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TRENDS IN DINING continued
TRENDS IN DINING con't. next column DREAM BIG AND DO con't. p. 5
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Trends in Dining
by Scott Margolis
One of the most important things we do as
chefs and restaurant owners is to keep our eyes
on food and beverage trends. Over the last year,
we have seen a shift in those trends towards a
greater focus in community, health, and the
environment. As a chef here in the Sandhills
region, following are some of the trends that I
have been seeing this year.
Farm to table menus are increasingly
more important as consumers become more
interested in how their food was raised or
produced, and where it came from. Many chefs
are forming relationships with local farmers
and sourcing ingredients from locations closer
to home. Personally, I enjoy talking with my
farmers and ranchers and learning about how
they do what they do. Knowing more about
them helps me to trust in their products.
The use of sustainable fish and seafood
continues to increase as restaurants and
consumers become more knowledgeable.
Consumers are avoiding fish and seafood that is
being over-fished and those with questionable
harvesting practices. Instead, they are sourcing
local, responsibly caught and farmed fish and
seafood. As a chef, I also bear the responsibility
of ensuring that the products I use do not cause
more harm to the environment and in turn to
my guests.
Chefs are also promoting some lesser
known cuts of beef such as the Merlot cut, the
oyster steak, the Vegas Strip steak, the Bavette,
along with several others. These are more cost
effective and are still flavorful and delicious.
Look for them on your local restaurant menus
since they can be a delicious surprise.
Also, there is much more focus on non-
GMO, cage free, grass fed, pasture raised, Fair
Trade, antibiotic free and hormone free meat
and poultry. Each of these issues affects costs to
the farmer or rancher as well as the consumer.
However, I believe that it is important to eat
as naturally as possible and reduce the use of
unnecessary additives in the food that I prepare
and eat. For me it's worth the extra money I spend.
House made condiments, more popular
than ever, offer a great way to differentiate
your establishment from others. By making
the condiments in-house, the chef knows all
the ingredients and can tailor them to the taste
they are looking for. Some examples include:
ketchups, mustards, salad dressings, barbecue
sauces, dipping sauces, and sandwich spreads.
Pickles and sausage are other items that are
being made in house more frequently as well
as savory jams and jellies such as bacon jam,
tomato jam, and red onion marmalade. As a
chef, I find that the taste of “home-made” items
like these, just taste better.
These are just a few of the trends that I am
seeing this year and have implemented in my
own establishment. I hope you will join me at
Scott’s Table, so we can continue learning about
our food and our community. There’s always room
at Scott’s Table. For more info, see ad p. 9.
Dream Big and Do
by Jennifer Boyd
“Dream big and anything is possible.” A
phrase that many of us remember hearing as
children. As a child with a creative mind, my
dreams became so elaborate and detailed that
they seemed real, but being timid, I often would
leave the thought as “just a dream.” I have found
that as I grow older, living life as just a dreamer
is no longer satisfying. I am growing bolder in
dreaming big and “doing.”
BARRON Tile and Stone has rekindled my
big dreams as I work with the community in
designing beautiful spaces in their homes.
Selecting materials and helping clients visualize
the potential their spaces hold is truly exciting
for me. I light up inside when a customer walks
through the door looking for help.
I felt that I was living out my dream, and
as my dreams go, a new thought had begun
to grow. A year and a half ago, an idea to offer
more home décor options to our clients as
well as the community began to brew. With the
encouragement, support, and long hours of
work from my family, coworkers, and friends,
my dream of a design boutique is becoming a
reality.
Those of you who have stopped by BARRON
p.4 The Pinehurst Gazette, Inc. No. 130 Tile and Stone lately have been patient through