How would you rate your food trendspotting skills? Any thoughts on what might be the new menu item on the scene?
It’s very helpful for me to get out of NYC and travel and see what’s going on in other cultures and cities and how they might relate to what Nourish is doing… or isn’t doing. I also read a lot of lifestyle and food publications, I’m a self-professed magazine-fiend! Seasonal change and developing stronger relationships with our purveyors and farmers also helps me think about what’s new, what’s next. New item on the menu scene… diatomaceous earth may well just make an appearance in something as a relatively untapped powerhouse-ingredient. We’re also experimenting with new ingredients and lesser-used grains, (many of which we source from the NY Grains Project), like rye berries, kasha, einkorn and sorghum - our winter sorghum dish is about to come back (it’s gluten-free and packed with nutrients).
