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NRN's senior food editor explores what's coming for food and beverage this fall, from hyper-local sourcing to "starter drinks."
Creative cuts of meat
Americans tend not to be very experimental when it comes to the protein they eat, and getting them to go beyond hamburger, beef and pork loin, andbreast can be a challenge. But restaurateurs are giving it a try this fall.
Paul Sussman,-owner of Back Deck in Boston, said he’s planning to play with tenders. Anatomically the same as chicken tenders, on a turkey this cut weighs about a pound and thus is suitable to serve two people. “I haven’t used it a lot in the past, but it will grill quickly, and you can brine it so it will stay nice and juicy,” he said.
This fall, 301-unit fast-casual chain Noodles & Company for the first time is using a braised pork shoulder. “We’re using a whole-muscle shoulder that’s marinated, seared and slow cooked, that we hand-pull into shreds in-store,” said Tess Stamper, the chain’s executive chef and director of culinary.
The chain will feature the meat in a pulled pork sandwich on ciabatta and will also mix it with macaroni and cheese that's drizzled with barbecue sauce and topped with crispy onions.
Sylvia Casares, chef-owner of the two-unit Sylvia’s Enchilada Kitchen in Houston, has introduced cabrito, or roast goat, to her menu. It’s sold as an entrée at her more upscale location, but she is adding cabrito tacos to both locations this fall.