Foodservice Equipment & Supplies

SEP 2017

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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● ● ● ● ● ● ● Concept Closeups Latin meets Asian on restaurant menus from coast to coast, including at many concepts in Miami, where many Cubans, Puerto Ricans and other Latin-American residents live alongside those of Asian descent. Bäco Mercat and BäcoShop, Los Angeles: Chef Josef Centeno expands this flatbread concept which focuses on his Bäcos, which are flat- breads stuffed with Asian-influenced fillings like sriracha and buttermilk marinated shrimp and folded like tacos or wrapped like burritos and called Bäcoritos. Dôa, Miami Beach, Fla.: Peruvian- style skewers marinated in aji amarillo sauce pair up with Japanese sashimi, maki rolls and Chinese-like dim sum. Owner Arjun Waney plans to expand to Washington, D.C., and Boston next. Kye's Montana, Santa Monica, Calif.: This growing fast-casual chain features the KyeRito, a handheld bowl or salad that uses greens instead of tortillas to wrap up Asian-inspired medleys like Korean-style bulgogi — thinly sliced, marinated grass-fed beef — with vegetables, herbs, kimchi and gochujang, a chile paste. Pubbelly Noodle Bar, Miami: Asian bases like bao, dim sum and noodles pair up with global ingredi- ents like harissa, chorizo and more. Phuc Yea, Miami: This playful spot blends Vietnamese with Cajun fare in the form of dishes like cod- stuffed bao. Chef Cesar Zapata draws influences from GM Partner Aniece Meinhold's Vietnamese background to create Vietnamese-Cajun dishes like Jambalaya with Chinese sausage and sriracha remoulade and fresh seafood with lemongrass and ginger mignonette. Michael's Genuine Food and Drink, Miami: More global fare abounds at Chef Michael Schwartz's popular restaurant in the form of Kimchi benedict with pork belly and crispy hominy with chile and lime. Outlook Kitchen and Bar, The Envoy Hotel, Boston: Executive Chef Tatiana Rosana takes Cuban-style, mojo-marinated, braised pork and stuffs it into baos, layering the dish with Korean barbecue sauce. LEYNIA, Delano South Beach hotel, Miami Beach, Fla.: This Asian- Argentine concept features dishes like meats cooked on a wood-fired Argentine grill alongside raw crudo and maki rolls. Tapalaya, Portland, Ore.: Chef Anh Luu prepares Cajun and Creole specialties using traditional Viet- namese ingredients, such as Boudin balls with ponzu sauce and phorritos — a cross between a burrito and Vietnamese pho. Sakerum, Washington, D.C.: This sushi bar features Latin- inspired dishes like Mexican elotes and South American tostones with fried plantain, grilled corn salsa and wasabi peas. 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 The New Fusion: Latin and Asian Mashups 18 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 The evolution of Latin-Asian-inspired concepts now takes shape as mashups of specific Latin and Asian cuisines. Like Cuban-Vietnamese and Mexican- Korean, the dishes are more representative of global food today, not just a washed-out version of fusion like in years past. ● Authentic wood-fired or charcoal ovens and grills (robata, Argentine BBQ, Cuban smoke boxes) ● Woks and stir-fry utensils ● Steamer baskets for dumplings and dim sum MODERN MASHUP E&S EMERGING ASIAN CUISINES IN THE U.S. ● Filipino ● Taiwanese ● Laotian ● Malaysian Source: Andrew Freeman & Co. 43% of consumers are interested in trying kimchi at a restaurant Source: Datassential Pubbelly Noodle Bar Short Rib Dumpling at Pubbelly Photo by Juan Fernando Ayora Head On Prawns a la Plancha. Photo courtesy of The Envoy Hotel

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