Comfort Food 2.0

From VANEEpedia

According to the International Foodservice Manufacturer’s Association (IFMA) forecast, Comfort Food is among the foodservice top trends for 2010. Traditionally, comfort foods are defined by Webster as, “Food that is simply prepared and associated with a sense of home or contentment.” As the recession has us all longing for some of Mom’s home cooking, it has driven operators to create new, embellished versions of the old classics.

Food trends of 2010 are taking a throwback approach to yesterday’s comfort foods, with new and exciting recipes. Homemade Macaroni and Cheese is among one of the heart-warming foods that is tied up in memories of warmth, and safety. It has the ability to take us back to childhood family dinners, recharge our batteries or even make us feel better when we are sick or stressed. It also comes in varying quality degrees, from your budget microwaveable version, to your swanky “Pasta a la Fromage.” For a simple recipe that takes a classic and gives it a new spin, try making a delicious Macaroni and Cheese Ham Bake.

Several other time-honored dishes can be made over and given that complex façade, for example, Shepherd's Pie. This dish is an easy favorite, in two senses. Shepherd’s Pie is essentially meat (traditionally made with lamb, Americans typically use beef) and vegetables with a baked layer of mashed potatoes on top. By using Deluxe Beef Stew you are not only decreasing preparation time, but also creating a more decadent version of a classic. Another great way to class-up Beef Stew could be by covering it with pastry dough and creating a pot pie.

The same concept can also be applied to your go-to Tomato Soup. Instead of Tomato Soup, why not make a creamy Tomato Bisque? You can serve it with fine bread and garnish with herbs, cheese or simply throw in a few croutons.

Consultants from Vanee are ready to help you update your menu with these new takes on classic entrees. Contact Vanee to schedule an appointment.