in Tokyo, Japan, and Santiago,
Chile. For the location of Benchmark's properties and additional
information, visit
www.benchmarkhospitality.com.
