From Restaurant Business May – June 2020:
Tag Archives: Food Trends
Food Trends: “Third Culture Bakery” & “Mochi Muffins” Expand From California To Colorado
From a 303Magazine.com online article (Feb 7, 2020):
Third Culture’s largest sit-down café serves butter-mochi style doughnuts with flavors ranging from jasmine milk tea, strawberry cream, yuzu lemon and mango passion fruit to black sesame, dark chocolate, ube coconut and strawberry guava.
Reigning from the Bay Area, Third Culture Bakery has opened its first café in Aurora on East Colfax Avenue. Owners and life partners, Sam Butarbutar and Wenter Shyu have put a twist on traditional bakery desserts by creating mochi muffins, doughnuts and waffles.
While mochi has become trendy to use in various desserts, these ingredients are what Butarbutar and Shyu grew up eating. From the very beginning, the masterminds behind baked mochi muffins have put their heart and soul into their brand.
Restaurant Trends: “The Future Of Food” – What To Expect In Next Ten Years
New Food Trends: “Terra Mundo” Immersive Multi-Sensory “Eat-ertainment” In London On Feb 12-16
Terra Mundo is a truly unique and luxurious dining experience set over three courses inspired by three distinctly earthly environments of forest, fire and ocean. Exquisite pairings of delicious food and stunning drinks are enhanced through musical soundscapes and 360-degree immersive projections bringing you the tastes, sights and sounds of Terra Mundo.
WHAT’S INCLUDED?
A delicious welcome drink
Three courses of fine dining
Perfectly-paired drinks for each course
Tantalising appetisers and amuse bouche
One hour show of fully visuals and musical soundscapes
ALL FOR: £95 (PLUS BOOKING FEE)
2020’s New Food Trends: “NextOn” In South Korea Created World’s First Underground Farm
NEXTON, an indoor vertical farm startup in Korea, realized world’s first vertical farm in a tunnel which naturally maintains temperatures of 10-20C throughout the year even without active heating or cooling solutions.
The farm inside the tunnel is 600 meters long (0.37 miles) with its floor area of ~71,000 sqft, making it one of the world’s largest indoor vertical farms. Integrating this unique tunnel environments with NEXTON’s in-house designed photosynthetically-active LED light sources and proprietary growth system, NEXTON is able to dramatically cut down the cost structure which has plagued profitability and viability of the indoor vertical farming business.
Inside the tunnel, NEXTON is hydroponically growing leafy greens and others without pesticide or herbicide with nutrient water fully-recycled and disinfected chemical-free. NEXTON tuned the environmental and nutritional conditions in such a way to produce crispy and savory leafy greens, well suited for salads. Thanks to our eco-friendly growth methods and clean/controlled environments, our produce needs no or minimal cleaning processes which, in turn, will deliver overall cost benefits to our enterprise customers.
edition.cnn.com/2019/12/09/asia/south-korea-vertical-farm-intl-c2e/index.html
New 2020 Food Trends: “Ambar Balkan Cuisine” In Washington DC Earns Michelin Guide Review
From a Michelin Guide online review listing:
Don’t balk at trying something new, since Ambar rewards rookies with a lineup of enticing offerings at appealing prices. This two-story restaurant’s rustic-country décor is as well suited to groups as it is to solo diners. Come with a gang and eat to your heart’s content with the Balkan Experience, which is a litany of delightful small plates. Don’t fret if you’re sans friends though, as everyone is guaranteed a good time.
Order the chef’s platter and you’ll be treated to the likes of pita sa sirom, a flaky cheese pie resting in a red bell pepper- and eggplant-ajvar sauce. Partake in the veal and beef kebabs set in a sheep’s milk cheese spread; or sour cabbage stuffed with rice, pork belly and set atop garlicky mashed potatoes for even more fun.
Boomers Daily 