Organ meat Organ meats are being touted as a superfood providing significant protein, vitamins, and minerals, leading diners to seek meat blends that combine traditional muscle meat like ground beef with organ meats, thus making it easier to enjoy the nutritional benefits without having to learn how to prepare liver, kidney, or heart. Consider highlighting them in familiar dishes, such as liver pâté, heart skewers, or bone marrow bruschetta. Insects Though thought to be niche by some, insect protein is regularly consumed by more than two billion people in 80% of the countries in the world. However, insects have yet to make a dent in the palates of Americans. “Here in the West, it is taboo to eat insects, but in many other countries, it is the norm,” says Schlissel. However, the “taboo” nature of insects may be on its way out thanks to the emergence of insect powders and flours. For example, cricket powder is made from crickets that are ground whole. The texture is like any kind of flour and the taste is rich—a little nutty, with a hint of earthy umami flavor and raw cocoa, which makes it very easy to slip into recipes. “So many people go to the extreme when talking about eating something that they consider a pest,” said Joseph Yoon (Brooklyn Bugs) during a webinar on cooking with insects with the American Culinary Federation. “There's all these negative ideas that insects are the furthest thing from something you would actually want to put in your mouth, but we're not talking about going into your backyard and catching some bugs— one of the fundamental things of cooking with insects is that it still has to taste good.” Although there has been a learning
seeds from Culinary Crafts. Photo courtesy Elisha Braithwaite
items that could cater to diverse dietary preferences and reduce the environmental impact of our operations,” says Charlie Schaffer (Schaffer LA). “Sustainable seafood alternatives, in particular, became a focus due to the alarming rates of overfishing and the need to preserve marine ecosystems. We were excited to challenge culinary norms and introduce our customers to new flavors and textures—our goal is to create a menu that is both innovative and environmentally responsible.” Thinking beyond the basics Protein alternatives are not strictly reserved for plant-based options; there has been a rising interest in expanding the definition of “protein” to include a wide range of options.
aterers of Distinction
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