November 1, 2011
Edited by Gail Bellamy
At ilili, menu interpretations are rich with contemporary Lebanese flavors.
America is changing the way it eats. Restaurant customers look for foods that suit their casual lifestyles, healthful offerings that appeal to their conscience as well as their taste buds and world cuisines that pique their interest. Emerging cuisines can be defined as global influences that step forward, new fusions, and recipes catering to customers who have special dietary needs or preferences. Check out this month's recipes to see how restaurant operators are responding to contemporary tastes with creative menu items.
From KOi Fusion comes a recipe for Korean Fish Tacos. With three mobile trucks and two stationary locations offering a Korean Oregon infusion menu in Portland, OR, the food is a melding of Korean barbecue, Mexican flavors, fresh produce and locally-sourced tortillas. Walter's Ristorante d'Italia in Providence, RI, offers regional Italian, Jewish-Italian and gluten-free cooking. Check out the gluten-free recipe for Castagnaccio Chestnut Cake.
Our wide range of global inspirations this month includes Hawaiian Kalua Pork from Da Kitchen in Hawaii, Argentinean Sausage Popover Sandwiches from La Duni in Dallas, Anticuchos (Peruvian grilled meat or seafood skewers) from La Mar Cebichería Peruana and Lamb Shawarma with Tomato Jam, from Lola in Seattle.
Visit our website at Restaurant-Hospitality.com for more recipe inspirations. We offer ideas for full-service restaurants, and a recipe database organized by chefs' names.
Chef Gastón Acurio, La Mar Cebichería Peruana, San Francisco
Chef Walter Gualtiero Potenza, Walter's Ristorante d'Italia, Providence, RI
Mariah Brown, co-owner of Da Kitchen, Kahului, Maui
Chef Espartaco Borga and corporate chef Julia Lopez, La Duni, Dallas
Chef Liam Spence, Lola, Seattle
Chef Bo Kwon, KOi Fusion, Portland, OR
Chef Kenneth Thompson, The Memphis Country Club
Chef Eric Osol, ilili, NYC
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