Culinary Trends | Mid Winter 2011
Grain, continued from Page 19 “I like to work farro into the menu because it’s a lit-
tle different,” offers Chef Knibb. “We have a dish where we use green farro, which has a nice smoky quality and texture. We prepare that with duck. Instead of smoking the duck we do it with the grains, which plays off the tender duck flavor and a wild huckleberry puree. You get a nice winter flavor.”
Spotlight on the “super grain”: quinoa
Any discussion of ancient grains
would be incomplete without mention of quinoa, a South American seed na- tive to the Andes region. Packed with nutrition and the only “grain” that serves as a complete protein, quinoa has long been popular among health nuts. But more recently, it has found a place in fine dining establishments and more elevated preparations.
“Seven or eight years ago quinoa was
considered too rustic to put on a fine din- ing menu,” explains Chef Burckhard. “But the younger chefs especially are getting creative with it.” A prime example is Executive Chef
David Spero, who leads Tableau, a signa- ture fine dining locale at the Wynn Las Vegas, where quinoa is featured on its high-end menu. “We loved the idea of quinoa and a new grain to play with,” he says. “We like its versatility. Its mild nutti- ness compliments almost anything you pair it with. We used to serve it as a stuff- ing in poussin. Right now, we have a fruit quinoa salad we serve with chicken and caramelized onion and thyme jus. We like introducing something edgy like quinoa in the context of familiarity.”
Jessica Hsian is Head Chef at Spirit-
Land Bistro, a Santa Barbara establish- ment that places top quality local ingredients in the context of interna- tional fare. She is well versed in a variety of ancient grains, (her hit amaranth cookies are a prime example), and is a special fan of quinoa. “We’ve had great success with quinoa, and other grains of course,” she offers. “Rustic grains are like any other ingredient. There’s a wide vari- ety of flavors, colors, and textures which should be taken into consideration. Any item in a dish should enhance the overall product and rustic grains can add new depth to dishes. Red quinoa adds a wonderful crisp, toasty note to a rich duck breast.” Situated in San Francisco’s Financial District,Urban Picnic offers globally-
inspired, healthy foods in a casual setting. Its health- conscious focus makes quinoa an attractive option for the menu. “A lot of consumers in this area are particular about eating carbs and watch their calories,” explains Consulting Chef Tim Luym. “Quinoa is the perfect fit for them. It works like a grain where it fills up the cus- tomer, yet it’s high in protein and several nutrients.”
See Grain, Continued on Next Page
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