Food trends: Superfruits, local focus, small portions among area chefs' predictions

Shot of Pink Peppercorn & Pomegranate Soup. Broccoli Pate. Angus Marrow Mousse. Veal cheeks. These are just a few of the foods that area chefs predict will be trends for the coming year.

The National Restaurant Association did its annual survey of 1,600 chef-members of the American Culinary Federation and came up with nearly 210 items that would be trendy this year. (See the list of the Top 10 Trends at left.)

We were curious whether chefs in the Colorado Springs area would be spotting the same trends and putting them on their menus.

We also wanted to know what sort of things diners could expect as cost-cutting measures during these difficult economic times.

First, a look at what they told us about trends.

Craig Reed, food and beverage director at The Broadmoor

"For about the past six months we have been working on a children's menu for our restaurants," he said. "Parents want to see children eat well and are frustrated by not being able to find nutritional meals when dining out. We offer a nice range of chicken, fillet of salmon or beef, with fresh vegetables in the $10 to $12 range on kid's menus. Overall we have had a heightened focus on nutritional value on all our menus."

Ryan Blanchard, executive chef at Antlers Grille and a business partner of Plate World Cuisine

"More creative menus, using new cuts of meat and more innovative ways of garnishing food," he said. "The days of micro-greens are gone. They are expensive, and the cost has to be passed along (to the customer)."

Lawrence Johnson, owner and executive chef at The Warehouse Restaurant

"I think we will see less of the exotic and expensive foods used on menus," he said. "This is due to more restaurants, finally, getting on the buy-local bandwagon. I hope that our local farmers and ranchers are able to keep prices down somewhat this year so that restaurants, especially independents, can continue to afford these products."

Brother Luck, executive sous chef at Cheyenne Mountain Resort

"Beer sommeliers are becoming extremely popular," he said. "We are thinking of doing more beer-and-food pairings. I want to organize a beer-and-food tasting on the golf course with some local chefs. Every few holes, a restaurant will be preparing food to pair with a local brewery."

"Superfruits" will become a part of his new spring menu.

"The health craze isn't going to stop, and I think superfruits like wolfberry (also known as goji berry, thought to be a nutritional miracle food), mangosteen (a tropical fruit from Asia related to the mango) and pomegranates will start to appear in soups, sauces and desserts," he said. "We're going to have a dessert called The Pomegranate Tasting that features a shot of Pink Peppercorn & Pomegranate Soup, Pomegranate Parfait, and Chocolate Pomegranate Brownie."

Eric Viedt, executive chef at The Margarita at PineCreek

"Hopefully more chefs will be using sustainable seafood," he said. "Look for comforting braised meats, cooking low and slow with less expensive cuts of meat like shanks, pork cuts - and the willingness to try things like veal cheeks and pork belly."

He also forecasts an interest in ethnic spices.

"Cooking styles will include Indian, Middle Eastern and northern African flavors, with spices like chermola, Spanish romesco, chimichurri, and curries," he said.

Small plates will grow as a trend, he said.

"I think small plates of food are still the hot thing," he said. "Being able to taste multiple flavors and plates with smaller portions seems like the best way to eat to me."

And one more thing.

"The big thing more and more will be local, sustainable sourcing and eating," he said.

"Seems like everybody wants to know where the food is from, and they like the idea that some restaurants are leading the way in recycling and using fresh local produce and meats."

Victor Matthews, owner and executive chef at The Black Bear in Green Mountain Falls and Paragon Culinary School in Colorado Springs

"If I were going to name a trend for the next few years, I'd say creative comfort food," he said. "This idea is based around controlling costs and giving people less extravagant food for good prices but figuring out ways to make the more simple ingredients outstanding."

A few of his suggestions: Broccoli Pate; Homemade Mozzarella, Prosciutto and Golden Potato Gratin; Angus Marrow Mousse ("creative and delicious, but cheap") and, Butter Poached Egg on Portobello Duxelles with crispy Pancetta.

Questions for the chefs about surviving tough economic times brought about a variety of responses:

Ken Healey, owner of The Briarhurst Manor

"I have a 10,000-customer mailing list that is growing larger every day," he said. "I plan on keeping in contact and providing special offers for these special people. I'm revamping the wine list for the summer season, with all new pricing. And all our entrees will become full dinners, with four courses that includes an amuse-bouche, soup or salad, and an intermezzo."

Reed: "When the times get tough, the tough get creative," he said. "The No. 1 challenge is not to fall into the Doom's Day mode. We need to remember that restaurants are the cornerstone of the community. Nine out of 10 donate food and gift certificates for charitable causes, and now is the time for the community to show support for the restaurants."

He sees hope for the Colorado restaurant business.

"According to the National Restaurant Association, Colorado restaurant sales growth is projected to be 3.4 percent (over last year) in 2009. National restaurant sales growth is projected to be 2.5 percent. So, Colorado's restaurant industry will do better than most states. We're poised for growth - small growth, but seeing growth," he said. "What we've done is reached out to all our vendors to see how we can work together. We're not going to reduce quality or raise prices. We've asked all our chefs to focus on freshness and creativity. Maximize ordering produce and other commodities when it's at its peak of quality and at the best price."

Blanchard: "I believe the reduction in alcohol cost will definitely become a trend," he said, meaning lower prices on wine lists. "I've noticed that some restaurants are not offering bread and butter, as a cost-saving tactic. I do not agree with this one."

He sees more coupons in our future.

"We will see an enormous amount of coupons available," he said. "The main thing is that empty seats cost money, not the discounts from coupons."

Lawrence: "I think that we will see restaurants striving to do more with less; cross-utilization of products across their menus; less-expensive cuts of meat, with more creative methods of preparation; and a downsizing of portion sizes for many menu items," he said. "People are shopping for value, and the restaurants that will succeed during this time are the ones that offer great, well-rounded menus, excellent service and a complete dining experience."

Luck: "The current economy is teaching chefs across the country a lesson in making a bad situation a profitable one," he said. "Creating dishes that are low in food cost but turn out to be big-sellers is going to be necessary in 2009."

Matthews: "I'd suggest an in-depth analysis of the menu," he said. "Squeeze out every penny to force every inch of profit margin. Where can I raise a price by 25 cents? Where can I reduce a size by a couple of ounces?

"I don't want to impact customers negatively, of course, but I need every part of every percentage point to survive."

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Contact the writer: 636-0271 or teresa.farney@gazette.com

2009 TRENDS

Here are the top 10 trends from the National Restaurant Association's Chef Survey: What's Hot In 2009.

• Locally grown produce
• Bite-size or miniature desserts
• Organic produce
• Nutritionally balanced children's dishes
• New or fabricated cuts of meat (such as Denver steak, pork flat iron, bone-in Tuscan veal chop)
• Fruit and vegetable children's side items
• Superfruits (acai, goji berry and mangosteen)
• Small plates: tapas, mezze, dim sum
• Micro-distilled and artisan liquor
• Sustainable seafood

DETAILS

"Thriving in 09 - The Dollars and Sense of Managing Your Business" workshop will be offered at the Republic National Distributing Company, 8000 Southpark Terrace in Littleton, 9 a.m. to 4 p.m. Feb. 10. Seminar experts will cover a variety of industry topics to help you analyze your business operations and to increase your profitability. Cost: No charge for Colorado Restaurant Association members. Nonmembers fee is $99. Lunch will be provided. Visit www.coloradorestaurant.com for more information. Call 1-303-830-2972 or e-mail wbartels@coloradorestaurant.com to register.