If a road trip across the South isn't on your agenda this year, no worry! Here's our tips for making boiled peanuts at home.
The creativity of a chef is nearly boundless. At the National Peanut Board, we recently worked with several chefs and restaurants who have used peanut ingredients in completely unique ways—from using peanut shells to infuse smoke into peanut butter to coating peanuts in Middle Eastern spices as a crunchy topping, these ideas showcase that there’s a wealth of opportunity for creativity with peanuts.
For the past few years, millennials have been the center of universe for marketers. And nowhere has their influence been felt more strongly than in food. But now, Gen Z is coming along right on their heels -- leaving food professionals wondering what will be the impact from these two generations as they make demands of the food industry? The National Peanut Board asked Chad Houser (CH), CEO and Café Momentum Chef, and Ashley Mincey (AM), MasterChef season 9 finalist and founder of Envie by Mincey, for their perspective on what’s to come.
Cocktail connoisseur Jordie Ho-Shue has been involved in the operation of multiple restaurant and bar concepts in the San Francisco Bay Area, primarily concentrating on her development within well-established craft beverage programs. Possessing a strong passion for cocktail culture and education, Jordie has intimately studied and worked with a variety of artisanal spirits, but the rums of the Caribbean will always hold the key to Jordie's heart. Her latest cocktail creation is Right Near the Beach, Boy for cocktail subscription delivery company Shaker & Spoon. The box’s theme is Rums of Origin 2: Jamaica.
Dynamic food and beverage trends are a hallmark of America’s foodservice industry. These trends not only provide a timestamp of our food culture, with its steady adoption of global ingredients and menu concepts, but trends also provide growth opportunities in the competitive foodservice industry. Keeping pace with menu and flavor trends gives chefs and menu developers an edge, allowing for menus that stand apart from their competition. In many cases, peanut ingredients can add both familiarity and exoticism to on-trend dishes. At Flavor & The Menu, we see the following 10 trends as big opportunities for 2019:
Peanuts originated in South America 10,000 years ago, and their spread to the northern neighbor Mexico positions peanuts in this cuisine as authentic and traditional as it gets. Few cooking experts understand this better than Chef Iliana de la Vega. Originally from Mexico City, Chef Iliana’s calm and friendly demeanor belies a steely determination to share traditional regional Mexican cuisine within the US. Chef Iliana has established herself as the premiere expert on Latin cuisine, including receiving the prestigious Ohtli award from the Mexican government in 2014.
One-third of consumers worldwide prefer to buy food from sustainable brands, according to a recent surveyof 20,000 adults from five countries, including the U.S, which was conducted by Unilever – a transnational consumer goods company.
Food inspiration can come from anywhere, anyone….or more specifically, from a battle against the clock at a Market Basket Challenge during the National Peanut Board’s Millennial Food Summit. The three-hour challenge tested attendees of the summit to create new food concepts that would contend with some of the millennial food trends we are seeing in today’s consumer market. Here are three creations that really hit the mark on flavor, creativity and overall highlighted use of peanuts.
America’s ever-changing menu trends are a key component in the evolution of the foodservice industry. Chefs and menu developers are able to capitalize on the dynamic nature of food and flavor preferences as a point of differentiation and an opportunity to customize their offerings for a unique food and beverage experience. At Flavor & The Menu, we think the following trends present big opportunities.
American-born Taiwanese Chef restauranteur Chris Cheung has quite the killer resume – having cooked with famed chefs like Jean-Georges Vongerichten at Vong and Jean-Georges. Currently, he serves as the executive chef of Tansuo restaurant in Nashville, and also runs NYC’s restaurant, East Wind Snack Shop – known for delicious dumplings and being one of the last standing Taoishan Tea Houses in NYC. But before all this came to be, Chris was living in China, studying dim sum in Hong Kong and farm-to-table cooking in the villages of Shanghai. Chinese cuisine isn’t just a passion for Chris, it has been his life’s passion. So naturally, the National Peanut Board wanted to know more and shot Chris five questions to learn more about the art behind his cuisine.
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