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Culinary Chronicles: Global Horizon Trends of 2020


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In this issue of Culinary Chronicles, Symrise Chef Noah Michaels takes a virtual trek to share inspiration behind our Global Horizons trends of 2020.

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Culinary Chronicles: Global Horizon Trends of 2020

  1. 1. Global Horizons 2020 Virtual Trek and Recipes ISSUE 56
  2. 2. 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 popular.
  3. 3. FilipinX 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.
  4. 4. At Ma’am Sir, Chef Charles Olalia serves Filipinx Food to Los Angeles’s hip Silver Lake community. 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 Ma’am Sir FilipinX
  5. 5. 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 Ninong Café FilipinX
  6. 6. INGREDIENTS: • 1 c Heavy Cream • 1 c White Chocolate • 1 Tbl Butter • 2-3 tsp Ube Extract *available at Asians Markets or online INSTRUCTIONS: 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!
  7. 7. At Musang in Seattle, Chef Melissa Miranda, is committed to sharing and elevating Filipinx culture and community through food. It began with pop ups all over the city before setting up a permanent location in Beacon Hill for its delicious creations. Adobo Pork Ribs with Toasted Peanut at Mustang Musang FilipinX
  8. 8. Keralan 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 gravy.
  9. 9. Lobster Moille at Junoon Junoon Keralan 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 Tribeca neighborhood.
  10. 10. Read more at the Southern Foodways Alliance here. Southern Foodways Alliance Keralan 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.
  11. 11. 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 Keralan
  12. 12. Eastern Mediterranean 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.
  13. 13. Noosh Eastern Mediterranean A selection of show stopping skewers at Noosh such as chicken with spicy ajika red yogurt sauce and the beef with charred tomatoes. 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 Francisco.
  14. 14. A collection of plant based Levantine dips and salads with fresh pita at Suraya Suraya Eastern Mediterranean Suraya in the Fishtown neighborhood of Philadelphia describes their menu as consisting of ancient Levantine ingredients, flowery essences and passed down heritage recipes.
  15. 15. A collection of Pita Sandwiches from Miznon Miznon Eastern Mediterranean 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.
  16. 16. INGREDIENTS: • 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 INSTRUCTIONS: 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!
  17. 17. West African 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 melon.
  18. 18. 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 West African
  19. 19. Clockwise, from top left: Chicken yassa with plantains, Moroccan salmon with jollof fonio, fufu with peanut sauce Teranga West African At Harlem’s Teranga in New York City, Chef and cookbook author Pierre Thaim aims to share Africa’s rich and vibrant culture through food.
  20. 20. INGREDIENTS: • 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) INSTRUCTIONS: Combine all ingredients and store in an airtight container. Great for marinating steaks for the grill. Suya Spice Blend Make your own!
  21. 21. Thank you! ISSUE 56