Demographics, travel and world events shape what Americans want to eat today. How are we changing? What entices us now? Not long ago we cocooned and ate comfort food at home, but the metamorphosis is underway. The American palate and search for pleasure are changing in ways big and small, and successful chefs stay on top of these trends.
Following Emeril Lagasse's urging to "kick it up a notch," Americans are seeking bigger, bolder flavors. We want foods that challenge us, that tingle our taste buds, that take us somewhere we've never been before. We're still ordering meatloaf and mashed potatoes, but preferably with a preserved lemon chutney on the side or a citrus barbecue glaze.
Bland is so over. Americans are finally embracing the realm of bitter, sour, salty and sweet, the pungent foods and flavors that underlie the cooking of other cultures. From the addictive salty flavor of Vietnamese fish sauce to the molasses-like notes of piloncillo (Mexican brown sugar), from the pleasantly bitter taste of Italian radicchio to the tart smack of a lime-laced mojito, American diners are learning to love it all.
So how do you incorporate these robust flavors that your customers are eager for? Citrus can give you that kick. Think about the punch that citrus zest, juice or segments can add to a dish, as the following recipes demonstrate. |
