The National Restaurant Association has released its annual list of top menu trends which includes a new emphasis on children’s meals and childhood nutrition. The NRA surveyed almost 1800 members of the American Culinary Federation to assemble their lists of Top Trends.
Restaurateurs are beginning to recognize their place in forming healthy eating habits. Teaching kids healthy habits is part of every parent’s and every chef’s responsibility. Mushrooms are a healthy addition to any diet, no mattter what your age. They are low in fat, high in flavor, and add nutrients not found in other parts of the produce aisle, but sometimes they are a hard-sell with the younger crowd.
Our Chef Liaison, Bob Engel, does tasting demos in local stores and prides himself on being able to get kids to try mushrooms. He reports that most kids who claim they “hate mushrooms” will like our grilled Trumpet Royale.
Chef Engel says, “With most kids, it’s a texture thing. They think of mushrooms as those over-cooked, rubbery/slimy things that come on a frozen pizza. The firm, meaty texture of our Trumpet Royale is a whole different mushroom.”
These are the Top Ten items from the survey. For the complete NRA report click here.
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Hyper-local items
5. Sustainability as a culinary theme
6. Children's nutrition as a culinary theme
7. Gluten-free/food allergy-conscious items
8. Locally produced wine and beer
9. Sustainable seafood
10. Whole grain items in kids' meals
Incidentally, Number 12 on the list is “Farm/Estate Branded Ingredients.” We are proud that every mushroom we sell under the Gourmet Mushrooms or MYCOPIA brands is grown on our own farm in Sonoma County California.