Healthy Food Trends on Local Menus
Changing consumer tastes are to be expected in the restaurant world. Interest in types of foods and ingredients shift in popularity, especially when it comes to the latest diet trends. According to recent reports, concerns about health and overall wellness are increasingly affecting consumers’ choices when dining out. Keto, Paleo, functional foods, probiotics, ancient grains, plant-based – these are all dietary considerations faced by restaurant owners, who must evolve and adapt to new consumer trends in order to stay relevant.
While it is challenging to keep up with shifting tastes, there is also an opportunity for creativity and experimentation in the kitchen. We love to explore how culinary trends are showing up on local menus. To get you started on your own epicurean quest, we spotlight three in-demand ingredients, mushrooms, jackfruit and fermented foods, and a few places where they are making an appearance in Northeast Florida.
MUSHROOMS
Mushrooms are having a moment, as consumers seek plant-based substitutes for meat. Along with health benefits including antioxidants, essential vitamins and their role in boosting immunity and fiber, mushrooms’ meat-like qualities make them an appealing center-of-the-plate alternative due to their umami-rich flavor and texture. And the interest extends beyond the familiar white button or portabella mushrooms. Local growers Son & Skye and Irie Fungi have found an audience at local restaurants and farmers’ markets for more exotic types such as lion’s mane, oyster and beech.
Where to Try: Grenville Kitchen, 311 Ashley St., Jacksonville
On the Menu: Veg Fredo, Caesar Salad and Voxtails
Owner Jenielle Frith sources mushrooms from local grower Irie Fungi to include in dishes prepared at Grenville Kitchen. “I’ve learned a lot about all the different types. I never knew mushrooms came in different colors, like the pink oyster.” She also uses phoenix, blue and beech mushrooms in many of the dishes at her vegan restaurant. Culinary training at Le Cordon Bleu provided the skills she needed to adapt familiar recipes into plant-based versions.
“Before I opened Grenville, my mom would encourage me to open a restaurant. She is a vegan, and when she comes to visit from California I cook for her,” says Frith. “I had a vegan bakery in St. Augustine previously but it wasn’t suited for expansion. I found this spot in downtown Jacksonville, and this place allows me to offer a full menu of vegan food.” Frith’s version of Voxtails, a popular dish in her native Jamaica, replaces the meat with white oyster mushrooms, jackfruit, lentils and black-eyed peas for a hearty and umami-filled meal.
FERMENTED FOODS
While not exactly a new process, interest in fermentation is on the rise, as more people learn about probiotics and the possible health benefits of consuming live bacteria. There is growing research to support claims that consuming probiotics is an effective way to re-establish a colony of healthy bacteria in your gut, thus promoting overall wellness. (It’s important to note that not all fermented foods are probiotics; some processing steps such as heating will kill or remove the live microbes. When making beer and wine, for instance, the live organisms are removed to allow fermentation.) Local company Olive My Pickle uses salt as a preserving agent for their pickles, olives, vegetables, sauerkraut and kimchi, resulting in naturally occurring probiotics. Their fermented products are found at farmers’ markets, local grocery stores and on the menu at area eateries.
Where to Try: Homespun Kitchen, 299-2 Atlantic Blvd, Atlantic Beach
On the Menu: Rocket Toast with Kimchi
Homespun’s Manager Cody DuClos says that no matter what the latest food trend is, the restaurant’s philosophy is to provide delicious, healthy food to their customers without the wait. “We try and cater to many different dietary restrictions, in an effort to make sure anyone can find something they can enjoy at our restaurant,” says DuClos.
The menu features local products such as Gnarbucha kombucha and kimchi made by Olive My Pickle, along with other health foods such as goji and acai berries. “We serve the kimchi on our Rocket toast atop house-made bread,” DuClos says. “We are constantly developing new, exciting items for our menu, keeping all the options our customers love, while frequently making additions to our menu based on the ideas that our staff contributes and what is in season.” Kimchi, a spicy daikon radish dish, complements the smooth avocado and crunchy carrots on the toast, a perfect meal anytime of the day.
JACKFRUIT
Jackfruit comes from a tree in the same botanical family as fig, mulberry and breadfruit, typically grown in tropical and near-tropical conditions. It looks like a giant spiny oblong honeydew melon or extremely large mango. One tree can produce up to three tons of food from this fruit per year. Since the young, unripe fruits soak up flavor well and have a stringy, “meat-like” texture when cooked, jackfruit is increasingly being used as a plant-based meat alternative. It’s also packed with nutrients, including fiber and antioxidants, adding to its appeal.
Where to Try: Glaze Café, 6 Mackey Lane, St. Augustine
On The Menu: BBQ Jackfruit Sandwich
“Jackfruit makes a great substitute for pulled pork,” says Misti Balzer, owner and baker at Glaze Café. Although the café started as a vegan doughnut shop, Balzer knew she would eventually expand the menu and include lunch items. “I was pretty sure there would be an interest in vegan doughnuts here in St. Augustine, because there are not a lot of options in town,” Balzer says. Having even more plant-based dishes made sense as a way to entice customers throughout the day. Balzer was confident the BBQ Jackfruit would appeal to both meat-eaters and vegans.
“When we started expanding beyond the doughnuts, I wanted to serve hearty sandwiches on house-made buns,” Balzer says.The jackfruit sandwich is topped with coleslaw and served on a beetroot bun, while a BLT, with house-made eggplant bacon, is offered on a turmeric bun. “Our goal is to hear our customers say, ‘Wow, that was a great sandwich,’ whether the guests are vegan or not,” says Balzer.
