FSR May 2023

Welcome

Experimentation is Everything FOR ALL THAT I APPRECIATE about the culinary world, my chosen artist’s utensil is the pen (or a keyboard), not the kitchen knife. ough I always planned to learn how to cook better, I can somehow never nd the time— especially when my partner’s homemade chicken tikka masala tastes so good. I was also a pretty picky eater growing up in the Midwest, and never really bothered to try things like honey mustard or curry until college, when I really started developing my palate. An immersive reporting class took me to Antigua, Guatemala, where Mayan culture merges with Spanish traditions and produces delicious dishes like chicken pepián, pupusas, and empanadas. Fast forward to March of this year, when I traveled to Unli ever’s Food Innovation Center or “ e Hive” in Wageningen, Netherlands, to attend the company’s Future Menus event, and where I think I earned my stripes as an adventurous eater. Case in point: I tasted miso made from two-month-old moldy bread, plus a mini ice cream bar made from parsnips. But the wildest bit for me was when Dutch master chef Angelique Sch meinck told everyone to close their eyes and run a spoon across a table smeared with various ingredients, from black carrots and a Bloody Mary reduction to a seafood mousse. She called it a “ avor painting,” and the experience was meant to illustrate one of the eight trends identi ed by Unilever Food Solutions as being the next big megatrends on menus across the world. To get a sampling of the details, turn to PAGE 11 . ough I’m incredibly grateful for discovering that I enjoy things like Chaamse Hoen with cauli ower, brown butter, and sauerkraut, sometimes I prefer to go back to the basics, like boneless wings or brew pub pretzels and beer cheese dip at Applebee’s, whose recently-appointed president Tony Moralejo is partnering with franchisees to grow and serve a new genera tion of diners ( PAGE 48 ). Or I love a brioche French toast and omelet during seemingly every Millennial’s favorite daypart, brunch, which is being embraced by even non-breakfast brands now ( PAGE 22 ). Looking elsewhere across this month’s issue, ‘Real Housewives’ star and award-winning songwriter Kandi Burruss, along with her husband and business partner Todd Tucker, are making their mark on Atlanta’s dining scene ( PAGE 34 ). Brands beyond Net ix are recognizing the power of the subscription model, like leaders from BJ’s Beer Club ( PAGE 29 ). And a multi unit Bu alo Wild Wings franchise owner is inspiring others with his entre preneurial activism ( PAGE 69 ). One common through line in each of these stories—and in every chef’s and restaurateur’s success stories—is the act of experimenting. How else do you discover bold new recipes and nd solu tions? e food and beverage industry would taste a lot more bland if peo ple were afraid to try something new. And as scary as it can be, daring to do things di erently and being creative is how this industry moves forward.

cevergreen@wtwhmedia.com FSRmag @FSRmagazine

Also in this Issue From working in a Subway at 15 years old to training alongside famed French chef Daniel Boulud at 28, chef Gavin Kaysen ( PAGE 17 ) is earning legendary status at his Minneapolis restaurants. Under Soi gne Hospitality, the two-time James Beard award-winning chef owns and operates Spoon and Stable, Demi, Belle cour Bakery, Mara, and Socca Cafe.

CALLIE: HOLLY FRITZ / COVER: D E MORRIS MARABLE / ERIN KINCHELOE

Callie Evergreen EDITOR

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FSRMAGAZINE.COM

MAY 2023