Winsight, a leading B2B information services company focused on the food and beverage industry, recently examined the flavors currently trending on bar and restaurant menus this fall in a webinar titled, “Beyond Pumpkin Spice: Fall Flavors & Trends Invigorate Your Menu.”
As it turns out, the latest menu trends are all about combining contrasts: healthy and comfort, familiar and unexpected.
In fact, Technomic found that menu items racking in the profits include comfort foods (increasing in popularity from 33% in March 2022 to 37% in June 2022). This comes as the options for what’s considered comfort food grow—birria tacos, ramen, etc.
Not far behind, however, are healthy food options (rising from 28% in March 2022 to 30% in June 2022).
Despite occupying opposite ends of the spectrum, restaurants are finding ways to combine these two trendy items. Consider it “Comfort Plus.” Wade Hanson, principal at Technomic, a company providing data and insights for the foodservice industry, gave the example of a squash and pumpkin lasagna at Winds Café in Yellow Springs, Ohio. He also pointed to a shrimp, tomato, and corn mac and cheese at Shirley’s restaurant.
For those operators looking for a seasonal twist on “Comfort Plus” options, Hanson says to focus on the usual suspects when it comes to fall flavors. A Technomic survey of 2500 consumers, Season’s Eatings Fall 2022, found that apple (64%), pecan (51%), and pumpkin (45%) are the top appealing fall flavors. An interesting addition was mushroom (44%) in fourth place—perhaps due to the rise in interest in umami flavors.
Apple, pumpkin, and pecan may be traditional flavors, but that doesn’t mean restaurants can’t put a spin on them. Hanson suggested putting a sweeter twist on broccoli cheddar soup by swapping out the broccoli for apple. He also said pumpkin puree is a great example of a versatile ingredient that can be added to unexpected dishes like mac and cheese.
Chef Billy Kalil, commercial product specialist at Land O’ Lakes, said squash, corn, and apples are good ingredients to start with for a fall menu. He also cautioned against solely focusing on entrees, arguing that small plates and side dishes have become some of the most interesting parts of a restaurant’s menu. If operators aren’t already examining these menu sections, they should be.
In fact, Chef Billy and Land O’ Lakes shared a variety of recipes for operators to consider whether they’re going for “Comfort Plus,” a fall-themed item, or a combination of the two.
All recipes courtesy of Land O' Lakes. You can view more recipes here.
Maple Walnut Cheese Dip
Ingredients:
1/4 cup Raisins
2 cups Land O Lakes® Extra Melt® White Cheese Sauce
½ cup Walnuts, toasted,chopped
3 tablespoons Maple syrup
2 teaspoons Firmly packed brown sugar
2 teaspoons Ground ginger
1 teaspoon Ground cinnamon
Directions:
Soak raisins in hot water (under 180°F) at least 10 minutes; drain well. Heat Extra Melt® White Cheese Sauce in double boiler to 165°F; stir in drained raisins and all remaining ingredients. Heat to 140°F. Hold hot or chilled until service. Serve this cheese dip with fresh apple or pear slices and assorted cookies and crackers for dipping.
Provencal Vegetables
Ingredients:
1 cup Land O Lakes® Signature® Garlic & Herb Blend
2 cups Onions, small dice
24 ounces Large eggplant, sliced ¼-inch thick
20 ounces Roma tomatoes, sliced ¼-inch thick
13 ounces Large red bell peppers, roasted, cut into 2-inch pieces
10 ounces Yellow squash, sliced ¼-inch thick
12 ounces Zucchini, sliced ¼-inch thick
2 teaspoons Salt
1 teaspoon Pepper
2 cups Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce
4 teaspoons Lemon juice
2 teaspoons Nonpareil capers, minced
1/4 cup Garlic & Herb Bread Crumbs
Directions:
Melt Signature® Garlic & Herb Blend in large sauté pan. Add onions; sauté until onions are translucent. Set aside to cool slightly. Combine eggplant, tomatoes, bell peppers, yellow squash and zucchini in large bowl. Add onions; toss to coat. Season with salt and pepper. Stack sliced vegetables, alternating types, then lay on side in 13x9-inch baking dish so alternating layers are visible. Cover. Bake in 400°F oven 40 minutes.
Meanwhile, heat Extra Melt® Monterey Jack Cheese Sauce according to manufacturer's instruction. Combine cheese sauce, lemon juice and capers. Hold hot until service. Uncover baking dish; continue baking 20 minutes or until vegetables are fully cooked and beginning to brown. Top with half of lemon caper sauce. Sprinkle with Garlic & Herb Bread Crumbs. Serve with remaining lemon caper sauce on the side.
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