Foodservice Equipment & Supplies

MAR 2015

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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Page 17 of 91

Retro Treats Chefs are going retro with classic desserts, from traditional chocolate cake to chess pie to sno balls. Midwestern classics like fruit-flled cobblers, crisps and tarts are seeing a revival, too, along with hand pies in mini form, according to and CultureWaves's top dessert trends research. At Ted's Bulletin, pastry chef Todd Miller makes his 1940s-inspired sno balls in the form of a moist chocolate cake stuffed with marshmallow cream and topped with more marshmallow and pink-tinted coconut fakes for the homemade Hostess version. 16 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2015 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 SWEET TIMES FOR CHOCOLATE The presence of chocolate desserts increased 12 percent on menus over the previous year, according to data from Technomic. Specifcally, dark chocolate desserts increased by 5 percent. SPOONABLE AND LAYERED DESSERTS Listed as the No. 1 and No. 2 top dessert trends by The Food, in conjunction with CultureWaves, a consumer insights and trends analysis consultancy, spoonable and layered desserts continue to make their way onto menus across the nation. Mason jars, retro milkshake glasses and other see-through ves- sels show of these layered treats. At Sapphire Laguna in Laguna Beach, Calif., Chef/Owner Azmin Ghahreman showcases his unique twist on bananas foster as a spoonable, layered dessert in a mason jar. Home- made brioche bread pudding gets topped with a brown sugar rum sauce, caramel gelato, fresh banana slices, candied pecans and an extra drizzling of sauce. The popularity of pudding, custard and tapioca will increase this year, according to CultureWaves. And chefs are layering just about anything, from trifes (seen here is Yardbird's red velvet trife) to cheesecakes and mufns. Desserts Fun with Hybrid Desserts Whether they're called hybrid desserts or "mashups" — just know these fun fusions remain all the rage. Certain creations, though, have had their day while others are starting to gain notoriety. • Ice Cream Cupcake: ice cream + cupcake popular- ized by Cold Stone Creamery • Crogel: croissant + bagel invented by the Stew Leonard grocery chain • Townie: a tart + brownie invented by Bea Vo, Bea's of Bloomsbury in London • Duffn: muffn + donut Sugar Bust With sugar getting a bad rap in health circles, some chefs and restaurants now incorporate more natural, less processed sweeteners to add extra favor to their after-meal treats. Some trending examples include agave nectar, raw honey, molasses and maple syrup. Trending Dessert Types 58% Hybrid desserts (croissant donut, townie, ice cream cupcake) 59% Savory desserts 60% Bite size and mini desserts Source: Te National Restaurant Association's 2015 What's Hot survey

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