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16
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PENNSYLVANIA
RESTAURANT & LODGING
matters
•
Winter 2017
WHAT’S HOT!
CONDIMENTS AND
ACCOUTREMENTS
1
House-made condiments
2
Ethnic spices
3
House-made pickles
4
Protein-rich grains/seeds
5
Artisan cheeses
CULINARY CONCEPTS
1
Hyper-local sourcing
2
Natural ingredients/clean menus
3
Environmental sustainability
4
Locally sourced produce
5
Locally sourced meat and seafood
DISHES
1
Street food-inspired dishes
2
House-made charcuterie
3
Vegetable carb substitutes
4
Seafood charcuterie
5
Pho
GLOBAL FLAVORS
1
Authentic ethnic cuisine
2
African flavors
3
Ethnic fusion cuisine
4
Middle Eastern flavors
5
Latin American flavors
NON-ALCOHOLIC
BEVERAGES
1
House-made/artisan soft drinks
2
Gourmet lemonade
3
Locally/house roasted coffee
4
Specialty iced tea
5
Cold brew coffee
PASTA AND GRAINS
1
Ancient grains
2
Non-wheat noodles/pasta
3
Farro
4
Black/forbidden rice
5
Hand-made pasta
PRODUCE
1
Heirloom fruits and vegetables
2
Unusual/uncommon herbs
3
Hybrid fruits/vegetables
4
Exotic fruit
5
Dark greens
PROTEIN
1
New cuts of meat
2
Sustainable seafood
3
House-made sausage
4
Free-range pork/poultry
5
Heritage-breed meats