Trending
The colour black Packed with anthocyanins, black-coloured ingredients are trending in Canadian independent restaurants
This trend is a continuance of last year’s trend of purple-packed fare (which included purple corn, purple potato, ume, purple kale, etc.). In addition to their nutritional benefits, these ingredients bring a visual wow factor. While activated charcoal and squid ink pastas have found some momentum in previous years, other dark ingredients are more up and coming. Black salt, garlic, kale and ash are among the ingredients we’re watching in independent restaurants. Here are some examples:
ROASTED BEET SALAD Simply delicious with black and scarlet kale, roasted beetroot, pickled eggplant, avocado, artichoke, red onion, tomato and shaved Parmesan ~ Holy Grill in Calgary
PALOMITA This refreshing cocktail is made with Herradura tequila, reposado, Otto’s Athens vermouth, lime, grapefruit cordial, black salt and soda ~ Constantine in Toronto
STEAK TARTARE A must try with black goat cheese and potato chips ~ St. Lawrence Restaurant in Vancouver
BLACK GARLIC Look for Black garlic to be big in 2021. It’s a type of aged garlic which gets it’s colour from the Maillard reaction, or caramelization, not fermentation. Sweet and sticky with an almost figgy texture, these matured cloves are more mellow than fresh garlic.
~Source: Technomic Ignite menu data
14 | THE BOTTOM LINE March 2021
