bake - February 2012 - (Page 58)
Classically Simple Pastries
The ﬁnest restaurants in the nation are inﬂuencing the future of dessert. Pastry chefs are taking traditional favorites from around the globe and delicately adding a ﬂavorful twist of their own. At Mandalay Bay’s award-winning Mix in Las Vegas, chef/ owner Alain Ducasse is the inspiration behind the Monte Carlostyle baba au rhum, rum-soaked yeast cake served with vanilla whipped cream dipping sauce. Another culinary legend working the Las Vegas scene is Hubert Keller, who is redeﬁning how dessert can be classically simple at his popular Fleur restaurant. The sweets menu at Fleur includes tiramisu with mascarpone, chocolate and orange-raspberry biscotti. Acclaimed New York City restaurant Del Posto is rewriting the rules on plated desserts with such unique selections as Torta In further support of this trend, McCormick’s 2012 Flavor Forecast reveals a surprising ﬁnding: food lovers around the world have more in common than expected. The trends impacting our food choices are strikingly similar from region to region, even though the speciﬁc foods, ﬂavors and ingredients we enjoy are uniquely rooted in our local cultures. This year’s Flavor Forecast identiﬁes six key culinary trends: Honoring Roots — Chefs inspired by foundational ﬂavors are ﬁnding a way to balance modern ﬂair with cultural authenticity. Quest for the Ultimate — Flavor fanatics are searching for the ultimate taste experience through quality ingredients, ﬂavors and textures. The inﬂuence of the growing Asian, Hispanic, Boomer and Millennial population groups are among the key factors that will shape the foodservice industry in 2012 and beyond, according to The NPD Group, a leading market research company. Tastes will evolve, and consumers will seek spicier and more ﬂavorful foods. What’s the lesson for America’s bakery cafes and patisseries?
di Zucca with candied pumpkin, sage gelato and brown butter. Chef/owners Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto, according to the chef/owners, can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country.
Experiment with different ﬂavor proﬁles for your pastries by using ingredients and toppings that appeal to various demographic groups, such as Hispanics or Greeks. Clear and unpretentious ﬂavors are a growing trend at foodservice operations and patisseries.
58 < FEB 2012 | bakemag.com
Table of Contents for the Digital Edition of bake - February 2012
bake - February 2012
Editor's Note - The Community Issue
Table of Contents
News Bites - Busken at Walmart
News Bites - Cakes on a Plane!
News Bites - Wedding Cake Stamp
News Bites - Introducing the Sugar Arts Institute
News Bites - Yext in Line
News Bites - Food Safety Progress
News Bites - Trans Fat Fight
News Bites - Cake Boss Creation
News Bites - Udi’s at Sundance
News Bites - Clabber Girl named Vendor of the Year
Management - The Buzz Stops Here: In the Mind of a Social Media Coach
Tax Tips - The Kids Are Alright
Labor Front - Internships: Educational, Not Economical
Legislation - A Bumpy Road for Truckers
Ingredients - Flour Begins to Settle
Engage your neighbors
Help is Within Reach
The Cottage Law Debate
Get What You Give
Crumbs Take the Cupcake
Tapping into Local Flavors
What's In a Name?
Cafe - Classically Simple Pastries
bake - February 2012