What is a Brand’s Culinary Core and how is it important?

Seems like a simple question is this day and age, especially now in a climate of industry shifting and change. Some restaurant chains are starting to figure it out, most recently Chili’s. They clearly returned to their Culinary Core to revamp their business. So far no one else has said it so bluntly as they did when they said “We can’t be everything to everybody” instead they will focus on improving quality and size of the menu items that are the foundation of the brand. In essence they are returning to their Culinary Core of burgers, fajitas and ribs. Is it a big gamble? I don’t think so, having been in to recently check out the changes. Chili’s is back in a game changing way that will over the long term drive new traffic. Why because now they can deliver a better experience on the “fantastic few” menu items instead of the “mediocre many”.

In this competitive landscape getting back to a Culinary Core is key to turning the business around and growing again. The Culinary Core of any brand is there within its DNA it just needs to be uncovered after years of layer upon layer of LTO, menu additions, cost enhancements all done in the name of staying relevant with the changing consumer landscape. Invite us into the conversation and help provide you with the support to re-find your brand’s Culinary Core.  We have helped many of our clients unlock their menus to drive simplification, improve satisfaction and build sales and profits. Let us be your Strategic Culinary Consultant reach us at www.jwd-consultancy.com

Meatless Monday does not mean Tasteless Monday!

We have been eating more meatless dishes at home, simply because it feels better! So I am using my culinary skills to create "full flavor" and texture experiences using vegetables as the center of our meal. I have to say I am having loads of fun with it - some cuisines are easier to convert than others - Thai, Mexican, Italian, all are easy to move to tasty meatless entrees. I continue to look to the vegetarian cooking of the Middle East for flavor inspiration. Here is a classic dish twisted to be meatless and even Vegan if you skip the cheese. Oh yes, it is gluten free too........

Mushroom “Meatballs”

1/2 lb.             White Button Mushrooms

1/2 lb.             Cremini Mushrooms

½ C                  Onion, diced

¼ C                  Carrots, diced

¼ C                  Celery, diced

1-1/2 C             Gluten free bread crumbs

1 ea.                Egg

¼ C                  Pesto

1 tsp                Dried Oregano

1 tsp                Fennel, ground

½ tsp               Crushed red pepper

2 tsp                Kosher Salt

1 tsp                Black pepper

½ c                   Olive oil for cooking

Place the mushrooms, onion, carrot and celery in to a food processor and pulse until all is well ground and still has some meat like texture. Transfer to a baking pan and place in a 300 degree oven for about 20 minutes to dry the mixture out

Once dry – place in refrigeration and chill to room temperature

Transfer cooled mixture to a large bowl, add the bread crumbs, egg, pesto, herbs and spices

Mix well with your hands to incorporate all the ingredients

Refrigerate for at least 30 minutes or until well chilled

 

To cook

Place a large sauté pan over medium heat add the olive oil

Using a #24 scoop/ disher – scoop round balls of the mushroom mixture, place in heated oil and brown on all sides, transfer to a sheet pan to bake

Bake at 350 degrees for 15 minutes – hold warm until served.

To serve

In a large sauté pan, place al dente spaghetti squash and ½ c up of your favorite red sauce (I used Whole Foods Organic pasta sauce) toss to warm through

Place sauced squash noodles on a plate and top with three “meatballs”, garnish with a little more sauce (parmesan cheese optional and makes dish meatless but not vegan) 

Serve! We added a gluten free roll to enhance the meal

Thai Basil Pesto

Thai Pesto

What do you do when you have this much Thai basil – make a tasty pesto that will be great with noodle dishes, ramen and curries.

4 cup               Thai Basil Leaves, loose packed

½ cup               Cilantro, including stems

1 cup               Almonds

½ cup               Garlic gloves

1 oz.                Fresh Ginger

1/8 cup            Rice Vinegar

1/8 cup            Fish Sauce

¼ cup               Toasted Sesame Oil

1 T                   Kosher Salt

1 Tsp               Black Pepper

1/2 cup            Olive Oil

1.     Place all ingredients in a food processor except the olive oil, and pulse until a paste starts to form

2.     Slowly add the olive oil while pulsing the processor, continue until all olive oil is incorporated and then pulse another minutes to full blend the ingredients

3.     Remove and place in a container with a lid, store refrigerated fir up to 30 days.

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