Small plates equal big profits: from gourmet high-protein delicacies to popular quesadillas, today's "pinchos" are tomorrow's trends

Prepared Foods, August, 2004 by Hugh J. McEvoy

One of the trendiest variations on the vegetarian theme is the culinary technique now being called "un-cooking" or "raw cooking." Internationally famous chefs such as Wolfgang Puck and Thomas Keller have put raw items on the menu. Charlie Trotter has even written an award-winning book on the subject. At MOTO Restaurant (Chicago), chef Homaro Cantu creates vegetarian small plates following this new style of un-cooking. Homaro says, "We take the highest-quality fruits and vegetables possible and prepare them in ways that never raise the temperature above 108[degrees]F. The theory is that this prevents active enzymes and heat-sensitive, natural compounds from being destroyed by the preparation process. Our menu items prove that beautiful, delicious appetizers and entrees can be created while still following this rule." Certainly the textures, flavors, colors and aromas of the natural foods are protected. While this cutting-edge trend likely will never become mainstream, the underlying customer's desire for healthy, wholesome items that focus on vegetables and fruits is a growing trend that is here to stay. Appetizers that address this need likely will see success.

Last Year's Trends and This Year's Hits

Caren Messina-Hirsch, Food Beat (Wheaton, III.), operates a national database that tracks restaurant menus, menu items and sales trends. Messina-Hirsch says her data shows a continuing increase in ethnic items. Appetizers featuring Mexican flavor profiles were the big winners, followed by Asian and then Italian items in 2003. Two of the top three fastest-growing appetizer items in 2003 were Mexican products: nachos and quesadillas. Amazingly enough, tour of the top 10 were vegetarian items! These were cheese sticks, spinach/artichoke dip, onion tings and potato skins. Clearly, the customers are indicating that "meatless appetizers" are a growing trend. Food Beat tells us that the fastest-growing style of appetizer is a "shared plate" or combo/sampler platter. Many fast casual chain restaurants have added new appetizer menu items to be shared, and they sell well. Among seafood, shrimp remains the all-time champion hors d'oeuvre. In second place, but catching up, is calamari. Crab cakes are beginning to make an appearance on many menus. However, the grand champion protein (as far as appetizers go) is still chicken. Chicken wings, buffalo style, Asian or good old barbecue are America's favorite. Only nachos were a more popular first course.

South American, Indian, Caribbean and Beyond

The many countries of South America share at least one thing: a true passion for delicious food! Pinchos are tiny pinches of intense flavor. These mini appetizers are a Latino version of the amuse bouche. Salgados are savory Brazilian snacks. A research chef needs only to spend a few days in Rio or Santiago to discover dozens of "new" Latin products. A weekend in Miami--with perhaps a day in Key West--will show a food scientist Jamaican jerk chicken, conch fritters and a world of Caribbean flavors and foods that all can be applied to tomorrow's appetizers. The fast-growing South Florida quick service restaurant chain, Polio Tropical (Carrols Corporation. Syracuse, N.Y.), is proving that customers are ready for Caribbean chicken! Cuban cuisine is one of the hottest trends in fine dining. Of course, the flavors and spices of Indian cooking provide a rich source of ideas for any product developer. Chef Maneet Chauhan of Vermilion restaurant (Chicago) has successfully blended Indian flavors and spices with Latin products and techniques. This Indian-Latin fusion may very well be the "next big thing." Menu items look Mexican but taste Indian, or vice versa. Truly, some are new flavors and textures created by combining the two.