Look to Other Culture's Time-Honored Traditions
If we don't pay attention to flavor, our best healthy menu intentions will fail. But which flavors? Where will we look to find the flavors that Americans want now? The good news is that Americans have never been so adventurous at the table. Would you have thought that you could successfully name a chain restaurant Chipotle? Or make a go of a hip, upscale Chinese concept called P.F. Chang's? Or take something like Baja Fresh mainstream?
Fusion cooking is on the wane as American chefs and their customers realize that traditional, authentic dishes have more appeal. From the legume and spice traditions of India to the vibrant, herb-laced cooking of Vietnam to the trinity of chiles, corn, and beans that underlies the Mexican kitchen, the global "flavor trail" can inspire your health-conscious menu R&D.
You can always pair exotic with familiar to stay within your customers' comfort zone. Think lemon grass-roast chicken with an Asian slaw, or grilled salmon with Vietnamese dipping sauce. That's culinary adventure with little risk. Better yet: a blizzard of small plates to share family-style—more adventure and even less risk.
Linking food with the romance of the Mediterranean has been great for menu sizzle. Where are the next big flavors from? Definitely Southeast Asia and Latin America. Probably India. Possibly Africa. In an era when many diners are looking to eat more healthfully, world flavors can create excitement and theater without deprivation or compromise.
Now, as busy Americans outsource much of their everyday cooking, they depend on chefs for everyday food. In this area, the daily food traditions of people around the world can be especially inspirational.
From Vietnam: Warm salads with grilled meat; lettuce as a wrap; noodle soups.
From India: A rich vegetarian tradition; fruit chutneys and herb chutneys; yogurt-based salads; dals and other legume cookery; pilafs; grilled kebabs; tandoori breads.
From Mexico: Salsas; corn-plus-beans as complete meatless protein; masa-based snacks such as sopes, tamales and gorditas.
From Peru: Fat-free ceviches of fish and shellfish.
From Greece, Turkey and Lebanon: The communal tradition of meze, or small plates, many based on beans, grains, and vegetables.