Menu

With every changing season, we hear of developing cuisines as well as new, old or returning ingredients.

The photos on Instagram reflect what we can expect on upcoming menus and which trends have fallen to the wayside. As UFS chefs, we are fortunate to have boots on the ground in several states and regions around the country, as well as Canada. That’s why we’re always keeping our eyes (and appetites) open for new ingredients and dishes that might lead to emerging trends that we can share with you before they become mainstream. I’ve asked our chef team to give some insight on what we might look forward to this fall and what they’re crossing their fingers to vanish altogether.

1. Primitive Cooking, Veggies, Mediterranean Spices

Chef Brandon is looking forward to some “primitive” cooking this season.

“I am seeing lots of restaurants starting to utilize more open-fire cooking. Wood-fire, whether in hearths or open-fire wood burning grills, gives that slow-roasted smoky flavor that evokes nostalgia. It’s perfect for roasting chicken, meats and vegetables.” Chef Brandon is also on the lookout for vegetables playing different roles – like Celeriac Shwarma, Shiitake Bacon or Jerky, and Portobello Al Pastor. He loves utilizing Knorr Intense Flavors to help build deep, complex flavor. He also thinks chefs will look to different Mediterranean spices like za’atar, sumac and black lime to enhance meats and vegetables. “And if pumpkin spice everything could go away this fall, I wouldn’t be upset about it.”

2. Carb Substitutes

Chef Daniel is the R&D Chef for Cantina Laredo, serving up modern Mexican cuisine.

He’s expecting to see cactus, sweet potatoes, chayote squash, cauliflower and long neck avocados this autumn. “These ingredients are easy substitutes for typical carbs like potatoes or rice, promoting some additional nutritional value.” When I asked how to use these ingredients, he suggested sweet potato tacos, chayote stew or pickled chayote, fresh cactus salads, or cactus guacamole. He agrees with Chef Brandon in that pumpkin spice can go away for good.

3. BBQ and Vegan

4. Unfamiliar Meat Cuts

Chef Rob travels throughout the states often, gives his perspective on comfort foods perfect for fall.

“Be on the lookout for ‘unfamiliar’ cuts of meat that require longer, slower cook times, like the beef shank or lamb shoulder. It plays into the zero-waste trend that crosses all seasons. As the fat and sinew cook down, the meat absorbs all the flavor of the braising liquid and the marrow in the bone turns into a custardy texture and buttery flavor. It warms the soul.”