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APR. MAY. 2019 XIII It also guarantees the supply of all the micro and macronutrients we need and at the same time satisfies the eye and the palate. WHAT, THEN, ARE THE NECESSARY INGREDIENTS FOR THE DISH? According to the Doxa and The Fork survey, vegetables ( 20.4% of respondents), avocado ( 11.6% of respondents), salmon ( 17.8% of respondents), tuna ( 9.6% of respondents) and salad ( 8.4% of respondents). This is followed by rice (7.7% of respondents), chicken and other fish (around 5% of respondents), legumes and dried fruit (around 4% of respondents), other meat (3% of respondents), cereals (around 2% of respondents). According to the American Heart Association, there are no established criteria for determining what is and what is not a superfood. “The superfoods don’t have their own food group,” - explains Despina Hyde, a dietitian who runs the weight management program at the Langone Medical Centre of New York University - “As a dietician, I think superfood is more of a marketing term for foods that have health benefits. However, eating nutrient-rich foods (such as many so-called superfoods) is certainly a good idea.” HUNTING FOR SUPERFOOD So, which restaurants have already grasped this new trend? Have you ever heard of Bowl and Poke? The Poke bowl is a lively, fresh and fashionable dish. It originated in Hawaii, going back as far as the first Hawaiians who set foot on the island. It came to be known around the 1970s when Hawaiian fishermen used simple recipes to create hearty snacks. Poke (pronounced poh-kay) in Hawaiian means “to cut crosswise into pieces”, it is essentially a fish salad that resembles a bowl of burrito but with a touch of sushi. The dish, therefore, is commonly composed of fish and rice and served cooked or raw, hot or cold in a bowl. And diners can choose between a variety of ingredients and seasonings: each bowl is made to order. While the greatest growth of poke has been in the sphere of “fast casual” , chefs of all levels are adding dishes to their menus. Among the most imaginative ideas are poke nachos, which contain pieces of tuna, chips, nori, sesame seeds and serrano peppers. What is behind the Poke Bowl Mania? It is definitely a food readily available in addition to being ideal for take away. The dish is also nice and is well photographed for Instagram, now an essential element when you eat out. But above all, it is a healthy dish, and the people today feel strongly about the need to eat good, healthy cuisine. And also, restaurateurs appreciate the poke trend. Compared to other casual and fast food options, such as pizza or burgers, poke requires less start-up costs. Instead of investing in ovens, grills, and ventilation systems, the chef need only refrigerators and a rice cooker. This allows them to offer food at prices low enough to attract diners with a more limited budget, from university students to employees on their lunch break. This explains the great and rapid success of this trend, which is now worldwide. AT PAGE 44 AT THE TABLE The challenge of food pairing starts from the Order of Merit Today we are entering a world of pure experimentation. In addition to the reinterpretation of a classic drink, the bartender must think of the dish. And the chef must think of the cocktail. Objective: to accompany the client through an unforgettable experience By Riccardo Sada In the uses and customs of the US population, the consumption of spirits during meals holds court in America. The era of the drinking a cocktail at the bar has ended: today, restaurants and hotels, or however all of those offer catering must know how to do food pairing, just like in America. Why? For a plus, for an added value and an additional experience to be provided to the customer. Despite the fact that wine holds its own, one cannot be unprepared for new advances. “Many establishments in the USA have in the cocktail lists the suggested dish in combination or, vice versa, many menus have the right cocktail to eat with a particular dish,” explains Giorgia Crea , Global Brand Ambassador in Miami. “I have often organised exclusive dinners that required the pairing of cocktails with the dishes on the menu and I found it to be very challenging as well as very educational and innovative. The idea that one element completes the other creating a single entity is the most fascinating part, in my opinion, considering that hospitality is the experience that matters much more than the single element”.