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August 14, 2017

Americas: Why Your F&B Needs to Think Beyond the Kale

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Executive Chef and Culinary Trendologist Christine Couvelier, president of Culinary Concierge, scours the food-and-beverage scene every year to create her Trend Watch Report on what’s emerging, what’s moving into the mainstream, and what has become familiar in F&B (think, wrapping every conceivable food item in bacon). Here are seven of the trends she discussed at Meeting Professionals International’s World Education Congress 2017:

Salt Is the New Pepper
“Artisanal salts elevate ordinary foods and make extraordinary dishes taste out of this world,” said Couvelier. Some of her suggestions included sour cherry and bacon thyme salt; bleu cheese sea salt; pickled ginger, green tea, and chili sea salt; and Merlot sea salt. Talk to your chef to see what artisanal salt options might be available to send your next buffet into orbit. 

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