Culinary Chronicles: Global Horizon Trends of 2020
Global Horizons 2020
Virtual Trek and Recipes ISSUE 56
Levantine cuisine—including Israeli,
Turkish and Lebanese—looks to be the
most influential style for menus in 2020.
But don’t count out dishes from
Indonesia, Malaysia, the Philippines,
Indian, and West African. We will also
see more regionalized cuisines in the
spotlight. Local, responsibly-sourced
ingredients that bridge traditional culinary
lines will continue to grow, while dishes
that bridge culinary regions and
incorporate cross-cultural fusion dishes
onto menus will be among the most
Filipino cuisine isn’t new to the United
States, but in 2019 and 2020 a lot of
regional rising chefs with Filipino roots are
shining a spotlight on the authentic flavors,
spices and ingredients. FilipinX is an
acknowledgement of looking beyond the
gender binary and by using a term that
resonate with younger generations.
At Ma’am Sir, Chef Charles Olalia
serves Filipinx Food to Los
Angeles’s hip Silver Lake
Chef Charles blends the classic
flavors of his heritage with the
produce and product that
California cuisine is known for.
BBQ’d Kabocha Squash with Puffed Rice and
Spice Caramel at Ma’am Sir
Ninong Café is known as the
house that made Ube Pancakes.
In the Northridge section of Los
Angeles, this Filipinx diner is best
known for dishing up ube laced
everything for breakfast and huge
fried chicken dinners.
The Ube Pancakes at Ninong Cafe
• 1 c Heavy Cream
• 1 c White Chocolate
• 1 Tbl Butter
• 2-3 tsp Ube Extract *available at Asians Markets or online
1. Bring cream to a boil and pour over chocolate
2. Allow to sit for 5 minutes and whisk to combine
3. Add butter and extract to taste, whisking until homogeneous
4. Transfer to a squeeze bottle and keep warm.
Ube Syrup for Pancakes
Make your own!
At Musang in Seattle, Chef
Melissa Miranda, is committed to
sharing and elevating Filipinx
culture and community through
It began with pop ups all over the
city before setting up a permanent
location in Beacon Hill for its
Adobo Pork Ribs with Toasted Peanut at Mustang
Our second Global Horizons trend is Southern
Indian and especially the region of Kerala. There
have been a lot of influences throughout the years
in the region of Kerala with Greek, Roman,
Chinese, Portuguese, Arab, and Dutch traders
making their ways in the towns of Kerala. A great
example is the restaurant Thattu in Chicago
serving Coriander Chicken based on traditional
Kerala boneless chicken in coriander and coconut
Lobster Moille at Junoon
While most people don’t think
about seafood and Indian Cuisine,
the Kerala Region is known for it.
The delicately spiced coconut
Moille curry epitomizes Kerala
cuisine and no one makes it
better one than Junoon in NYC’s
Read more at the Southern Foodways Alliance here.
Southern Foodways Alliance
We’ve been following a group of talented
Indian chefs cooking in the Southern part of
the United States for the last few years.
They’re known for blending the flavors of
their Indian heritage with Southern Cuisine.
Asha Gomez (I) is originally from the
Kerala Region of India and lives in Atlanta
where she writes cookbooks and hosts pop
up dinners. Her Kerala Chicken and
Waffles blends the classic flavors of
Kerala’s famous Roadside Chicken with the
South’s beloved Fried Chicken and Waffles.
Asha Gomez’s Indian roots come out
in her Kerala Fried Chicken and
Waffles from My Two Souths.
In this recipe, she spices up the
Southern favorite with serrano
peppers, cilantro and mint.
Try the recipe for yourself here!
My Two Souths
Levantine cuisine is the traditional cuisine of
the Levant, or the Eastern Mediterranean
region including Israel, Turkey, Lebanon, etc.
While Za’atar and sumac have been mentioned
in our past trend reports, now we see other
types of fenugreek like the blue fenugreek
becoming more featured in restaurant menus.
A selection of show stopping skewers at Noosh such as chicken
with spicy ajika red yogurt sauce and the beef with charred
StarChefs Rising Star Winners
Chefs Laura and Sayat of
Noosh travel through Levant with
the food at their restaurant in the
Pacific Heights District of San
A collection of plant based Levantine dips and
salads with fresh pita at Suraya
Suraya in the Fishtown
neighborhood of Philadelphia
describes their menu as
consisting of ancient Levantine
ingredients, flowery essences and
passed down heritage recipes.
A collection of Pita Sandwiches from Miznon
Miznon in NYC’s Chelsea Market
is an international Israeli street
food restaurant, created by
Master Chef Eyal Shani with
additional locations in Tel Aviv,
Melbourne, Vienna and Paris.
• 12 large serrano peppers (about ½ pound), stemmed and seeded
• 2 bunches cilantro
• ½ bunch parsley
• 12 cloves garlic
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coriander seeds, toasted and ground
• 1 teaspoon cumin seeds, toasted and ground
• ¼ teaspoon ground cardamom
• 2 tablespoons fresh lemon juice
Combine all ingredients in a blender and blend until smooth. Transfer to a sterilized jar. Place a piece of plastic
wrap against the surface, avoiding air bubbles and allow to ferment at room temperature for 5-7 days, venting
accumulated gasses every day. Transfer to refrigerator and store for up to 6 months.
Lacto Fermented Zhug
Make your own!
West African cuisine including countries like
Senegal, Nigeria, Ghana, Cameroon, Cape
Verde, and Ivory Coast to name a few – makes
our fourth Global Horizons trend for 2020.
These countries have some ingredients in
common like tomatoes, onions, and chili
peppers together with peanuts, ginger, garlic,
dried mushrooms, and ground seeds like
Chef Eric Adjepong is
passionate about introducing
diners to West African cuisine and
the impact its diaspora has had on
South American, Latin American,
Caribbean, and American food, all
in his elegant, artfully plated style.
His restaurant On the Double will
open this fall in Washington DC. On the Double’s signature doubles feature a spicy cumin and
turmeric fry bread layered with curried chickpeas and
potatoes, pancetta and North African chermoula
Chef Eric Adjepong
Clockwise, from top left: Chicken yassa with plantains,
Moroccan salmon with jollof fonio, fufu with peanut sauce
At Harlem’s Teranga in New York
City, Chef and cookbook author
Pierre Thaim aims to share
Africa’s rich and vibrant culture
• 1/2c Peanuts, Darkly Toasted and Ground
• 1 Tbl Ground Ginger
• 2 tsp Cayenne
• 2 tsp hot paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp Bouillon Powder (Optional)
Combine all ingredients and store in an airtight container. Great for marinating steaks for the grill.
Suya Spice Blend
Make your own!