A Brave New World While these are just a few of the outstanding cuisines of the planet, the bottom line is that we’re experiencing a level of exposure to globally-inspired dining that hasn’t ever been seen before. Perhaps the best part of that exposure is the literally endless possibilities for diners to expand their palettes and for operators to create innovative menu items and broaden their appeal. Ready to go on a tour? You won’t be disappointed!
m dishes that have been elevating the Levant to the limelight. Small plates like fadi, pancar and hammera make use of classic Levantine ingredients such as zucchini, beetroot, yogurt, lemon, garlic, tahini, red pepper, pomegranates and walnuts, creating a burst of flavor with textural diversity that has diners buzzing. Not only that, the region has a rich winemaking history that has been seeing more attention lately. Reds, whites and roses from Lebanon, Greece, Macedonia, Turkey and Crete will have any wine list looking like a sommelier’s Grand Tour of the Mediterranean. Unleashed In The East When it comes to the Pacific Rim, perhaps one of the greatest exports to the American market has been the incredibly delicious yet innovative cuisine of an immense region that spans across all of East Asia through Oceania. Everything from chicken and peanut soup to spicy tropical fruit salad to Indonesia’s take on chicken and waffles, using a twist of ginger and sesame to make a Southern American classic all its own. Then there are ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste that are finding their way onto American menus as well as inside grocery stores, a testament to their increasing popularity. And of course, no conversation about the Pacific Rim would be complete without mentioning the incredible variety of teas and fresh fruit beverages that range from citrus flavors to tropical delights such as guava, dragonfruit and passion fruit to provide a refreshing counterbalance to spicy and savory dishes.
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