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Benchmark Hospitality International's Top Five Dining Trends for 2011

 
The Woodlands (Houston), Texas, August 2011 … Benchmark Hospitality International, a leading U.S.-based hospitality management company, has just released its Top Five Dining Trends for 2011.   The trends were observed by its 40 properties coast to coast and off shore, and were announced by Giorgi Di Lemis, vice president of food & beverage.
 
“The U.S. will continue to lead culinary innovation by embracing international flavors and preparations, converting these into contemporary dishes that elevate the dining experience,” said Mr. Di Lemis.  “Today, there are many culinary trails being blazed by extremely creative chefs, farmers and mixologists.  Those that lead the way through the next year and beyond will do so with a profound understanding and integration of the dynamic, global marketplace.”
 
Trend #1        Rebirth of the Gentleman Farmer
 
The innovative growers today, especially in California, are increasingly individuals who have developed a passionate love of farming as a second career:  Lawyers, doctors, corporate executives in life’s second act.  This has created an unprecedented, dynamic growing environment as these professionals turned farmers have the goal of achieving true personal satisfaction by making the world of farming and animal husbandry a better place through understanding artisanal methods, questioning old processes and enhancing methodologies. 
 
Never in the history of farming have so many individuals from other industries fallen in love with the trade.  And never before have the results been so dynamic.  Does the popularity of today’s celebrity chefs foretell a coming fascination with artisanal farmers?
 
Trend #2        Omakase, with a Mixology Twist 
 
The current addition to a Mixologist’s beverage arsenal is on-the-spot-creation of customized drinks, based on specific requests from the customer. The better bars and lounges have eliminated bitters, juices and mixes from the “guns” and bottles, and are creating freshly prepared juices and proprietary mixes for use within exotic combinations and garnishes.  Salts from around the world, now widely available, are rapidly being embraced as a main ingredient in today’s cocktails.
 
Color coordinating customers’ drinks with their favorite hue or creating a color-coordinated wedding -- from linen to flowers to wines & cocktails, is the latest beverage trend.  Today’s Celebrity Bartender impresses his customers with a lasting memory through new and customized cocktails, often created on the spot – and not just with his or her winning personality.
 
Trend #3        Nose-to-Tail Dining
 
Today’s culinary trendsetters stem from a group that as teenagers returned home after school to an empty house, and had to fend for themselves by opening cans, microwaving frozen dishes and consuming a lot of soda. So where did they acquire their taste for exotic cuts, offal and more?
 
Gen X (and increasingly Gen Y) is much more sophisticated than its parents imagine!  These are generations that were raised to be eco-sensitive and frown on waste.  So they’re game for experimenting with delicious combinations, unusual cooking techniques, and unique preparations of what some might consider exotic selections previously left off the plate:  Sautéed kidneys, cured tongue, head cheese, tripe!  No matter how unusual the protein or the preparation, today’s eco-minded culinary trendsetters are saying “bring it on!”
 
Trend #4        The Finish:  Torn Between Two Lovers
 
When it comes to choosing desserts, customers today are swinging wildly between two ends of the continuum:  The renaissance of sumptuous pies and miniature guilt-free desserts.  How can a restaurateur and pastry chef respond? 
 
Offer both and leave it up to the customer to decide between rich decadence and attending to the waistline.  Either way, the best finishes will offer spectacular flavor and lingering memories.
 
Trend #5   The World of Wine is Flat
 
The wine industry is now completely global, says Benchmark’s chief sommelier, Mary Watson.  Wines from China, India, Russia, Georgia, Moldova, Brazil, Uruguay, Paraguay, Chile, Argentina, etc., are competing for shelf space in the United States along side the more familiar wines of France, Italy and the U.S. 
 
As global economics change, so goes the wine industry.  A greater number of wine drinkers today are looking for good but less expensive selections, and are willing to explore varietals from countries not familiar to them to achieve taste coupled with value.  Somewhere Bacchus is toasting the world’s more adventurous yet economically-minded wine palates!

About Benchmark Hospitality International
Benchmark Hospitality International is a leader in the management and marketing of resorts, conference centers, hotels, and Personal Luxury Resorts & HotelsSM.  The independent company, launched in 1980, is a worldwide organization operating properties in major metropolitan and resort destinations.  Benchmark's international headquarters is located in The Woodlands, Texas, near Houston. Benchmark Hospitality is also a founding member of the International Association of Conference Centers.  The company's eastern regional office is in New Jersey, western regional office is in Washington, with international offices in Tokyo, Japan, and Santiago, Chile. For the location of Benchmark's properties and additional information, visit www.benchmarkhospitality.com.
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Contact: 

Ken Ellens
Ken Ellens Communications 
201-758-2864 / 201-758-2865-Fax
KenEllens@aol.com

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Also See: Benchmark Hospitality's Top Five U.S. Dining Trends for 2010 / June 2010

Benchmark Hospitality International’s Top Five Dining Trends for 2009; Plus Five Cocktail Trends / December 2008

Benchmark Hospitality's Top Five Dining Trends for 2007 / August 2007

Benchmark's Top Five Dining Trends for 2006... and a Word About Wine / August 2006

Where Dining Is Headed: Five Trends / Uncomplicated, Straight from the Garden & Sea, Inexpensive, Exploding with Flavor / October 2005

Benchmark Hospitality's Top Dining Trends for the Future, as Observed by its Properties / September 2004
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