What's Hot! Summer Restaurant Trends
Chef Chadwickâ€™s summer menu covers 2017 culinary trends in Sea Glass
Chefs and food writers rank some of the hottest national restaurant trends annually. Chef Chadwick Â at Sea Glass restaurant at Inn by the Sea has all the sizzling 2017 restaurant trends covered on his seasonal menus, as well as incorporating some perennial culinary favorites. Hereâ€™s whatâ€™s hot and trending on his summer menu.
According to the National Restaurant Associationâ€™s No. 1 Trend, chefs continue to â€œbeef up their menus,â€ with a comeback in the consumption of red meat. Â This summer, Chef Chadwickâ€™s answer is a delicious, Dry Aged Strip Steak, served with potato variations, duxelle, marrownaise and baby leaks. â€œBeef, itâ€™s what for dinnerâ€¦.again.â€
Taco Fever rages on according to the New Yorker and Good Foodâ€™s hot list. Taco fever plus the heightened interest in regionally sourced food make Chef Chadwickâ€™s Lobster Tacos a year â€˜round double trend setter.Â The Chefâ€™s delectable bites, created with local Alewives Farm lobster , avocado mousse,Â serrano jam, and pickled cucumber are so popular they appear on every one of the restaurantâ€™s seasonal menus, andÂ are a perennial favorite in Sea Glass.
Chef Chadwickâ€™s Roasted Hake with miso summer vegetables, caponata, tomato, and dill is all about Â Sustainable Seafood, which is a top trend for the National Restaurant Association. â€œMore chefs, restaurateurs and consumers say theyâ€™re paying attention to the environmental impact of seafood on menus. They want to know where itâ€™s from, how itâ€™s sourced, raised or caught, and how it affects the eco-system.â€Chef Chadwick serves fresh, local seafood from the Gulf of Maine that has been responsibly harvested. As a member of Gulf of Maine Research Instituteâ€™s Culinary Partnerâ€™s program, the Chef creates delectable daily specials around local seafood that is both abundant and underutilized to support a more sustainable future. Â
â€œVegetables as Kingâ€ is a theme James Beard Foundation identified- vegetables gathering steam to take center stage as animal proteins and heavier menu options make way for more vegetarian and vegan choices. Chef Chadwickâ€™s Summer Collection is a daily inspiration using the daily harvest from local farms.
Finally- giving a delicious punch of flavor to chicken and burger classics for the â€œwhatâ€™s old is new againâ€ trend:Â The Sea Glass summer menu features a Sea Glass Burger with pickled onions and house sauce, Â and Chef Chadwickâ€™s Pressed Chicken with wild rice and curried carrots puree allow old favorites to be savored in a new light.
About the Chef: Â Sea Glass Â is one of Cape Elizabeth Restaurants located just 7 miles from Portland. Â Scheduled to cook in April 2018 at the James Beard House in New York, Chef Andrew Chadwick took over ocean view Sea Glass restaurant after years managing all 6 dining outlets at Chatham Bars Inn in Cape Cod. Sea Glass, a Cape Elizabeth Restaurants, Â achieved a Best of the Award of Excellence from Wine Spectator for their deep cellar of over 260 labels and 2500 bottles.
Â Sea Glass, Inn by the Sea, 40 Bowery Beach Road, Cape Elizabeth, Maine 04107. 207 799 3134. firstname.lastname@example.orgÂ