Christopher Ranch

Be it the dice, the bright lights, the 24-hour celebration or Celine Dion, Sin City seemingly has something to offer everyone. For many chefs, culinary experts and foodies throughout the globe, however, the caliber of food is a tantalizing lure - including Allen Asch, chef and adjunct professor at the University of Nevada, Las Vegas’ food and beverage department (pictured above, furthest right, with his culinary students).

We managed to yank Chef Asch -  a graduate of The Culinary Institute of America and Johnson & Wales and nearly 30-year industry veteran - out of the kitchen for a few, in order to glean his culinary insight about bolstering culinary trends, the makeup of a successful chef in today’s changing culinary landscape, the Las Vegas food scene and – of course – his favorite ways to use California heirloom garlic.

1.) What are the biggest culinary trends emerging in today’s culinary industry? Similarly, what are the most significant factors influencing today’s culinary industry?

“One of the fastest growing trends is the use of locally sourced products. This is helping keep things fresh and supporting the local community.  Local wines and beer are further trends becoming popular. Here in Las Vegas, we have fresh fish flown in everyday, from as far away as Italy.

Small portion size and plate sharing also are growing trends. We were served a dessert plate that had 32 different items on it – all of them were bite size. Another big trend is gluten-free foods; that allergy has become one of the most talked about allergies in the foodservice industry.”  

2.) How has the culinary world changed since you became involved? Specific landmark events/turning points?

“The quality of food preparation and the advancement in sanitation knowledge has made the industry a safer place to eat. The quality of food has brought out the best in some world-renown chefs, allowing them to expand operations and open in locations that could not support them a decade ago.”

3.) What are the most important lessons/takeaways you’ve learned through your culinary experience? Similarly, what are the most important cooking techniques, in your opinion?

“Through culinary arts, I have learned to always take pride in any plate I am sending a customer. As a teacher, the lesson learned is patience, although my students may disagree. As a teacher, I also feel that imploring a sense of urgency in my students will make them better prepared for the world of work.

I think the most important cooking technique is actually cutting. I think that young chefs should learn how to do the basic cuts with speed and accuracy – that is one sure way to get a job in a higher-end restaurant.”

4.) What are the most important lessons you teach your students? If you could give them one piece of advice, in helping them achieve a successful culinary career, what would that be? And why?

“Stop watching the Food Network; it is very entertaining, but not realistic. When watching the shows, students need to realize there are a lot of people working hard to make the show happen, and they have a better chance of being a prep person, rather than the TV personality.

That, and a sense of urgency. My students do internships on the Las Vegas Strip; the pace is not like in the school kitchen.”

5.) What do you think the culinary landscape will look like in 5-10 years? Biggest changes you’re forecasting?

“I think the biggest obstacle of the future is the technology being created to eliminate entry-level jobs. This will create a shortage of workers, as entry-level jobs prepare workers for future jobs.”

6.) What are the most important qualities a chef must embody to be successful?

“I think one of the most important qualities is a “sense of urgency.” This is the hardest thing about teaching high school students - the realization that people want their food, and they want it now. This is very different from other industries, where work is steady over an eight-hour shift. In this business, the “rush” hits during a two-hour period.”

7.)Who are your mentors? Similarly, what chefs in the past – and today – have made the biggest difference and/or are largely influencing the culinary world?

“Being a CIA graduate, I am a classically trained chef, using the principles created in France. I am a big fan of Auguste Escoffier, as the father of modern cuisine. Personally, I still remember some of my chef/instructors at CIA as inspirations. I also appreciate Cook’s Illustrated magazine and TV show that work with recipes to find the best way to prepare a dish.”

8.)What are the best restaurants you’ve dined in, best meals you’ve ever eaten and your favorite chefs?

My favorite restaurants are in Las Vegas, since I’ve lived here for a long time. I love Delmonicos at the Venetian for steak and Carluccio’s Tivoli Garden for Italian. I actually have different restaurants for every food. Tonight we went to Lawry’s for prime rib, and it was great.

9.)What are the biggest food cities in the world?

“Two years ago, Las Vegas was the dining capital of the world; everyone wanted to be here. All the star chefs had outlets; some even moving here and closing their other restaurants. I think with the global economy in a recession, every town is suffering. New York will always be a restaurant town, and, on a much smaller scale, Yountville, CA is a thriving place to go, thanks to Thomas Keller.”

10.) What’s your favorite dish to prepare?

“I love to make soup; any kind.”

11.) What’s your favorite way to use fresh California heirloom garlic?

“I love garlic and use it every week. I like cooking Italian, and that includes a lot of garlic. I have been to the (Gilroy) Garlic Festival twice and enjoyed everything from the shrimp scampi to the garlic bread. One of my favorite recipes is for garlic soup. When I worked for Marriott Hotels, they made us use standardized recipes for everything they normally cooked. Our gourmet room could run specials that did not have a recipe card; garlic soup was one of the best sellers.”

Happy Mardi Gras!

Today is Fat Tuesday, signaling the end of the Mardi Gras celebration, and while not a monumental landmark in my life, I do have Bayou roots and a love for New Orleans. To me, the city deserves a little recognition, considering it’s home to Mardi Gras, it’s finally showing signs of Katrina recovery and the hometown Saints recently grabbed a huge Super Bowl victory.

So, whether you’re partial to New Orleans for its football success, the Cajun/Creole food heritage, its mystique or Mardi Gras festivities, today is a tribute to the Big Easy.

I happen to like all ‘Orleans attributes and decided - if I couldn’t make it to Mardi Gras, I would bring Mardi Gras to my kitchen. Well, sort of; there weren’t too many beads, females lacking shirts and Hurricanes hanging out in my kitchen. However, there was Chicken and Sausage Jambalaya and The Bachelor (Vienna is definite Bourbon Street material), so I assumed that combination sufficed.

And, thus – Recipe Four in “Angie’s Quest to Garlic Cooking Greatness,” the non-blockbuster, garlic version ofJulie & Julia, was born. However, I deviated, again, from The Garlic Lovers’ Cookbook, Volume II. Seeing as it was Fat Tuesday eve, and I was planning to prepare – or at least attempt - a New Orleans original, I wanted an authentic chicken and sausage jambalaya recipe.

Therefore, I summoned an expert opinion from Cajun Chef Ryan Boudreaux, a New Orleans native who relocated to Wake Forest, N.C. in Katrina’s wake. In fine Southern form, Chef Ryan delivered a genuinely amazing jambalaya, which tasted like it was catapulted straight from Commander’s Palace.

Alright, that’s a serious exaggeration, but the point is - Chef Ryan’s jambalaya reeked of an heirloom recipe someone’s Creole grandmother concocted upon Louisiana’s inception. Cajun Chef Ryan has definite New Orleans street cred.

Chicken and Sausage Jambalaya

Ingredients: (Note – I’m a huge sausage fan and love any excuse to go sausage heavy. You can take the girl out of Kansas, but you can’t take the Kansas out of the girl. Therefore, I eliminated the chicken aspect of this recipe and doubled the sausage. So, I apologize if the recipe’s name misled; this dish is strictly pig):

- 1 tbsp. extra-virgin olive oil;

 - 2 lbs. smoked sausage – sliced;

- 3 cups fresh onions – diced (I only made it to three cups. I couldn’t find my goggles, and my incessant crying – due to the onions – makes operating a large knife risky. Therefore, I doubled the California heirloom garlic and green onions);

- 3 cups celery - diced;

- 3 cups green bell peppers – diced;

- 4 tbsp. Christopher Ranch California heirloom garlic – minced;

- 1 tsp. dry mustard;

- 1 tsp. fresh thyme;

- 1 tbsp. smoky paprika ( I doubled, but I like to sweat when I eat Cajun);

- 1 tsp. cumin;

- 2 cups fresh tomatoes – diced;

- 4 cups low-sodium chicken stock;

- 3 cups brown rice;

- 3/4 tbsp. Crystal hot sauce – or any Louisiana brand (I used 3 tbsp., but, again, I love heat);

- 1 tbsp. Worcestershire sauce;

- 2 cups fresh green onions – chopped;  

Preparation:

- Using a little olive oil, sauté the smoked sausage in a large stock pot, until browned.

- Add the onions, celery and bell pepper to the browned sausage, and continue sautéing, until veggies are soft and onions translucent. Add garlic, and stir well.

- Sprinkle in all herbs and seasonings (minus the hot and Worcestershire sauces), and stir well.

- Add tomatoes and chicken stock, and bring to a boil.

- Stir in the rice, followed by the Crystal hot sauce and Worcestershire sauce, and stir well.

- Cover the rice, and allow to cook, occasionally stirring rice to prevent from sticking to the bottom of the pot.

- Once the rice has absorbed all the liquid – about 20 minutes – add the green onions, and stir well.

- Serve hot, and drizzle with a little low-fat cheese and a few additional drops of hot sauce; if you like it hot, that is!

Thoughts: Cajuns understand flavor; their use of bold herbs and spices, such as fresh garlic, is unbridled. And, Cajun cuisine, such as jambalaya, is quite similar to New Orleans – steamy, mysterious and sexy. One bite is a tease; it lingers on your mind and always leaves you wanting more. Since I opted for low-sodium chicken broth, brown rice and fresh herbs whenever possible, feel free to succumb to Cajun temptation.

Not to mention, the perfect indulgent dish to crush before tomorrow’s Ash Wednesday.

Happy Mardi Gras!

Give a warm welcome to guest blogger, Amber; my fellow cohort at the Ranch.

I’m playing hooky from the blog today. Trying to find a way to get myself to Vancouver or New Orleans this weekend…

Anywho, Amber’s full of great garlic insight, with newfound garlic tales, as she’s been working closely with Chef Michael Giletto. If you’re unfamiliar, Chef Giletto is the executive chef at Skillman, New Jersey’s esteemed Cherry Valley Country Club, as well as TV and radio culinary personality, including appearances on Chopped, Iron Chef America and the Ultimate Recipe Showdown.

Chef Giletto also is a big proponent of Christopher Ranch garlic. So much, in fact, that he recently incorporated California heirloom garlic in all stages – albeit dessert - of an exquisite, five-course dinner he was invited to prepare at the James Beard Foundation; an invitation not bestowed upon just any chef.

Here’s Amber to fill in the gaps…

The James Beard Foundation is an integral part of our culinary community, whose mission is “to celebrate, preserve and nurture America’s culinary heritage and diversity, in order to elevate the appreciation of our culinary excellence.”

Through its diverse educational programs, culinary student scholarships and prestigious James Beard Foundation Awards, the non-profit foundation, undoubtedly, wages a tremendous influence in the culinary world.

The James Beard House also invites chefs to participate in events, and recently, Chef Michael Giletto was asked to showcase his culinary expertise and prepare a fennel-themed dinner. Chef Alina Eisenhauer, executive pastry chef at Sweet in Worcester, Massachusetts, assisted Giletto in the process.

Like we said, Chef Giletto is a fan of Christopher Ranch’s California heirloom garlic, which he uses daily in his own kitchen, and applied to his James Beard Foundation menu. Likewise, we are a fan of Chef Giletto’s extraordinary culinary talents and the masterful ways he blends garlic in his cooking.

Fortunately, we got a peek at the mouth-watering menu…

Hors D’ Oeuvres:

“Tataki Style” Sterling Silver Strip Loin, Christopher Ranch Garlic Chips, Fennel Frond Aioli (pictured above)

 Salt-Crusted Scallop, Roasted Shallot Fennel, Tart Apple Slaw 

Fennel Aspic, Carmel Brioche, Fried Salsify, Tarragon Mayo

Brown Butter Fennel Dust, Hudson Valley Smoked Duck, Fennel~Carrot Crisp

Wine Pairing: Pierre Sparr Cremant d’Alsace, France Steele, Black Bubbles, California

Beer Pairing: Unibroue Green Apple; Chambly, Quebec

Course 1:

Avocado Fennel Puree, Black Truffle Crème Frache, Sterling Silver Pork Dust (pictured above)

Wine Pairing: 2005 Rovero Pinot Nero “LaJetto,” Piedmont, Italy

Beer Pairing: Allagash White: Portland, ME

Course 2:

Sous Vide Griggs Farm Chicken “Scallop,” Watercress Fennel Salad With Fermented Christopher Ranch Garlic Spread, Craft Beer Vinaigrette

Wine Pairing: 2007 Ca dei Frati Lugana, Lombardy, Italy

Beer Pairing: Avery Saison; Boulder, CO

Course 3:

Chowder Of Baby Heirloom Tomato And Fennel, Seafood Contour, White Truffle (pictured above)

Wine Pairing: 2004 Dievole Chianti Classico Reserva “Novacento,” Tuscany, Italy

Beer Pairing:Dogfish Head Chateau Jiahu; Milton DE

Course 4:

Fennel Pollen-Dusted Sterling Silver Skirt “Mock Filet,” Brioche “Crotta,” Casa de Lena Farm Olive Oil Fennel Sauce

Wine Pairing: Enzo Boglietti Langhe Rosso “Buio,” Piedmont, Italy

Beer Pairing: Lost Abbey Avant Garde; San Marcos, CA

Course 5:

Orange Blossom Genois, Fennel Semifredo, Candied Fennel, Fennel Pollen, Almond Florentine, Caramelized Blood Oranges

Wine Pairing: 2005 Valckenberg “Madonna,” Eiswein Rheinhessen

Beer Pairing:Pretty Things Jack D’or; Holyoke, MA

We are particularly intrigued by the garlic application Chef Giletto employed in the “Tataki-Style” Sterling Silver Strip Loin, Christopher Ranch Garlic Chips, Fennel Frond Aioli. We love how this recipe displays fresh garlic’s versatility, emphasizing one of many unique ways garlic can enhance a menu.

Thank you, Chef Giletto, Chef Eisenhauer and your fabulous staff (also pictured above), for including Christopher Ranch garlic in your masterpiece. And – a big thank you to photographer Scott Erb for taking such gorgeous pictures.

Next up – the American Culinary Federation’s Northeast Regional Conference, where Chef Giletto will conduct our cooking demonstration. Pretty excited, as we’ll finally get to indulge in his garlic delights! 

Stay tuned…

I always welcome a good reason to drink beer, eat indulgent food, stare at spandex-laden men and listen to Bon Jovi belt out “Livin’ On A Prayer.” 

Therefore, I’m eagerly awaiting the arrival of this Sunday’s Super Bowl XLIV. While, I’m typically more enthralled with the seven-layer dip and humorous commercials – remember that hilarious E-Trade baby and the clown ?! - this year’s Colts vs. Saints matchup should prove to be a true gridiron battle. 

I’ve got my $40 on the Saints…gotta root for the underdog and show Nick Leckey, K-State’s finest, some love. 

Still, a potentially rousing game doesn’t diminish the importance of Super Bowl party food. Now, this comment might get me in hot water with Drew Brees, but – to me - the food is equally important as the game. 

My rationale? If the game is a bust, you need something to fall back on; enter food and drinks. 

So, I decided to inject my newfound Saints patronage into my party planning, resulting in a Ragin’ Cajun-themed soiree – who doesn’t love Cajun food? Fitting, as well, because those Cajuns are big fans of California heirloom garlic. 

After some deliberate research – we take our food seriously ’round these parts - I uncovered several Cajun recipes, which are sure to fit the bill. Just a warning; with these spicy delights, there will be some serious perspiring, both on and off, the field. Make sure those Hurricanes are chilled. 

Scallop Gumbo 

Catfish Po’ Boy  

Pulled Pork Sandwiches 

Jambalaya 

Red Beans & Rice  

Louisiana Shrimp Remoulade With Fall Lettuces 

Chili Cheese Grits 

Crawfish Etouffee 

Spicy Chicken Chili 

Jalapeno Pimento Cheeseburger 

Cajun Wings 

The Ultimate Crab Cakes 

Creole Red Jambalaya With Chicken & Sausage 

Oysters Bayou Teche 

Once Drew Brees sees my lineup, he’ll agree that food crushing ranks up there with field crushing. If they win, that is… 

The good news is – win or lose, we still eat; Cajun style.  

I absolutely love pizza. I mean, I luh-uhve pizza.

Unfortunately, I largely attribute my 40-lb. weight gain in college to my incessant pizza crushing, so I’m always a little weary when I’m confronted with a big, greasy, cheesy, scrumptious slice. When it comes to pizza chowing, I’m akin to Old School’s Frank the Tank  - once I start, I can’t stop.

“Once it hits your lips, it’s sooo good. Ok, one more, one more.”

Therefore, I’ve sadly taken a bit of a pizza hiatus.

Until last night, that is. This insatiable pizza craving overcame me – I think it was Groundhog Day Eve - and since I’m weak when it comes to food, I tend to succumb to cravings.

However, seeing as I’m trying to avoid hopping on the fat train, again, I set out to make the healthiest pizza possible. No Little Caesars, no frozen DiGiorno – I was attempting pizza from scratch.

Now, this creation is not a novelty, but since I’m still wading in the baby pool when it comes to home cooking, I was a homemade pizza-making virgin. Therefore, it is my original.  

This recipe also is not an adaptation from The Garlic Lovers’ Cookbook, Vol. II, but since it involves me cooking, trying a new recipe, using garlic and not killing anyone in the process, this is officially recipe number three in “Angie’s Quest to Garlic Cooking Greatness;” the non-blockbuster, garlic version of Julie & Julia.

So, here’s where my healthy pizza endeavor led me. (Note: Feel free to use any fresh vegetables you’d like; I suggest subbing zucchini, bell peppers, artichokes, broccoli, spinach or jalapenos for any veg listed below. My ingredients are merely based on the bounty available in my fridge. I’d rather walk on nails than venture to Ralph’s at 6 p.m. on Mondays.)

Healthiest Garlic Pizza Ever

Servings: 1

Ingredients:

- 1 individual whole-wheat pizza crust;

- 1 medium tomato – sliced;

- 1 shallot – minced;

- 12 garlic cloves – peeled;

- 5 fresh basil leaves;

- 12 crimini mushrooms – halved;

- 6 asparagus stalks – chopped;

- 4-tablespoons extra-virgin olive oil;

- Handful of low-moisture mozzarella cheese;

- Pepper to taste

Preparation:

- Preheat oven to 350 degrees Fahrenheit.

- Lather 2 tbsp. of olive oil across the pizza crust.

- Spread the tomatoes, asparagus, garlic and mushrooms evenly over the crust.

- Sprinkle the shallots throughout, and place the basil leaves on top.

- Add the cheese evenly across the toppings, and drizzle the remaining 2 tbsp. of olive oil, as well as a few pinches of pepper, atop the cheese.

- Place pizza in the oven, and allow to cook 20 minutes, before checking. You’ll know it’s finished when the crust is browning and edges are crisping, the cheese is sizzling and the mushrooms and asparagus have softened. There should be a warm pizza parlor smell – and the sound of cheese crackling – proliferating your kitchen. Typically takes 20-30 minutes, however, everyone has a personal preference for “how-done” they like their pizza. I like mine good and crispy.

- Remove pizza, slice into quarters, and serve warm. I always douse mine in red pepper flakes, too, because in addition to crispy, I like my pizza hot!

Thoughts: It is hard to beat the artery-clogging flavor of grease and cheese, but my healthy alternative, in my humble opinion, gives Little Caesars a run for their money, and is exponentially healthier. I love the taste of fresh, roasted vegetables, especially garlic’s nutty essence, the tart crunchiness of asparagus and bold, wine-like flavor of mushrooms. And, by using all fresh veggies, low-moisture cheese and substituting olive oil for sodium-filled tomato sauce, you can actually taste the vegetables; not just the grease and cheese. This pizza is actually – dare I say – good for you.

Guilt-free pizza – now that’s a novel concept. Go ahead, eat two if you want. I did.

As Julia Child would say, “Bon Appétit!

Valentines aren’t the only hearts receiving recognition throughout February.

February, dubbed “American Heart Month” since 1963, is a month dedicated to raising awareness of heart health and mitigating cardiovascular disease; the number one killer in the U.S.

Well, we might be able assist… California heirloom garlic – a natural antioxidant boasting high concentrations of essential vitamins and minerals – is widely regarded as a combatant against various heart-related conditions, including strokes, heart attacks, high blood pressure, high cholesterol, obesity, kidney failure, blood clots and more.

Statistics emphasize the severity of cardiovascular disease, considering:

* nearly every 25 seconds, an American will experience a coronary event

* nearly every minute, an American will die from a coronary event

* in 2009, an estimated 785,000 Americans had a new coronary attack

* two-thirds of Americans are overweight or obese and one-in-three adults lives with high blood pressure (the most critical risk variable for heart disease), according to statistics from the Centers for Disease Control and Prevention and the American Heart Association.

So, how can you take preventative measures against heart disease?

“A healthy diet and lifestyle are your best weapons to fight cardiovascular disease,” according to the American Heart Association. The organization offers several suggestions for nutritious eating choices; many of which point to fresh garlic consumption, including:

* Eat a variety of nutrient-rich fruits and vegetables to help control weight and blood pressure. California heirloom garlic, which is 100% natural, boasts high levels of vitamins and minerals, including vitamins B and C, calcium, iron, potassium, phosphorous, zinc, allicin and more

* Minimize foods high in dietary cholesterol; aim to eat less than 300 milligrams of cholesterol daily. Studies indicate fresh garlic helps reduce cholesterol, thin blood and burn fat;

* Select and prepare foods with little or no salt; aim to consume less than 2,300 milligrams of sodium daily. Fresh garlic is a healthful alternative to salt, as substituting one teaspoon of fresh garlic for equal salt will eliminate 580 milligrams of sodium.

Additionally, garlic-focused medical trials reinforce the belief that fresh garlic is capable of boosting heart health.

For example, when researching the correlation between consuming fresh garlic and alleviating blood-pressure levels, Dr. Kurt Reinhart, assistant professor of pharmacy at Wingate University School of Pharmacy, found a solid inverse relationship in patients with hypertensive blood pressure above 140mmHg.

“I think patients looking to lower blood pressure can safely be recommended to consume more raw garlic,” said Dr. Reinhart, as garlic reduced blood pressure in the hypertensive group by nearly 16/9 mmHg.

Furthermore, fresh garlic’s ability to help hinder cardiovascular disease is one variable earning the vegetable recognition as a SuperFood – a food equipped with nutrients proven to enhance consumers’ longevity and prevent disease, said Dr. Steven Pratt, author of ‘SuperFoods HealthStyle: Proven Strategies for Lifelong Health.’

“Most people die of a cardiovascular disease or cancer, so if you eliminate heart attack, stroke, lung, colon, prostate and breast cancer, you’ve eliminated what kills most people,” Dr. Pratt said of fresh garlic’s role in fighting medical conditions. “Anything that lowers the risk of cancer and thins the blood, with an aspirin like effect, and tastes good, is good.”

Keep your heart healthy in February – and the other 11 months in the year. Eat fresh California heirloom garlic.

This past week has been a bit crazy (tornados in California?! That’s why I left Kansas), so, since I was busy scouring LA for a basement to seek tornado refuge, I summoned the assistance of fellow Christopher Rancher, Justin Guibert (pictured above), to assist in my quest to cook through The Garlic Lovers’ Cookbooks.

There’s no “I” in this here team blog effort.

And, I must say – I was quite impressed by his ability to so effortlessly whip up a little Spicy California Gumbo, without even breaking a sweat. Perhaps Julie, Julia & Justin is a better fit?

So, without further delay, here’s Justin:

Well, I’m a fan of Creole cooking, but I’ve never attempted to prepare anything.  However, I had a layover in New Orleans during a recent trip to the South and – while waiting – enjoyed the Big Easy Sampler. I never knew airport food could be so mouthwatering.  The sampler featured sultry red beans and rice, spicy sausage and zesty gumbo and – was so life changing – it inspired me to take my own walk on the wild Cajun side. 

With the stormy winter weather whipping the West Coast again this week, it seemed like the perfect time to test my kitchen abilities.  

So, I donned my apron, poured a glass of Chardonnay, put on some inspirational Louis Armstrong - and got to work.

Spicy California Gumbo (as modified by Justin)

Serves 6

Ingredients:

- ¼-cup butter

- ½-lb. fresh okra

- 1 large onion: chopped

- 1 ½ celery stalks: sliced

- ½-cup green pepper: chopped

- 5 cloves fresh California heirloom garlic: minced

- 2-3-tbsp. flour

- 1 jar medium sized oysters: diced

- 2-cups chicken broth

- 1 ½ large tomatoes: chopped

- 6 sprigs parsley: minced

- Pinch of thyme

- Salt and pepper to taste

- Tabasco sauce (use to your liking)

-  ½-lb. ham: diced

- ¾-lb. shrimp: shelled and deveined

- Cooked brown rice/quinoa: about 1-2 cups

- Pinch or two of file powder or Cajun black seasoning

- Water (if necessary)

Preparation:

Melt butter in a large sauce pan. Add okra, onion, celery, green pepper and garlic, and cook until okra ceases to “rope.” I couldn’t figure out what “roping” was all about, and my grocer didn’t have okra, anyways, so I skipped and doubled the celery.  

Add flour, and cook for 2-3 minutes. 

Drain the liquid from the oysters, and add oysters, along with chicken broth, tomatoes, parsley, bay leaves, thyme, salt, pepper and Tabasco. (I went heavy on the Tabasco to bring the heat, but if you don’t want to sweat or prefer a different hot sauce, adjust accordingly). Simmer about 1 hour (may need to add a little water), before adding ham and simmering another 20 minutes. 

Add shrimp and oysters, and simmer for 10-15 minutes. 

Disclaimer: I have to admit, I wasn’t about to wait 1 hour and 35 minutes for all the ingredients to simmer; 1 hour was a better fit for my hunger. Therefore, I simmered the vegetables in the broth for only 30 min., added the proteins to simmer for another 30 minutes and called it a day. 

Turned out just fine for my taste. Either way you prepare, make sure you remove bay leaves before serving, place a scoop of rice – or quinoa - in a soup bowl, and ladle a generous amount of gumbo. Sprinkle with a little file powder, and enjoy this Cajun delight.

You can almost taste Mardi Gras.

“Leaving San Francisco is like saying goodbye to an old sweetheart…you want to linger as long as possible.”

I felt the same way as the late Walter Cronkite, as I departed San Fran Monday night. (Well, almost – that midnight departure, the result of a three-hour delay, after two martinis, was a little brutal. Thank you, unnamed Southwest attendant who awoke me from my slumber in Gate 31 to board.) 

Now, San Francisco admirers possess varying reasons for their love affair with this city, and while I have many, one factor grew 10-fold throughout this trip; the food scene in San Francisco. It’s a new concept for me, as I’m just beginning to understand and appreciate the elements of good food.

Food was on the brain, as I was attending the Food Fete event - a networking extension of the annual Fancy Food Show taking place, which attracts foodies, culinary experts, chefs, food producers, students, writers, bloggers, etc., to witness the latest in gourmet food innovation and trends. 

I traveled far and wide from the land of Los Angeles - a city that is pretty hip to the food scene. Indeed, we have food trucks for every pallet, world-famous chefs, like Wolfgang Puck and his flagship Spago Beverly Hills and Michael Cimarusti’s Providence, as well as enough pork belly, gastronomic delights and small plates to fill the 405. 

Still, San Francisco emits more of a historically enriched, international and effortless food vibe. There is, of course, the cutting-edge culinary influence, but it’s not boastful; San Francisco food is, in one word, classy. So, as a foodie-in-training, I embraced the food focus of the trip and set out to, in 36 hours, discover San Fran’s secrets – old and new - that are, perhaps, not so secret. Here’s what I found: 

Ferry Building.  Located in the historic Ferry Building Marketplace, this indoor market on the San Francisco Bay is a physical celebration of food, boasting a wide array of restaurants, food and culinary vendors and flavors - not to mention the Ferry Plaza Farmers Market. Ferry Plaza is truly a food lover’s version of heaven. You want a lobster sandwich? Got it; San Francisco Fish Company. Oysters on the half shell? Yep; Hog Island Oyster Company. Artisanal cheeses (Cowgirl Creamery’s Artisan Cheese Shop), hand-crafted olive oils (McEvoy Ranch Olive Oil), or an original Italian salami sandwich (Mastrelli’s Delicatessen)? Don’t forget a chocolate confection from Recchiuti. I sure didn’t. 

And, I haven’t even touched on the restaurants…the Ferry Building houses Charles Phan’s nationally renowned, Vietnamese-influenced The Slanted Door, Il Cane Rosso, the Southern Italy-inspired sandwich shop emphasizing fresh, local ingredients, and MIJITA, an authentic Mexican cocina focusing on classic Mexican dishes, with a simple, organic twist. 

You can eat your way right through this building; all the while overlooking the Bay Bridge, Treasure Island and emerald ocean waters. Remind me to wear elastic next time I go back - and Ferry Plaza wasn’t even intended to be a meal stop. Next up… 

Tadich Grill. As the sign above the door states, the storied Tadich has been around since 1849. (We’re talking pre-Civil War, and it’s still operating.) I can see why. First, you are greeted by a gigantic, circular, dark-wooden bar (think old-fashioned, homey diner), inviting you to take a load off, enjoy a bowl of seafood chowder and chat with one of the friendly servers, whose stories make it plausible they have actually worked there since 1849. 

In regard to the food, it speaks for itself; Tadich serves up the freshest seafood possible and delivers the BEST Cioppino I have ever experienced…we’re talking huge prawns, massive scallops, sweet and juicy Dungeness crab, salty and tender clams and mussels; all stewed in a savory – and appropriately spicy – tomato broth.  This dining establishment in the financial district represents the best of San Fran. 

Boulevard. Chef Nancy Oakes is hailed as San Francisco’s most “beloved chef,” and her nationally acclaimed restaurant, Boulevard, has been dubbed San Francisco’s finest. So, I set out to find out if: 1.) This was true. 2.) Why? Well, Oakes doesn’t disappoint, and it’s largely attributed to her expertise in combining regional, seasonal cuisines and French flair, which are evident in all dishes, ranging from the Berkshire Pork Rib Eye & Braised Duroc Pork Cheek from Iowa, to the Lamb T-Bone from California and the Bluenose Sea Bass from New Zealand.

I feasted on the pan-roasted Sonoma Duck Breast, comprised of braised duck-stuffed ravioli, chocolate & rosemary hazelnut pesto, black truffles, King Trumpet mushrooms and more. The savory duck breast was perfectly accented by the sweet, rich, nutty pesto and further enhanced by the intense, oaky flavor of truffles. Local game, meet sophisticated French ingredients; a food match even eHarmony would be proud of. 

Food Fete Event. Like all industries, social media is sweeping the culinary realm, and there is no better city to pair food and beverage producers, with savvy Web conversationalists. A cocktail party designed to link the suppliers, bloggers and media of all forms, Food Fete provided an opportunity to chat with and gauge interests of bloggers and media. I always love putting faces to names – such as Amy Sherman of Cooking with Amy and Benjamin Seto of Cooking With The Single Guy – and discovering new food-focused Web endeavors, such as Yummy Veggie, FoodAndHome.com and DooF, while drinking martinis that boast a new vodka as tasty as Ketel, but half the price – Rue 33 of Sam’s Club. 

My 36-hour San Francisco food adventure came to an abrupt end, however, as I glanced at my watch and realized it was about time to fly South. I rushed to the airport and was greeted by the longest Southwest line ever and frustrated flyers; never a good sign. What I would give for one more martini and another bowl of Tadich Cioppino. Like Cronkite said, “I just wanted to linger as long as possible.” I guess that’s what three-hour delays are for.

 Less than a year ago, Bryan Silbermann, the President and CEO of the Produce Marketing Association, made a bold statement at the Foodservice conference I attended. He set a goal to double the use of fresh produce in the foodservice industry by 2020. It seems as if American consumers are making strides to increase their fruit and vegetable consumption as well.

According to the study “Making Effective Nutrition Choices” published by the American Journal of Public Health, online programs may help boost fruit and vegetable consumption. As part of the study, 2,500 people logged onto a website that gave information about the health benefits of fruits and vegetables as well as provided the participants with ways to incorporate more produce into their meals.

The study measured the change in fruit and vegetable consumption associated with visiting a website that offered tailored information with and without motivational emails and an untailored “control” website. The two different websites had the same layout but the tailored site offered personalized nutritional information based on a survey taken by the participant, whereas the other site offered general information about the nutrition of fruits and vegetables.

The Centers For Disease Control and Prevention recommends 5 or more servings of fruits and vegetables a day. Less than 25% of Americans accomplish this. However, three months into this study, 70% of participants were eating the recommended 5 or more servings, an increase of 20% from when the study began. This indicates that a well-designed, user-friendly website is helpful in educating people on the importance of fruits and vegetables in your daily diet.

There are several interactive websites that provide nutritional information, track calorie intake,  offer tips on how to incorporate 5 or more servings of fruit and veggies into meals and more.  Here are some good options:

Fruits & Veggies Matter

Fit Day

Web MD’s Food and Fitness Planner

My Health Tracker

Garlic not only falls in the vegetable category but it also made Prevention magazine’s list of “25 Ridiculously Healthy Foods”. Add some healthy flavor to your meals with California heirloom garlic.

It’s true; I deserve it. Though, in my defense, they say copying is the most sincere form of flattery.

It all started last Wednesday, when I watched Julie & Julia for the first time (little behind on movie watching, as my budget forces me to wait for Red Box rentals), and experienced a light-bulb moment – as I’m sure many of you did watching that movie…why don’t I cook through a cookbook and blog about it?

Por que, no? Maybe the sequel will evolve into “Angie and Julia…”

Now, multiple objectives motivated my cooking/writing endeavor, and mine weren’t nearly as endearing as Julie’s yearning to follow in the footsteps of the late, great Julia Child.

Objective One - I love to cook, but I struggle with following a recipe. I get too excited, don’t adequately prepare and wind up suddenly needing 10 different ingredients that aren’t chopped, causing things to quickly spiral downhill. Food overcooks, I get flustered, the kitchen turns into a war zone and I, consequently, drink one too many glasses of wine – which does, however, make my food taste better.

Objective Two - I always write about my fellow bloggers’ recipes and cooking experiences, but never my own. I decided, in 2010, I need to take control of my own cooking destiny. No more sloppy seconds.

So, last night I grabbed the trusty garlic Bible – The Garlic Lovers’ Cookbook Volume II – a compilation of hundreds of competition entries from the annual Gilroy Garlic Festival, and officially embarked on my cooking journey.

(All epic journeys need a name, so this one shall be called, “Angie’s Quest to Garlic Cooking Greatness.” )

My main goals in this journey are to: 1.) Complete every recipe, with a 75% edible-success rate; a new form of scoring I invented, which means a meal one can consume and somewhat enjoy, without contracting any food-borne illnesses. 2.) Not gain the “Freshman 40? in the process – quite risky, as many recipes call for heavy-whipping cream, copious amounts of butter, cream cheese, etc. Hello, saddlebags. 3.) Avoid unintentionally summoning the local fire department. 4.) Have a little fun.

Here we go. Recipe #1 – Manti, a nice, Turkish delight.

The recipe’s description, “an easy-to-fix casserole, with the surprisingly rich and unusual lamb flavor,” caught my attention with two words; easy and lamb. Easy is good, and lamb meat is even better.

So, I stopped at my local Ralph’s to pick up the necessary ingredients, and – I’m slightly embarrassed to admit – I spent arguably more time wandering the aisles in search of the ingredients, than I did in the kitchen.

Apparently, I’m not very store savvy when I venture beyond my cooking comfort zone of tacos, spaghetti and stew. Hello, parsley, nice to meet you; never noticed you there next to the carrots.

Once I entered the kitchen, however, things went surprisingly smooth. The recipe calls for minimal ingredients, the steps were simple to follow, and there wasn’t much multi-tasking involved. Total preparation and cooking time was about 1 hour, 10 minutes – the perfect amount of time to sip on a nice glass of Cabernet Sauvignon. For once, I was drinking wine for enjoyment and not frustration.

Manti Recipe (I tweaked a few items, noted with an *, to help keep that 40-lbs. at bay):
Ingredients:
- 1 (12-oz.) package large-shell pasta – *whole wheat and jumbo-shell pasta;
- ¾-lb. ground lamb;
- 1-tbsp. oil or butter – *extra-virgin olive oil;
- 1-2 bunches green onions, minced;
- ¼-cups fresh parsley, chopped;
- 4 cloves fresh Christopher Ranch California Heirloom Garlic, minced;
-4-tbsp. butter – *no salt and only used 2-3 tbsp.;
- 1 (10 ¾-oz.) can beef broth – *low sodium;
- 1 (8-oz.) can tomato sauce – *low sodium;
- Handful of low-moisture mozzarella cheese.

Preparation:
- Cook pasta according to package directions. Drain and cool.
- On low heat, sauté onions, parsley and garlic in olive oil; add lamb, and combine well. Cook until meat is browned, or completely cooked through; about 15 minutes.
- While meat is cooking, butter the bottom of a 3-quart baking dish (one that has a lid). Preheat oven to 350 degrees Fahrenheit.
- Stuff shells with meat and herb mixture, and place shells in the baking dish. Sprinkle mozzarella on top. Cover, and bake 20 minutes.
- While Manti is baking, combine broth and tomato sauce in small pan, and bring to a boil.
- Once shells have cooked 20 minutes, pour broth/tomato liquid over Manti, and bake 15-20 minutes longer; until lamb is cooked and sauce is slightly thickened.
- Serve hot.

Thoughts on my first recipe….
First of all, I didn’t know ground lamb meat existed. Now that I’m aware, it is my new favorite convenience meat – a great middle man between beef and turkey, as it’s as rich and flavorful as beef – but leaner – and more robust than turkey meat. Not to mention, the smell of lamb sautéing with the garlic, onions and parsley was a thin slice of heaven.

The finished product was quite scrumptious, and – surprisingly – not too filling. (However, I need to work on portion control. The recipe states 4-6 servings, and I ate seven shells last night, with only seven more awaiting me tonight. Must be a cookbook misprint.)

Baking the sauce into the shells is a good move, as the sauce thickens – evolving into a light marinara – and subsequently moistens and tenderizes the shells and meat. The flavor of the marinara-esque sauce blended perfectly with the bold flavor of the herbal-infused lamb, reasonably tempering the lamb meat, which, for some, can be too overbearing.

Finally, this recipe doesn’t actually call for mozzarella – that addition might be my inner fatty emerging – but I feel the creaminess of the cheese synchronizes the meat and shells. That’s my excuse, anyways.

The only change I would make is, perhaps, adding some fresh basil, a little oregano and a pinch of pepper to the beef broth and tomato sauce. The sauce was lacking bite, likely due to the reduced-sodium selections for both.

My only complaint is that I could really use a dishwasher – any takers? – but, besides that, Recipe #1 – Manti – in “Angie’s Quest to Garlic Cooking Greatness” received an 8 of 10 from Lauren, my unbiased judge/roommate.

As Julia Child would say, “Bon Appétit!”

(Original pictures to come…skipped my mind. I usually avoid documenting what I create in the kitchen! However, the picture above looks just like my dish…)

It’s been a Happy New Year for domestic garlic growers, thus far.

Entering 2010, Chinese garlic supplies have remained uncharacteristically low and prices abnormally high; fueling a domestic demand that hasn’t been this fervent for a while, thanks to cheap Chinese garlic swallowing the majority of the U.S. market in recent years.

China accounts for two-thirds of the world’s garlic production, but industry experts estimate that Chinese output dropped up to 50% in 2009, creating a major gap in global garlic supplies. The U.S. Department of Commerce reported that more than 160-million pounds of Chinese garlic were imported into the U.S. in 2008 (more than half of domestic supply), and that number will – again – be down significantly this year, leaving California, Argentine, and Mexican garlic to plug the gap.

The 50% production decrease is largely why Chinese garlic prices have tripled since 2008, spiking from $8 for a 30-lb. box to $24 today and – similarly – motivating a 15-20% jump in domestic prices to $40-$50, a box, according to Christopher Ranch owner, Bill Christopher, in the most recent USA Today article, “Garlic Prices Soar in China Amid Flu Fears.”

The situation can be blamed on multiple factors, including Chinese speculation, a global garlic shortage and H1N1 fears.

“There’s a lot less Chinese garlic being shipped over here, and what is being shipped is being shipped at prices three times more than last year,” Christopher said. “There’s a bit of a world shortage and of course that raises the price.”

Chinese speculators are betting the price of garlic will propel them into newfound wealth, and, therefore, are buying garlic and sitting on it, waiting for the price to bolster. A garlic rush is on, with the kitchen staple surpassing gold and stocks as China’s best performing asset.

The USA Today article cited speculator Shao Mingquing, “who borrowed money to buy 100 tons of garlic in September, then made a $59,000 profit selling in October, the state-run China Daily reports.”

At the same time, Chinese farmers, reacting to years of garlic overproduction, falling prices and bad weather, cut plantings 50% in 2008, which plays a critical role in the global deficiency.

Swine flu qualms, however, continue exacerbating the situation, since garlic – known for its antioxidant, antiviral and antibacterial properties – is viewed as a H1N1 combatant, especially in China.

Since markets are unpredictable, it’s difficult to foresee the next move, but for the time being, Chinese garlic’s major price bump is a boon for California growers looking to recoup business that has been unfairly lost to cheaper Chinese garlic.

The changing garlic tide is a plus, not only for American farmers, but also the safety of American consumers, as producers in China aren’t forced to comply with the same strict food-safety and quality-control regulations as domestic growers.

It appears, however, the federal government – and the public – are starting to take notice of Chinese food safety issues.

An article in Food Safety News cited food imports – particularly apple juice, garlic, shrimp and catfish – as “an emerging food safety issue in 2010,” considering 60% of American apple juice; 50% of garlic; 10% of shrimp and two percent of catfish are imported from China, according to U.S. Department of Agriculture numbers.
In late 2009, the Obama administration established the Import Safety Commercial Targeting and Analysis Center, which was launched by the Department of Homeland Security, to bolster the safety of food entering the U.S.

The CTAC stemmed from the federal government’s Food Safety Working Group, also initiated in 2009, whose charge is to ensure a safe food supply, by updating food safety laws and systems, streamlining the task among various organizations and increasing transparency.

With the multitude of threats facing the U.S. today, it is an extremely wise decision to do our best to control whatever facets of domestic security we can. We applaud the administration’s efforts to strengthen the safety of the U.S. food supply.

If I had a dollar for every time I heard someone utter the word, “trend,” in the weeks leading up to 2010, well, you could dub me the new Warren Buffet.

Now, it’s not that I don’t trust these projected trends – The Food Channel, American Culinary Federation and Food Network are very trusted, notable resources. However, like anything, there can be a lot of hype and speculation surrounding trends, and – at times – they don’t materialize.

In a world as unpredictable as today, it’s difficult to gauge what’s going to transpire day to day, let alone year to year. I mean, who thought mohawks or denim on denim would make a resurgence? The ’80s are calling – they want ‘em back.

So – until I talk to an expert, I’m not a firm believer.

Therefore, I decided to consult Chef Heinz Lauer, the executive chef and culinary program chair of the Le Cordon Bleu College of Culinary Arts in Las Vegas, whose longevity – more than 35 years – background and success – including the ACF’s 2009 Western Region Chef Educator of the Year – in the field, definitely qualify him as an expert.

Here’s what Chef Lauer had to say about upcoming culinary “trends” – a word he opposes – the art of cooking, personal culinary inspiration, the rise of Las Vegas – aside from gambling – and his favorite food, as interpreted and in no particular order.

Me: “First off, Happy New Year! So, what culinary trends are on the horizon in 2010?”

Chef Lauer: ”Well, I’m not a fan of the word, trend. I do see flavor profiles changing…flavors you’ve never seen before, like Ethiopian flavors from Africa. However, I don’t see ethnic cuisines ever going away – Italian food is still the No. 1. In general, though, all ethnic foods are Americanized…they often cannot be replicated, as flavors vary by region, there are many things that can’t be brought into the country and the ambience (of where you’re eating cannot be redone). For example, sitting on a beach in Mexico and drinking a margarita – you just can’t recreate that experience back home.

I do see sharing plates/family style eating and larger appetizer plates/tapas (gaining popularity). People are more inclined to try something new in smaller portions; I think it’s born out of the craving to try new things, peoples’ adventurous side coming out, traveling more…

I think comfort food will always be here. It had an incredible comeback after 9/11 – there was an urge for family and friends and being together, and what better way than food? Food is the most wonderful thing we have…the memories we have with food reminds us of friends and family. It’s more connected to the brain. And – comfort food brings diners to the table; people are much more inclined to sit down when they recognize what’s on the menu…macaroni and cheese, meat loaf, etc.

Now, there’s a trend that’s coming, but it’s far from being here…(drum roll, please – I haven’t waited in such eager anticipation since I miscounted the New Year’s ball drop). It’ll be chefs going to small, local farmers to get produce and using what’s in season and what’s grown around them. There’s a few places doing it, but there’s a high cost involved. (Availability) will vary, depending on where you are; I’m not saying you’re never going to have to bring produce in, but you will see more local farmers and farmers markets coming back.”

(This concept was featured in last night’s Iron Chef episode, wherein First Lady Michelle Obama invited Bobby Flay, White House executive chef Cristeta Comerford, Mario Batali and Emeril Lagasse to square off using fresh produce from the White House garden. See article.)

Me: “What are the most important techniques you think culinary students should be taught?”

Chef Lauer: “I think it’s important that students learn the basics – they need to know techniques, and they need to be good at them. If I teach you to braise, you need to be able to braise everything with your eyes closed.

Also, the artisanal craft – I think, and hope, it’s a craft that will find a renaissance. Such as, how to make bread from scratch, how to make sausage, how to cure meat…I show the students (the entire body of a chicken), and they look at me like I’m from the moon. They’re used to going to the grocery store and buying just a chicken breast. It’s a craft falling by the wayside; everyone wants instant gratification. It’s very important from a business standpoint…it’s much cheaper (to buy whole chicken, as opposed to parts). You get a higher return on your investment.”

Me: “What ideals motivate your cooking style?”

Chef Lauer: “Simple. Low executed. Good. As long as it’s done right. It’s better than, what I call confusion cooking, where you put 75 ingredients in a dish, and it becomes crap. (Me: Sounds like my cooking.) If you prepare properly and take the flavor of food and season properly, usually just a little salt and pepper, that’s all you need to do. If I can identify an ingredient, than there’s too much. There are, of course, exceptions, like curry. I tell my students, ‘Be realistic. You are cooking for the masses, not for yourself.’”

Me: “What is the role of garlic in cooking today?” (A little shameless self promoting never hurt anyone.)

Chef Lauer: “Garlic has a role in seasoning and flavoring and, used in the right concentration, is great. It’s here to stay. Depending on what you’re doing with garlic – if you roast it and put in a potato, it’s going to be sweeter. If you sauté it with butter, it’s going to be more pungent (just make sure you’re using it in the right capacity).”

Me: “Do you have a mentor (s) you look to for guidance in your cooking and/or teaching?”

Chef Lauer: “I’m blessed to have 37 terrific chefs, culinary experts, management – and the students – around me everyday. I learn more from my students and their questions everyday.”

Me: “What kind of influence do you think Las Vegas chefs and restaurants wage on the culinary industry?”

Chef Lauer: “Las Vegas is the new culinary capital of the world. What’s happening here is mind boggling. You have 35-40 of the best chefs and restaurants on a three-mile street…where else can you go in the world and find that? I mean, the banquet room in The Palazzo can seat 7,000 people.”

Me: “With that being said, who do you think are the best chefs in Vegas, and where would you choose to eat on the strip?”

Chef Lauer: “What’s the best wine? What’s the best water? It’s all in the eye of the beholder. These chefs have big names for a reason – they’ve worked very hard and long to get where they are. It truly depends on what you’re in the mood for…there’s The Venetian’s Valentino and Luciano Pellegrini, there’s Caesar’s Bradley Ogden, there’s Joel Robuchon at MGM, Emeril Lagasse’s two restaurants (Delmonico Steakhouse and Table 10), Spiedini, Mesa Grill, Mon Ami Gabi, Fleur de Lys, Gallagher’s Steak House…”

Me: “Ok, now I promise, last question…I know you can’t mesmerize me with your food knowledge all day. This is very important, though – what’s your favorite dish?”

Chef Lauer: “Hungarian Goulash…beef stew, lots of onion, some garlic, Hungarian paprika.”

(Mouth watering…)

Duty called, as Chef Lauer was summoned to educate the future culinary leaders of America. His insight, however, left me excited to see what culinary “trends” continue developing and emerging, in what direction the culinary world spins throughout 2010 and inspired me to hop a flight to Vegas for an eating binge.

Small plate, boasting local produce and artisan breads, at Bradley Ogden, anyone?

As 2009 nears its close, bracing to pass the baton to 2010, chefs and culinary experts alike are reflecting on 2009’s culinary influences and speculating about the impending year.
California heirloom garlic, interestingly enough, is on par with the majority of emerging trends.
Nutrition, sustainability and locally sourced ingredients are three concepts predicted to take precedence in 2010, according to the “What’s Hot in 2010? survey conducted by the American Culinary Federation.
Staf Chefs – a publication for the culinary world – released its 2009 Trends Report, highlighting such notions as “in-house” creation, “street food inside,” “pastry chefs emerging from the ashes,” “Bahn Mi blow up” and many more.
Finally, The Food Channel released its top-10 list for the new decade, reinforcing several ACF and Star Chef trends, while providing its own spin, including:
*Keeping It Real - The idea of reintroducing basic ingredients that will provide chefs – in restaurants and at home – with a high-quality, fresh, functional base to start from. Home cooking will continue increasing, and thus, people striving to create scrumptious, healthy food. However, the meaning of basic ingredients is likely to morph – rather than a tomato, perhaps an heirloom tomato? Rather than a mushroom, an enoki mushroom? (The same is true for California heirloom garlic.)
*Experimentation Nation - Restaurant overpopulation is facilitating a need for differentiation when eating out. The days of playing it safe are gone – consumers appear ready for a new approach, and restaurants are daring to distinguish. Taco trucks, gastropubs, fusion dining and communal tables are among the new faces of dining. In other words, eating out of a truck and sharing food are no longer passé.
*More In Store – The grocery store is revamping its style and selection, catering to an on-the-go lifestyle that is looking for flavorful, healthful “fast food” and fresh options. See delis, takeout sections and the modern-day butcher claim a renaissance, while the consumer brings back daily shopping, seeking fresher products and creativity in their cooking. Stores will likely begin appealing to the older generation, with larger aisles for mobile chairs, and the multi-generational use of social networking – like Twitter – will give stores increased instantaneous exposure. Stores like Whole Foods, HEB Central Markets and Ralph’s have found success in establishing an efficient deli/to-go area, with a plethora of delicious, healthy and convenient options. Watch out McDonald’s and Subway.
*American, The New Ethnic - A more global philosophy is sweeping the American pallet, with a bolstered desire for infusions from Africa, Japan and Asia, in addition to the traditional influences from Mexico, Italy and China. The melting pot that is the U.S. is truly beginning to show in menu options and will continue to do so in 2010. (California heirloom garlic is a popular, versatile ingredient for all cuisines.)
*Food Vetting – People are finally grasping the importance of food, where it comes from, how it was made and what steps it took to get to their plate. Are there pesticides? Were animals treated humanely? Fair labor? Any hormones? Organic? These are questions consumers will be asking, and those who want to meet newfound demands better have answers. (Christopher Ranch keeps its pesticide and fertilizer use below standard levels, abides by fair labor practices, including minimum wage regulation, and farms organically. We love to vet.)
*Mainstreaming Sustainability - Sustainability has been the “it” word for a few years, but, if you’re like me, there’s a good chance you didn’t really grasp the term for at least a year. Well, the idea of reducing waste, enhancing environmentally friendly practices and doing our part to create a better society has taken hold. Businesses are starting to make sustainable changes because it’s the right thing to do – as opposed to marketing advantages – and consumers are looking for sustainability in their dining and shopping decisions. Time to ride the green wave. (Christopher Ranch follows a comprehensive sustainable program throughout all levels of operations – read more here.)
*Food With Benefits - People traditionally like any “free” perks they can get, and their food is no different – especially if it’s a nutritional perk. Food with added nutrients – like probiotic-filled yogurt – or free of anything deemed harmful – such as preservatives and gluten – are on track to be mega hits among consumers. Awareness of food-related health issues has encouraged consumers to seek increased nutritional value from their food. (California heirloom garlic is 100% natural and FREE of any preservatives.)
*I Want My Umami – Umami, what? The flavor sense has been awakened and umami – a savory taste (considered the fifth flavor beyond bitter, sour, sweet and salty) naturally found in meat, fish, vegetables and dairy products – is becoming a fan favorite. As foodies – newly defined as someone who loves the culture of food – become more widespread, they also are becoming more adventurous in their quest for innovative flavors and food combinations. (The bold, sweet, smooth flavor of California heirloom garlic can enhance the flavor of nearly any dish – at least we think so.)
*Will Trade For Food - The days of bartering for goods along the Oregon Trail are upon us. The poor economy and technology spike – making people and products more accessible – have encouraged a barter-exchange system, wherein people are swapping skill and time for food – and the other way around. Companies like BizXchange are even redefining traditional monetary exchange with “trade dollars.” Hmmm….thanks for mowing the lawn – here’s a box of garlic. Not a bad idea.
*I, Me, Mine - We’ve been told we are our own best friends, and the Food Channel’s final trend caters to that concept. The rise of the individual – the personalized cupcake, creating our own wine, making our own breads, etc. – is paving the way for personal gratification. Nothing wrong with a selfish mentality, every now and then – particularly when it comes to eating.

It’s the advent of a new decade, and the culinary world is storming the globe like never before. Stay tuned to see which trends thrive – and how Christopher Ranch meets these concepts. The upcoming year is going to be an interesting, innovative, crazy ride, and we’re looking forward to it.

Happy New Year!