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PG Distributor April 2010 |
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Greetings!
Welcome to the April edition of the PG Distributor. Spring has finally sprung here in Boston, after some drenching rain the last few weeks, and many of our country club customers are opening up for the season. Colleges are getting ready for Commencement and the hotels and caterers are looking forward to wedding season. This month, we've got some tips on putting a focus on wine on your menu, wedding trends for 2010 and an interview with an Executive Pastry Chef. Enjoy! |
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Brides May Be Even More Demanding in 2010
Wedding season is starting to get underway and that means you're probably starting to sit down with brides and wedding planners to pick menus. With the increase in consumers cooking more gourmet meals at home, your brides are probably coming in with more upscale and culinary-focused menus, instead of just wanting to make sure there is a vegetarian option included on their menus.
Here are some trends you may see this wedding season:
- Custom menus with sophisticated tastes
- Focus on local and sustainable ingredients
- Unique protein requests
- Exciting presentations
- Wine pairing with each course
- Diverse client backgrounds - leading to unique and creative events
For more on wedding trends, check out this article from Culinary Trends magazine. |
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Focus on Pairing Wine and Food to Gain Business
 Over the last few years, the average consumer has become a lot more educated about wines, and wine-focused restaurants have seen a resurgence. Wine-bars originally started out as havens for serious oenophiles, but have morphed into wine-focused restaurants offering carefully selected pairings on wine and food. If you are considering wine pairings with your menus, or are thinking of revamping your concept into a wine bar, there are a few areas that will help you become more successful:
- There must be a collaboration between the chef and the sommelier, or whoever is choosing the wines.
- Offering a variety of sizes for pours and meals will help your guests pair a variety of wines with a few different food options
- Advertise your suggested pairings on your menu, but be sure to offer a few paired wines for each dish
- Try to keep food flavors simple - wines don't pair well with bold flavors, but this is not to say that food has to be boring, especially since your diners will most likely be willing to try new things
For more on successful food and wine pairing, check out this article from Flavor & The Menu. | |
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Dedication to the Art of Pastry: A Conversation with Chef Julie Jangali Many chefs have known from a young age that having a career in the food industry would be fulfilling a lifelong dream. For Julie Jangali, whose uncle owned a Persian bakery where she helped out in her youth, the path to becoming the Executive Pastry Chef at the Grand Hyatt in Washington, DC, wasn't as clear cut.
Jangali first received a degree in broadcast journalism with a minor in art from American University, before contemplating law school, and later getting a degree in jewelry design so she could work for her father's jewelry business. While working for her father, she decided take up baking as a hobby and attended L'Academie de Cuisine. During her externship at the Marriott Wardman Park, she finally found a career she was passionate about.
"I am very fortunate to have a couple of professions under my belt," she said. "I wouldn't mind putting my broadcast degree to use with the Food Network someday."
Continue reading our interview with Julie |
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Exciting new products including new strip cakes and breakfast items will be available starting Monday, April 12, visit us online or ask your sales rep for more info.
Best Regards,
The Progressive Gourmet Team
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