October 2019 Digital Issue

FOOD FILE
iSTOCK.COM/CHENGYUZHENG [ANISE]; ROBYNMAC [PEPPER]; ETORRES69 [CLARIFIEDBUTTER]; DENIRA777 [LIME ZEST]
KEEPING THINGS SPICY
Choosing the right spices for your global-inspired menus is
essential. Spices are the make-up for any global cuisine; the
right combination of aromatic anise with black pepper, for
instance, will deepen the flavour of a Chinese-inspired pork belly
while a bright combination of chili, cumin and oregano adds that
unique, smoky touch to authentic Mexican-inspired fare.
Juriaan Snellen, executive corporate chef for McCormick
Canada, says globally inspired flavours are on the rise, largely in
part to adventurous Canadians exploring the globe. But instead
of enjoying foods from generalized areas of the world, Canadian
diners are now looking for more regional, unique food experiences.
For example, a Szechuan-inspired hot pot meal, or Dim Sum
from Hong Kong, are replacing the all-encompassing Chinese
restaurant of yesteryear. Snellen says diners are ready for more
adventurous meals across all foodservice segments.
“Consumers are more open to experience authentic globallyinspired
food,” he explains. “There is a focus on Japanese cuisine
[right now] — beyond sushi, like traditional Izakaya-style restaurants
where diners can have a variety of small plates all with
distinct tastes, textures and flavours.”
Here are some spice blends that add plenty of unique flavour
without adding extra prep to menu items.
Club House Tandoori Masala The best blend for
making Indian-inspired meat or fish rubs, or mix with
melted ghee (clarified butter) and garlic to brush
on freshly-made naan.
Lawry’s Asian Ginger, Garlic and Chile Rub
Think the perfect Chinese-inspired pulled-pork steam
bun, wok-fried prawns or dry-rubbed, grilled squid.
This spice blend transcends regions and food types.
Grill Mates Mojito Lime Seasoning Blend
Make the perfect grilled-fish taco or pork carnitas
with this zesty seasoning blend.
beautiful multiculturalism we enjoy in Canada.”
With Technomic research indicating 36 per cent of Americans
would like to explore regional varieties of mainstream global cuisines
to try new foods and flavours, going hyper-regional with menu items
is a safe bet — if you can do it authentically.
“It’s not just dinner Canadian diners are interested in now, either,”
McArthur adds. “People want to know ‘what do they eat for breakfast,
or dessert, in other countries?’ As a result, meal offerings are
changing with this idea of regionality.”
Restaurants such as Toronto’s Maha’s Egyptian Brunch are driving
innovation in this area. At Maha’s, you can dine on Egyptian breakfast
staples, such as the Cairo Classic (fava bean foole with sliced
boiled egg, falafel, tomato, feta, charred balady bread and salata balady,
$16) or Egga, a savoury omelette, packed with fresh herbs ($15).
In Montreal, at Kaza Maza Restaurant, Fadi Sakr has been serving
up authentic and regionally influenced Lebanese and Syrian foods
for the past decade.
“We’re now celebrating our 10th anniversary,” Sakr says. “When
we first opened, it didn’t take us long to start getting busy. About a
month after we opened, we received a good review in the [Montreal]
GLOBAL FLAVOURS Roast rabbit (above left) and paneer cakes
from Vikram Vij; a selection of Middle-Eastern dips from
Kaza Maza (below)
Gazette. About two weeks later, we were in another paper. It started
picking up from there.”
Sakr credits the regional approach as one of the reasons it’s
become one of Montreal’s most-popular Middle-Eastern restaurants
with its Aleppo-specific menu options, such as Kefta Karaz ($20),
which combines minced lamb with spices, walnuts and pistachios
before cooking. The dish is then garnished with a sour-cherry sauce.
“This [type of kefta] is not typical of the general Syrian and
Lebanese region,” he explains. “This is more of an Armenian specialty;
it shows the Armenian influence on the region of Aleppo. Our
idea was to bring something new [to the city]. Montrealers are familiar
with Lebanese cuisine — there are a lot of fast-food restaurants
here, but that’s not our style of cooking.”
In recent years, Syrian food offerings have been on the rise
throughout Canada with the influx of refugees being welcomed to
FOODSERVICEANDHOSPITALITY.COM
OCTOBER 2019 FOODSERVICE AND HOSPITALITY 19