FOOD TREND:
KEEPING IT REAL

The big food trend right now: Keeping it real

Our back-to-basics economy means a return to basic ingredients. 

This isn’t about comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. 

It’s a shift from convenience foods to scratch cooking, now that we have more time than money. 

The trend is toward concentrating on quality, basic ingredients and building a menu from there. 

Basic ingredients are trending high because people are still eating more at home, and they need a foundation for nightly meals. 

COCKTAILS:
FALL 2010


Now turning to the ingredients that are hot right now in cocktails.

The latest buzz is around Maple Syrup. Drinks are usually made with sugar and agave nectar but now Maple is being incorporated because it has a richness that other sweetening agents don’t have.

Also big right now in drinks: Peppercorns. Ground pepper in a Bloody Mary is nothing new, but in cocktails, pink peppercorns are a new thing. They are spicy and floral at the same time and can be muddled into cocktails easily

One new drink you can make is the Pink Queen. It's a combination of Vodka, fresh pink grapefruit juice, a syrup of lemon thyme and pink peppercorn, and topped with dry sparkling rosé. Pink peppercorn sugar goes on the rim as a garnish.

Another item mixologists are now mixing in cocktails is vinegar. When looking for acid to balance out a cocktail the usual go-to is lemon, lime, or some other citrus. Now the hot thing to turn to is vinegar. Used in small doses it gives a tangy kick in the mouth.

A popular drink being made is The Red Velvet. It’s made with Vodka, Dry Vermouth, raspberry purée, raspberry vinegar and Benedictine.

WEIGHTLOSS TREND:
SEX-FOR-LIFE DIET

Now turning to the diet that's said to improve your sex life. They say there are 10 super sex foods that will help make things better.





1. Eggs
2. Celery
3. Vanilla Ice Cream
4. Brazil Nuts
5. Liver
6. Peaches
7. Blueberries
8. Cereal
9. Steak
10. Chocolate


EGGS
Eggs are said to lower anxiety. A plateful of eggs on the morning of your date, are a good source of B vitamins to keep your mind stress-free with no jitters.

CELERY
Celery has two pheromones to make you more attractive. When you chew a stalk of celery, you release odor molecules into your mouth. They then travel up the back of your throat to your nose. Once there, the pheromones boost your arousal, turning you on and causing your body to send off scents and signals that make you more desirable. Grab the celery from the Bloody Mary and munch away. The pheromones take effect immediately, so you should notice people around you paying more attention to you right away.

VANILLA ICE CREAM
Ice cream is an endurance food with high levels of calcium and phosphorus, two minerals that build muscles' energy reserves and boost your libido. A study conducted at Chicago's Smell and Taste Treatment and Research Foundation found that when men smell the scent of vanilla, it relaxes them, reducing inhibitions.

BRAZIL NUTS, LIVER AND PEACHES
These are all said to help sperm count and quality.

CEREAL
Cereal has lots of thiamin and riboflavin that help use energy efficiently, so no stopping or falling asleep on your date.

CHOCOLATE
A couple of pieces of dark chocolate are great because the cocoa in chocolate contains, stimulants that increase your body's sensitivity—ensuring that your skin registers even the slightest touch or movement against it.

FOOD TREND:
PAN ASIAN


There is a big trend right now with food from Asia. But not regular Chinese and Japanese like we're used to, we're talking Pan Asian food. As our palates become more sophisticated, we are more and more open to different flavors and combinations. Pan Asian cuisine includes flavors from Thailand, Malaysia, Singapore, Indonesia and India. Ingredients include palm sugar and interesting spices.

Jesse Stirling is one of the forces behind Beverly Hills Lifestyle Magazine, a high-end luxurious magazine covering all things upscale and in vogue. I got to sit down with him and he explained to me that grilling Pan Asian style not only tastes good, but is also healthy and reasonable calorie-wise. This is because the meat alone prepared so well is delicious without smothering it with sauces that bring the calorie count over the top.

Here In Los Angeles, one of the hot spots right now with some of the best Pan Asian food is Rock Sugar located in the Century City mall. Ismail Mohan, is the executive chef at Rock Sugar. His dishes are works of art and each one tastes better than the next. Mohan is making food you will crave.

Mohan describes Pan Asian dishes as bright, colorful and light – it never weighs you down. On the other hand, he says what's most important with Pan Asian or Southeast Asian food as a whole is its sense of family. In Southeast Asian tradition, the whole family life is centered around the meal. With all of their dishes served family style, it allows each of us to take part in that beautiful tradition.

I love this Pan Asian food and after tasting Rock Sugar's dishes I truly now have a barometer that makes my tastes buds get excited.

You should check out their website even to get some ideas for making your own interesting meals.

rocksugarpanasiankitchen.com

FOOD TREND:
TABASCO ICE CREAM


Flavored ice creams remain a big trend in 2010.

The latest flavor: TABASCO® Homemade Jalapeno Ice Cream Mix.

Tabasco sauce can be found in over 160 countries. It is the most well-known brand of pepper sauce in the world.

The ice cream mix is not cheap. $10.00 US.

SNACK TREND: SLIM CHIPS


What’s the newest trend Hollywood is taking notice of? Slim Chips

These chips are no fat, no calories, flavored edible paper that are available online as of September 2010.

It’s not cheap to get zero calories. A bag will cost you about $20 US, nearly 10 times more expensive than Pringles.

As each bag promises to deliver no-thing - no fat, no calories, (and obviously no nutrition), it is perfect for you if you are an unconscious snack-addict.

The chips will be available in a variety of flavors: mint, cheddar, wasabi, sweet potato, and blueberry.

For more information on Slim Chips: http://www.hafsteinnjuliusson.com/

DINING TREND: SUSTAINABILITY


A leading culinary trend remains: Sustainability.

Whether applied to produce meat, seafood, or alcoholic beverages, the concepts of environmentally friendly practices and local sourcing - farm-to-fork - remain important to consumers. They want freshness, minimal transportation, and support of local communities and businesses.

Nutrition is another culinary theme that ranks high on the list of trends. Healthful options for children, produce, bite-size and half portions, food allergy conscious and gluten-free meals all continue to be big this year.

LUXURY COFFEE: SANANI


The coffee trend continues and the new hot coffee doesn't come from Brazil right now… Yemen is the new hot spot. Described as one of the highest end top of the line exclusive coffees in the world, the new luxury coffee is called Sanani, The Original Mocha Coffee, from the Sanani Coffee Company and Hollywood is taking notice. Celebrities, royals, executives and notables in Europe, Asia and Arabia have enjoyed this rare coffee for more than 400 years. Now, North America gets it. It is sought after by connoisseurs and coffee enthusiasts the world over. Each box of coffee contains only the highest-grade premium coffee from the finest regions of Southern Arabia. Not commonly known is that the root of the word ‘Mocha' comes from the port city of Mocha in Yemen, where the history of coffee trading began. This is the city where the history of coffee trading began. Sanani is so high-end they wont even grind the beans until someone orders them. It's gourmet coffee and it kinds tastes chocolate-y! Get this, it's 100% organic, and has less caffeine! Sanani coffee has been cultivated and processed in the same way for centuries and is grown on terraces in the mountains and dried naturally. Absolutely no chemicals are used. The cost? Each 250-gram (8.8 oz) bag retails for $24 and is packaged in an elegantly designed box. To purchase it in North America, go online at sanani.com.

HOLLYWOOD TREND 2009: WATERMELON


There's a hot trend in Hollywood and elsewhere these days and it's the WATERMELON!

Sneakers, celebs and social media are all going green, as in the marbled green rind of watermelon. Not only is watermelon a nutrient-dense, sweet flavoured family favourite but for 2009 it has become the inspiration for fashion, an accessory for celebrities and the most popular raw commodity on social media giant Facebook.

While most watermelon will be found in the supermarket, top international brands Levi's, Vans and Adidas have dug up a fresh and unique crop of watermelon inspired products for use in their Spring/Summer lines. Footwear giants Vans and Adidas have both launched watermelon inspired summer shoe collections; Adidas' comes complete with rind-inspired print and a watermelon logo on the tongue. International clothiers Levi's, CLOT and Medicom have partnered to launch a line of 505 jeans that use the green striped pattern of watermelon rind as lining for the jeans.

Watermelon's not just for garnishing dishes anymore, but celebs here in Hollywood as well. A simple online search will reveal Paparazzi photos of Courtney Cox, Ryan Philippe and Heidi Montag-Pratt enjoying low fat, cholesterol-free watermelon and gossip sites are reporting Nicole Ritchie is craving watermelon during her second pregnancy. Pop princess Katy Perry has been photographed in a watermelon themed outfit for her appearance on the Today Show and will be wearing two Swarovski crystal-encrusted watermelon necklaces during her upcoming national tour.  Her love of the superfruit was quoted in the LA Times, “I have a watermelon purse that I carry a lot, I've been shot by the paparazzi before wearing it …and the headline was like, "Watermelon Girl!" I love all kinds of things like that.”

Watermelon also has the largest following of any raw commodity on Facebook with more than 545,800 fans declaring their love for this naturally sweet snack. Cherries come in a not so close second with 318,000 fans at the time of print. Even micro-bloggers on Twitter take time to tweet about watermelon an average of 25 times per day1 sharing watermelon health facts (it's abundant with citrulline which plays a key role in cell division and wound healing), new recipes and their favourite watermelon fashions.

Watermelon's not just for garnishing dishes anymore, but celebs as well. A simple online search will reveal Paparazzi photos of Courtney Cox, Ryan Phillippe and Heidi Montag-Pratt enjoying low fat, cholesterol-free watermelon and gossip sites are reporting Nicole Ritchie is craving watermelon during her second pregnancy. Pop princess Katy Perry has been photographed in a watermelon themed outfit for her appearance on the Today Show and will be wearing two Swarovski crystal-encrusted watermelon necklaces during her upcoming national tour.  Her love of the superfruit was quoted in the LA Times, “I have a watermelon purse that I carry a lot, I've been shot by the paparazzi before wearing it …and the headline was like, "Watermelon Girl!" I love all kinds of things like that.”

Even this season's food trends have found their way beside watermelon through such recipes as the sweet tasting, anti-oxidant loaded, Watermelon Green Tea Punch, the rich yet fresh tasting Blue Cheese Watermelon Walnut Salad, and the top topping today Watermelon Cranberry, Coconut and Fig Chutney.

Although most say that popularity is fleeting, watermelon will continue to enjoy its position as literally the biggest thing the produce section for years to come. For a host of recipes, carving instructions and great health information about watermelon please visit www.watermelon.org

About the National Watermelon Board:

In the National Watermelon Promotion Boards (NWPB) 2009 campaign - social media and pop culture are discussed as the watermelon makes inroads like never before in our world.

The board based in Orlando, Florida represents 1,500 growers, shippers and importers. Through research, communications and marketing initiatives, the NWPB
is finding new ways to enhance market opportunities for farmers and promote the nutritional, culinary and convenience benefits of watermelon. For further information on watermelon and NWPB, please visit www.watermelon.org

The National Watermelon Promotion Board (NWPB) operates with a single objective: to increase consumer demand for watermelon through promotion, research, and educational programs. The NWPB has developed marketing programs to boost watermelon sales in supermarkets throughout the U.S. and Canada. According to Executive Director Mark Arney, "Retail produce buyers are the gatekeepers who make key decisions regarding how watermelon is sold, displayed and advertised to consumers. We provide these buyers with key information and promotional programs to help the industry move more watermelon."

Through high profile publicity on television, radio, newspapers and magazines, the board has showcased watermelon as a healthy, refreshing, versatile fruit. Thanks in part to board efforts, watermelon is not only for picnics anymore, but has won a regular place on consumers' shopping lists enjoyed year-round in slices or added to a wide variety of desserts, drinks and other recipes.

Today, the NWPB represents growers, shippers and importers of watermelon in the United States. These members fund the organization through assessments. The NWPB's Board of Directors, comprised of watermelon producers, handlers, importers and a member who represents the public, decides how to invest its budget in board programs. The budget is comprised of assessments paid by growers, shippers and importers. U.S. producers and the first handlers each pay three cents per hundredweight on watermelons handled for human consumption. Importers pay six cents per hundredweight.

Lycopene Leader

Watermelon is the Lycopene Leader in fresh produce, having higher concentrations of lycopene than any other fresh fruit or vegetable. In fact, fresh watermelon contains higher levels of lycopene than fresh tomatoes - a 2-cup serving of watermelon contains and average of 18.16 mg and one medium-sized tomato contains 4 mg.

Heart Healthy

Watermelon has heart healthy properties because it is naturally low in saturated fat, total fat and cholesterol.

A recent study by the United States Department of Agriculture (USDA) about watermelon consumption and heart healthy benefits was completed and published March 2007. The NWPB has four new structure-function claims derived from this study:

1. Watermelon consumption increases free arginine and citrulline, which can help maintain cardiovascular function.
2. Eating watermelon can help maintain cardiovascular health.
3. Watermelon has amino acids such as citrulline and arginine that help maintain the arteries.
4. Watermelon amino acids citrulline and arginine can help maintain blood flow and heart health.

The Produce for Better Health Foundation, American Cancer Institute, ACIR Report indicates people who eat five or more servings of fruit and vegetables every day have half the risk of developing cancer as those who only eat one or two servings per day. That's a very good reason to eat your fruit and vegetables! Look for recipes that per serving contain at least one serving of fruits and vegetables with no more than 30% of the calories from fat, 10% from saturated fat, 100 milligrams cholesterol and 480 milligrams sodium

Watermelon Is Practically A Multivitamin Unto Itself
A 2-cup serving of watermelon is an excellent source of Vitamins A, B6 and C.

Vitamin A found in watermelon is important for optimal eye health.

Vitamin B6 found in watermelon is used by the body to manufacture brain chemicals (neurotransmitters), such as serotonin, melatonin and dopamine, which preliminary research shows may help the body cope with anxiety and panic.

Vitamin C in watermelons can help to bolster your immune system's defenses against infections and viruses and is known to stimulate the immune system and protect against free radical damage.

Potassium
A two-cup serving of watermelon is also a source of potassium*, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. A two-cup serving has less than 10 percent of the daily reference value for potassium.

• Watermelon is low in fat and cholesterol-free.


• Watermelon is packed with other nutrients especially important for moms to be including most B-vitamins necessary for a baby's proper brain development and naturally contains folate (the natural form of folic acid found in foods), necessary to prevent birth defects like spina bifida.


• Watermelon is an excellent source of an important amino acid, citrulline. The human body uses citrulline to make another important amino acid – arginine – which plays a key role in cell division, wound healing and the removal of ammonia. Watermelon's citrulline stores are not only abundant but they're also readily usable by the body and watermelon is one of the few foods that contain high levels of it.


• Watermelon contains specifically high levels of the antioxidant lycopene – a 300 g (2 cup) serving of watermelon contains 18.16 mg.


• Watermelon has 92 per cent water content and is an excellent hydrator. Water plays a vital role in regulating body temperature, transporting nutrients and oxygen to cells, removing waste, cushioning joints and protecting organs and tissues.
  
  
• A diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure, a risk factor for stroke and heat disease. Watermelon is low in sodium and a source of potassium.  Watermelon is a good source of the following (per 250 mL or one-cup serving):


• Vitamin C – a factor in the development and maintenance of bones, cartilage, teeth and gums


• Thiamine (vitamin B1) – releases energy from carbohydrates and aids in normal growth


• Vitamin B6 (also a source of pantothenic acid and magnesium) – a factor in energy metabolism and tissue formation


• And a source of vitamin A – aids in normal bone and tooth development, maintaining the health of the skin and membranes

Watermelon Martini recipe

Watermelon Green Tea Punch

HOTTEST L.A. HOTEL AND RESTAURANT/ BAR: "THE BAZAAR" AT THE SLS HOTEL AT BEVERLY HILLS


The hottest food trend this year....bigger than even last year: small portion sizes, tapas style and the absolute hottest place in L.A. to get it is at the world-class: The Bazaar by José Andrés at the new SLS Hotel at Beverly Hills. What a spot!!

A new National Restaurant Association survey of more than 1,600 professional chefs says this small portion plating is the the #1 food trend this year. In Hollywood, everyone's eating tiny dishes. The Bazaar is now my favorite and #1 travel pick for those visisting LA. It's got the most amazing decor, designed by famed designer Philippe Starck. Fantastic! You have to see it, and the food, well, it's out of this world.

Each dish better than the next. Chef Jose' Andres' is behind the menu and is partners with the SBE Hotel Group. Andrés has received numerous distinctions for his culinary expertise. In 2006, the Restaurant Association of Metropolitan Washington named him the Chef of the Year. Andrés hosts his own show in his home country of Spain. President of SBE is the very debonair Arash Azarbarzin who sat down with me recently to talk about this one-of-a-kind undertaking. SBE is known in Hollywood as the leader in cutting edge dining hippest places like the famed KatsuYA sushi, also my favorite sushi spot in town. It also gets my mega vote for inventive sushi and outstanding decor.

Azarbarzin says the dining experience at The Bazaar is also about 'entertainment eye-candy'. "The Bazaar is really like Alice going to Wonderland. This space is really an experience to be seen and savored. SBE is a muti-concept operator synergizing high-end dining, nightlife, a luxury hotel and film production brands. Created by some of the world's most talented minds, SLS has designs and custom furnishings by Starck, and custom-curated retail by Moss and Pascal Humbert-designed uniforms.

"From the moment you walk in, from the design the furniture the little details that Starck and Theresa Fatino put into place, will just wow you! Every sense will be ecstatic when you walk in" says Azarbarzin and I can't echo that more. I have gone several times and each time, I see more and more things that I didn't notice the time before. Here you get everything from nitrogen cocktails, tarot card readings, cotton candy and foie gras sticks to a caricatures drawn of yourself - all for free while dining on weekends. Azarbarzin says people today want everything - the music to be great, the lighting to be just right, the energy and the ambiance along with outstanding food.

The Bazaar houses furniture from all over the world and It's really three restaurants, all filling the hotels lobby.

There's Bar Centro, Pâtisserie, and Rojo y Blanco.

Rojo serves traditional tapas. Blanca has molecular- gastronomy tapas such as liquid olives and avocado tempura. You can also buy eclectic pieces which are all on display in glass cases. Everywhere you walk - you want to stop and look. The chairs are particularlly beautiful - and each one is different. (my favorite is one with antlers) Bar Centro and the one-of-a-kind gorgeous Patisserie can't be missed.

It is all located in the entrance level of the Hotel. What makes this restaurant so fun and unique is the design and concept of the four separate areas which make up The Bazaar. Los Angeles has never had anything like this, nothing as exciting. Food outstanding, service equal to that.

As far as the hotel...

SLS is a new luxury hotel brand by SBE Hotel Group, which is a division of SBE Entertainment, a company headed by Sam Nazarian.

SBE Entertainment acquires and develops projects, ranging from hospitality to night clubs. The SLS brand of hotels was started by SBE to “redefine” the luxury hotel experience. They aim to have their brand be one of the more dominant forces in the upscale hotel market.

The SLS Hotel at Beverly Hills is the first hotel of the SLS brand. It opened fall 2008. SBE contracted with Starwood Hotels and Resorts Worldwide, Inc. to manage the SLS Hotel at Beverly Hills. It's a member hotel of The Luxury Collection, which is more than 70 fine hotels around the world. SLS has 297 rooms, a rooftop pool, and fitness center. A notable thing I want to tell you about is: Seven of the 297 rooms are fitness-oriented “lifestyle suites.” with fitness equipment manufactured by Technogym, an Italian-based company specializing in high-end fitness equipment. Technogym has made its Kinesis Personal equipment as well as its trainers available to hotel guests. The starting cost for a room at the SLS at Beverly Hills is around $300/night.

465 S. La Cienega Blvd., L.A.

310-246-5555

thebazaar.com

RESTAURANT TRENDS FOR 2009


Despite the state of the economy, the restaurant industry is expected to post an increase in sales in 2009.

According to the National Restaurant Association - restaurant operators say the economy, building sales and food prices are their biggest challenges. So what are the big FOOD trends this year in 2009?

The Dinner Party: Luxury for Less is in....Throwing a fantastic dinner party but not breaking the bank, just making it look like it does.

- Dish of the Year? Anything with an Egg on Top....Think eggs on top of pasta and pizza now.

- Dessert of the Year: Peanut Butter Desserts....The biggest trend this year is peanut butter, on the dinner table. Things like Peanut Butter and Chocolate Cheesecake Swirl Brownies, Peanut Butter Cheesecake with Caramelized Banana Topping, Peanut Butter and Jelly Shortbread Wedges.

- Ingredient of the Year? Ricotta
Examples: Ricotta Gnocchi with Mushrooms and Ricotta Souffles with Blackberry Compote.

- Meal trend the Year? Breakfast
Chef's have perfected the art of breakfast. The result? Affordable seasonal menus with heirloom ingredients. Dressed-up waffles, pancakes, and eggs. Delectable biscuits, scones, and croissants.

-Cuisine of the Year -- it's called "New Southern"...... Think things like brioche-breaded fish instead of fried chicken and a beet salad gets cornbread croutons and crispy country ham.

- Resturant style of the year? The Gastopub. A North American fusion of pub meats designer food.

Renowned chef Ben Ford, son of actor Harrison Ford, owns the most popular gastro pub in LA called Ford Filling Station. I sat down with him recently at his gastropub to talk about this cutting edge trend in dining establishments.

For interview with acclaimed chef Ben Ford, click AUDIO page of this website and go to March 7, 2009 show.

FOOD TRENDS in 2009


There are some trends that are expected to influence food service this year in these tough economic times. The recession will persist into the year and potentially longer so restaurants need to be ready for customers who feel tired, overwhelmed and tapped out financially. Foodservice leaders need to find innovative methods, enticing entrees and fun, new preparations to keep people excited about going out to eat when they really may not be able to afford it.

Among the trends: Restaurants will re-invent comfort food. The new it techniques will be: slow-cooking, slow-baked, slow-grilled, braised and poached. Another trend will, restaurants mix up their cocktails, that means an explosion of new drinks this year. This will include interesting ingredients such as ginger, cucumber, chile pepper and even beer could be paired with gin and tequila. Restaurants will also now focus even more on fresh ingredients. Fresh has already increased about 22 per cent since early 2006. and finally...in 2009 we'll see Mediterranean move to the next level....Foods will now go beyond tapas, hummus and gyros and will encompass newer flavors from Spain, Italy, Greece and the Middle East.

ENTERTAINING TREND IN HOLLYWOOD: EDIBLE GOLD


Talk about decadence...Edible gold - genuine 23-karat gold, is the trend when it comes to great dining. Edible gold and silver are now more accessible for the home-chef than ever before.

For years it's been used primarily at the professional level with caterers and top chefs such as Wolfgang Puck, who yearly adorns his chocolate Oscars in gold and uses it on dishes at his Spago restaurant. Now Italy's Oro Fino (edible gold) along with Argentino Fino (edible silver), are brought into North America by sole American distributor Easy Leaf Products of Los Angeles. It's now in home kitchens due to the new user friendly "shaker" box, sprinkles.

Eating gold dates back to the Middle Ages and was quite common in Renaissance Italy.

For centuries it has been considered a symbol of respect for special guests at your table, hospitality and wealth. Price for the new gold shaker box sprinkles $22.00 U.S for 100mg 1 full gram (professional level) sells for $100 U.S. retail. The Gold sheets are $400 US for roughly 25 sheets and the gold petals retail at $35 US.

LATEST DINING TRENDS: ECONOMY DOESN'T CUT BACK OUR EATING


How have these tough economic times affected our dining out? In 2006, the average household spent $2,694 dollars on food away from home, according to the National Restaurant Association. Households with incomes of 70 thousand dollars and higher spent $4,502. or $87 dollars per week. Table 8 here in LA - is offering a "recession concession" meal, discounted prices for luxury standard....Another trend now - half bottle nights, reduced prix-fixes and Sunday suppers.

HOT ITEM: DESIGNER TORTILLA CHIPS


Looking for something for a somewhat healthy snack?

Flavored natural tortilla chips with odd ingredients are now hot. Infusions of things such as chocolate, and olives. (not together of course) Needham Massachusetts based Food Should Taste Good Inc, is making these corn chips and they taste great. They are flash fried but still better than regular potato chips. The company says it's to engaging consumers' growing desire and need for healthy, unique snacks. It's 5 flavors of tortilla chips include - Multigrain, Jalapeno, Olive, Sweet Potatoe and Chocolate but if you have any ideas for other flavors you'd like. ithinkyoushouldcreate@foodshouldtastegood.com

By the way, they've available at Whole Foods.

ORGANIC FOOD: IS IT MORE NUTRITIONAL?


Now looking at organic food..is it more nutritional?

It's cleaner, no pesticides yes but if you thought it had more vitamins- not the case. A new study by the University of Copenhagen reveals that organic foods contained no more nutrients than non-organic foods grown with the use of pesticides.

Researchers studied five different crops - carrots, kale, mature peas, apples and potatoes - which were cultivated both organically (without pesticides) and conventionally (with the use of pesticides) found that there was no higher level of trace elements in the food grown organically.

Joining me now in LA is a man famililair to Toronto and Montreal viewers, Leslie Roberts, TV anchor man at Global Television in Toronto and former CTV anchorman in Montreal. He is one person who has changed his eating, going organic and even vegan at times.

(for audio, click LISTEN and go to Oct 11 show)

DRINKABLE EGG WHITES


OK, here's one for you.

Something new you might want to try especially if you're a workout fanatic: Drinkable egg whites.

Described as the purest form of protein known to man.

Yep - the slime has been removed annnnd if you add a little chocolate - they say you can't tell.

(I could tell but still egg whites are great in drinkable form - because the human body cannot completely and safely digest a raw egg white and you get a much higher amount of protein when you drink them.

They come form a company called Egg Whites International... are tasteless and odorless and you get 26 grams in a cup. 120 calories....and they're sold in a gallon or half gallon size.

and the best time to drink it? before bedtime.

They will support muscle growth for up to 4 to 5 hours when your body normally would be shutting down.

www.eggwhitesint.com

RESTAURANT STATS: NEW FINDINGS


While current economic challenges weigh on the minds of operators, the restaurant industry remains a powerhouse in the economy.

Resturant industry sales are projected to reach $558 billion in the US this year.

that's an increase of 4.4 per cent over 2007.

Although when surveyed - owners say they have seen fewer customers due to these tough economic times.

EATING OUT


Despite the challenges restauranteurs are dealing with today, dining out is still essential to our lifestyles here in North America and we're spending nearly half of our food budget in the restaurant community.

Even with pinched wallets, consumers are reluctant to cut back on their restaurant visits because they rely on the convenience, socialization and quality of meals they provide.

New Dining Stats:


How often do you snack on the road. Grab something?

Well, restaurants are continually keeping their finger on the pulse of consumer trends.

According to the Restaurant Association - adults buy a meal or a snack from a restaurant per week on average...5.8 times.

And they spend 48 per cent of their food budget on food away from home.

That translates annually, per person to: $1,078 dollars each.

Latest Dining Trends: Exotic Flavors


Find yourself trying new exotic flavors in restaurants?

Consumers are more sophisticated and adventurous than ever, seeking out new and exotic flavors on menus. 7 out of 10 people say restaurants provide flavor and taste sensations that can't be easily duplicated at home.

Tapas and mezze plates are still huge. Other hot food trends include: locally grown produce, organics, sustainable seafood, grass-fed and free-range items and ethnic cuisines, and ingredients.

In quick-service restaurants, wraps/ pitas / and tortillas are on the top of the list of foods gaining popularity and breakfast sandwiches are also on the rise.

BITE SIZED DESSERT TREND


We're definitely "trendspotting" with this one. When it comes to the HUGE trend taking over the food world these days - 'small' is the key word.

You know what it's like. You're at a restaurant, about to order coffee, and you spy the dessert menu. Wow. The chocolate cheesecake looks soooo tempting, and you did workout last Tuesday. If only you could order just a teeny tiny piece. Well, now you can.

According to the Restaurant Industry Forecast - BITE SIZED DESSERTS are the #1 DINING TREND this year.

In the meantime: Move over Mr. Cupcake' - from France and Switzerland - it's the revised macaron. Introducing: the brightly colored macaron from Paulettes Macarons in Beverly Hills. info@paulettemacarons.com

Also hot today in Hollywood this week: the 'designer donut', made with no trans-fats and fresh fruit toppings. It's a big hit with California Governor Arnold Schwarzenegger who has been seen dropping in to Fritelli's Doughnuts and Coffee on Canon Drive in Beverly Hills every Sunday morning.

CRUDO


Now it's hot in restaurants on the West Coast and making its way to you.

Where sushi left off - the new hot buzz word in high-end restaurants today is: CRUDO, Italian sliced sashimi. Think sushi but no soy or wasabi. Instead: thinly sliced raw fish served with the finest Italian seasonings, matching fresh fish with fresh fruit. Things like orange slices, meyer lemon drizzle, grapefruit wedges, olives, balsamic vinegar and olive oil.

The three hot spots for Crudo when in LA: Catch restaurant at the very hip Casa Del Mar Hotel in Santa Monica, Valentinos and Il Grano.