8 The NaTioNal CuliNary review • Sep Tember/oCTober 2018
FroNT burNer industry news
PIzzA MUSEUM OPENS
This summer, in Chicago’s South
Loop, the U.S. Pizza Museum
opened its doors at Roosevelt
Collection (1146 S. Delano
Court West). The museum is
open Fridays, 5-8 p.m., and
Saturdays and Sundays, 11
a.m.- 6 p.m., through October. Previously existing online and
through pop-up exhibits and events, this is the first full-fledged
showcase of founder Kendall Bruns’ vision of a museum that
preserves and interprets pizza-related items in both a present-day and historical context. The museum features pizza-themed
ephemera, including menus, rare pizza boxes, vinyl records,
vintage ads, toys, video games and more. The Roosevelt
Collection and U.S. Pizza Museum offer a series of special
events, including art activities, book signings, dough-making
demonstrations, pizza parties and mobile pizzerias parked
outside the museum. Entry to the U.S. Pizza Museum is free
with a required online reservation for timed entry. Tickets are
available at uspizzamuseum.com/tickets.
LOOKING TOwARD 2019
Culinary Visions® Panel collected insights from
culinary professionals, scoured more than a
dozen trade conferences and surveyed more
than 5,000 consumers to learn about the foods
and flavors most likely to captivate consumers
this coming year. According to Culinary Visions
Panel’s 2019 Trend Forecast, the five major food
trends that will have the greatest impact on product development in 2019 are:
• Replenishing with purpose—Consumers who want to get more out of their
meals are looking for functional foods that don’t just satisfy hunger but also
pack a nutritional punch.
• Beyond dietary restrictions—Rather than following regimented diets,
today’s consumer is choosing to limit certain ingredients in dishes rather
than remove them.
• Ethical concerns—Today’s consumers want to leave a light carbon footprint.
Efforts that result in reduced packaging, as well as ethical ingredient
sourcing, help alleviate their concerns about ethical foods.
• Healthful without compromise—Today’s consumers want access to healthy
foods at all times and in all places. Expectations for convenient grab-and-go foods with better-for-you ingredients are now the norm not the exception.
• The quest for world flavors—Consumers are expanding their appetites for
global flavors and international ingredients. Exploring Latin American,
Asian and Mediterranean foods means using food ingredients and flavor
profiles from Ecuador, Peru, Brazil, Korea, Philippines and Morocco.
The 2018 Florida Restaurant & Lodging
FLORIDA RESTAURANT & LODGING
Show will present its annual Torch and
Beacon awards to two Orlando, Florida,
chefs. The Torch award will be presented
to Allen Susser, chef/owner, Chef Allen’s
Consulting, and the Beacon award will
be presented to Kathleen Blake, chef/
owner, The Rusty Spoon, at the Florida
Restaurant & Lodging Show, Orange
County Convention Center, Orlando, Sept. 6-8. The Torch Award was created to
honor talented chefs and/or restaurateurs for the brilliance of their careers and the
impact they have had on the industry and their surrounding community. Susser
is recognized for his commitment to local/fresh ingredients and for the strategic
guidance he provides to other restaurateurs. The Beacon Award was created to
recognize a woman leader who has served as a beacon for the industry through
her leadership, contributions and inspiration. Blake demonstrates this through her
efforts to promote sustainability and use locally sourced and organic ingredients.
SHOw PRESENTS AwARDS
The tastes and
culture of Mexico
will be celebrated
at The Culinary
Festival, Oct. 17-20, in San Antonio. Now in its fourth year, the
summit will focus on Mexico’s culinary heritage, contributions,
influences, and staple ingredients that include agave, cacao,
corn and chilies. The summit features a student day Oct.
16; professional days Oct. 17-18; a dinner at Nao; and a
community-focused festival for food enthusiasts, Oct. 19-
20. New to the food festival this year is a two-day boot camp
focusing on popular appetizers and hors d’oeuvres from Mexico.
For more information, visit www.ciaprochef.com/arriba.
SUMMIT HIGHLIGHTS MExICAN