“Consumers are still being introduced to new cuisines like Fillipino and Peruvian,” says Chef Allison. “But chefs are also exploring some old favorites, both with authentic and new inspirational flavors, specifically Asian and French cuisines.”
Today, bowls are the new plates and noodle bowls are the new Asian. Noodle bowls meet consumers’ demand for ethnic, full of flavor and customizable items. Based on both street fare and comfort classics, noodle bowls can include Asian noodles made from rice, wheat and egg, or buckwheat. Other additions include a variety of vegetables, protein and a flavor-packed sauce that ties it all together.
According to Campbell’s Culinary Trendscape 2016, “French Classics is a refreshing take on comfort food. This time around, the genre is more about elevated simplicity and tasty traditions. French onion soup, cassoulet, coq au vin, open-faced tartines, quiche and creative confits are just a few of the savory classics getting attention.” Let’s not forget the French pastries too.
Chef Allison’s Inspiration for the Menu & Grocery Shelves:
- Ramen Tonkotsu with a Spicy Habanero Garlic “Bomb Sauce” Topper
- Cascabel Chicken Cassoulet
- Grilled Veggie Bowl with Pork Adobo Rice