recent order of the Impossible Burger, made of wheat
protein, coconut oil, potato protein, and heme (an
iron-containing compound,) at Point
Burger Bar in Pewaukee.
- Food trends travel faster these days, bolstered by a
well-connected population with access to tools like
flavors are increasingly more appreciated throughout the
from the Mediterranean, Middle East and Latin America
are expected to have the largest impact on the national
food scene in the coming year, according to a 2018
trends report from Les Dames D’Escoffier International
(LDEI), a society of women in the food and beverage
report was shared online in June by Foodservice
Consultants Society International.
trends making in-roads across the nation are
farm-to-table offerings, ancient grains, and chef-driven
fast casual dining, the report said.
Good Harvest Market in Pewaukee, General Manager Ross
Easton is seeing a greater demand among customers for
healthy selections and in products that meet specific
definitely more interest in healthier choices, which we
offer being an organic cafe and grocery,” he said.
LDEI report also found that establishments like Good
Harvest Market, offering a hybrid of grocery shopping
and dining options, are among the top retail trends in
the food industry.
other national food trends are making their way to the
Freeman checked in with some local establishments for
brews, cold beverages charged with nitrogen to create a
coffee brew with a similar texture to a nitro draft
beer, have been growing in popularity nationwide in
of cold brew coffee jumped from $8.1 million in 2015 to
$38.1 million in 2017, according to a recent article by
Forbes, citing data from the market and consumer data
reporting organization Statista.
Roots Coffeebar & Cafe in Waukesha, the selection
has been on the menu for about a year, according to
Nathan Darrow, general manager.
been very popular,” he said. “We’ve had a lot of
people asking about it.”
Coffeebar offers two kinds of nitro brews in the summer,
a regular and a sweet and creamy oat milky and cane
more of (a) stronger coffee. When it pours from the kegs
it is almost like a stout beer,” said Darrow, who said
nitro brews tend to sell more frequently in the warmer
said it is a drink best enjoyed slowly, in order to
appreciate the variety of flavors.
me, it is more like something you would sip in the
afternoon, not really something you’d chug, like an
iced coffee,” he said.
Burgers, made from plant-based meats, are also gaining
Impossible Foods Inc., a California-based company
launched in 2016, develops plant-based meat and dairy
selections with a goal of creating a more sustainable
global food system, according to its website.
Impossible Burger is made of wheat protein, coconut oil,
potato protein, and heme (an iron-containing compound)
and is now available in over a thousand restaurants
nationwide, the site said.
of those is Point Burger Bar in Pewaukee, where the
Impossible Burger has a permanent spot on the menu.
would say there is a pretty high demand for it,” said
Patrick Ward, assistant general manager.
said the restaurant has been offering the burger for a
year and overall, the response has been positive.
of those ordering the Impossible Burger are vegan, but
Ward said there are a few others who have ordered it to
as many beef and lamb and bison orders we get, we do
also get a lot of the impossible burger,” he said,
describing the burger’s taste as similar to a beef
short rib roast.
eat it for lunch or dinner every once and awhile, I
think the flavor is that good,” he said. “There’s
a surprising depth of flavor.”
not a new trend conceptually, the number of diners
looking for an extended brunch with wider menu offerings
top trends in brunch menus in the U.S. in 2018 are
ethnic-inspired breakfast items like Asian-flavored
syrups, Chorizo scrambled eggs, coconut milk pancakes,
along with avocado toast, overnight oats, and breakfast
hash, according to Statisa.
Good Harvest Market, Easton said the Saturday and Sunday
brunches - offered from when the store opens on the
weekend until 3 p.m. - have “always been popular”
and one of the strongest parts of the week at the cafe.
Easton is seeing brunch offered in a growing number of
establishments in the area.
seeing more and more restaurants adding brunch that
didn’t have it in the past,” he said.
Milwaukee metro ranks 24th and Madison 78th in an
accounting of the “best foodie cities in America” in
a recent report by WalletHub, a credit accounting and
credit score website.
report focused on those who “crave new and different
flavors” and the experience of “eating, learning and
Milwaukee area ranked 6th in the nation for
affordability and 42nd for diversity, accessibility and
quality, the report said.
the findings, Milwaukee came in 4th in the nation for
lowest average beer and wine prices.