So a Chef eats Vegan for 30 days - what happens?

Wow, I told Linda in December that I was up to do a one-month challenge of eating Vegan, she said let’s go January 1^st. And that was it, the beginning of a new adventure that delivered several un-expected learnings. So we went full on – no meat, dairy or even eggs, I had to learn how to cook again what used to be a 20 minute dinner prep turned into having to think, plan and cook for about an hour. This might have been the best refresher for my culinary skills as it relates to developing not only flavor but textural differences in a dish. This was a refocusing on key elements in any dish that has continued to influence all my cooking at home and in my business. 

Here are some things I learned - 

Liquid dairy:

What I found is that using cashew cream in cream soups allows the flavors of say broccoli to really shine through while heavy cream has a tendency to mask the flavors. So using a cashew based cream in soup, sauces and even as a base for nacho cheese allows you to create more levels of flavors from spices and herbs. So big win for replacing liquid dairy, not so easy for replacing cheese. 

Cheese:

We did find several vegan cheeses we like when used in sandwiches, with crackers for snacking or as part of a baked dish but nothing works to deliver a pizza experience. So as long as the vegan cheese is not on pizza it is easy to substitute it for real cheese with out missing it. Also note some brands are better than others you just have to taste them to discover your favorite. 

Seasonality & comfort:

So going Vegan in the winter I think is much easier than other seasons, I believe since the cooler weather makes you want to eat, soups, stews and other hearty dishes. So how will this work as it gets warmer out, how many salads can you eat? The other quick learning was we really wanted a sandwich, how do you find a way to make a good vegan sandwich to replace, tuna salad? It is possible, we tried “Toona” a vegan alternative, it was okay but we ended up preferring a garbanzo bean version of “tuna salad”. You just drain and mash some garbanzos, add chopped pickle, onion, seasoning and some vegan mayonnaise (store bought or home-made). Chicken salad another favorite was harder to replace – we did find a Vegan prepared version at Whole Foods, but it ends up to be high in sodium. I want to find the “chicken” soy product they use in this and make it at home with out all the sodium. The product shreds just like chicken and has the same bite, Delights Soy Nuggets. And of course for a burger, we use Beyond Meat which when grilled is simply an awesome replacement for beef, hands down. 

Transitional Eating:

After a couple of months, we shifted to add eggs back in on a limited basis, except when baking. We still find that chia seed or flax seed egg replacer for up to 2 eggs to be a great alternative. Just add 1 tablespoon of seeds to 3 tablespoons of water, stir and let sit for about 10 minutes, use just like regular egg. Additionally we started to add fish and seafood back to the line up to give us more variety. 

Now that spring is in full swing here in Houston we are able to eat out of the garden which is always the best. So if you are curious, you can give up meat, it is not that hard, you can give up cheese too it just requires that you look at cooking from a different perspective. Give it a try, the other benefit, I think your taste buds really wake up to even more subtle flavors. More to come as I continue to learn, I do believe we will see the need for more plant-based foods and eating that are driven by flavor, taste and texture and not just being a “healthier item”.  Next up – we are trying intermittent fasting – fasting 16 hours a day only eat during the other eight (we are in week three). Stay tuned for more ways to be healthy, eat delicious and enjoy life.

Looking to add more plant based menu items to your restaurant menu? Contact us at
jimdoak@jwd-consultancy.com

www.jwd-consultancy.com

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

A Final lesson from J Mays - deliver “up market” value, play to the edges to break through.

Lessons from a car designer – deliver “up market” value, play to the edges to break through.

The last two things I learned from J Mays that can be translated into food and menu development are similar yet different ends of the spectrum of thinking. Sometimes it takes looking to the edges of the brand to find a way to deliver “up market “value. “Looking to the edges” means really exploring those outlying ideas or thoughts as you brainstorm. These ideas on the edge can sometimes be the first ideas we discard for being too outlandish. Look for simple, “ah ha” moments and then explore them further to see where they will take you. Always using the brand to lead and guide your thinking. Edge items may provide a path to brand evolution or a break out action you have been looking for as a competitive edge. There is gold in the fringe of thought about a design, brand, menu, concept or food idea give it the attention it so richly deserves. So this edge thinking can lead to unlocking unexpected value. The example J Mays gave during his chat was about designing a car for the growing market in China targeted at Millennials. The assignment was to deliver a very competitive car at a value price that would attract these young buyers. The solution they found was to deliver something completely unexpected in a car priced at this lower end of the market.  This was one of the first cars to be able to completely integrate with your smartphone. In China, handheld devices out number desk top computers significantly, have the car be able to become an extension of your phone was a huge break through. This was something expected in a far more sophisticated and expense automobile, it was unexpected in this budget friendly car. Unlocking this unexpected value gave the new car a sold footing in the market place and drove significant sales. All because the design team found away to “up market” a budget friendly car, at the time this gave Ford a competitive advantage in the growing Chinese market. How can we translate this thinking and design technique into food or food service? By finding ways to unlock “up market value” in our brands. I have two examples to share with you from my time in my recent position.  First example is the creation of Steak Night for Brick House Tavern + Tap. I needed to find a way to grow the dinner business during the week and shift the consumers mind that BHTT was only about bar food. So in J Mays example I found a solution that used “up market” value to energize the guest. Keeping in line with the brand I found that if we delivered a steakhouse experience that usually cost the consumer $40 for about half that amount it would be a win. So I set out to create a steak night special that did just that, it delivered unexpected quality and portion size at a $20-25 price point. It hit on all cylinders that I was looking for in a new product – increased steak night sales, maintained or increased margin,  and drove new traffic to dinner day part. By meeting an need of the current guest I was able to find a way to unlock a new visit and to move the sales needle on the business side. My second example was the re-introduction of baby back ribs to BHTT after having taken them off the menu a cycle earlier. My goal was to deliver a wow rib experience that created demand for the product and use this to drive traffic to another day of the week. So striping the rib plate down to the basics: meat itself, cooking method, sauce and the sides I rebuilt the product while keeping a gold standard in mind at a polished casual competitor priced 25% less for the same or better experience. Again being able to deliver “up market” value at a surprising price created new unexpected value in the minds consumer without having to discount or devalue the brand.  So you see embracing the lessons from a car designer when we develop food , beverages or even restaurant concepts we can truly deliver something unique and innovative to the consumer.

Thank you J Mays for being an inspiring and thought provoking influence on design and design thinking. I am truly grateful to be able to translate your insights in cars into the world of food and beverage development. Finding parallels and mentors outside of our industry is critical to innovative thinking and success in building businesses.

Sincerely

Jim Doak

Lots of Basil means - Pesto Time

Old School Pesto (dairy free)

With the basil harvest in full swing here at the house it was time to use that tasty goodness.

1 cup               Almonds, raw

½ cup               Garlic cloves

8 cups              Basil leaves, loose packed

1 T                   Diamond Crystal Kosher Salt

2 t                    Black Pepper, ground

1 T                   Vinegar, white or rice

1 cup               Extra Virgin Olive Oil

1.     Place the almonds, garlic in a food processor bowl and pulse to rough chop.

2.     Add the basil leaves, salt, pepper, and vinegar to the processor, again pulse to start to chop the basil leaves, about 2 minutes of pulsing.

3.     Start to add the olive oil slowly while pulsing the machine so as not to over heat the pesto.

4.     Once you have incorporated all the oil, pulse one last time to make sure the pesto is completely blended.

5.     Taste and adjust seasoning.

6.     Place in a sealable container with a lid and store refrigerated for up to one month or place in freezer plastic bag in a single layer flat pack and freeze.