Ice cream, a staple after dinner is becoming more trendy as chefs look for new inspirations for favors of ice cream. Flavored such a donuts aka mode, arroz con leche, matcha tea inspired ice cream and even gelatins with tomatoes and basil can be found at different eateries. Some ice creams are based on the cultural food served at the particular eatery while others are created based on what customers want and like. Innovation is key to a successful ice cream on a dessert menu.

Key Takeaways:

• Frozen yogurt, is a clear slate, ready for the expansion of pretty much any seasoning and restricted just by a culinary expert’s creative energy and the fixings readily available.
• To keep frozen yogurt fun and fascinating and burger joints returning more gourmet specialists are producing it in-house, utilizing appetizing fixings and impacts acquired from principle menus.
• The combo dessert, which will move to the primary menu this mid year, includes a nectar coated raised donut with the base of the opening left in place.

“Creative combos are intrinsic to the menu at Hinoki & the Bird in Los Angeles, a Japanese restaurant that uses California ingredients.”

Read more: http://www.nrn.com/dessert-trends/chefs-raid-pantry-ice-cream-inspiration

A really good tasting chicken is antibiotic free and that is what more and more restaurants are agreeing on. The article points out how many are in agreement including michelin star restaurants to fast food that antibiotic free birds taste better and that consumers want this. Many of the upper class eatery’s are seeking alternative breeds of bird and going above and beyond with new recipes and taste sensations. It seems that raising chickens slower are better for taste but not so good for your wallet.

Key Takeaways:

• In the event that you need to awe clients with chicken nowadays, will need to accomplish more than market it with a couple clean-sounding expressions.
• To emerge from others in the now swarmed space of nourishment from creatures not treated with anti-infection agents.
• Split Shack, big name culinary expert Richard Blais’ quick easygoing chicken eatery in San Diego, utilizes Jidori chicken, an excellent brand situated in southern California of unfenced chickens.

“Non-commercial operations are exploring the possibilities of slow-growing chickens that supporters say are less illness-prone, live better lives and taste better.”

Read more: http://www.nrn.com/consumer-trends/restaurants-seek-distinctive-chicken