Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
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FOUR BOWL TYPES REACHING MEGA-POPULARITY STATUS SmoothiBowls More fast-casual restaurants and smoothie/ juice outlets now include smoothie bowls. The beverage-turned-meal offers consumers the chance to add custom toppings for extra crunch, flavor and nutrition. Modeled after the popular acai (pro- nounced: ah-sah-EE) bowls in Hawaii, Australia and California, smoothie bowls at Graze Kitchen- ette start with a fruit base. The bright, magenta- colored superfood native to tropical Central and South America comes packed with antioxidants and is thought to help prevent or relieve many health issues. Graze Kitchenette is a small concept housed inside Chicago's newly opened Revival Food Hall. Mason Edelson, who co-owns Graze Kitchenette with chef Sarah Jordan, incorporates frozen, pureed acai imported from Brazil with frozen banana and only a touch of coconut water to maintain a thicker consistency. Other ingredients, like frozen mango, and homemade pecan and cashew butters also help create a thicker, 100 percent gluten-free and vegan base, which customers can then choose to top with everything from granola to fresh fruit and other superfoods like cocoa nibs, hemp or pumpkin seeds and goji berries. The product offers an alternative to yogurt or other dairy-based breakfasts or snacks. 18 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Amelia Levin, Contributing Editor Bowls offer the perfect serving vessel for convenient, customizable and all-in-one nutritious meals consumers seek beyond bread and buns. Bowls, Bowls, Bowls! Just Salad