Culinology - June 2018 - 14

FLAVOR trends

from taquitos to Asian chicken dumplings.
Our chicken Parmesan sandwich, crispy tempura fish tacos and miso salmon are all 'street
foods' prepared and received with love."
Based on research conducted in Mexico
City and Guadalajara, Mr. Okura and his staff
developed green chilaquiles, that became a
popular breakfast item on The Cheesecake
Factory's menu.
"The recipe is based on my personal
research of authentic presentations and
authentic flavors; the ingredients (including
chips, cheese, etc.) honor the authenticity of
the dish," he said. "Our presentation respects
the ethnic roots of this dish; we enhanced it
to make it more acceptable to our guests."
The most significant challenge Mr. Okura
faces is balancing authenticity of a concept
with the need to engage customers. One
success story is gochujang.
"We're using it now more than ever," he
said. "It's spicy but not just like Tabasco. We
have a Korean crispy fried cauliflower appetizer that went to the top in popularity. We
couldn't make it without the gochujang."
Asian customers who visit The
Cheesecake Factory have reported surprise and delight to
find the recipe reminds
them enough of the
original to warrant them saying
it's being done
correctly.
"I'm confident we'll
make guests
from that international culture
happy because
we're doing everything we can
to be respectful of
that culture - and
we want to offer it to as
many people as possible,"
he said.
Sosaties, traditional
South African kebabs
Photo by: True Story
Brands Hospitality Group

14 |

Culinology | JUNE 2018

Atlanta's South African star
"African flavors" is a trend identified in a
survey of chefs who belong to the American
Culinary Federation. Sliced biltong, a naturally
cured beef jerky, popular in South Africa, has
been incorporated into a Biltong Carpaccio

Caesar Salad at 10 Degrees South, an
Atlanta, Ga.-based restaurant specializing in
South African fare.
Justin Anthony is the owner of True Story
Brands Hospitality Group, Atlanta, and the
128-seat 10 Degrees South was his first culinary endeavor in the US. The business features a variety of concepts, including Yebo,
that features a rotating Beach Haus or Ski
Haus menu; Cape Dutch, a chef-driven South
African Steakhouse; and the Biltong Bar that
features South African street food paired with
a signature craft cocktail program.
Peri peri is the condiment of choice for a
multitude of dishes at Yebo.
"It's our Tabasco, or sriracha - I'm like
the guy in that scene in 'My Big Fat Greek
Wedding' - if anything is wrong with a dish,
I'll add peri peri," Mr. Anthony said.
Introducing South African flavors and cuisine to Atlanta has not been a huge stretch.
South African cuisine features a lot of Indian
curries, and it's a fit with the Atlanta Low
Country or South Carolina influence. Mr.
Anthony menus shrimp and grits curry, "more
of a 'commonwealth,' very mild curry that
Australians and the English would choose,"
he said. "We also do a flame-grilled fried
chicken with peri peri. It's one of the most
typical South African dishes."
The dish's batter includes peri peri salt,
then Mr. Anthony drizzles the chicken with
house-made peri peri sauce. Plus, it's served
with a ramekin of peri peri for dipping.
Holding firmly to the integrity of the original,
individual South African dishes, Mr. Anthony
said actual dishes aren't "fusion" but the
menu is.
"South African food is very international
because it has so many different cuisine influences - some say, 'It's like regular food but
with better flavors!'"
Sosaties is a traditional South African dish
that has French, Portuguese, Eurasian and
Malaysian influences. To prepare, beef tenderloin is rubbed with coriander and bit of
peri peri salt, marinated 24 hours in milk and
spices, then dipped in vinegar. Skewered,
it's grilled on an open flame then served with
white and yellow rice topped with sweet-andtangy apricot curry chutney.
"It's like the Pop Rocks I had as a kid -
with this dish, there's a lot going on in the
mouth," Mr. Anthony said.



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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