Have you made your culinary resolutions for the New Year… new techniques, recipes, presentations and ingredients?
Eric Gower authors a cookbook that was gifted to me called The Breakaway Cook. I love his philosophy: “Someone who is willing to take a culinary leap by combining everyday staples … with an international bazaar of readily available ingredients. Take these global flavor blasts down from the shelf and use them in new, time-savings ways.”
So I’m working through Gower’s choice chosen ingredients—pomegranate molasses, galangal, star anise and tamarind, among others. But it got me wondering what chefs in our regions are resolving to cook with this year.
I was most excited to hear the report from restaurateur Meridith Coyle. “Poblanos, dried Mexican chiles, chipotles, guajillo chile peppers, and bittersweet chocolate. All great southwestern ingredients to open my newest restaurant, Binni & Flynns.” After a dozen year break, Coyle is bringing back this spot in the current Aneu Bistro & Wine Bar space in Berwyn, with a scheduled open date of January 25th.
Executive Chef Kyle Johnson of Paramour (pictured left) in Wayne shared “I like to let the season tell me what to cook and how I feel about the ingredients at that moment. For our scallop dish this year I’m considering a Spanish Arbequina olive oil powder with a Moroccan lemon vinaigrette accompanied by squash blossoms. I think this combination screams seasonality as well as
freshness with good acidity, and allows the olive oil to round it off with a layer of balanced fattiness.”
Chef Bela Durst at Cafette in Chestnut Hill (pictured right), which just celebrated its 20th anniversary, just started using coconut oil. “I use it in a simple apple dessert. I first sauté apples in coconut oil, then add orange juice and zest, vanilla and brown sugar. When serving, I turn them onto a wide rim bowl and top them with caramel sauce (for which I also use coconut oil). It gives the sauce a beautiful sheen as well as a nice flavor. The dish is then finished with toasted almonds.”
And in Philadelphia, Rex 1516’s Chef Justin Swain is grabbing ingredients from the bar and using them in desserts. Swain recently took a French 57 cocktail and created a French Quarter 75 – a ricotta cheesecake with a juniper-maple reduction and elderflower sorbet.
What else is ahead? Industry news stories are predicting ancient other foods such as freekeh, lamb belly, white strawberries, Hibiscus and green tomatoes will grow in popularity. Others say unusual fish varieties, sour flavors, gourmet popcorns and liquor infused-milkshakes will be making their way to the table.
One thing is for sure—while the chefs go to work creatively preparing these new ingredients and dishes, it’s ultimately up to you to choose which ones pass the test of time.
