Trends without end, the final round: nanobreweries, restaurant economics and the demise of mixology

Thumbnail image for LynndeandPatrick.jpg
Lori Midson
Z Cuisine owner-chef Patrick DuPays, and his wife, Lynnde.

Leigh Sullivan, president, Leigh Sullivan Enterprises
On health: I see a lot of chefs and restaurants emphasizing much healthier foods than they have in the past, including fresher ingredients, smaller portions and cleaner flavors. That seems to be the direction we're headed.

On the culinary map: What I'm most excited about in 2013 is just how many amazing restaurants we have to look forward to. What I see is how Colorado is quickly developing from a secondary food market to an awesome market that's right up there with the best food cities in America -- and that makes this chick very happy.


Barbara Macfarlane, co-owner, Marczyk Fine Foods
On vegetables and canning: Kale is going to be the new bacon. We'll see the leafy vegetable in every iteration, from chips to salads to snacks in a bag, just like potato chips. Canning is huge right now, too. When we did the first Marczyk Neighborhood Fair and had a canning contest, I thought we'd get about four entries; instead we got about twenty, and our judges, Chandler Romeo and Dana Coffield, who I thought were just going to have a casual time, were serious about their jobs, even to the point of disqualifying two contestants. I think as things get more techie, there's a natural desire to get off the grid, so to speak. Canning is it.

On home gardening: Home gardens are expanding -- along with beekeeping and raising chickens - and people want to preserve summer's fruits, because there's a real nostalgia for it.

On gluten-free products: Our sales don't show this to be a growing "trend" -- we sell three times the amount of bread now that we're making our own -- but the e-mails in my inbox tell a different story. I think we'll see "deconstructed" sandwiches without the bread and more gluten-free labeling on menus. If we're lucky, we'll start getting some gluten-free foodstuffs that actually taste not just good, but great.

Anika Zappe, bar manager, Punch Bowl -- Social Food & Drink and Le Grand Bistro & Oyster Bar

On keg wines and punch: I predict that keg wines will become increasingly popular in the market, especially since there are more outlets for the product, and there are more and more producers putting great juice into kegs. And call me crazy, but I think punch will continue to grow in popularity. I also predict that people will get tired of their Ocean Spray mixed bottle service, and the cost, and start opting for a "social bowl" to share instead -- plus, it's more modern.

Patrick DuPays, owner-chef, Z Cuisine and À Côté Absinthe Bar

On the philosophies of Alain Ducasse: "I want to remind people of the taste of bread and butter," said Alain Ducasse. Looking out over his global empire of gourmet restaurants, star-studded tables reaching from Tokyo to the Eiffel Tower, the French chef decided this spring it was time for something new. "We've never been about bling-bling -- but now we are definitively going to get back to essentials," Ducasse said. "There are no accessories -- just like a very beautiful woman does not need accessories. Cuisine, noted Ducasse, "has become too complicated -- this is about subject, verb, adjective: duck, turnips, sauce." And dishes, he continued, of no more than three ingredients will aim to "define the essence of taste." The new trend, les cuisine simple? I am so on board with you, chef. As you said, "We want to make the cuisine simpler, more readable -- not cuisine for the sake of demonstration."



Location Info

Venue

Map

The Bar Car

819 Colorado Blvd., Denver, CO

Category: Music

City, O' City

206 E. 13th Ave., Denver, CO

Category: Restaurant

WaterCourse Foods

837 E. 17th Ave., Denver, CO

Category: Restaurant

Lala's Wine Bar + Pizzeria

410 E. 7th Ave., Denver, CO

Category: Restaurant

Euclid Hall Bar & Kitchen

1317 14th St., Denver, CO

Category: Restaurant

Marczyk Fine Foods

770 E. 17th Ave., Denver, CO

Category: Restaurant

A Cote Bar a Absinthe

2239 W. 30th Ave., Denver, CO

Category: Restaurant

Z Cuisine

2239 W. 30th Ave., Denver, CO

Category: Restaurant

My Voice Nation Help
7 comments
UhhhmericanPsycho
UhhhmericanPsycho

Hot Mixology is an abomination of a bar. Their bartenders are horrible. Maybe I'll open up a burger king but call it Per Se. Hot indeed.

GFisNOTaFAD
GFisNOTaFAD

Samir-I think the fact that you think gluten free is a fad is exactly why I spent several nights of my life vomiting and all the other gross details that come with Celiac disease for 6+ hours following meals in your restaurant (former restaurant, not Lola's).  My friend talked me into trying your restaurant again, and the second time I had the same exact experience exactly 3 hours after eating your food.  After 7+ years of being gluten-free, I can say that those 2 experiences were the most painful I have had in my life aside from getting my tonsils removed at the age of 28.  It felt like the most horrific cases of food poisioning I could imagine.  I have learned my lesson.  I have to admit the food you cook is delicious and I think you are a great chef in that respect.  However, I think your lack of understanding of this disease and the people who have it is evident by your lack of care in your kitchen when either preparing these meals or understanding ingredients.  Whether a person has true celiac disease, a gluten intolerance, or just know they feel better off when they remove gluten from their diet should not matter to you.  But I can tell you wholeheartdly, the fact that you take us seriously matters to us.  Guess what..we usually don't go out to dinner in a pack of GF eaters.  We eat with our families and friends, many who don't have Celiac.  And if 1 person can't eat at your restaurant then none of these people eat at your restaurant.  You don't just lose 1 customer...you can lose many.  Gluten Free is NOT a fad.

ScubaSteve
ScubaSteve topcommenter

@GFisNOTaFAD 

Samir is correct.  While there are people who truly must have gluten free diets, there are still many people who have gone gluten free because they feel that it's the thing to do these days.  I see it every day.

UnBoulevardier
UnBoulevardier

@foodcrazy @GFisNOTaFAD I would be appalled  to see a 'chef' call out a guest's 'supposed' peanut allergy as a fad as opposed to something that causes asphyxiation and death in a dining room.  I've been in a restaurant, as a guest, where someone had to have an Epi-shot in the dining room because of an allergy reaction. I don't care if you're FOH or BOH it's our job in the restaurant industry to take care of those that come into our establishments and make sure they have a wonderful and safe time. If a cook publicly professes to not care about a guest's allergies or questions if their health is a choice rather than something they have to live with every day it's quite simple to take our business elsewhere.  In the industry we deal with people's dietary requests and desires every day.  That's in our job description.  Only a massive fucking prick would ask for a guest's medical records before complying with their dietary requests.

ScubaSteve
ScubaSteve topcommenter

@UnBoulevardier @foodcrazy @GFisNOTaFAD 

Oop!  Good catch.  It's celiac disease.  Thanks for pointing that out.  Now get back to the corner.

ScubaSteve
ScubaSteve topcommenter

@UnBoulevardier @foodcrazy @GFisNOTaFAD 

Samir didn't say that folks with gluten free diets would not be accommodated.  I haven't been to a food joint where folks with gluten free diets were not accommodated.  It's just that many folks claim to be celeriac (but who really aren't) because it's fashionable.  You obviously don't get it.  It's time for you to sit your crybaby butts in the corner and finish whining it out.

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