{"id":4849,"date":"2018-09-13T14:03:00","date_gmt":"2018-09-13T19:03:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/modern-entree\/"},"modified":"2023-02-01T14:21:49","modified_gmt":"2023-02-01T20:21:49","slug":"modern-entree","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/modern-entree\/","title":{"rendered":"The Modern Entr\u00e9e"},"content":{"rendered":"<p>With so much attention paid to flavorful shareables, bowls and bar bites, consumers\u2019 expectations have shifted. Chefs are taking a second look at how they develop the modern entr\u00e9e. In our most recent research tour we saw hundreds of examples of this approach. Based on our team\u2019s observations from visits to restaurants in Chicago, Los Angeles and New York, we\u2019ve pinpointed a number of entr\u00e9e updates.&nbsp;<\/p>\n<h3>1) Seafood Stars<\/h3>\n<p>With <a href=\"https:\/\/gfs.com\/es-us\/ideas\/keep-seafood-top-mind-after-lent\/\">fish and shellfish<\/a> shining bright as healthful protein choices, chefs are giving seafood a modern, flavor-forward treatment.<\/p>\n<p>First, we saw salmon dishes boasting complex flavor layering, with aromatics, interesting veg-centric sides, at least one sauce, and varied cooking techniques, creating dramatic plate presentation.&nbsp;<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Seared Fjord Salmon with watercress pistou, roasted French breakfast radishes, bok choy\u2014The Little Beet Table, Chicago<\/li>\n<li>Pan Seared Salmon saut\u00e9ed with eggplant, peaches and tamarind, with chopped nori\u2014The Albert, Chicago<\/li>\n<\/ul>\n<p>Second, we saw an increase in skin-on fish entr\u00e9es, with most of the cooking on the skin side, on a flat grill, char-grill or saut\u00e9 pan, allowing it to cook until crispy. &nbsp;<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Arctic Char with cauliflower pur\u00e9e, shaved celery\u2014Fairfax, NYC<\/li>\n<li>Seared Halibut with white anchovies, panko, kale, tomato, hollandaise\u2014Lunetta, L.A.<\/li>\n<\/ul>\n<h3>2) Beefing It Up<\/h3>\n<p>We saw a lot of entr\u00e9es built around <a href=\"https:\/\/gfs.com\/es-us\/ideas\/culinary-aspects-new-american-steakhouse\/\">value cuts and smaller portion sizes<\/a>, with more intriguing garnishes, sauces and accompaniments.&nbsp;<\/p>\n<p>The short rib is a favorite, slow-cooked until tender. (We also encountered the chuck flat, from the shoulder, that\u2019s reasonably priced and yields the same texture as short rib.) This classic comfort food was served in a variety of ways.<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Pulled Short Rib Tagliatelle with wild mushrooms, malted beef jus, herbs\u2014Forbidden Root, Chicago<\/li>\n<li>Grilled Short Rib with roasted poblano pur\u00e9e, blistered shishitos, bonito flakes\u2014Steadfast, Chicago<\/li>\n<\/ul>\n<p>Value cuts that yield great flavor also are finding favor, with modern dishes starring skirt steak, flank steak and the bavette, cut from the sirloin.<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Grilled Flank Steak with sweet corn elotes, onion salad\u2014City Mouse, Chicago<\/li>\n<li>Bavette Steak with porcini demi-glace, potato salad cake\u2014Sweet Chick, L.A.<\/li>\n<\/ul>\n<h3>3) Pork Power<\/h3>\n<p>We saw braised pork shoulder getting play on menus, but it\u2019s the <a href=\"https:\/\/gfs.com\/es-us\/ideas\/recipe\/grilled-lime-mojo-pork\/\">pork chop<\/a> that is getting a menu makeover in many forward-thinking restaurants. The presentation of a thick-cut chop standing up in its whole state has morphed into new plating. At Chicago\u2019s Split Rail, the chop is cut in half, with a gorgeous charred bone.<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Pork Butt with a Dark And Stormy Glaze, red peas, and fried pecans\u2014Roister, Chicago&nbsp;<\/li>\n<li>Thin-Cut Pork Chops with Coleman\u2019s Hot Spicy Mustard, Concord grapes, herb salad, peanuts\u2014El Che Bar, Chicago<\/li>\n<\/ul>\n<h3>4) Playing Chicken<\/h3>\n<p>Chicken is another entr\u00e9e where flavor innovation and plate presentation are really astounding. Two techniques stood out.<\/p>\n<p>First, chefs are serving chicken as whole as possible, <a href=\"https:\/\/natashaskitchen.com\/spatchcock-chicken-recipe-video\/\">spatchcocking<\/a> (removing the backbone), or splitting the chicken and semi boning it, roasting or grilling it or even deep-frying the bird.<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Whole Spatchcock Chicken with arugula, Calabrian chili, pan sauce\u2014Hearth, NYC<\/li>\n<li>Deep-Fried Spatchcock Chicken\u2014Terra Cotta, L.A.<\/li>\n<\/ul>\n<p>Second, we saw great examples of stuffed chicken. At Eden in Chicago, boneless skin-on breast was rolled around a stuffing of leg meat, then roasted. At a Roqa in New York, the leg was stuffed with ground chicken, then roasted.&nbsp;<\/p>\n<p>Menu Example:<\/p>\n<ul>\n<li>Chicken Leg with za\u2019atar stuffing\u2014Fairfax, NYC<\/li>\n<\/ul>\n<h3>5) Duck, Duck, Delicious<\/h3>\n<p><a href=\"https:\/\/gfs.com\/es-us\/ideas\/duck-gets-a-leg-up\/\">Duck <\/a>innovations continue, and it\u2019s all about the leg. Instead of confiting, you can just roast them in the oven and get a crispy crunch on the outside with a moist and tender inside.<\/p>\n<p>Menu Examples:<\/p>\n<ul>\n<li>Duck Leg with griddle cake, blackberry compote\u2014Salt\u2019s Cure, L.A.<\/li>\n<li>Country Fried Duck Leg with B\u00e9arnaise sauce, crushed cauliflower, baked artichoke heart, butternut squash\u2014Harold\u2019s Meat &amp; Three, NYC<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Taking a cue from other menu parts, chefs amp up the flavor and value proposition for entr\u00e9es<\/p>","protected":false},"author":19,"featured_media":4850,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4849","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast 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