Its subtle—but have you noticed how the burger has been elevated to a whole new status? Today’s burger is much more than “two all-beef patties, special sauce, lettuce, cheese”. The bun and what is sandwiched between is the juicy manifestation of all that is trending in our industry. Let’s pop the lid off the burger…
Fusion cuisine. Born from the knives of Wolfgang Puck and Roy Yamaguchi, fusion cuisine morphed from an 80’s culinary innovation to a menu standard to “con-fusion” as ingredients were forced to play nice together even when they shouldn’t. By the mid-90’s, consumers appeared weary of fusion and their heads quickly turned to experimenting with exotic…
Everybody’s talking about fermentation – from rock-star chefs to home cooks. In fact, Chicago-based Chef Rick Bayless predicts “fermentation is going to be very in-demand in 2013. This pickling cooking technique delivers sour flavors that demonstrate an evolution of the American taste. Do-it-yourself sauerkraut and kimchi make for delicious toppings for tacos or even burgers1.” …
